Tag Archives: salad dressing

Cumin Lime Dressing

01 Tuesday May 2012

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Cumin Lime Dressing Ingredients

This is an easy dressing that pairs especially well with Mexican food…because we’re gearing up for Cinco de Mayo! I’ll have a Fiesta Salad recipe that uses this dressing to share with you tomorrow, but it’s also great on a regular green salad.

Ingredients

  • Juice of 4 to 6 limes
  • 3 to 4 garlic cloves, minced finely
  • 1 tbsp white balsamic vinegar
  • .5 cups light olive oil (I’m using half EVOO and half grape seed oil)
  • 2 tsp cumin powder
  • .5 tsp fresh ground black pepper
  • .5 tsp sea salt

Combine all ingredients and mix/blend well. Adjust any ingredients as necessary to achieve a good balance – start with 4 limes and work up to 6, etc.

You may have noticed that my salt in this photo is a beautiful purple color. That’s because it’s the Trifecta Blend from Libertine and includes Alaea Red Hawaiian Sea Salt, Hiwa Kai Black Hawaiian Sea Salt, and Himalayan Pink Salt. All three have different essential trace minerals which are thought to help with chronic ailments from inflammation to depression. Plus it’s pretty, which is said to be good for your eyes ; )

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Maple Balsamic Vinaigrette

01 Sunday Apr 2012

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Maple Balsamic Vinaigrette Ingredients

This is one of my favorite salad dressings. It’s a little sweet, a little tangy, and has a little kick. Great on baby spinach with walnuts and feta or goat cheese. Add some marinated beets and you’ll want to host a dinner party just to impress some guests.

Ingredients:

  • .25 cups balsamic vinegar
  • .25 cups 100% pure maple syrup
  • .5 cups grape seed or light olive oil
  • .5 tsp fresh ground black pepper
  • .25 tsp crushed red pepper flakes

Mix/shake all together to emulsify. Better to make at least one hour ahead of time so that the peppers can flavor the liquids.

Creamy Tahini Dressing (vegan)

08 Thursday Mar 2012

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Creamy Tahini Dressing Ingredients

This dressing is similar to the Annie’s Goddess dressing that’s so popular and delicious. It’s creamy enough that you do not miss having feta or goat cheese in a salad. I recommend it on a spinach salad with cucumbers, garbanzo beans and sunflower seeds…or on pretty much anything else, it’s that delicious.

This recipe yields a fairly thick dressing, so if you prefer something thinner you can add more lemon juice or even a little water.

Put the following in a blender until the garlic has been fully incorporated:

  • .5 cups tahini
  • .5 cups extra virgin olive oil
  • Juice from 2 large or 3 small lemons
  • 2 tbsp Bragg Liquid Aminos
  • 2 tbsp red wine vinegar
  • 3 cloves of garlic
  • 1 tsp fresh ground pepper or more to taste

Note: If you don’t have red wine vinegar on hand, I suspect that apple cider vinegar would be a good substitute and contribute a little different but comparable brightness.