A salad is only as good as its ingredients. If you are lucky enough to have a garden or live near a farmer’s market, grab some greens and the best produce you can afford and expand your salad repertoire.
It’s important to remember that salads can contain lots more than just greens and veggies. Just about everything you can eat on a sandwich, you can devour on a bed of greens. I’ve been doing that for months and feel pretty great. Although I have a penchant for adding a little bacon to most of my salads, I have a newfound love for the freshness and crunch that a well put-together salad can provide.
Now you can elevate your salads even further by adding cannabis. Infusing salad dressings is simple, and if you happen to eat the salad as the appetizer, you should begin to feel a buzz by the end of the meal. As always, remember that with cannabis, less is more.
Dosing: Make sure you know the THC content of your canna-oil in order to calculate the strength of your serving of dressing, assuming your salad will be dressed with two tablespoons of dressing. The average dose recommendation ranges from 5 mg THC to 10 mg THC. First-time cannabis users might want to avoid edibles.
- A teaspoon of raw honey
- A teaspoon of balsamic vinegar
- A teaspoon of salt
- 2 tablespoons of olive oil
- ½ a teaspoon of ground pepper
- A tablespoon of Dijon mustard
- Marijuana ground up in a grinder or food processor
Kitchen Tools required
- A stainless steel bowl
- A whisk
- A spoon
- A small bowl or ramekin
For this recipe, the ingredients have to be added in one by one in a particular order. First add the Dijon mustard to the bowl. Next add the honey. If you want your dressing to be sweeter you can add more than a teaspoon of honey. Whisk the mustard and honey together using the whisk.
Now add the olive oil, just a little bit at a time and whisk it into the honey and mustard mixture. If you do this step correctly your mixture will start looking like a paste. If the oil is added too fast it will not incorporate well with the mixture, it will just float on top of the mixture so make sure to add the oil little by little.
Next add the balsamic vinegar, also very slowly as you whisk it in. Add the vinegar a lot slower that you did with the oil. As you whisk the vinegar in, the paste like texture of the mixture will gradually thin out. You can substitute balsamic vinegar with red wine vinegar, white wine vinegar, malt vinegar or cider vinegar if you want. Any of these vinegars can change the flavour profile of the salad dressing. Now you have a good vinaigrette base for your salad dressing.
For the final step, add the salt, pepper and the ground marijuana to the vinaigrette and whisk them in well. Pour the marijuana salad dressing into a ramekin and it is now ready for your salad.
To make your salad, take a teaspoon of the salad dressing and put it along the sides of a bowl, then put in all your salad greens and vegetables and other elements into the bowl. Toss the salad in the bowl and the dressing along the sides will coat whatever you have put in the bowl. In this way you will get the fresh flavour of the salad dressing in every mouthful of the salad even though you have used it minimally. You won’t end up wasting any of the dressing and you can store it to be used another time.