INGREDIENTS: 1/2 cup fresh basil, chopped 3 oranges, juiced 2 tablespoons roasted shallots, chopped 3 tablespoons sugar or honey 1 teaspoon salt 1/2 teaspoon ground black pepper 3/4 cup white wine vinegar 1 cup olive oil METHOD: Combine all ingredients together, except oil, in a blender. Slowly add olive oil while the blender is running....Read More
Use this delightfully tangy vinaigrette to dress up a spring green salad made with baby spinach, arugula, or mesclun with a few whole mint leaves added to the salad mix. INGREDIENTS: 1/2 cup extra-virgin olive oil 1/2 cup freshly squeezed ruby-red grapefruit juice 2 tablespoons white wine vinegar 2 tablespoons finely chopped fresh mint 1...Read More
Green garlic adds a delicate garlic flavor and vibrant spring green color to this dressing. Use this vinaigrette to dress microgreens or spring lettuce greens, or drizzle it over grilled chicken or fish. INGREDIENTS: 2 green garlic stalks, cleaned, trimmed, and minced 1/2 cup extra virgin olive oil 1/4 cup white wine vinegar 1/2 teaspoon...Read More
This is a very versatile lemon dressing and something that’s great to keep on hand during the warm summer months. Use it as a salad dressing with mixed baby greens. Or, use it as a dip with blanched, chilled artichokes, asparagus spears, or broccoli. It also stands in nicely as a faux hollandaise sauce, when...Read More
This dressing is delicious with Southwestern-themed salads, but it works equally well with Mexican or Middle-Eastern style dishes as well. INGREDIENTS: 1/4 cup rice vinegar 1/4 cup lime juice, or lime and orange juice mixed 1 garlic clove, peeled 1 teaspoon freshly ground cumin seed 1 teaspoon freshly ground coriander seed 1 tablespoon sugar 1-2...Read More
This basic dressing uses lime juice bolstered with a little rice vinegar for acid. If your limes are really tart, you could use all lime juice, but try to find ripe limes (they will be yellow instead of green) as the rice vinegar adds flavor. You can also use water to lower the acidity if...Read More
Ken Kimes says, “This is my favorite salad dressing that Sandra makes. I just pile our microgreens mix on a plate and add the dressing.” INGREDIENTS: 1/4 cup canola oil 1/4 cup water 1/4 cup sweet white miso 1 1/2 tablespoons brown rice vinegar 2 teaspoons rice syrup 1 rounded tablespoon chopped onion 1/4 teaspoon...Read More
Native to the subtropical regions of South America, passion fruit is the size and shape of a large egg. It’s loaded with about 300 small black seeds that are edible. Passion fruit has a complex taste somewhat like guava. It’s a little tropical, sweet, tart, and citrusy all at once. Don’t be turned off by...Read More
Use this dressing on mixed baby greens or drizzle over poached salmon. INGREDIENTS: 2/3 cup full-fat Greek yogurt 2/3 cup mayonnaise 4 tablespoons lemon juice 1 cup fresh dill fronds, packed 1 tsp dried dill Salt and fresh cracked pepper to taste METHOD: Place all ingredients in blender and process until smooth. Place in jar...Read More
Serve this vinaigrette tossed with a salad of baby spinach greens, red onions, blood orange segments, and crumbled blue cheese. INGREDIENTS: 1/4 cup freshly squeezed blood orange juice, strained 1 medium shallot, finely minced 2 tablespoons sherry vinegar Salt Freshly ground black pepper 1/3 cup extra virgin olive oil, plus more if needed METHOD: In...Read More
