Rose Hip Vinaigrette & More Ways to Use This Fragrant Part of the Flower

Try this delicious rose hip vinaigrette from Mother Earth Living atop the lettuce mix you may have received in your Good Neighbor Gardens harvest box.

Interesting Facts:

Rose Hips Contain Antioxidants and a high amount of Vitamin C. Rose hips are also a source of phenols, flavonoids, ellagic acid, lycopene, and vitamin E. As they protect your cells from damage, the additional antioxidants in rose hips may offer protection against serious chronic diseases such as cancer and heart disease.

Rose hips add a slightly tangy flavor and stand-in for vinegar in this simple salad dressing. Use it on cabbage salad, tossed green salads, or a medley of parboiled vegetables such as broccoli and cauliflower, red or gold bell peppers, carrots, and/or red radishes.

Recipe: Rose Hip Vinaigrette

Serving Size: Makes 1 cup

Ingredients:

• 1/4 cup dried whole or cut-and-sifted rose hips

• 1 cup of water

• 2 tablespoons tamari soy sauce or umeboshi vinegar

• 1/4 teaspoon yellow mustard powder

• 11/2 teaspoons minced fresh oregano

• 11/2 teaspoons minced fresh basil

• 1/8 teaspoon freshly ground black pepper

• 3 to 4 tablespoons extra-virgin olive oil or a combination of olive and walnut oils

• 1/8 to 1/4 teaspoon powdered stevia extract powder or 3 to 4 drops liquid stevia extract, optional...honey or agave works too

• 1 clove garlic, minced, optional

Instructions:

1) Simmer the rose hips and water, covered, in a nonreactive saucepan for 5 minutes. Let stand off heat for 5 minutes, then strain, pressing the pulp with the back of a spoon. Combine the strained liquid with the remaining ingredients in a jar with a tight-fitting lid. Shake vigorously over the sink. Use the dressing immediately or refrigerate it for as long as 2 weeks.