Summer is Salad time!

tomato baskets photo at P.G. Farmer's Market by Asia M-H

So in the effort to eat local, my iron levels take a seasonal low when fresh local green things are not available, i.e. winter. Last year, I did a bit better by storing some garlic scape pesto (substitute scapes for basil, almonds for pine nuts), freezing some greens, and eating some California-grown baby green mix (beets, kale, spinach) later in the spring. I'm getting lots of iron now from all the fantastic local greens available in my garden and at the Farmer's Market. I stocked up at the Thai Lady's booth last weekend and planted a bunch of basil, cilantro, and oregano in the greenhouse under the tomato plants. I am also going to grab some of a weird green (a cousin of celery) growing in a 12 foot tall bush up at the PGPIRG garden at UNBC. It'll be great steamed then frozen for this winter, I plan on bagging a bunch and transplanting it at Mark's place. I didn't really get a lot of greens planted early enough and am waiting for my spinach to grow into something spectacular. I'm going plant another round of lettuces going in the side garden at my place tomorrow.

seedlings photo at P.G. Farmer's Market by Asia M-H

I am really into salads in the summer but truthfully I'm probably more excited about salad dressings, which are really just sauce for your salad. I've been supplementing my salads with nuts and seeds bought in bulk at the grocers, hemp hearts (grown in Sask.) and using the last of the pickled beets, tossing it all together in a container and enjoying a healthy salad lunch at work.
My favourite 1) homemade and 2) store bought dressings are:

1) Jana's Famous Herb Dressing
I love this salad dressing from 'How It All Vegan'. It's okay with dried herbs but absolutely fantastic with fresh herbs. It stores well in the fridge for a long time if you don't use it all. The longer it is in the fridge, the more potent the garlic becomes. Not such a good idea for a work lunch, maybe. Your choice.
You will need: 
1/4 cup flax oil (hemp seed oil is great too!)
4Tbsp. nutritional yeast
1/4 cup apple cider vinegar
1 tsp. pepper
2 Tbsp. maple syrup
2 cloves garlic (for the faint of heart, just use one)
2 Tbsp. Thyme, chopped
1 Tbsp. fresh Rosemary, chopped
1 tsp. fresh Oregano, diced

1 Tbsp. sesame seeds or gomashio (toast sesame seeds in fry pan and grind with salt)

-Toss all ingredients into a small jar and shake it all up. 

Happy vendors at P.G. Farmer's Market photo by Asia M-H

2) Okanagan's Little Creek Dressing.
It is made in Kelowna at Little Creek Gardens, a certified organic farm on Okanagan Lake. It is great cold, hot, and with salads, and pretty much anything else you can think of. I often substitute it for Naam's Miso Gravy if tight pressed. In P.G. it is available at Save-On in the 'Natural' aisle of the store and probably at Ave Maria's. You can find it at your local grocer.
Ingredients: 
Sunflower Oil*, Lemon Juice*, Tamari, Raspberry vinegar (can't taste it, don't worry), Nutritional Yeast, Garlic*, Herbs*, and Sea Salt. (*organic)