Browse our recipes!
You can:
1. Select a chef who has appeared on You Can Make It
2. Select an episode number if you know it
3. Select a style of recipe
Program #158You can:
1. Select a chef who has appeared on You Can Make It
2. Select an episode number if you know it
3. Select a style of recipe
Guest: Deborah Martin
Raspberry Walnut Baby Arugula Salad
1-6oz bag of organic baby Arugula
2-6oz packs of fresh raspberries
1/2 cup of chopped walnuts
1/4 cup of dried cherries
1/4 cup of feta or goat cheese
1 pear cup into stripes
***Reserve 3 oz of the fresh raspberries for dressing.
Toss all of the above in a large salad bowl
Dressing
1/4 cup of walnut oil 1/4 cup of balsamic vinegar 1/4 cup of maple syrup
A dash of sea salt
3 oz of fresh raspberries
Blend in blender till smooth approx. 60 seconds or less. Plate salad and drizzle dressing on the salad and around the edges of the plate.
Non-Dairy Ranch Dip
1 cup of "Follow Your Heart" Grapeseed Oil Vegenaise
1/4 cup of water
2 TSP of "In The Garden" ranch salad dressing mix
Whisk together until smooth and blended well. Store in glass jar, will keep refrigerated for 5 days Additional Recipes with dressing: For a different taste replace the water with fresh lemon or lime juice.
For a healthy great tasting dip that kids love use only 2 TSP of water instead of the 1/4 of cup in the original recipe.
For a southwest dressing just add chili seasoning to the original recipe.
