Recipe Box, Green Goddess Salad Dressing and Wacky Weeds Cheese Straws
A salad bar is an easy dinner idea, and if you add some homemade touches, it feels very special
Here are the recipes from Green Goddess Salad Bar with Wacky Weeds
I lightened up the recipe by using light mayo and light sour cream
This dressing isn’t hard to make, just a little chopping and squeezing
Have you ever used Basil paste? You can keep it in the fridge so basil is always on hand, it’s a great alternative to fresh
This flavorful recipe can be used as a dip too~
Wacky Weeds are puff pastry sticks kicked up a notch~ my intention was for these to look like flowers, but they didn’t cooperate…
Roll out a square of puff pastry dough as thin as possible on a sil pat or a piece of parchment paper on a baking sheet.
Brush the dough with melted butter~
Lay a thick row of grated sharp cheddar along one long edge and sprinkle the rest of dough liberally with Everything Seasoning and Parmesan cheese
Roll dough up and over cheese, enclosing cheese completely. Cut the “weeds” into thin strips as shown below.
Bake at 400 until golden and crisp, about 15-20 minutes
Be careful, they’re addicting!
Green Goddess Salad Dressing or Dip adapted from StoneGable
for a printable version click here
1/2 cup light Mayonnaise or Homemade Mayonnaise
1/2 cup light sour cream
1/2 cup chopped green onions
2 T basil paste or chopped fresh basil
2 T chopped fresh parsley
1 T anchovy paste [you won’t taste anything weird I promise]
4 T fresh lemon juice, about 2 lemons
1 clove garlic, minced
Combine all ingredients in a bowl and use and immersion blender to combine. Store in a jar in refrigerator up to 1 week. Makes about 1 1/2 cups
Wacky Weeds aka Puff Pastry Cheese Straws for a printable version click here
1 sheet puff pastry, defrosted
2- 3 oz. sharp cheddar cheese, grated
4 T Everything Seasoning [click for the recipe]
3 oz. finely grated Parmesan cheese
1 T butter, melted
Roll thawed dough out on a sil pat or piece of parchment paper as thin as possible. Brush with butter. Mound cheese along one of the long ends and carefully roll dough over cheese, enclosing the grated cheese completely. Sprinkle the rest of dough liberally with Everything Seasoning and Parmesan cheese. Cut dough with the tip of a sharp knife into strips, about 1/2″ wide, cutting through the cheese roll and all the way down. Bake dough in a 400 degree oven until crisp and golden, 15-20 minutes. Makes 16-18 strips. Serve immediately. Reheat leftovers.
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