martes, 5 de enero de 2016

Salad Dressing

Balsamic Vinaigrette

Makes about 1 cup

3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Fresh-ground pepper
Optional extras: spoonful of mustard, minced shallots, minced garlic, minced fresh herbs, teaspoon dried herbs, spoonful of honey or brown sugar

Perfect Caesar Dressing Recipe


2 Tbsp mayo
2 tsp Dijon mustard (I used “Grey Poupon” brand)
2 large garlic cloves, pressed
1/4 cup fresh squeezed lemon juice (about 1 1/2 small lemons or 1 large lemon)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cups mild or extra light olive oil (not extra virgin)
1/2 cup shredded Parmesan cheese

How to Make Caesar Salad Dressing

1. Place 2 Tbsp mayo, 2 tsp dijon, 2 pressed garlic cloves, 1/4 cup lemon juice 1/2 tsp salt and 1/2 tsp freshly ground black pepper in the bowl of an electric food processor. (Press garlic and squeeze juice right into the food processor; think dish factor)
2. Process until smooth and well blended. While the food processor is still on, VERY slowly pour in the 1 cups olive oil. Process until thick and creamy.
3. Add Parmesan cheese and pulse 5 or 6 times.


¼ cup extra virgin olive oil
¼ cup white wine or champagne vinegar
1 TBSP Mrs Dash Italian seasoning blend
½ TBSP garlic powder
¼ tsp salt
freshly ground black pepper, to taste

optional extras:
1-2 tsp fresh parsley
1 clove of garlic, smashed + minced
a pinch of red pepper flakes

Feel free to adjust oil-to-vinegar ration to taste. The above measurements are my idea of perfection in a vinaigrette and I love how refreshing it is! I promise not to pout if you add a little extra olive oil.

Whisk all ingredients together and allow to sit. Giving the dressing some time to mingle will not only infuse flavor into the oil/vinegar but also soften the dry herbs and seasoning. This dressing will keep in your fridge for about a week so make extra to drizzle over a week's worth of salads! Enjoy!

Homemade Ranch Dressing

Serving Size: 1 cup

1 cup Greek yogurt
¼ cup milk
1 tbsp fresh parsley, chopped (or 1/2 tbsp dried)
1 tsp ground pepper
½ tsp sea salt
½ tsp dried dill
¼ tsp garlic powder
¼ tsp onion powder
1/8 tsp dried thyme

Whisk the yogurt and milk together until well combined
Whisk in the parsley, followed by the remaining seasonings
Store in the fridge in an glass jar for an hour to set before serving
Shake the jar well before using
Will last for at least a week in the fridge (will depend on the best before date on the yogurt)

Homemade Thousand Island Dressing

1/2 cup mayonnaise*
2 tablespoons ketchup
2 tablespoons sweet pickle relish
2 teaspoons finely diced onion (I use red onion but yellow or white would work just fine)
1/4 teaspoon finely minced garlic (about half of a small clove)
1 teaspoon white vinegar
1/8 teaspoon kosher salt plus more to taste
2-3 dashes Tabasco sauce (optional)

Add all ingredients to a small bowl and mix well. Taste and add additional salt if desired. Refrigerate for at least an hour to allow the flavors to meld. Serve.
Keeps refrigerated for 3 - 4 days (probably longer, but for us it's long gone by then).

Blender Blue Cheese Dressing

½ cup mayonnaise
½ cup sour cream
⅓ cup buttermilk
½ tsp Worcestershire sauce
¼ tsp garlic powder
½ tsp freshly cracked black pepper
4 oz blue cheese (or Gorgonzola) crumbles

Combine all the ingredients in blender, reserving about half of the blue cheese crumbles for later.
Blend just until blue cheese crumbles are broken down.
Stir in remaining blue cheese crumbles and refrigerate until ready to serve.
Lasts up to one week in refrigerator.

Ginger Salad Dressing

½ cup minced onion
½ cup peanut oil
⅓ cup rice vinegar
2 tablespoons water
2 tablespoons minced, fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2½ teaspoons granulated sugar
2 teaspoons lemon juice
½ teaspoon minced garlic
½ teaspoon salt
¼ teaspoon black pepper

Place all ingredients in s blender. Blend until smooth, about 45 seconds.
Refrigerate until ready to use.


Serves: 8 servings (2 tablespoons each) 

½ cup nonfat plain Greek yogurt
3 tablespoons Dijon mustard
2 tablespoons raw honey (or maple syrup)
3 tablespoons apple cider vinegar
¼ cup extra virgin olive oil
⅛ teaspoon sea salt
1 packet Stevia

Combine all ingredients in a small bowl or jar and whisk vigorously until well blended. Alternatively, add all ingredients to a jar with a tight-fitting lid and shake vigorously until all ingredients are well blended.


Yields: ½ cup
¼ cup extra-virgin olive oil
2 Tbsp. red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed with side of your knife then peeled*
1 tsp. dried oregano leaves
3 pinches of salt
10-15 grinds black pepper

Add all ingredients to a mason jar or any type of container with a top. Cover and shake vigorously until combined. Adjust salt and pepper as needed.
Cover and store in the refrigerator up to 1 week. Stir before serving.

*the garlic flavor gets stronger the longer the vinaigrette sits, so if serving the vinaigrette immediately, you can add minced or pressed garlic, otherwise, smashed garlic works great here as it gradually flavors the vinaigrette

Creamy Raspberry Vinaigrette

1.5 cups fresh raspberries
1 tablespoon water
1/3 cup olive oil or grapeseed oil
3 tablespoons white vinegar
1/3 cup plain yogurt*
2 teaspoons honey, or to taste
¼ teaspoon salt

Heat the raspberries and 1 tablespoon of water in a small saucepan over medium heat, covered.
After a couple of minutes, juices will begin seeping out of the raspberries. Use a fork to mash the raspberries and allow the mixture to come to a gentle boil.
Remove the cover from the saucepan and allow the mixture to gently bubble for a couple of minutes, ensuring the raspberries are completely softened. Add the honey and stir to combine.
Pour the raspberry mixture into a bowl or container and place it in the refrigerator until completely cold.
Using a fine strainer, strain the raspberry mixture into a bowl, separating the pulp from the syrup. Press the raspberry pulp into the strainer to get out as much liquid as possible. Save the raspberry pulp for a smoothie or to put on ice cream later, and use the raspberry syrup for this dressing.
In a small blender (I used my magic bullet), combine all of the ingredients, including the raspberry syrup. Blend until completely combined and creamy. If you don’t have a blender, you can whisk all of the ingredients together in a bowl vigorously.
Serve on your favorite salads!

*I used whole milk yogurt, which I recommend because it makes a creamier flavor and texture than low-fat. Refrigerate in a sealed container for up to one week.

Poppy Seed Dressing

½ cup plain Greek yogurt
⅓ cup apple cider vinegar
¼ cup granulated sugar (or honey)
1 tablespoon chopped white or yellow onion
1 teaspoon Dijon mustard
½ teaspoon salt
⅓ cup vegetable oil
1 tablespoon poppyseeds

Add the yogurt, vinegar, sugar, onion, mustard, and salt to a blender and process on high for 20 seconds. With the blender still on, slowly stream in the oil. Add the poppyseeds and pulse the dressing 3-4 times on low until all the ingredients are fully combined. Recipe makes about 1 cup of dressing or 8 servings.

Garlic Ginger Sesame Dressing Recipe

Makes enough for 2 salads
1/3 c. rice vinegar
1/4 c. soy sauce (gluten-free)
3 Tbs sesame seeds
1 Tb brown sugar
1 Tb fresh ginger, shredded through a zester
1 large garlic clove, shredded through a zester
1 tsp sesame oil
3 scallions, chopped (white portion only)
Combine entire ingredient list and whisk until smooth.
Slice tempeh into desired size and allow to marinate in dressing in a covered bowl, in the fridge. Do not throw away the remainder of the marinade. Keep the rest for the dressing.


1 ripe avocado
¼ cup white wine vinegar
Juice of one lemon
Salt and pepper, to taste
¾ cup extra virgin olive oil

In a food processor, combine avocado, vinegar, lemon juice, salt and pepper. Run processor until very smooth and creamy.
With processor running on low, stream in olive oil through the shoot until just combined.

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