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
This dressing adds zip to leafy winter greens with its delightful fresh flavor — try it with kale or mixed lettuce salads. It’s also delicious drizzled over steamed asparagus or broccoli. INGREDIENTS: 3/4 cup extra virgin olive oil 1/2 cup fresh lemon juice 1/3 cup tamari or soy sauce 1/4 cup water 2 cloves garlic,...Read More
This versatile dressing is featured with the Arugula Cherry Salad, but it works very nicely with roast chicken or duck, charred hanging tender steak, pork chops or roasts, or grilled salmon or swordfish. The cherry syrup used in the vinaigrette is a tart or sour cherry syrup produced in Eastern Europe and is used for...Read More
This dressing was made to go with the Strawberry Spinach Salad, but will work to dress other salads an foods as well. This would work well on a salad of arugula, mizuna, mei quin, and mushrooms, or would be nice on grilled fish or pork skewers. Just remember to go easy with the sesame oil....Read More
This makes a great salad dressing for spring greens, and also works as a marinade for chicken, meats, and tofu. It’s also very nice drizzled on sautéed shrimp. INGREDIENTS 1 cup cilantro stems, roots included if you have them*1/4 cup water1/4 lime juice (or lime/lemon or lemon)1/4 cup honey1/4 cup Dijon mustardsalt and pepper to...Read More
