fresh citrus salad dressing

dressing:

juice & zest of 2 oranges and 2 limes
1/4 c. sugar
2/3 c. oil

whisk vigorously.

i served my dressing on a salad with spinach, lettuce, blackberries, apples, pears, and kiwis. toss just before serving and you have a very refreshing, light salad!

Green Salsa

I have been introduced to tomatillo in the llast 6 months or so. They are one of those things that you have seen in the store and wonder what you are suppose to do with them. They are good raw but better roasted. Give them a try. I found this recipe somewhere online not sure where though.

Green Salsa

10-12 Tomatillos

Half medium Onion

3-5 whole cloves garlic

1-2 Anahiem chilies

OR

1-2 Jalapenos

Salt

Juice of 2 limes

First, line a cookie sheet with tin foil, and pre-heat the oven broil. Removed the husks of the tomatillos and rinse them off ( they are sticky after the husk is removed.? Place these on the cookie sheet. Place the whole chilies on the cookie sheet. It is your choice how hot the salsa is so your choice on the chilies. Removed the skin of 3-5 garlic cloves, (again depends on how the amount of garlic you like) Don't smash, leave them whole. Place these are the cookie sheet. Place the cookie sheet in the oven on the top shelve, watch closely. As everything starts to roast the skin blackens, turn everything around so all sides get cooked. You may need to remove the garlic sooner then the other things. You just want the garlic to get light brown and soft.

Remove, tomatillos and chilies from the oven and while they cool slightly roughly chop half an onion. Place the onion and tomatillos in a food processor, carefully remove the top of the chilies and all the seeds and put in the food processor, along with the garlic. Juice the two limes salt to taste. Pulse until salsa like texture, I like it a little less chucky the tomato salsa. Service with chips, or anything you like salsa with.