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salad dressing recipes....
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Here's a really good one!
Balsamic Vinaigrette
3/4 C extra virgin olive oil
1/4 cup balsamic vinegar
2 cloves garlic, finely chopped
1 Tbsp fresh lemon juice
Zest of one lemon
Whisk together (I blend mine). Toss w/ your favorite salad greens!
This recipe makes 1 cup, but you can double it.
You can also add a touch of honey, it helps keep the dressing from separating so quickly, then let it sit at room temp for about an hour. Vinaigrette's are best made in the blender.0 -
Tangy Salad Dressing
¼ cup balsamic vinegar
¼ cup Dijon mustard
1-2 tablespoons honey
1 teaspoon lemon juice
5 garlic cloves (minced or pressed)
Place all ingredients in a jar that has a cover. Cover and shake vigorously until well combined.
Makes 1 cup dressing. 194 total calories, 0 fat, 0 sat fat
Calories per tablespoon: 12 calories
Creamy Salad Dressing
¼ cup balsamic vinegar
½ cup nonfat yogurt (I use chobani)
¼ cup Country Dijon mustard
1-2 tablespoons honey
1 teaspoon lemon juice
5 garlic cloves (minced or pressed)
Place all ingredients in a jar that has a cover. Cover and shake vigorously until well combined. A blender works great, as well as a pampered chef salad dressing mixer / bottle
Makes 15 tablespoons. 209 calories total, 0 fat, 0 sat fat
Calories per tablespoon: 14 total
You can play with the vinegars & mustards in these recipes to change up the flavor. I like to use a grainy “country” Dijon dressing and love “Garlic Wine Vinegar” in these. Also, Pampered Chef makes a terrific salad dressing mixer/container (shake and pour type) and it fits these ingredients perfectly (even enough room to double the recipe)!0 -
yum!0
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bump! I was just thinking about the same question!0
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Bump0
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Here's what I use for lunch every day. Keep in mind that I make it fresh every evening so this is for 1 serving. If you like somewhat spicy Asian dressing then I think this is great.
1 Tbsp Red Miso Paste
1 Tbsp Rice Vinegar
2 Tbsp Water
1/2 Tsp Olive Oil
1 Tsp Onion Powder
1/2 Tsp Wasabi
Just mix it all thoroughly. You could chop fresh onion and put it in a bblender instead of the onion powder but I don't usually have the time. I put in closer to 1 tsp of wasabi but I like it hotterand it's up to you (BTW, I tried usuing wasabi powder and it didn't work at all).
I have it over romaine lettuce, daikon, cucumber, tomato, a hard boiled egg (sliced) and marinated baked tofu.0 -
bump0
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I've just found this one..
1 tablespoon olive ol
1 tablespoon red wine vinegar
1 teaspoon harissa paste
Just enough to give a lovely flavour but not too spicy0 -
bump0
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bump0
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