Deana at Lost Past Remembered hosted a Girard's Salad Dressing giveaway recently. And last week, my lovely package arrived, because I was one of two lucky winners! So, thank you, Deana!
I've seen other people comment on the salad dressing bottles, and they really are quite pretty. The set also comes with this cute little booklet, with a little of this and that in it, including a fold out chart on how to set a complete formal table. I don't know about you, but the whole 3 each of forks, knives, spoons and glasses is never going to fly with me. I'm just saying. Nonetheless, it's rather entertaining reading.
My first foray into these dressings was a simple salad:
Champagne Cucumber Salad
2 cucumbers, peeled and sliced
2 carrot, peeled and grated
Girard's Champagne Salad Dressing
Put the veggies in a bowl; pour whatever amount of dressing you like over them, and let sit in the refrigerator for at least an hour.
The Champagne Salad Dressing has a different kind of tang to it, somewhat reminiscent of the tang in Dijon mustard. I very much enjoyed it, as did some of my hungry hordes. I just won't share with the ingrates.
The next idea was a little different, inspired by my apple tree and some leftovers!
APPLE POPPYSEED CHICKEN SALAD
1 cooked, cold chicken leg and thigh
2 medium apples, cored and diced small
1/2 cup craisins
1/4 cup finely chopped walnuts or pecans (I mixed mine)
Approx. 1/4 cup Girard's Apple Poppyseed Dressing
Cut the chicken into bite sized morsels. In a medium bowl, combine the chicken, apples, craisins, and nuts (if desired). Pour the Girard's Apple Poppyseed Dressing over the mixture, using more if you want a wetter chicken salad. I served some in a sandwich to my dearly beloved, who dubbed it "strange." I believe that's because this is a somewhat sweet dressing. I just loved it; I wolfed the remainder of the bowl down without bread or other encumbrances.
Now, to figure out what to do with the other two dressings! What a puzzle to have to endure just before Labor Day weekend, right?