Showing posts with label dressing. Show all posts
Showing posts with label dressing. Show all posts
Gluten Free Salad Dressing Recipes Or 3 Ways To Dress A Naked Salad
Saturday, April 19, 2014
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Three easy gluten-free salad dressings. |
Let us take a moment and appreciate the humble green salad. The crisp crunchy greenness. The tender bites of bitter and sweet. The whole feel-good shiver you get when you chow down a plate of bunny food.
Bunny food rocks, my friend.
But how to dress a naked green? That is the question. Bottled stuff simply wont do. Too many additives and stabilizers and gums you cant pronounce. Or the ubiquitous evil soybean oil. Ick. (Did I just write Ick? Well, I meant it. I loathe soybean oil.) I offer you, instead, three simple dressings- three recipes you can whip up in a New Mexico minute, adapted from my first cookbook, Recipes from a Vegetarian Goddess. Toss them with love.
Basil Citrus Vinaigrette
This a perfect dressing for a brunch salad- especially if youre serving Mimosas.
Ingredients:
4 tablespoons extra virgin olive oil
4 tablespoons extra virgin olive oil
2 tablespoons fresh orange juice
2 tablespoons Champagne vinegar
1 teaspoon orange zest
2 tablespoons minced fresh basil
1/2 teaspoon organic agave nectar
A pinch of sea salt, to taste
Fresh ground pepper, to taste
Mix all of the ingredients in a glass dish or cup. I use a fork for this. Drizzle over fresh greens. Toss. Munch. Be happy.
Serves 4.
Ginger Dressing
The Asian flavors in this include soy sauce- if youre allergic to soy try substituting molasses.
Ingredients:
2 tablespoons sesame oil
2 tablespoons sesame oil
1 tablespoon light olive oil
4 tablespoons rice vinegar
2 tablespoons wheat-free soy sauce
1 inch fresh ginger, grated
1 garlic clove, minced
1/2 teaspoon organic agave nectar
Mix all of the ingredients in a glass dish or cup. I use a fork for this. Taste test and adjust seasonings.
Pour over an Asian-inspired mix of spring greens, matchstick carrots, sliced water chestnuts, mung bean sprouts, sliced mushrooms, red onion and cashews. Toss. Smile.
Serves 4.
Greek Salad Dressing
Greek salad makes an easy weeknight supper. Pair it with a hearty bread like my Sweet Potato Cornbread. Add in some hard boiled eggs, sardines or tuna if you like.
Ingredients:
4 tablespoons extra virgin olive oil
4 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons golden balsamic vinegar
1 teaspoon lemon zest
1 tablespoon minced fresh oregano
1 tablespoon minced fresh mint
1 clove garlic, minced
1/2 teaspoon organic agave nectar
A pinch of sea salt, to taste
Fresh ground pepper, to taste
Mix all of the ingredients in a glass dish or cup. I use a fork for this. Taste test and adjust seasonings.
Drizzle over a Greek salad that includes cucumbers, red onion, kalamata olives, pepperoncini, grape tomatoes and feta cheese. Toss. Devour. Dance. Smash a few plates.
Serves 4.
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Recipe Source:
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
Cranberry Mustard Salad Dressing – You’ll Be Tickled Some Kind of Pink
Thursday, April 3, 2014
For whatever reason, pink sauces are considered somewhat visually offensive in the foodie universe, so when describing this cranberry mustard salad dressing to your friends and family, please use hipper alternatives like, “ballet slipper” or “rosy mauve.”
Whatever it’s called, I actually love the color of this vinaigrette, and think it’s especially gorgeous with the classic fall/winter salad palette. I served it over some endive garnished with persimmons, pistachios, and pomegranate seeds, and it tasted as bright and pretty as it looked.
One word of caution regarding the ingredient amounts listed below: I like my salad dressings on the acidic side, so be sure to taste and adjust the amount of oil you add. You want to be careful with the walnut oil, as too much can overpower the dressing, but you can add more vegetable or olive oil, until it’s perfectly balanced for your palate.
As I joke about in the video, this seasonal vinaigrette is perfect for the non-cook to bring to a family gathering. We’re talking about a minimal effort to get what could potentially be lots of loving praise, or at the very least, fewer disappointed glances. Enjoy!
Ingredients for about 2 1/4 cups of dressing:
1/4 cup prepared fresh cranberry sauce
1/4 cup Dijon mustard
1 small garlic clove
salt and pepper to taste
1/4 cup rice vinegar
1/4 cup apple cider vinegar
[note: you can use 1/2 cup of any vinegar(s) you like]
1/4 cup walnut oil
1 cup vegetable oil or light olive oil, or as much as needed to balance acidity to your taste
View the complete recipe
View the complete recipe
SALAD DRESSING CLONE RECIPES
Thursday, January 9, 2014
It is BBQ season, that is for sure and what goes better with grilled "anything", than a fresh green salad?!? Ive posted these salad dressings before, however, Ive tweaked them again and this time I think they are perfect, well at least that is what picky-picky husband says.
Not only are they delicious, but they certainly save a lot of money and I feel good knowing exactly what is in my salad dressing!!
HIDDEN VALLEY RANCH CLONE
1 cup buttermilk (dont substitute)
2 tablespoons chopped parsley (or 2 tsp. dried)
¾ teaspoon black pepper
¾ teaspoon salt
½ teaspoon garlic powder (not garlic salt)
½ teaspoon onion powder (not onion salt)
2 large pinches dried thyme
Whisk together and chill overnight before using.
NOTE: Dont use this dressing right after you make it; it will NOT taste like ranch dressing. Something magical happens to it after it sits overnight...trust me!!
*****
We like Light House brand Thousand Island salad dressing (in the refrigerated veggie section) but the price has increased to nearly $4.50 for a small jar, which is crazy. The following recipe is VERY close to the original, I hope you like it... picky-picky husband loves it.LIGHT HOUSE THOUSAND ISLAND CLONE
3/4 cup mayonnaise (low cal is OK)1/4 cup ketchup
2 tablespoons sweet pickle relish
2 tablespoons finely minced celery
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh lemon juice
Whisk everything together and refrigerate at least a couple of hours before using.
*****
CATALINA SALAD DRESSING CLONE
1 cup vegetable oil (I used canola oil)2/3 cup ketchup
1/2 cup vinegar (I used red wine vinegar)
½ teaspoon onion powder (not onion salt)
½ teaspoon dry mustard powder
½ teaspoon celery seed
½ teaspoon chili powder
big pinch of paprika (not the spicy kind)
2 teaspoons salt
1/2 cup sugar
Place all ingredients in a blender (I used an immersion blender) and mix on high speed (salad dressing will really thicken up as you process it).
NOTE: Catalina needs a good whisk before using (if it has been in the fridge for a few days).
NOTE: All three of these salad dressings last an easy 10 days (or more) in the fridge.
NOTE: Catalina needs a good whisk before using (if it has been in the fridge for a few days).
NOTE: All three of these salad dressings last an easy 10 days (or more) in the fridge.
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