Chive Alive Dressing

My chive plant on the patio was beginning to turn brown, so I cut the rest down, separated the good from the bad and made a dressing from it. I also Googled to find out more about chives and this is what I found:

1. Smallest member of the edible onion family with a mild flavor

2. Common herb in the garden that also repels insects

3. Their flowers attract bees, highly desirable because bees are at risk

4. Nice addition to salads, on tomatoes, potatoes, cucumbers, soups, omelets, and anywhere you want a milder onion flavor

5. Contain allicin, same ingredient in garlic that helps reduce blood pressure. Also contain Vitamin C, calcium and antioxidants that help fight cancer.

Note: I used fall colors for my salad: yellow & orange peppers& carrots, but you can use veggies you like

Utensils: Cutting board & knife, strainer, serving bowl, blender
Prep. Time: 10 minutes
Cook. Time: None
Categories: Vegan, GF, NSA

Ingredients for Dressing

1/2 cup olive oil
juice of 1/2 lemon
one cup of chives (approx.)
salt & pepper to taste

Put all in the blender and buzz until well blended. You will be able to see the chives. For smaller pieces, chop the chives well before adding to the blender. Set aside while preparing the salad.

Ingredients for Salad

Several leaves of organic red-tipped lettuce or other greens of your choice– washed & dried, then torn into small pieces
one org. carrot, scrubbed & sliced thinly
1/2 each of org. yellow and orange bell pepper, washed & cut into slivers or small pieces
sprouts for garnish
avocado slices (optional)


Prepare the veggies and place in a bowl, except for sprouts. Toss, add dressing and then garnish with sprouts.
(You may need only half the dressing, depending on how much lettuce goes into the bowl.)

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