Summer Salad Series Part 2

So about a week ago, my aunt dropped off some of these…

IMG_1356Garlic scapes…hmmm. I had never heard of them. Surely I can find a way to use them-challenge accepted.

Garlic scapes are these funky, twisty shoots that grow on garlic and can be plucked off the plant and used when cooking-who knew?!

They kind of remind me of scallions, but uh…taste like garlic! A brighter, fresher version of one of my most favorite flavors.

So in my quest to find a way to use this early summer treasure, I came across the idea of using garlic scapes in a salad dressing.

After adding a few of my own ingredients to the mix, here is the final product…

IMG_1382It’s quite delicious, really. Creamy…tangy…garlicky (yea…you might want to pack some mints in your lunchbox if you take this one).

It goes perfect over a fresh summer salad.

I might even use this as a topping over grilled meats and veggies. Or as a dressing in a wrap or sandwich. Or as a dip for fresh veggies (just reduce the amount of milk in the recipe). YUM!

I’m pretty glad these funky little spirals showed up on my porch one morning.


Garlic Scape and Feta Salad Dressing
  1. 2 tablespoons garlic scapes, chopped
  2. 1/4 cup canola oil
  3. 3 tablespoons plain Greek yogurt (or sour cream)
  4. 1 tablespoon mayonnaise
  5. 1 tablespoon fresh lemon juice
  6. 1 teaspoon dijon mustard
  7. 1/4 teaspoon cider vinegar
  8. 1/2 teaspoon freshly ground black pepper
  9. 1/4 teaspoon salt
  10. 1/2-1 teaspoon honey
  11. 1/4 cup feta cheese
  12. 1/4-1/2 cup milk
  1. Place chopped garlic scapes in food processor, pulse to puree scapes.
  2. Add all remaining ingredients, except milk. Puree until smooth.
  3. Slowly add milk until dressing reaches desired consistency.
  1. Keeps up to one week.
Sneaks & Sweets

Next, I might toss a few chopped scapes in some olive oil for a deliciously infused oil.

How would you use your scapes?





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