Food Meet Your Go-To Salad Dressing
How to Turn Leftover Condiments Into Instant Salad Dressing
Finally, something to do with the last of that salsa.
Although my fridge is stocked with all sorts of sauces and condiments, the one thing you won't find is bottled salad dressing. Why? It's really easy to make a simple and delicious vinaigrette. It takes only a couple of minutes to make and is far healthier than anything processed.
While there are tons of recipes out there, this one - which comes from my girlfriend Sonia - is my everyday vinaigrette. It's a mixture of olive oil, lemon juice, garlic, and Dijon mustard.
Sometimes I'll throw in chopped herbs or a few tablespoons of grated Parmesan cheese or a shallot instead of garlic; feel free to make the recipe your own.
Avocado, Radish and Walnuts with Carrot-Miso Dressing
This avocado, radish and walnut salad with carrot-miso dressing is proving that lettuce doesn’t always have to be the star of the show.
From Sonia Meyer
Ingredients2 cloves garlic, minced
1/2 tablespoon Dijon mustard
1 tablespoon lemon juice, or more to taste
3 tablespoons extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
DirectionsPlace the garlic, mustard, lemon juice, and oil in a small jar. Season generously with salt and pepper. Shake the jar vigorously to combine. Adjust seasonings if necessary and use immediately.
InformationCategory Condiments/Sauces, Vinaigrettes Cuisine North American Yield About 1/4 cup dressing
Radicchio, Lentil and Apple Salad with Vegan Cashew Dressing .
An elegant side dish that’s also vegan and gluten-free? Look no further than this radicchio, lentil and apple salad with cashew dressing from our latest chef in residence.
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