Garden Salad and House Thousand Island Dressing

After a successful nutrition software conference in Indiana this week, I planned to stop by my grandfather’s house to visit him and his beautiful garden. A long conference with business-style boxed lunches can be great, but veggie-less. What a beautiful surprise my grandpa had waiting for me at his table: fresh garden salad and family conversation. One thing that I have learned from my family is that fresh is best. Our Midwestern gardens may be coming to a seasonal end, but out time together around the table must go on. Whether your vegetables are from your backyard, farmer’s market, or grocer, eat them in plenty with the people that you love. This recipe is dedicated to my grandfather.

Garden Salad

• Fresh spinach greens
• Tomato, sliced
• Onion, sliced
• Cucumber, peeled and sliced
• Zucchini, peeled and sliced

Directions: Toss your garden vegetables together. You can use any vegetables in your garden or those that appeal to you at your local farmer’s market or grocer.

Thousand Island Dressing

Ingredients: 

• 3 eggs, hard boiled
• ¼ cup Worcestershire sauce
• 1 Tbsp white sugar
• ¼ cup white vinegar
• 1 pinch ground cloves
• 2 cups non-fat Greek yogurt
• ½ cup mayonnaise
• ¾ cup sweet pickle relish
• ½ cup chopped black olives
• ½ cup diced red bell pepper

Directions:

1. Peel and chop eggs. Set aside. 
2. In a medium bowl, mix chopped eggs, Worcestershire sauce, sugar, vinegar, cloves, Greek yogurt, mayonnaise, relish, olives, and red pepper. Place ingredients in a food processor and blenderize until fully mixed.  
3. Chill in refrigerator until ready to serve on any garden salad. Or, use as a veggie dip!