Archive for the ‘Dressings’ Category

Avocado Dressing

April 19, 2016
creamy-avocado-vinaigrette-2
Makes: 1 cup dressing
Ingredients
  • 1 ripe avocado
  • ¼ cup white wine vinegar
  • Juice of one lemon (use a good citrus juicer, like this one)
  • Salt and pepper, to taste
  • ¾ cup extra virgin olive oil
Instructions
  1. In a food processor, combine avocado, vinegar, lemon juice, salt and pepper. Run processor until very smooth and creamy.
  2. With processor running on low, stream in olive oil through the shoot until just combined.

From http://backtoherroots.com/2012/02/21/creamy-avocado-vinaigrette/

Mediterranian Veggie Salad

June 27, 2015

Another salad win from our Lutsen trip. 

Use a variety of fresh veggies: briccoli, cauliflower, mushrooms, seeded tomatoes, green onions, cooked chickpeas.

*Dressing: 

1/4 c EVOO

1/4 c red wine or cider vinegar

1 t dried oregano

1 t dried basil

2 cloves crushed garlic

1 t salt

1 t sugar

*Combine up to 1 hour before serving

Can make both ahead, just wait to combine!

Beet Salad

February 17, 2015

AWESOME.

2 lbs beets
4 cups arugula or spinach leaves
1/2 c walnut pieces
1 clove garlic, minced
1 t dijon mustard
S+P
2 T balsamic vinegar
1/3 c fruity EVOO (lemon was delicious)
1/3 c gorgonzola or bleu cheese

Directions
Roast the beets covered and trimmed at 400 degrees for about an hour or until softly pieced with a fork. Set aside and let them cool. Peel and chop into bite sized pieces.

Mix up the dressing and coat the beets while still warm or room temp. Heap over the greens and top with cheese.

From: http://www.healthylivingmarket.com/recipes/roasted-beet-walnut-gorgonzola-and-arugula-salad/

Sweet Mustardy Dressing

January 2, 2013

From The Chew 2012

2 T chopped shallots
2 T apple cider vinegar
1 T honey
1 T Dijon
3 T evoo

Great to do in a mini chop so it chops the shallots and emulsifies the dressing for you!

Dressing

December 27, 2012

Good link to keep! http://www.food.com/recipe/basic-vinaigrette-dressing-with-8-variations-213989

Bacon & Blue Cheese Salad

July 2, 2012

Adapted From: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/salad-recipes/bacon-and-blue-cheese-salad

Ingredients:
6 ounces bacon
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
Salt and pepper
4 large eggs, hard boiled (optional)
12 ounces mixed lettuce/spinach
1 1/2 cups croutons
3 ounces blue cheese or gorgonzola, crumbled

Instructions:
In a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Make the dressing in the serving bowl of your choice and use a T of the bacon fat. Add the lettuce, blue cheese, croutons and the bacon. Top with the cut eggs.

Blue cheese vinaigrette

January 8, 2012

Nice bright summery taste that you can pair with anything from cranberries and almonds to roasted butternut squash!

-3 tbsp crumbled blue cheese
-2 tbsp water
-1 1/2 tbsp vegetable oil
-1 tbsp white vinegar
-1 tbsp lemon juice
-1 tsp Dijon mustard
-1/2 tsp dried oregano
-1/4 tsp sugar
-1/4 tsp freshly ground pepper
-dash of salt

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Caesar Butter

August 21, 2011

Awesome for corn on the cob.

4 T room temp butter
2 T Caesar dressing
2 t parm
1 t parsley

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Asian Spicy Vinagrette

May 25, 2010

A spin on my usual ingredients…

Ingredients:

3 T Rice Wine Vinegar

1 t Hot Chili Sauce

1-2 T Dijon Mustard (or you could use hot mustard instead of the chili sauce and dijon)

1.5 T Vegetable Oil

1 t Sesame Seed Oil

S+P (dash)

Spinach & Arugula Salad

January 10, 2010

Ingredients:

3 handfuls of hazelnuts, peeled and toasted

1 T orange marmalade

1 lemon, zested and juiced

1/2 cup evoo

S+P

1 orange

1/4 cup red onion, sliced thinly

Instructions: make dressing by combining the marmalade, lemon zest add juice, and wisk in the evoo and add the S+P.  Slice the orange into disks after peeling and add that, the dressing and the red onion onto the lettuce with the hazelnuts.  I like to chop them so they get distributed throughout.