Basil Vinaigrette Dressing

Basil Vinaigrette Recipe

• AUTHOR: SYLVIA FOUNTAINE | FEASTING AT HOME
• PREP TIME: 5
 
• TOTAL TIME: 5 MINUTES
• YIELD: 1 CUP

DESCRIPTION

Bright, bold, and beautiful, this Basil Vinaigrette is a summertime favorite! Make it in under 5 minutes, using your blender. Vegan and Gluten-free.

No lie - it really did take 5 minutes.  Very good on roasted veggies, and a thick dressing for salad as well!  Just takes a LOT of basil.  Had to buy some rather than just use what was in the yard. 

INGREDIENTS

• 2 cups packed basil leaves (roughly 3 ounces)
• 2/3 cup extra virgin olive oil
• 2 tablespoons white wine vinegar (or red wine vinegar or lemon juice)
• 2 garlic cloves
• 2 tablespoons shallot, sliced
• 1 tablespoon water
• 1 teaspoon salt
• 1/2 teaspoon fresh cracked pepper

INSTRUCTIONS

Place all ingredients in a blender or mini blender and pulse repeatedly until almost smooth.

Store in a sealed jar in the refrigerator for 4-5 days.

NOTES

Serve over grilled veggies, drizze over caprese salad, or toss with pasta or greens for a flavoful salad dressing.

NUTRITION

• Serving Size: 2 tablespoons
• Calories: 165
• Sugar: 0.2 g
• Sodium: 291.8 mg
• Fat: 18.7 g
• Saturated Fat: 2.7 g
• Carbohydrates: 0.9 g
• Fiber: 0.2 g
• Protein: 0.3 g
• Cholesterol: 0 mg

Find it online: https://www.feastingathome.com/basil-vinaigrette/ 

Rainbow Farro Salad with Tahini Dressing

From Fiber Fueled Cookbook 

Love farro.  This is a hearty salad that could be used as a main dish.  I brought it so a dinner at someone's house, so I left out the beans and changed the broccoli to a generous amount of spinach.  Everyone liked the dressing.  In the book, this is part of the low histamine diet, which doesn't apply to most people.

4 servings

INGREDIENTS:

1.5 cups cooked farro or other short grain

1.5 cups finely chopped broccoli florets (or change to few cups of spinach) 

1/2 red bell pepper, thinly sliced

1/2 yellow or orange bell pepper, thinly sliced

1 c finely shredded red cabbage

2 cups cooked white beans

2 Tbsp tahini

2 Tbsp apple cider vinegar

2 Tbsp OO, broth or water (I used olive oil)

2 small garlic cloves, minced

1/2 tsp salt

1/4 tsp freshly ground pink or black pepper

DIRECTIONS:

1) In a large bowl, combine the farro, broccoli, bell peppers, cabbage and white beans.

2) In a separate small bowl, whisk together the tahini, vinegar, OO, garlic, salt and pepper.  For a thinner dressing, whisk in an additional Tbsp or two of water.  Season to taste then add to the farro salad and toss well. 

Roasted Golden Beet Salad with Lemon Vinaigrette Dressing

 from loveandlemons.com

Roasted golden beets are great, prepared as below.  I also had some roasted butternut squash that I added.  Use a generous amount of dressing - goes very well with these ingredients.  

Photo 2/19/23

for vinaigrette: https://www.loveandlemons.com/lemon-vinaigrette/

This roasted golden beets recipe is a healthy, delicious side dish or light lunch! See the post above for my favorite variations and serving suggestions.

Ingredients

• 4 to 5 medium golden beets
• Lemon Vinaigrette - see below - leave out the thyme and add the cumin, coriander and honey.
• ¾ teaspoon ground coriander
• ½ teaspoon honey
• ¼ teaspoon ground cumin
• 2 cups arugula
• ¼ cup crumbled feta - I prefer goat cheese. 
• 2 tablespoons chopped toasted pistachios - very coarsely, leaving bigger pieces. 
• Sea salt
• Freshly ground black pepper
• Microgreens, optional

Instructions

• Preheat the oven to 400°F.
• Place each beet on a piece of aluminum foil, drizzle generously with olive oil, and sprinkle with sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 40 to 90 minutes, or until soft and fork-tender. The cooking time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins. I like to hold them under running water and slide the skins off with my hands.
• Slice the beets into halves, quarters, or bite-sized pieces, and place them in the fridge until ready to use.
• Make the lemon vinaigrette dressing according to this recipe, omitting the thyme, and adding the coriander, honey, and cumin.
• Arrange the beets, arugula, feta and pistachios on a platter. Drizzle with some of the dressing and season with salt and pepper. Top with microgreens, if desired, and serve.
  
  
  LEMON VINAIGRETTE DRESSING:
  This easy lemon vinaigrette recipe is a great one to have in your back pocket. It's delicious and versatile - perfect for tossing with salads, roasted vegetables, and more!  For this salad, add the coriander, cumin and honey as above, and leave out the thyme.

  Ingredients

  • 1/4 cup fresh lemon juice
  • 1 small garlic clove, grated
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt, more to taste
  • Freshly ground black pepper
  • 1/2 teaspoon honey or maple syrup, optional
  • 1/4 to 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon fresh or dried thyme, optional

  Instructions

  • In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
  • Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
  • If your dressing is too tangy, add more olive oil, to taste.
  • Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

  Notes

  Makes 1/2 cup.
  
  
  
  

Sesame ginger dressing

From loveandlemons 

Sesame Ginger Dressing

Prep Time: 5 mins

Serves 4

You're going to want to drizzle this sesame ginger dressing over everything! Nutty, savory, and slightly sweet, it's fantastic on salads, noodles, and more.

Ingredients

• 3 tablespoons smooth tahini*
• 2 tablespoons toasted sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon tamari
• 1 heaping teaspoon grated ginger
• 1 teaspoon maple syrup or honey
• 1 to 3 tablespoons water, more if needed

Instructions

• In a small bowl, whisk together the tahini, sesame oil, vinegar, tamari, ginger, maple syrup, and 1 tablespoon water until smooth.
• If the dressing is too thick, add an additional 1 to 2 tablespoons water until it’s a drizzleable consistency.

Notes

*For the best results, use a really smooth, runny tahini, not the dry, stiff part that you might find at the bottom of a jar. Tahini's consistency can also vary from brand to brand; my favorites are Soom, Cedar’s, Trader Joe’s, and Seed+Mill.

Thai Crunch Salad in peanut dressing

From onceuponachef: 

https://www.onceuponachef.com/recipes/thai-crunch-salad-with-peanut-dressing.html?utm_source=convertkit&utm_medium=email&utm_campaign=Pesto+Pasta+Salad%2C+Creamy+Cucumber+Salad%2C+Thai+Crunch+Salad%20-%208899194#tabrecipe 

Great cold dish to go with BBQ or anything else.  Can use the small Bullet attachment to blend the sauce.  Add it to the salad just a little while before serving, although I didn't mind it being moist/mushy the next day.  Also added some peanuts after it was all mixed.

Thai Crunch Salad with Peanut Dressing

METRIC  CUP MEASURES

By Jennifer Segal

Inspired by California Pizza Kitchen’s recipe, this Thai crunch salad with peanut dressing always satisfies.

Servings: 4   (I'd say 6+)

Total Time: 30 Minutes

INGREDIENTS

FOR THE THAI PEANUT DRESSING

• ¼ cup creamy peanut butter 
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons fresh lime juice, from one lime
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce (use gluten-free if needed)
• 2 tablespoons honey

• 2½ tablespoons sugar
• 2 garlic cloves, roughly chopped
• 1-inch square piece fresh ginger, peeled and roughly chopped
• 1 teaspoon salt
• ¼ teaspoon crushed red pepper flakes (usually I cut back on these, but this amount worked well for this recipe)
• 2 tablespoons fresh cilantro leaves

FOR THE SALAD

• 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
• 1 cup prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 English cucumber, halved lengthwise, seeded and thinly sliced 
• 1 cup cooked and shelled edamame (can defrost frozen shelled ones)
• 2 medium scallions, thinly sliced
• ½ cup loosely packed chopped fresh cilantro
• (Optional - add peanuts after salad is dressed)

INSTRUCTIONS

1. For the dressing, combine all of the ingredients except for the cilantro in a blender (Bullet works well) and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
2. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

NUTRITION INFORMATION

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• Per serving (4 servings)
• Serving size:Approximately 2 cups
• Calories:282
• Fat:18 g
• Saturated fat:2 g
• Carbohydrates:28 g
• Sugar:17 g
• Fiber:6 g
• Protein:7g
• Sodium:505 mg
• Cholesterol:0 mg

Favorite green salad with apples, cranberries and pepitas - and goat cheese

Favorite Green Salad with Apples, Cranberries and Pepitas

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• Author: Cookie and Kate
 
• Prep Time: 5 mins
 
• Cook Time: 5 mins
 
• Total Time: 10 minutes
 
• Yield: 4 side salads 1x
 
• Category: Salad
 
• Method: By hand
 
• Cuisine: American

★★★★★

 

5 from 84 reviews

From Cookie and Kate:

This was good - the dressing was very good.  Obviously easy to vary the ingredients.  Maybe try pistachios??  The apples I used were not that tart - will try again with better apples!  Easy! 

My favorite fresh salad featuring healthy greens, sliced apple, toasted pepitas, dried cranberries and crumbled goat cheese. Toss with my simple apple cider vinaigrette (recipe below) or use balsamic dressing in a pinch. Recipe yields 2 full-sized salads or 4 to 6 side salads.

SCALE

INGREDIENTS

Green salad

• 5 ounces (about 5 cups) spring greens salad blend
• 1 large or 2 small Granny Smith apple(s)
• ⅓ cup dried cranberries
• ¼ cup pepitas (green pumpkin seeds) or chopped raw pecans
• 2 ounces chilled goat cheese, crumbled (about ⅓ cup)

Apple cider vinaigrette

• ¼ cup extra-virgin olive oil
• 1 ½ tablespoons apple cider vinegar
• 1 ½ teaspoons honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon fine sea salt
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. Toast the pepitas: In a medium-sized skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises (if using pecans instead, warm them just until they are fragrant). Transfer the pepitas to a small bowl to cool.
2. Make the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey, mustard and salt until well blended. Season to taste with pepper.
3. Just before serving, chop the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries and toasted pepitas. Use a fork to crumble the goat cheese over the salad.
4. Drizzle the salad with just enough dressing to lightly coat the leaves once tossed (you probably won’t need all of it). Gently toss to mix all of the ingredients and serve!

NOTES

MAKE IT VEGAN: Substitute maple syrup for the honey and omit the cheese.

STORAGE SUGGESTIONS: Spring greens wilt quickly once they’ve been tossed with dressing, so store dressing separately from the greens. Apples oxidize quickly once they’re cut open, so I chop them just before serving the salad. For a salad with more longevity, swap chopped kale for the spring greens (like this). Bonus? The dressing will keep the chopped apples looking fresh. 

Basic dijon vinaigrette

 Dressing:

2-4 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
1 clove garlic, minced

Cilantro Cashew Dressing

Cilantro-Cashew Dressing

https://www.forksoverknives.com/print/print.php?id=49088&email=mjssmd%40yahoo.com

Inspired by the flavors of Indian green chutney, this creamy vegan dressing recipe tastes great drizzled over salads, rice bowls, and roasted veggies. Not a fan of Cilantro? Try some of our other vegan dressings.

This was delicious.  I soaked the cashews in the morning - used hot water, then let it sit in the refrigerator until I returned to work.  It took about 5 minutes, as promised in the directions. 

I started out with just a drizzle of Agave Sriracha as the hot sauce but ended up adding, little by little, probably 1-2 teaspoons.  This evening, I served it over steamed broccoli and red pepper, but woke up dreaming about what else we could use it on.  Just about anything!  The consistency is dressing-like.  Next time, I might decrease the water to make it more like a dip.  It's a thin dip as is.  

By Darshana Thacker

Makes 1 cup
Ready In: 5 minutes

INGREDIENTS:

1⁄2 cup cashews - soak in 3/4 cup water

1 cup fresh cilantro leaves

3 tablespoons lemon juice

1⁄2-inch piece of serrano pepper, seeded

3 cloves garlic

1 teaspoon hot sauce (optional) 

Sea salt, to taste

Directions:

1. 1  Blend cashews and 3⁄4 cup water into a creamy texture. Add cilantro, lemon juice, serrano pepper, garlic, hot sauce (if using), and salt to taste. Blend until smooth.

2. 2  Taste and adjust seasoning.

 

salad dressings - vinaigrettes

 From cookieandkate.com

Basic Vinaigrette (Plus Variations!)

• Author: Cookie and Kate
 
• Prep Time: 5 minutes
 
• Total Time: 5 minutes
 
• Yield: 3/4 cup 1x
 
• Category: Salad dressing
 
• Method: By hand
 
• Cuisine: French

★★★★★

 

4.9 from 125 reviews

Here’s my go-to vinaigrette recipe! It’s so easy to make and tastes way better than store-bought dressings. You can change up the flavors by choosing the vinegar that suits your salad best. Recipe yields 3/4 cup dressing, enough for about 6 medium salads (assuming 2 tablespoons per salad).

SCALE

INGREDIENTS

• 1/2 cup extra-virgin olive oil
• 3 tablespoons vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar)
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup or honey
• 2 medium cloves garlic, pressed or minced
• 1/4 teaspoon fine sea salt, to taste
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
2. Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
3. Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.

NOTES

Balsamic vinegar: Makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches.

Red wine vinegar: Packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, cucumber, cabbage and more (think Greek salads).

White wine vinegar: This is a more mellow vinegar and it’s especially nice with more delicate flavors like cucumber and sweet corn. It’s lovely on just about every green salad out there.

Greek/Italian variation: Use red wine vinegar. Add 1 to 2 teaspoons dried oregano and, optionally, a pinch of red pepper flakes.

▸ NUTRITION INFORMATION

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.