The last time I tried this "herb salad mix" it was very short on herbs, so I decided to spice it up a bit with some watercress and a dill dressing. This was one of my busiest salads, with a lot going on, but it was also pretty good if you can judge by how quickly I downed it. I was a little iffy about the watercress when I tried it on its own, but in the salad it was lovely.
Tonight while I was making this, I was babysitting my youngest grandchild, who is developing quite the personality. I convinced him that he likes carrots, but that's as far as we got with vegetables tonight. He's just cut his second tooth, so he's not ready for salad yet. My eldest grandchild makes up for that; she not only likes her salads, she's made them a cool trend at her high school! She took fresh salads every day, no matter how much her friends laughed at her, and before long, she had them all converted. That's my girl!
Recipe:
Toss a purchased herb salad mix with watercress leaves. Add bacon bits, yellow grape tomatoes, cubed kohlrabi, and toasted whole natural almonds. Toss in a creamy dill dressing.
Dressing: Whisk together amounts of brine from garlic dill pickles and mayonnaise (if you can tolerate milk products, this would be excellent with sour cream/yogurt). Add a bit of dried dill for an extra flavour boost.
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