Sweet Onion Vinaigrette

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

3 tablespoons caramelized onions, chopped fine
¼ cup extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons whole grain mustard
1 tablespoon champagne vinegar
1 teaspoon salt
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
Black pepper

Directions

Whisk together all ingredients until emulsified. Season with salt and pepper to taste and add more or less of any ingredient according to taste preference.

Creamy Herbal Ranch Dressing

August 8th, 2011 § 0 comments § permalink

Makes approximately 1 cup

Ingredients

½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 teaspoon garlic salt
2 tablespoons grated red onion
1 tablespoon shallot, chopped fine
½ red onion, shredded
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped
1 teaspoon salt
1 teaspoon black pepper

Directions

In a medium mixing bowl whisk together mayonnaise, buttermilk, lemon juice, garlic salt and mustard. Mix well. Add onions and shallots and fresh herbs and whisk together well until smooth and creamy. Add salt and lemon juice to taste.

Strawberry Vinaigrette

June 26th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

2 strawberries, mashed
1 tablespoon shallots, chopped fine
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon champagne vinegar
¼ cup almond oil
1 teaspoon salt
1 teaspoon black pepper

Directions

In a medium or small bowl whisk together all ingredients until smooth and emulsified. Toss together with salad or use as a marinade for chicken or fish.

Cilantro Lime Créme Fraiche

June 23rd, 2011 § 0 comments § permalink

Makes 2 tablespoons

Ingredients

2 tablespoons créme fraiche
1 tablespoon lime juice
Pinch of lime zest
½ tablespoon fresh cilantro leaves, chopped fine
Salt

Directions

Place all ingredients in a small bowl, and whisk. Set aside.

Ginger Honey Mint Dressing

November 9th, 2009 § 0 comments § permalink

Makes approx ¾ cup

INGREDIENTS

¼ cup honey
1 teaspoon grated ginger
Juice and zest of 1 lime
1 tablespoon fresh mint, chopped fine

PREPARATION

In a small mixing bowl, whisk together all ingredients together until blended well.

Serve over fresh tropical fruit like spring mangoes, papaya and pineapples……

Strawberry Basil Champagne Vinaigrette

November 9th, 2009 § 0 comments § permalink

Makes approx ¾ cup

INGREDIENTS

2 strawberries, cleaned and destemmed, and chopped finely
½ cup champagne vinaigrette
2 tablespoons hazelnut oil
1 teaspoon sugar
1 tablespoon fresh basil, chopped fine

PREPARATION

Serve with a spinach & strawberry salad with almonds

Balsamic Herbed Tahini

November 9th, 2009 § 0 comments § permalink

Makes approx ¾ cup

INGREDIENTS

2-3 cloves garlic, chopped
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
Juice of 2 lemons (approx 1/4 cup)
1 tablespoon tahini (hulled or unhulled)
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh chives, chopped fine
Salt/pepper

PREPARATION

Whisk together in a small mixing bowl garlic, olive oil, balsamic vinegar, lemon juice and tahini, until emulsified well.

Serve with mixed baby greens or mesclun mix salad

Curry Cilantro Mint Yogurt Dressing

November 9th, 2009 § 0 comments § permalink

Makes approx 1 ½ cups

INGREDIENTS

1 c Greek yogurt
2 tablespoons cilantro, chopped
2 tablespoons mint, chopped
Juice of 2 limes and zest of 1
1 tablespoon curry powder
Salt/pepper

PREPARATION

In a medium mixing bowl blend all ingredients together with a whisk.

Serve over Cauliflower salad, use for curry chicken salad or with a fresh pea salad.

Cucumber Feta Dill Dressing

November 9th, 2009 § 0 comments § permalink

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Makes approx 1 ½ cups

Ingredients

1 medium sized cucumber, peeled but not deseeded and chopped fine
1 c Greek yogurt
¼ cup feta drained and crumbled
1 clove garlic chopped fine
¼ cup fresh dill, chopped
juice of 1 lemon
salt and pepper

Directions

Blend all ingredients together with a blender or hand held processor, blend well and season with salt and pepper to taste.

Serve over a spring pea and radish salad

Herby Anchovy Garlic Dressing

November 9th, 2009 § 0 comments § permalink

Makes approx 1 cup

INGREDIENTS

2 anchovy filets, rinsed and dried
2 cloves garlic chopped
Juice and zest of 1 large lemon
1/3 cup extra virgin olive oil
1 teaspoon whole grain mustard
2 teaspoons thyme, chopped
2 teaspoon parsley, chopped
2 teaspoon chives, chopped
Salt/pepper

PREPARATION

In a medium bowl mash the anchovies with the garlic and form a paste, whisk together withthe paste lemon juice, olive oil, and mustard. Whisking rapidly until emulsified, add the fresh herbs and mix well. Season with salt and pepper.

Serve over baby romaine leaves with hearty herb croutons

Pesto Buttermilk Dressing

November 9th, 2009 § 0 comments § permalink

Makes approx 1 ½ cups

INGREDIENTS

½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 tablespoon shallot, chopped fine
¼ cup basil, chopped
Salt/pepper

Drizzle over steamed baby new potatoes

PREPARATION

Blend all ingredients together with a blender or hand held processor, blend well and season with salt and pepper to taste.

Herbal Honey Mustard Dressing

November 9th, 2009 § 0 comments § permalink

Makes approx ¾ cup

INGREDIENTS

1 tablespoon chopped thyme or lemon thyme
1 tablespoon parsley, chopped
¼ cup champagne vinegar
Juice of one large lemon
2 cloves garlic chopped fine
½ medium shallots chopped fine
2 tablespoons honey
1 tablespoons whole grain mustard
1/3 cup extra virgin olive oil
Salt/pepper

PREPARATION

In a medium glass jar with lid combine all ingredients and shake well.Or In a medium mixing bowl whisk together all ingredients until emulsified well.

Serve with a butter leaf lettuce and red onion salad

French Tomato Tarragon Dressing

November 8th, 2009 § 0 comments § permalink

Makes approx ¾ cup

INGREDIENTS

3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons chopped tomatoes
½ cup extra virgin olive oil
2 Tablespoons of fresh tarragon, chopped
Salt/pepper

PREPARATION

In a medium bowl combine the vinegar, the mustard, and tomatoes and whisk together well, add the oil and whisk the dressing until it is emulsified. Stir in the t tarragon, and add salt and pepper to taste.

Serve over fresh steamed asparagus

Buttermilk Herb Ranch Dressing

November 8th, 2009 § 0 comments § permalink

Makes approx 1 ½ cups

INGREDIENTS

½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 teaspoon garlic salt
2 tablespoons grated red onion
1 tablespoon shallot, chopped fine
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped

PREPARATION

In a medium mixing bowl whisk together mayonnaise, buttermilk, lemon juice, garlic salt and mustard. Mix well. Add onions and shallots and fresh herbs and whisk together well until smooth and creamy. Add salt and lemon juice to taste.

**Serve with a chopped turkey salad

Herbed Cabbage Slaw and Buttermilk Herb Ranch Dressing

November 8th, 2009 § 0 comments § permalink

INGREDIENTS

1 cup shredded green cabbage

1 cup shredded purple cabbage
1 cup baby tatsoi leaves
1 cup cauliflower florets (par boiled)
½ cup red bell peppers, chopped fine
½ cup shredded carrots

Buttermilk Herb Ranch Dressing

½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 teaspoon garlic salt
2 tablespoons red onion, grated
1 tablespoon shallot, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped

PREPARATION

Toss together, cabbages, tatsoi, cauliflower bell peppers and carrots, mix well. Set aside. For dressing, in a medium mixing bowl whisk together mayonnaise, buttermilk, lemon juice, garlic salt and mustard. Mix well. Add onions and shallots and fresh herbs and whisk together well until smooth and creamy. Add salt and lemon juice to taste. Pour over mixed slaw veggies and mix well.

Smoked Salmon, Radish, Pea and Spring Onion Salad with Mint Parsley Lemon Yogurt Dressing

November 1st, 2009 § 0 comments § permalink

INGREDIENTS

2 small heads butter lettuce ripped to desired size
1 cup packaged herb blend salad greens
1 cup sliced red or rainbow radishes
1 cup sliced, mixed red and white spring onions
3 medium sliced carrots
1 ½ cups fresh shelled peas
1 cup shredded smoked salmon

PREPARATION

Smoked Salmon
Cold, smoked salmon is smoked at very low heat. It is usually smoked at around 60 -70° F for 12-18 hours. The smoking process slowly takes the moisture out of the fish and creates a firm, delicate, flaky texture. Smoked flavorings are added along with other herbs to create a more savory flavor.

For the dressing, mix 1 cup yogurt with ½ c chopped fresh mint and ½ c chopped parsley, the juice of 2 lemons, zest of 1 lemon, 2 T wholegrain mustard, 1 T honey and salt and pepper to taste.

Flowering Thyme Citrus Vinaigrette

October 13th, 2009 § 0 comments § permalink

Mix ¼ cup of olive oil, the juices and zests of one lemon, one tangerine and one lime, one chopped shallot, ¼ cup chopped flowering thyme, and salt and pepper. Add one teaspoon of tahini paste if you want the dressing to be thick. Toss over a salad, grilled fish, shrimp, or roasted carrots.

Spicy Avocado Dressing

October 12th, 2009 § 0 comments § permalink

Makes approx. 1 cup

INGREDIENTS

1 medium avocado, pitted and peeled
Juice of 2 medium limes
1 T jalapenos, chopped and deseeded
½ c yogurt
1 teaspoon cumin
1 teaspoon salt

PREPARATION

Mix all ingredients in a blender and blend until smooth.

Serve on a chicken Caesar with red peppers , serve over fajitas or over fish tacos!

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