Recipe for Sasha’s Salad and Sandwich Dressing

It’s farmers market season, and I made it all the way down to South Shore Farmers Market a couple of weeks ago. It’s great to see so many other small business owners in one place – from jam to cheese to bakery and coffee – I can’t get enough. On this trip, I picked up a jar of Sasha’s Salad & Sandwich Dressing – I chose the “Sweet Ole” flavor (roasted red pepper and garlic).

Sasha’s has six flavor options, and all were available for sampling. I liked the sweet flavor of this one, and just so happened to have a salmon filet at home that was begging to be cooked with this! The owner, Kathy, assured me that her all natural blends would go well with everything, and they’d be easy to use. The dressings are gluten free, low in sodium, and contain no artificial preservatives.

I think this was a great $6 spent at a local business, and I’ll show you two unique ways that I’ve used the product already!

salmon salad

Roasted Red Pepper Salmon Salad (serves 1)
1 salmon filet
2 tbsp + 1 tsp roasted red pepper & garlic marinade
2 c salad greens (I used spinach & arugula)
1/4 c shredded carrots
1/4 c diced zucchini
2 green onions, chop the white part
2 tbsp salted sesame seeds

Heat the grill to a medium high heat. Rub 1 tsp marinade onto salmon filet and sprinkle with salt and pepper. Place filet skin side down on grill and let cook about 8 minutes (no need to flip) until flakey. In the meantime, toss greens, carrots, zucchini, onion, and sunflower seeds. When salmon is done, place on top of salad and drizzle with 2 tbsp marinade.

pasta salad
Roasted Vegetable Pasta Salad (serves 10-12)
16 oz pasta (I used gluten free brown rice pasta)
All the veggies you have in the house:
Green pepper
Olive oil
Salt and pepper
Sun dried tomatoes in oil
1/4 c roasted red pepper & garlic marinade
6 oz Mediterranean herb feta cheese

Preheat oven to 400 degrees. Cut, slice, and chop vegetables to the size you like. Place all together on a cookie sheet, drizzle with olive oil and sprinkle salt and pepper on top. Place in oven for 30 minutes; use a spatula to toss and roast for another 15-20 minutes.

In the meantime, cook the pasta. I learned a new technique from the bag of this gluten free pasta: bring water to a full boil on stove top; add pasta and let cook for 1-2 minutes. Cover pot and turn heat off, but leave it on the burner for 10-12 minutes. Brilliant! Perfectly cooked and no burning my fingers checking the done-ness!

Drain the pasta and place in a large bowl. Add roasted vegetables, sun dried tomatoes (include the oil from the jar), and marinade and mix. Refrigerate overnight, and add the feta cheese and maybe a little bit more marinade (depending on your taste) before serving. Serve cold. Hope you enjoyed our Recipe for Sasha’s Salad and Sandwich Dressing!