Amelia, our Community Connections Coordinator, presented these three salad dressings at a workshop in our cafe last Saturday. She stands by the health-supportive properties of all three. Don't forget the vegetables!
(adapted from Appetite for Reduction, Isa Chandra Moskowitz)
1/2 cup roasted almonds (or 1/2 cup almond butter)
2 tablespoons chopped shallot
1 small clove of garlic
finger-tip size chunk of fresh ginger
1/4 cup fresh squeezed lime juice
1/2 cup water
2 tablespoons honey
2 tablespoons soy sauce
1/2 teaspoon red pepper flakes
Pulse half the almonds along with the shallots in a blender. Add in all the other ingredients (holding back the remainder of the almonds) until blended smooth. Pulse the remaining almonds until incorporated but still chunky. Taste and adjust accordingly.
SIMPLE, CLASSIC VINAIGRETTE
1 small garlic clove, very finely grated
2 tablespoons white balsamic vinegar
2 teaspoons Dijon Mustard
1/2 cup olive oil
good pinch of kosher salt
In a bowl combine garlic, mustard, vinegar and salt. Add olive oil and whisk until emulsified. Taste for seasoning and add more salt if necessary.
BLUE CHEESE DRESSING
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon red wine vinegar
1 teaspoon lemon juice
1-2 cloves garlic, minced
3/4 cup crumbled blue cheese
1/8 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper (or a little less if you don't like it hot!)
In a small bowl, stir together sour cream and mayonnaise. Add red wine vinegar, lemon juice and minced garlic. Stir in blue cheese crumbles. Season with salt and pepper and taste. Adjust seasonings if needed.
Store dressing in a container with a tight fitting lid. Store any leftovers in fridge for up to 5 days.
1 large egg yolk at room temperature
2 1/2 teaspoons lemon juice
1/2 teaspoon Dijon mustard
3/4 cup olive oil
Whisk together the yolk, lemon juice, mustard, and 1/4 teaspoon salt in a bowl. Slowly add the oil, in a stream, whisking quickly and constantly, until all the oil is added and the mayonnaise has thickened.
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Text and photos copyright 2011-2013 Janice Janostak unless otherwise noted. All rights reserved.