“Dippin” Salad

Get excited because we’re about to share a favorite family recipe. Jenny’s grandpa was one of the most awesome people ever, so in honor of his birthday this week, here’s his signature salad — you’re going to love it.

Our philosophy of eating clean and simple was something Jenny’s grandpa was big on. He had the most amazing garden and was an excellent cook. One thing that was so great about his food was that it was simple and healthy. This salad is called “Dippin” — it’s SO easy and a great way to get your veggies.

 

 

 

Ingredients (base the amount of each on the size of the group you’re feeding!):

• Cucumbers
• Tomatoes
• Onions
• Expeller pressed canola or safflower oil
• Oregano
• Pepper
• Garlic salt
• Balsamic Vinegar
• Something to dip with (like a multigrain baguette)

 To make it:

1. Cut all the veggies into bite-sized pieces and put in a bowl
2. Coat with oil and balsamic vinegar. How much is up to you, but we use more vinegar than oil.
3. Season with the oregano, garlic salt and pepper, then toss.

The “dippin” part comes in after you eat the salad. That’s when you soak up the dressing with the bread. It’s so good, but be mindful of how much bread you eat while dippin!