Saladtations and greetings!

It's friggin midnight, I just got home from a tiring shift at my day job, and I walked into my kitchen to find this:

EFF IT. IM MAKING SALAD. 

You might not think there's anything special about making a salad, but...well.... There is. So hush. Besides, everyone needs a good quick meal for nights when their sink is a total wreck, and salads are a fast food you can actually feel good about. 

Here's what you'll need to fill your face with damned near no effort whatsoever:

Dressing:

Some honey (or agave syrup)

Any type of mustard you have

Raspberry balsamic vinaigrette (or the non-raspberry type. Whatever.)

Olive oil

Salad:

Spinach

Strawberries

Any other berries

Almonds

This is another one of those terrible "put it in a pot and cook it until it's food" recipes. Except there's no cooking involved, there's just the scattered rumblings of a madwoman who may or may not have burned all her measuring cups in a sacrificial ritual to The Great Googlie Mooglie. 

There are some photos of the progression of the dressing inside of an 8oz jelly jar. If pressed, I'd say I used roughly 3TB honey, 1TB mustard, 1/4c. Balsamic, and another 1/4-ish cup of oil. Maybe less. You pretty much just stir it up with a fork and keep tasting it until you think it's good and can imagine yourself eating a couple tablespoons of it over some spinach. 

Then you kind of just pile some berries and almonds on top of some spinach, cover it in dressing and call it fuckin' dinner. Or lunch. Or whatever. 

Down the hatch. 

<3 Kat. 

That dip is dillicious!

Remember that mayo we made yesterday? Remember how I said it was essential? Yeah-it's an essential part of making this unbelievably delicious buttermilk...dill...sauce...thing. 

Look, I didn't have enough time to come up with a good name for it while I was shoving it in my face, okay? And trust me, you aren't going to much care once you've done the same, either. 

That awesome dill stuff

1 cup mayo

1/4 cup buttermilk

A good handful of fresh dill

A good handful of fresh chives

Fresh black pepper

Ground sea salt

2 or 3 cloves garlic (I recommend 2. 3 is pretty much my limit with this recipe since it's so powerful and you lose a bit of the dill if you use too much.)

Chop up your fresh herbs, and squeeze your garlic through a garlic press. Throw them in the bowl. Whisk in the mayo until its like the most herb-packed mayo ever. Then add the buttermilk. Add a good amount of salt and pepper until you particularly think it tastes delicious b

Bam. Dill stuff. 

So far, I've gotten great enjoyment out of using it as both a dip, and a reeeeeeeally awesome dressing for salads! 

Try to resist just guzzling it like a super weird beverage. 

<3 Kat.