Summer Salad

2 saladsHere are two fresh, summer salads from our Articles Editor, Ashisha.

4 Tablespoons cassis (a currant liqueur)

2 Tablespoons white (or rice) vinegar

2 Tablespoons vegetable oil (or any light oil)

2 Tablespoons fresh lemon juice

1 garlic clove, finely chopped

1 teaspoon grainy mustard

1 teaspoon honey

2 Tablespoons vegetable oil

1 large ripe avocado, diced

Spinach Salad Wash 2 to 3 bunches of fresh spinach. Set aside. For the dressing, mix 4 Tablespoons cassis (a currant liqueur) 2 Tablespoons white (or rice) vinegar 2 Tablespoons vegetable oil (or any light oil) Shake the dressing ingredients well. Heat in a small pan just to bubbling, not boiling. To serve, pour dressing over spinach. Garnish with 1/3 cup broken, pan-roasted cashews. Romaine and Avocado Salad Dressing: 2 Tablespoons fresh lemon juice 1 garlic clove, finely chopped 1 teaspoon grainy mustard 1 teaspoon honey 2 Tablespoons vegetable oil 1 large ripe avocado, diced Wash 1 small head of romaine. Set aside. Whisk lemon juice, garlic, mustard, and honey together. Add oil and avocado to lemon, garlic, mustard and honey. Mix well and toss with lettuce. Salt and pepper to taste.