My very favorite dressing has a mix of toasted sesame seeds, tahini, tamari, lemon juice, garlic, canola oil, a little water, cayenne pepper and fresh parsley. I don't have the measurements in front of me, but you get all that stuff in a food processor and blend until well mixed and it is delicious! I like it best in a salad with Boston lettuce and orange segments.
1/2 cup pineapple juice (or orange juice, or grapefruit juice)
1/4 cup lemon juice
1/4 cup oil (I like flax or safflower oil, or organic sunflower oil)
1/2 teaspoon seasoned salt
1/8 teaspoon paprika
1/8 teaspoon pepper
Shake and serve. I like this with spinich, kiwi, strawberry, blood orange, or whatever fruit I have chopped up, and some toasted pecans.
Green Goddess salad dressing:
3/4 cup plain yogurt
1/4 cup fresh chives
2 tbsp fresh dill
1 tsp fresh mint
1/2 tsp salt
pepper to taste
2/3 cup sour cream
1/3 cup mayo (or blended up cottage cheese, depending on how many cals you want)
1/2 tbsp anchovy paste (don't skip this, it makes the dressing, and any caesar salad you've had at a restaurant has anchovy!!!)
2 tbsp lemon juice
1 tbsp minced shallot (or onion)
1 clove of garlic minced
1 tsp of worcestershire suace
pepper to taste
3 tbsp rice vinegar (or balsamic, or white, whatever you have really!)
1 tsp honey
2 tsp soy sauce
2 tbsp toasted sesame oil
1/4 cup cold pressed sesame oil (or other oil in a pinch)
1 tsp of freshly grated ginger, or 1/2 tsp of dried ginger
1 clove of garlic
1 tbsp minced shalot (or onion)
salt and pepper to taste
(sprinkle toasted sesame seeds over salad)
(we use this one alot!!!)
2 tbsp vinegar of choice
1 tbsp dijon mustard
2 tbsp sour cream
1 clove of garlic
pepper and salt to taste
Can you tell we like garlic around here. Those are all of the ones we've made recently...
1 cup mayonnaise
2 tablespoon ketchup
1 tablespoon spanish onion, finely chopped
1 tablespoon dill pickle, finely chopped
1 tablespoon cooked beets, finely chopped
1 tablespoon hard-cooked egg, finely chopped
1 tablespoon chives, finely chopped
1 tablespoon parsley, finely chopped
1/2 teaspoon worcestershire sauce
Salt and pepper
Combine all the ingredients except the salt and pepper in a large bowl and gently fold together with plastic spatula until the dressing turns a light orange or pink. Then season with salt and pepper to taste.
If I'm feeling lazy I'll just food process instead - the texture is better with handchopped but I don't always have the time or inclination.
mustard, dry or Dijon
thyme, rosemary, lavender
I keep an herb garden but when I run out I just use herbs de Provence instead, it is a blend you can buy at the grocery, Frontier sells it too.
Most people like sugar in theirs but I like mine tart.
This one is a huge favorite. It's a lot like ceasar but the base is nice and simple so it lends itself well to fresh herbs. Tarragon, basil and thyme are wonderful in this.
1/4 cup olive oil
1 TBL mayo
1 TBL lemon juice
1 tsp minced garlic
black pepper to taste
1/3 c each yogurt, mayo, sour cream (although 2/3 c yogurt works instead of sour cream)
1/3 c crumbled blue cheese
1/3 c chopped fresh herbs (parsley, chives, tarragon all work well)
1 clove garlic
1 Tbs vinegar
salt & pepper
Tzatziki with fresh herbs is also yummy
1 c drained yogurt
1 peeled, seeded and grated cucumber (salt, rest, drain, squeeze)
1/4 c or so of chopped herbs (dill and mint both work great)
2-3 cloves garlic, crushed
Without herbs, I make lots of vinaigrettes with various ingredients - pomegranate molasses, dijon, molasses, etc. Many of them lend themselves to using herbs, but vinaigrettes with fresh herbs don't last like creamy dressings do - the herbs go slimy quickly... so I only make enough for one meal.
Cristeen ~ Always remembering our warrior ~ Our is 3, how'd that happen?!?!
We welcomed another warrior in May 2012!!
2012 Decluttering challenge - 575/2012
Here's a Greek Dressing that I like a lot:
4 Tablespoons olive oil
4 Tablespoons red wine vinegar
4 Tablespoons water
3 Tablespoons fresh lemon juice (I just use one lemon, squeezed)
2 teaspoons oregano (I use dried, but if you want fresh herbs, add a healthy amount at the last minute--more like 1-2 TABLEspoons if fresh)
2-3 cloves garlic, minced
pinch of sugar, if you like it sweet.
salt & pepper to taste
Whisk together. Keeps well for several days in the fridge.
This one is herb-less but is easy & good.
2 Tablespoons raspberry jam
2 Tablespoons red wine vinegar (or 1 balsamic vin, 1 T red wine vin)
1/3 cup olive oil
salt & pepper to taste
Apple Pecan Salad
Mixed greens (hers had a lot of romaine)
¼ cup pecans cooked for 5 minutes at 350 degrees
2 gala apples cored and sliced (very thin)
1/3 cup cranberries
Blue cheese to taste (dry, crumbly cheese)
¼ olive oil
1 TBSP Dijon mustard
3 TBSP frozen apple juice concentrate
3 TBSP apple cider vinegar
Erin , Happy wife of Honey Bear , mom of Curly Miss (11/04), Little Mister (10/06), Princess Abi (3/08), and The Bean (9/09) <>< oh, and I blog.
I've been mashing them with balsamic vinegar to dress spinach & red bell pepper salads. SO delicious! At lunch I add grapes, apples & either hardcooked egg or leftover eggs & bacon from breakfast! *dies* :
*yes, I feel silly buying blackberries when they're such a bane... but they are so good! & there aren't any blackberries yet here in the rainy pacnw! Until summertime, I'll settle for $1.29 of sensuous blackberry action!
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