Category Archives: Salad Dressing

Citrusy Kale Salad with Almonds, Cherries, & Parmesan

I do this by “feel” and observation of the proportions.

  • Kale
  • half a lemon, squeezed
  • drizzle of olive oil
  • drizzle of maple syrup (the real stuff, only)
  • handful of sliced, toasted almonds
  • handful of dried cherries, roughly chopped
  • handful of freshly grated Parmesan cheese, plus more for garnish
  • sea salt, to taste
  • freshly ground black pepper, to taste

Tear the leafy parts of the kale off of the stalks, and discard stalks.  Wash and dry kale leaves, then finely shred with a knife.

Place the kale into a bowl, pour in the lemon juice, add a pinch of salt, and then massage the leaves for a minute or so.  Set aside for about half an hour.

Toss in the remaining ingredients, making sure that everything is coated with the dressing ingredients. Taste, and adjust seasonings until it suits your taste.  Also feel free add more olive oil, lemon juice, maple syrup if it needs it.

Top with additional Parmesan cheese (shaved, if you have it).

 

 

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Filed under food, Salad Dressing, Salads, Vegetarian (lacto/ovo), whole food

Feta Dill Dip

A great ATK recipe.

  • 3/4 cup good mayo
  • 3/4 cup sour cream or Greek yogurt
  • 2 T freshly squeezed lemon juice
  • 2 ounces (1/2 cup) crumbled feta cheese
  • 1T fresh dill (1 1/2 t dried)

Mix all together.  Tastes best when allowed to sit for a few hours for flavours to blend.

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Filed under Appetizers, Salad Dressing, Vegetables

Niall’s Summer Pasta Salad

Really an “anything goes” kind of salad, adapted from LLL’s “Whole Foods for the Whole Family

The Salad Ingredients:

  • ½ lb pasta, cooked and drained
  • ½ cup celery, chopped small
  • ¼ cup red or Vidalia onion, finely diced (use spring onions if you don’t have)
  • 1 carrot, shredded
  • ½ red or green pepper, diced
  • 2 tins water-packed tuna –no hydrolyzed plant protein – flaked
  • ½ cup cottage cheese
  • Cheddar cheese, shredded, a handful
  • ½ cup cucumber, seeded and chopped

The Dressing/dip Ingredients:

This makes way more than the above recipe requires!

  • 2 cups plain yogurt
  • 1 cup real mayonnaise
  • 1 teaspoon dried dill weed
  • ½ teaspoon dry mustard powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Directions:

  1. Whisk all dressing ingredients together and set aside.
  2. Gently combine all of the salad ingredients.  Add dressing, tossing, until the salad is coated to your preference; it’s likely that you’ll have about 2/3 to ½ of the dressing left over.  Refrigerate until flavours mingle.

The left over dressing makes a great raw veggie dip.


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Filed under food, Grains, Main Course, Protein, Salad Dressing, Salads, Vegetables

Honey-orange Vinaigrette

This dressing is not as sweet as the Poppyseed and Honey Dressing below.  Excellent with a spinach salad, topped with candied pecans, thinly sliced sweet onions, and strawberries or oranges.

  • 2 Tbsp rice vinegar
  • 2 Tbsp orange juice
  • 1 Tbsp olive oil
  • 1 Tbsp liquid honey
  • salt, pinch
  • pepper, pinch
  • (optional: 1 Tbsp poppyseeds)

Shake or whisk all ingredients together.

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Filed under food, Salad Dressing, Salads, Vegetarian (lacto/ovo)

Poppyseed and Honey Salad Dressing

  • ¼ cup liquid honey
  • 3 Tbsp cider vinegar (or other fruit vinegar)
  • 2 Tbsp olive oil
  • 1 small shallot, minced (or use a very small amount of garlic, or green onions)
  • 2 tsp Dijon mustard
  • 1 tsp poppy seeds
  • salt
  • freshly ground black pepper

Whisk together in a bowl, or shake in a jar.  Taste, and adjust seasonings.

Good on spinach salad that has some fruit (oranges or berries), and sweet or red onions in it.  Dry toasted pecans are also great.

Our Honey-orange Vinaigrette is not as sweet as this recipe.

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Creamy Blue Cheese Dressing/Dip

  • 1 cup real mayonnaise (we like Hellman’s or Hellman’s reduced fat)
  • 1/2 cup sour cream (we like Western Creamery’s because it doesn’t have added “stuff”)
  • 1/4 cup finely chopped fresh parsley (don’t use dried)
  • 1 or 2 tablespoons freshly squeezed lemon juice (don’t use the bottled kind)
  • 1 teaspoon minced garlic
  • 6 dashes Worcestershire sauce
  • salt and freshly ground black pepper, to taste
  • pinch of ground red pepper (the kind we use for Indian cooking)

In a medium-sized bowl, whisk these ingredients until well blended.  Then crumble in:

  • a big chunk of blue cheese (our favourite for this in Canada is Danish blue, because of its creaminess)

With the back of a spoon, or a fork, mash the cheese until it is the consistency that you like it to be in your dressing.  Stir well to combine, and taste for seasonings.  Can be used as a very thick  dressing, or as a dip .

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Filed under food, Salad Dressing, Salads, Sauce, Vegetables, Vegetarian (lacto/ovo)

Blue Cheese Dip

•    1/3 cup real mayonnaise
•    1/4 cup light sour cream
•    1 tbsp freshly squeezed lemon juice
•    1 tsp sugar
•    1/2 tsp minced garlic
•    1/2 tsp dry mustard powder
•    1/4 tsp salt
•    Freshly ground black pepper, to taste
•   1/2 cup crumbled blue cheese

Whisk all ingredients together, mashing up blue cheese until you have a consistency that you like. Use for vegetables, chicken wings, etc. Refrigerate.

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Filed under food, Salad Dressing, Salads, Sauce, Vegetables, Vegetarian (lacto/ovo)

Coleslaw Dressing (creamy)

  • 1/2 cup good mayonnaise (we like Hellman’s Real)
  • 2 Tablespoons cider vinegar
  • 1/2 teaspoon granulated white sugar
  • 2 Tablespoons milk
  • 1/2 to 1 teaspoon Dijon mustard
  • dollop of yogurt or sour cream
  • 1 teaspoon ground celery seed (optional)
  • sea salt, to taste
  • freshly ground black pepper, to taste

Whisk all ingredients in a salad bowl until smooth.   Taste for seasonings and adjust.  This is a perfect amount to coat about 1 pound or 454 grams of cole slaw veggies.

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Filed under Salad Dressing, Salads, Sauce, Vegetables, Vegetarian (lacto/ovo)

On the Fly (In the Bowl) Salad Dressing

Drizzle once around the salad with:

  • olive oil

then:

  • vinegar of choice, or squeeze a half a lemon

Then sprinkle once around the bowl with a big pinch of each of:

  • salt
  • garlic powder (alternatively, rub a cut clove of garlic around the inside of the bowl before putting salad in)
  • sugar (make this one tiny)
  • dried dill*
  • dried tarragon*
  • dried basil*
  • dried thyme*

Grind a pepper mill several times over top of the salad.

Toss salad, coating all of the leaves with oil, vinegar, and dry ingredients.

Fresh herbs work really well and taste much better, just increase the amounts.  All of the abovementioned herbs are completely optional:  use whatever herbs you like, or whatever you have in the cupboard!

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Filed under food, Fun/Kids, Salad Dressing, Salads, Vegetables, Vegetarian (lacto/ovo)

Lemon Dill Salad

1 head of Romaine lettuce, shredded
3 green onions, chopped

1 or 2 avocados cut into chunks (optional)

Lemon Dill Dressing:
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon fresh dill, or 1 teaspoon dried
Salt and freshly ground black pepper, to taste

In a large bowl toss together the romaine, scallions, and avocados. In a small bowl, whisk together the olive oil, lemon juice, dill, salt and pepper, to taste. Pour the dressing onto the salad and toss.

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Filed under Salad Dressing, Salads, Vegetables, Vegetarian (lacto/ovo)

Tahini Sauce

This makes a very large quantity of tahini sauce, so I normally halve it, and still end up with leftovers.

  • 1 cup Tahini (sesame paste)
  • 2/3 cup Water
  • 1/2 teaspoon Salt
  • 2 Lemons, juiced
  • 1 Garlic Clove, crushed, or more, to taste
  • a large pinch of minced hot pepper (you could use Tabasco if you don’t have any peppers on hand), or to taste
  • 1 Tablespoon Parsley, chopped

Put tahini into a bowl.  Slowly drizzle in water, whisking constantly until blended well.  Add other ingredients and blend well.   Add more water or lemon juice if you prefer a runnier consistency.

This is wonderful with falafel.  If you want a really delicious “instant” falafel mix, I recommend Casbah’s.

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Filed under Salad Dressing, Sauce, Vegetarian (lacto/ovo)

Citrus Vinaigrette (and salad to pour it onto):

Juice of 1 lemon,
Juice of 1 small orange
1 Tbsp honey mustard, or a Tbsp Dijon and a bit of honey
juice left from grapefruit that’s been peeled and sectioned (see below)
splash of balsamic vinegar
pinch of dried tarragon (optional)
freshly ground pepper, to taste
approximately 1/2 cup olive oil

Whisk together all ingredients, except for oil. Slowly drizzle in oil, whisking continuously.  You can also just shake this up in a big jar.

This dressing tastes wonderful when drizzled over a salad composed of:

1 firm, ripe avocado, cut into chunks or slices
1 large, pink grapefruit, peeled and sectioned (juice reserved for the dressing above)
a few handfuls of torn romaine

a couple of green onions, sliced
toasted almonds, sliced, slivered, or chopped — use as many as you like

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Filed under food, Salad Dressing, Salads, Vegetables

Greek Salad with Oregano Marinated Chicken

For the chicken:

  • 1 lemon, juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • A couple good pinches salt
  • 10 grinds black pepper
  • 4 (6 to 7-ounce) boneless skinless chicken breasts

For the dressing:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 lemon, juiced
  • 2 cloves garlic, chopped
  • 1 teaspoon dried oregano
  • 3 pinches salt
  • 10 to 15 grinds black pepper

For the salad:

  • 2 to 3 hearts romaine lettuce
  • 1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
  • 3 tomatoes, cored and cut into 1/2-inch chunks
  • 1/2 red onion, very thinly sliced
  • 1/2 cup pitted kalamata olives, coarsely chopped
  • 1/4 cup crumbled feta cheese

To marinate the chicken:
In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.

To make the dressing:
Whisk or shake all ingredients together. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.

Assemble the salad:
Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.

To cook the chicken:
Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.

Give the dressing a good shake or whisk and pour it into a nice little serving bowl. Toss salad just before serving and fan chicken out on top.

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Filed under Main Course, Protein, Salad Dressing, Salads