I found these recipes on a great blog called veggies by the season, please follow it!!! I am back from novel writing and starting another one so wish me luck. So the next 3 entries will be Main Dishes including Soups, Desserts and Main Dishes for Work (i.e. pick up foods)
From these ingredients, which many people keep on hand all of the time, you can create a million dressing combinations! Now the 2 things that make homemade dressing SO easy are:
15. CREAMY BEET DRESSING ON SHREDDED COLESLAW
Creamy Beet Dressing:
GENERAL INFO FOR SALAD CREATION
Making salad dressing at home is so easy, it's cheap, and you never end up with countless half-empty bottles in the fridge. You also have the opportunity to be creative and use up whatever you have on hand.
To avoid oily dressings, and use a creamy base, without mayo, sub plain or vanilla yogurt, both greek and regular depending on the consistency. Use a 1:1 acid to oil ratio, and use other flavors to balance out the vinegar, but some more traditional dressing recipes call for a 2:1 or 3:1 ratio. Use what you like!
A few simple rules to follow when making a dressing and cooking tools to make it easier:
Standard dressing is made of: oil, vinegar, herb/spice, sugar, salt and pepper, and a special flavor.
OIL elements to use: EVOO, plain or vanilla greek or lowfat yogurt, tahini, sour cream, lite coconut milk, cottage cheese, sesame oil (sparingly). (Note: at least 1-2 tbsp. EVOO plus one or more of the other oil substitutes, a little oil helps stabilize the dressing)
VINEGAR elements to use: balsamic, red wine, champagne or lemon/lime/grapefruit juice.
HERBS/SPICES to use:
Parsley, Oregano, Cilantro, Basil, Rosemary, Chives, Tarragon
Garlic, Red Onion, Scallions
Cinnamon, Ginger, Paprika, Cumin, Coriander
SUGAR to use: raw sugar, honey, maple syrup, fruit puree or juice.
SPECIAL FLAVORS are really anything you can imagine:
Fruit: Blueberry, Pear, Cranberry, Mango
Nut: Tahini, Peanut Butter, Pecan, Walnut
Vegetable: Carrot, Avocado, Sun-dried Tomato
Misc: Sriracha, Jam/Jelly, Mustard, Soy Sauce
Cheese: Parmesan, Gorgonzola, Feta, Asiago
1. The Magic Bullet or SMALL NINJA- this is a small, food processor/blender that sits on the counter and has a 1 or 2 cup capacity, or the small ninja, only twenty dollars can be used almost every day,to make small batches of dressing
2. The Aerogarden - For apartment living, or people without garden aspirations, this is a small hydroponic garden system that grows 7 herb varieties at a time. I like the Italian Herb mix, but they're all great. This makes adding fresh herbs to my dressings a pinch, especially when I want 5-6 herbs a week and they're about $2 a bunch. The system is expensive to begin with, but I think it has paid for itself (and it looks pretty cool!)
TASTE! TASTE! TASTE! You'll have to work with them a bit because there are no true measurements, but err on the side of caution when adding strong flavors, vinegar, spices, salt, etc. You can always add a splash more vinegar or a pinch of salt, but if it's too much to begin with, you'll most likely have to start over.
Creamy Beet Dressing:
2 (peeled) medium-sized beets, chopped
1/2 c chopped (red) onion
2 cloves garlic, minced
4 T honey or agave syrup, or other sweetener
1/2 c cider vinegar; or other vinegar
1/3 c mayonnaise; or sour cream, or greek-style yogurt
salt and pepper, to taste
1/2 c chopped (red) onion
2 cloves garlic, minced
4 T honey or agave syrup, or other sweetener
1/2 c cider vinegar; or other vinegar
1/3 c mayonnaise; or sour cream, or greek-style yogurt
salt and pepper, to taste
Coleslaw:
shredded or chopped cabbage
grated apple
grated carrot
grated onion
other grated root vegetables
shredded or chopped cabbage
grated apple
grated carrot
grated onion
other grated root vegetables
- For dressing: combine all ingredients in a food processor and purée until smooth. Taste for seasonings–you may want to add more honey.
- Prepare coleslaw ingredients in whatever proportion and form you like. Toss with beet dressing.
14. CREAMY BEET DRESSING ON SPRING MIX GREENS AND APPLE AND BEETS (THIS TAKES A WHILE)
DIRECTIONS
- In a medium saucepan, combine the beets, orange juice, orange rind, and ginger. Cover and cook over medium-high heat for 7 to 10 minutes, or until the beets are tender when tested with a sharp knife. Transfer half of the beets to a large bowl. Cover and refrigerate.
- Place the remaining beets in a food processor or blender. Add the buttermilk and process until smooth. Pour into a small bowl and refrigerate for 1 hour, or until chilled.
- Add the baby lettuce, red leaf-lettuce, apples, and walnuts to the sliced beets. Pour the dressing over the salad and toss to coat.
13 SALADS AND DRESSINGS TO TRY
1. Cranberry Yoghurt Dressing on Spinach
After making the cranberry syrup for pumpkin pancakes here is another recipe using the cranberries. On a big spinach salad with dried berries and cheese, and making a cranberry salad dressing would be a nice match.
For this salad, a simple creamy cranberry yogurt dressing.
1 cup fresh cramberries
1/4 cup water
2 tbsp. raw sugar
3/4 cup plain yogurt
2 tbsp. red wine vinegar
salt and pepper
parsley
Bring cranberries, water and sugar to a boil. Cook for 5 minutes, remove from heat and bring to room temperature.
Add cranberries and remaining ingredients to a blender, puree until smooth.
2. COCONUT CURRY DRESSING
With a large lunch, this can be a lighter dinner, especially if you have coconut milk left over, and keep a few types of curry on hand. Add asparagus on a house salad it is great, balance a few spears and threw them on the salad along with some masala spiced tofu.
Island Salad with Coconut Curry Dressing
Salad:
1 head of romaine, chopped
1 c. mixed cabbage slaw
10 asparagus spears, chopped
1/2 red bell pepper, sliced
1/2 c. mandarin orange segments
1/2 c. snow peas, chopped
4 oz. Firm tofu, any variety, sliced
Dressing:
1/2 c. light coconut milk
2 tsp. curry powder
1/4 tsp. cayenne powder
salt and pepper
1/2 tsp. vinegar
1 tsp. brown sugar
Arrange salad ingredients in a bowl.
Whirl together dressing ingredients in a blender, pour over salad and serve.
Whirl together dressing ingredients in a blender, pour over salad and serve.
3. Baby Kidney Beans and Baby Spinach with Moroccan Spiced Lemon Dressing
Check out Eating Well's Healthy in a Hurry. It's full of clean, healthy, veggie filled and flavorful recipes. Spinach can be a tiny bit bitter, so make sure to get a piece of super sweet tomato in each bite. Organic tomatoes and peppers especially seem to be so much sweeter.
Quinoa Salad with Kidney Beans and Baby Spinach
1 c. Quinoa
2 c. vegetable stock
Salt and pepper
2/3 c. Moroccan Spiced Lemon Dressing
1 c. cherry tomatoes, halved
1 small red onion, minced
1/2 c. kidney beans, rinsed
8 c. baby spinach
Moroccan Spiced Lemon Dressing:
1/4 c. lemon juice
2 tbsp. plain nonfat yogurt
1 1/2 tsp. honey
1/4 tsp. cumin
1/4 tsp. cinnamon
1/4 tsp. ginger
salt and pepper
In a small dish, whisk dressing ingredients together. Refrigerate until ready to use.
Toast quinoa in a dry skillet over medium, stir often, about 5 minutes.
Transfer to a mesh colander and rinse in cold water for a minute.
Heat oil in a medium saucepan over medium heat.
Add garlic and quinoa, cook 4 minutes, add stock and salt, bring to a boil, reduce heat and cook for 15 minutes.
Turn heat off, bring salad to room temperature.
While salad cools, wilt spinach in a dry skillet, season with salt and pepper.
Plate spinach.
Add tomatoes, beans and onions to quinoa.
Add the dressing mix well. Plate and serve.
4. CREAMY POPPY DRESSING ON FRUITY SPINACH SALAD
This spinach salad can be a side dish to the casserole. Originally a veggie filled spinach salad and amaretto baked peaches, instead can add lots of fruit to the spinach salad, and make a poppy seed dressing, common on fruit and spinach salads. It is a light, flavorful, and perfect with the creamy, rich casserole.
Fruity Spinach Salad with Creamy Poppy Dressing
1 large sack of triple washed baby spinach
1 mango, cubed
2 grapefruits, segmented
1/4 c. dried cranberries
1/2 c. pecan halves
1/2 c. plain greek yogurt
2 tbsp. EVOO
2 tbsp. champage vinegar
juice of 1 lemon
1 tbsp. honey
1 tsp. poppy seeds
salt
In a small dish, whisk together dressing ingredients.
Add spinach to a bowl, toss with half the dressing.
Top with remaining ingredients.
Serve leftover dressing in a dish with the salad.
5. WALDORF SALAD DRESSING
Greek Yogurt is a great sub for sour cream, mayo, or even oil in common dishes, like egg/chicken salad, dressing, marinades, and sauces. Waldorf Salad for dinner when organic apples are on sale, some leftover mint, and of course yoghurt.
Waldorf Salad
1 batch of whole wheat pita
1/2 lb. organic chicken breasts, poached
1 granny smith apple, diced
2 celery stalks, diced
1/2 c. pecans or walnuts, toasted
Juice of 1/2 lemon
Salt and pepper
dressing:
1 c. greek yogurt
2 tbsp. mint
1 tsp. dried dill
1 tbsp. chives
Salt and pepper
1 tsp. sugar or honey
Zest of 1 lemon, juice of half
Add all dressing ingredients to a blender, blend until smooth.
Add all salad ingredients to a bowl, toss in dressing.
Serve in pitas.
6. CREAMY WALNUT DRESSING
Cous Cous, Asparagus, and Chickpea Salad
with Creamy Walnut Dressing
2 bunches asparagus spears
2 1/4 oz. snow peas
2 1/4 oz. snow peas
1 head of butter lettuce
1 bunch of curly endive
2 c. prepared cous cous
10 oz. chickpeas
Sweet paprika, to dust
Dressing:
1/4 c. walnuts
1/2 c. lowfat plain yogurt
2 tbsp. lemon juice
1 tbsp. lemon zest
1 tbsp. thyme leaves (fresh)
Salt and pepper
To make dressing: Place all ingredients in a blender and blend for 1 minute or until smooth. Keep refrigerated.
Steam asparagus and snow peas for 2 minutes, shock in cold water, drain and set aside.
Arrange lettuces on a platter, place cous cous in the center, top with snow peas and asparagus, chick peas, and dressing. Dust with sweet paprika.
7. BLUEBERRY VINAIGRETTE
From Liv's Blueberry Vinaigrette
Fruity Bistro Salad with Blueberry Vinaigrette
1 head romaine lettuce, chopped
10 slices of cucumber
1/2 green apple, sliced
1/4 c. dried cranberries
1/4 c. walnuts
1/4 c. Blueberry Vinaigrette, recipe follows
VINAIGRETTE
½ c. Champagne Vinegar
1/2 c. Olive oil
1 pint fresh blueberries
1 tsp. salt
½ tsp finely ground white pepper
Honey
2 tablespoons plain yogurt
1/2 c. Olive oil
1 pint fresh blueberries
1 tsp. salt
½ tsp finely ground white pepper
Honey
2 tablespoons plain yogurt
*I used only 2 tbsp. EVOO and added extra yogurt
Arrange salad in a bowl, top with dressing
Note - I used much more dressing than the photo shows, basically I just ate a bowl of dressing :)
8. AVOCADO RANCH
Chilis Cobb salad and their Quesadilla Explosion salads, so this combines the two salads. For the quesadillas, just use peppers, onions, cheese and salsa, very basic. A fresh summer salad!
Southwest Cobb Salad:
1 head of romaine lettuce, chopped
½ avocado, diced
3 tomatoes, seeded and diced
½ jalapeno, minced
¼ red onion, minced
1 tbsp. cilantro, minced
1 chicken breast, sliced (I used a Morningstar Farms Chik'n patty)
¼ c. shredded cheddar cheese
3 slices bacon, crumbled (optional, but traditional)
½ c. grilled or roasted corn
Avocado Ranch Dressing:
½ avocado, diced
¼ c. light sour cream
3 tbsp. buttermilk
1 tbsp. hidden valley ranch seasoning
Quesadillas:
1 roasted red pepper, peeled and sliced
½ c. Monterey jack cheese
½ jalapeno, roasted, peeled and sliced
½ red onion, sliced
½ c. prepared salsa (TJ’s Pineapple Salsa)
Turn skillet on medium, spray with nonstick spray, and add quesadillas. Top with peppers, onions, cheese, and salsa. Brown on first side, about 5 minutes, flip and brown on the other.
Mix all dressing ingredients in a blender, set aside.
Mix chopped onions, tomatoes, cilantro, and jalapeno in a bowl. Season with salt and pepper, set aside.
Arrange salad components in rows over the lettuce, top with dressing and stick quesadilla wedges around the sides.
9.CILANTRO LIME VINAIGRETTE
A salad with pizza to help balance the meal. From a Cuban cook book. Over a bed of mixed greens to bulk it up. Some cilantro to the dressing to tie in the flavors. Very simple, yet refreshing!
Avocado Salad
4 c. mixed greens (added by me)
2 c. diced red pepper
2 c. avocado, sliced
½ c. red onion
Salt and pepper
Dressing:
½ c. EVOO
½ c. lime juice
½ tsp. cumin
Pepper
1/4 c. cilantro (added by me)
Blend dressing ingredients. Set aside.
Arrange salad, pour on dressing.
Three Guys from Miami Celebrate Cuban, Glenn Lindgren. Gibbs Smith, Layton, 2006.
10. GINGER CARROT DRESSING
Based on Wolfgang Puck's Chinoy Chicken Salad. It was a mix of asian veggies with crispy wontons and a soy-ginger dressing. Another version of a Chinese Chicken salad: a few more veggies, as well as make a ginger-carrot dressing instead of a ginger soy vinaigrette and chicken potstickers. I hope you enjoy this fresh, easy, and super healthy dinner!
Asian Salad with Ginger Carrot Dressing and Chicken Potstickers
1 small head romaine lettuce, chopped
1 small head savoy cabbage, chopped
½ cup bean sprouts
½ cup scallions, sliced
1 red bell pepper, sliced
½ cup snap peas
¼ c. shredded carrots
½ c. mandarin oranges in water
10 chicken potstickers
Dressing:
¼ cup shredded carrots
1” grated ginger root
2 tbsp. soy sauce
1 tbsp. honey
½ tsp. sesame oil
3 tbsp. EVOO
1 tbsp. rice wine vinegar
Salt and pepper
Garnish:
Sesame Seeds
Chopped Cilantro
11. BLUE CHEESE VINAIGRETTE
Pairing blue cheese and pear, as well as cucumber and peppers, salad staples. Leftover Chinese rice noodles from PF Changs, to sub those for the tortilla strips. Check out the blue cheese dressing which is a vinegar based dressing, which preferred over a mayo base. I also added grilled chicken for protein and balance.
The sweet potatoes were a Texas Roadhouse inspiration. Cinnamon-honey butter. Sweet potatoes are much healthier than russets, and match wonderfully with the butter. They’re not complex, but the combination of flavors is delicious. I don’t think TR adds vanilla to their butter, but try a little vanilla with the whipped sweet potatoes.
1 head romaine lettuce, chopped finely
1 red bell pepper, finely diced
½ cucumber, peeled, seeded and finely diced
3 scallions, chopped
1/2 pear, peeled and finely diced
1/4 cup cinnamon pecans (recipe follows)
1/3 cup blue cheese vinaigrette (recipe follows)
¼ cup blue cheese crumbles
½ cup crushed Chinese rice noodles
2 chicken breasts, pounded to 1/2 inch thickness
1 tbsp. grill seasoning
2 sweet potatoes
2 tbsp. cinnamon-honey butter (recipe follows)
Blue Cheese Dressing:
2 tbsp. olive oil
2 tbsp. vinegar (white, champagne, apple cider)
1 tbsp. Dijon mustard
2 tbsp. sour cream (or fat free buttermilk)
Salt and pepper
1 tsp. sugar
¼ cup blue cheese crumbles
Combine all ingredients until smooth and incorporated. Leftovers can be stored in the fridge for a few days.
Cinnamon Pecans:
1/4 cup pecans (or walnuts work well too)
1 tbsp butter
1 tbsp. brown sugar
¼ tsp. cinnamon
Melt butter and brown sugar in a small nonstick skillet. When combined, turn heat off and toss nuts and cinnamon in mixture.
Cinnamon-Honey Butter:
4 tbsp. light butter at room temp.
1 tbsp. honey
1/4 tsp. cinnamon
Tiny splash of vanilla extract
1 tbsp. brown sugar
Combine all ingredients in a mixing bowl, leftovers can be stored in the fridge for weeks.
Preheat oven to 400 degrees. Poke the potatoes a few times with a fork all over. Bake directly on the oven rack for 50-60 minutes, until tender.
Season chicken breasts on each side and cook on a grill pan for 6-7 minutes on each side. Take of the grill and let it rest and cool.
Mix lettuce, pepper, cucumber, scallions, pear, noodles and half of the dressing in a big salad bowl. Top with pecans, then with grilled chicken. Add blue cheese crumbles and the remainder of the dressing on top. Serve immediately.
Blue Cheese Chopped Salad with Grilled Chicken
&
Baked Sweet Potatoes with Cinnamon-Honey Butter
1 head romaine lettuce, chopped finely
1 red bell pepper, finely diced
½ cucumber, peeled, seeded and finely diced
3 scallions, chopped
1/2 pear, peeled and finely diced
1/4 cup cinnamon pecans (recipe follows)
1/3 cup blue cheese vinaigrette (recipe follows)
¼ cup blue cheese crumbles
½ cup crushed Chinese rice noodles
2 chicken breasts, pounded to 1/2 inch thickness
1 tbsp. grill seasoning
2 sweet potatoes
2 tbsp. cinnamon-honey butter (recipe follows)
Blue Cheese Dressing:
2 tbsp. olive oil
2 tbsp. vinegar (white, champagne, apple cider)
1 tbsp. Dijon mustard
2 tbsp. sour cream (or fat free buttermilk)
Salt and pepper
1 tsp. sugar
¼ cup blue cheese crumbles
Combine all ingredients until smooth and incorporated. Leftovers can be stored in the fridge for a few days.
Cinnamon Pecans:
1/4 cup pecans (or walnuts work well too)
1 tbsp butter
1 tbsp. brown sugar
¼ tsp. cinnamon
Melt butter and brown sugar in a small nonstick skillet. When combined, turn heat off and toss nuts and cinnamon in mixture.
Cinnamon-Honey Butter:
4 tbsp. light butter at room temp.
1 tbsp. honey
1/4 tsp. cinnamon
Tiny splash of vanilla extract
1 tbsp. brown sugar
Combine all ingredients in a mixing bowl, leftovers can be stored in the fridge for weeks.
Preheat oven to 400 degrees. Poke the potatoes a few times with a fork all over. Bake directly on the oven rack for 50-60 minutes, until tender.
Season chicken breasts on each side and cook on a grill pan for 6-7 minutes on each side. Take of the grill and let it rest and cool.
Mix lettuce, pepper, cucumber, scallions, pear, noodles and half of the dressing in a big salad bowl. Top with pecans, then with grilled chicken. Add blue cheese crumbles and the remainder of the dressing on top. Serve immediately.
12. HONEY MUSTARD
Bistro Salad with Goat Cheese Medallions
6 c. organic mixed baby greens with herbs
1/4 english cucumber, diced
1/2 c. mandarain orange segments in juice
4 oz. herbed goat cheese, very cold
1/2 c. panko bread crumbs
1 egg white, whipped
dressing:
1 tbsp. honey
1 tsp. dijon mustard
1 tsp. white wine vinegar
1 tbsp. EVOO
2 tbsp. plain lowfat yogurt
salt and pepper
Place goat cheese on a cutting board. Use a cheese knife or plain dental floss to cut into 1/2"-1/4" medallions.
Dredge in egg white, then in panko and lay on a lined baking sheet.
Mist the medallions with EVOO spray. Place in the freezer until ready to broil.
Add dressing ingredients to a small bowl and whisk (or make in the bottom of the honey bear).
Arrange the salad, place medallions under the broiler for 3-4 minutes, top salad, dress and serve.
13. PARSLEY HONEY BALSAMIC VINAIGRETTE
Heirloom tomatoes rather than beefsteak. Feta or goat cheese with tomatoes, and balsamic dressings are favorites. This is like any standard lighter vinaigrette. Organic goat cheese, is sort of the Spanish equivalent of an Italian caprese. Put the goat cheese in the freezer for 5 minutes and crumbling it with a fork is the best way to get it out and not all over your fingers.
Heirloom Tomatoes with Goat Cheese and Honey Balsamic Vinaigrette
4 large heirloom tomatoes, sliced
2 oz. organic goat cheese, crumbled
Vinaigrette:
1 tbsp. honey
1/4 c. balsamic vinegar
2 tbsp. EVOO
handful of flat leaf parsley
salt and pepper
Add dressing ingredients to a blender, whirl to combine.
Arrange tomatoes on a plate, top with goat cheese and dressing.
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