Saffron Ginger Salad Dressing Recipe
6 inches of English Cucumber
1/2 cup cider vinegar
1/2 cup orange juice
1 Tbsp fresh ginger
1 Tbsp sugar-free honey
1/4 tsp saffron
Dice the cucumber and mince the ginger. Add all of the ingredients into a food processor. Blend until reasonably smooth. It's OK to leave a bit of texture to the blend, as it's going over a salad. Makes four servings of dressing.
English cucumber is a style of cucumber which is longer and skinnier than a traditional American cucumber. It has a thinner skin and fewer seeds. If you want to do this recipe with an American cucumber, peel the cucumber and scoop out the seeds first. That will approximate what you get when you use an English cucumber.
I use this over a salad that has lettuce, pea pods, olives, cucumbers, celery, and cheese in it. The flavor of this is fairly fresh and light, so I'd avoid heavier salads with this dressing so you can appreciate the saffron highlights in the dressing.
If you haven't tried saffron before, it's definitely worth looking into. It's a bright red, thin part of a crocus flower. These little strands have to be hand picked from the tiny crocus flowers at just the right time. Each flower only has a few little strands. That's why saffron can be pricey - but it's worth it! It adds a delightful, unique flavor to dishes.
Ginger is also part of a flower, but in this case it's in the root. Ginger plants are dug up so that the bulbous root part can be brought up and used. Ginger can be fairly tough, so be sure to cut it finely when you use it in dishes.
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