1 cup tomato juice
½ cup Lambsquarters broth (pot liquor)
1 Tbsp vinegar (use your herbal vinegar!) or lemon juice
Pinch of salt
Pinch of pepper
1 tsp Worcestershire sauce
Dash Tabasco sauce
Serve hot or cold
This salad is hearty and delicious! Super nutritious too!
2 cups Lambsquarters greens
2 green onions or 2 heaping Tbsp red onion, minced
4 oz feta cheese
1 clove garlic, minced
1/3 cup olives, chopped
2 tsp oregano (fresh if possible!)
I like to buy the fancy Greek marinated olives for this recipe, but canned olives will do. Try to use the young, tender Lambsquarter leaves from plants about 1 foot tall or so for this salad.
1½ Tbsp lemon juice
1½ Tbsp red wine vinegar
½ cup olive oil
¾ tsp salt
2 Tbsp fresh herbs or 1 Tbsp dried (your choice, try dill, parsley, or oregano)
¼ tsp coarse ground black pepper
Blend dressing ingredients together in a blender until smooth. Coat the salad just before serving.
5 cups tender Lambsquarter greens
4 oz Feta cheese, crumbled
1 clove garlic, minced or crushed
3 Tbsp lemon juice
1 1/2 Tbsp olive oil
pinch of salt
pinch of pepper (lemon pepper is best)
1. Toss Lambsquarter greens and feta cheese together.
2. Mix up the garlic, lemon juice, olive oil, salt and pepper in a separate cup or bowl.
3. Add dressing just before serving.
Note: This salad does not keep well at all, so make only what you are going to eat when serving.
This recipe is a bit expensive to make but worth every penny. There are never any leftovers! It’s a good one to try when you want to show off at a potluck or special dinner.
4 cups tender Lambsquarters leaves
1 can garbanzo beans
1 6.50-oz jar artichoke hearts
1/2 cup roasted red peppers
1/4 cup sliced olives
1/2 cup pepperoni slices, cut in half
1/2 cup shredded parmesan cheese
2 Tbsp olive oil
1 Tbsp + 1 1/2 tsp vinegar
1/4 tsp dry mustard
1/4 tsp worchestershire sauce
1 clove garlic
1 dash pepper
1. Toss everything together in a large bowl.
2. Add the salad dressing just before you serve to avoid wilting.