Dress Your Salad (Five Ideas)

We eat salads every day during the summer.  I hope you do too!  It is so easy to grow your own greens, no matter where you live. (I’ve had great success in completely different climates–moderate temperatures and humidity in Illinois and variable temperatures and dry air in Idaho).  In an apartment, you can grow greens easily in a container, so they are really something that everyone should try to grow.  Kids love to be involved in garden projects too!

 

But what do you put on your green salad?  Home-made dressing of course!  Need ideas?  Here are five yummy ones to try:

1. Goddess Mint Dressing.  This recipe is from Brenda Powell from Zenergy.  Thank you for sharing!

Ingredients:
1/2 cup organic extra-virgin olive oil
4 Tablespoons each organic tahini & apple cider vinegar
2 Tablespoons each organic soy sauce, agave nectar, and lemon juice
4 Tablespoons organic fresh mint
Filtered water to desired thickness

Directions:  Blend all ingredients in blender or food processor. Add water as needed to get the texture you desire.

2. Ginger-Miso Tofu Dressing.  This is a South Beach Diet recipe, so you know it meets the requirements of 3 grams of sugar or less per serving.

 Ingredients:
1/2 cup low-fat firm silken tofu (4 ounces)
3 Tablespoons rice vinegar
3 white (shiro) miso
¼ cup water
2 Tablespoons chopped fresh ginger
2 teaspoons canola oil (I’d use olive oil instead)
1 clove garlic, crushed and peeled.

Directions:  Combine all ingredients in a blender; blend until smooth.  Thin with more water, if desired.

 3. Asian Dressing.  Also works as a marinade!

 Ingredients:
3 Tablespoons grapeseed oil
1 Tablespoon sesame oil
1 Tablespoon water
1 Tablespoon lemon juice
1 clove garlic, crushed and peeled
Optional:  slice of fresh ginger, chopped
Optional:  dash of sugar or stevia

Directions:  Combine all ingredients and allow flavors to blend.

 4. Mediterranean Dressing. 

 Ingredients:
4 Tablespoons olive oil
1 Tablespoon water
1 Tablespoon lemon juice
1 clove shallot or 6 small chives
dash of dry mustard (or small amount of fresh mustard)
Optional:  dash of sugar or stevia

Directions:  Combine all ingredients and allow flavors to blend.

 5. Avocado and Pea Dressing. 

 Ingredients:
½ cup fresh peas
half of a ripe avocado
½ cup lemon juice
½ Tablespoon Dijon mustard
salt to taste

Directions:  Combine all ingredients in a blender; blend until smooth.

Comments

  1. Please post a comment with your favorite dressing!

  2. Here are some additinoal ideas from Nutritional Concepts
    Creamy Garlic, Parsley, and Feta Dressing
    -1/3 cup chopped fresh flat-leaf parsley leaves
    -1/4 water
    -1 T. chopped garlic (3 medium garlic cloves)
    -2/3 cup plain fat-free Greek yogurt
    -1/2 cup extra virgin olive oil
    -fresh lemon juice form 1/2 large lemon
    -3 tsp. feta cheese, crumbled
    -1 tsp. coarse salt

    Directions: Puree parsley, water, and garlic in a belnder until smooth, about 90 seconds. Add remaining ingredients, and blend until just combined. Add a sprig of fresh tarragon (remove before serving). Refrigerate at least 30 minutes before serving. May be stored for one week. 14 Servings

    Mish Mosh Dressing
    -1/2 c. green peas
    -4 T. ripe avocado
    -1/2 c. fresh lemon juice
    -1/2 T. Dijon mustard
    -sea salt and pepper optional

    Directions: Mix ingredients in a blender until smooth. Refrigerate until ready to use. Serves 4

  3. kathryn says:

    How about this tomato basil dressing— yummy!

    Blend the following (vitamix works great):
    1 cup chopped fresh tomatoes
    1 Tbs. red wine vinegar
    5 sprigs basil
    ½ tsp. kosher salt
    ¼ cup extra-virgin olive oil

  4. Kathryn - HKIE says:

    A refreshing Grapefruit Vinaigrette:
    -1/3 cup fresh grapefruit juice*
    -1 T fresh lemon juice
    -1 t honey
    -1/2 cup olive oil
    -dash of salt

    *other options: blood orange juice, apple cider vinegar

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