Salad Dressing Recipes

• Salad
• 2 1/2 cups chopped romaine lettuce
• 1 can (15.5 oz) black beans, rinsed and well drained
• 3/4 cup chopped seeded tomato
• 3/4 cup chopped peeled jicama
• 3/4 cup fresh corn kernels, uncooked (or frozen or canned)
• 3/4 cup thinly sliced radishes
• Half a ripe avocado, diced
• 1 red bell pepper, chopped
• 1/4 cup crumbled reduced-fat feta cheese
• Honey-Lime Dressing
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 2 tbsp honey
• 2 tbsp finely chopped fresh cilantro
• 1 garlic clove, peeled and minced
• 1 tsp chopped jalapeño pepper (use canned for less heat)

Mexican Chopped Salad With Honey-lime Dressing

No-Cook , Tomato , Low Fat , Self , Salad , Quick & Easy , Vegetable , Healthy , Mexican , Citrus , Bean , Leafy Green , Salad Dressing

Tortillas Aren't The Only Depository For Beans, Corn And Tomatoes. With A Mexican Chopped Salad, Let Romaine Lettuce Do The Job. Feta Cheese Supplies A Dose Of Calcium And Major Flavor.

Yield: Makes 4 servings

Number Of Ingredients: 17

• Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

• 1/2 head romaine lettuce, chopped (about 2 1/2 cups)
• 1 (15 ounce) can black beans, rinsed and drained
• 3/4 cup tomatoes, seeded and chopped
• 3/4 cup jicama, peeled and chopped
• 3/4 cup corn kernel (fresh uncooked preferred, but can substituted frozen or canned)
• 3/4 cup green onion, chopped
• 1/2 ripe avocado, peeled and diced
• 1 red bell pepper, chopped
• 1/4 cup feta cheese, crumbled (reduced fat variety, if desired)
• 1 garlic clove, minced
• 2 tablespoons fresh cilantro, finely chopped
• 1 teaspoon jalapeno, minced
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil (original recipe called for 1/4 cup)
• 2 tablespoons honey

Mexican Salad With Honey Lime Dressing

Corn

Author: Mathmom.calif

I Found This At The Myfooddiary.com Forums, But Originally It Comes From Self Magazine. The Original Salad Used Radishes, But I Substitute Green Onions Instead. Healthy Fats In This Salad, But I've Also Reduced The Amount Of Oil In The Dressing. Sometimes I Eat The Leftovers In A Tortilla As A Sort Of Veggie Or Salad Wrap.

Time: 20m

Yield: 4 serving(s)

Number Of Ingredients: 15

• Mix the dressing ingredients together in a bowl and set aside.
• Toss all the salad ingredients together in a large bowl.
• Drizzle salad dressing over the salad and toss. Season with salt and pepper, if desired.

• 3 tablespoons oil (I prefer extra-virgin olive oil)
• 2 tablespoons vinegar (white, cider, wine, ..., not balsamic)
• salt
• black pepper (I prefer fresh-ground)
• basic vinaigrette (use EVOO and red wine vinegar)
• 1/2 teaspoon minced garlic
• 1/2 teaspoon italian seasoning
• 1 pinch crushed red pepper flakes (optional)
• basic vinaigrette (use canola or corn oil and cider vinegar)
• 1 tablespoon crumbled bacon
• 1/2 tablespoon finely minced onion
• 1 pinch celery seed (optional)
• 1/4 teaspoon prepared mustard (optional)
• 1 -3 teaspoon brown sugar or 1 -3 teaspoon another sweetener, to taste
• italian vinaigrette
• 1 teaspoon prepared mustard (I recommend Dijon or spicy brown)
• 1 -3 teaspoon honey (optional) or 1 -3 teaspoon another sweetener, to taste (optional)
• basic vinaigrette
• 2 -3 tablespoons sour cream or 2 -3 tablespoons plain yogurt
• basic creamy vinaigrette dressing
• 1 tablespoon grated parmesan cheese
• 1/8 teaspoon fresh ground black pepper (to taste)
• basic creamy vinaigrette dressing
• 1 garlic clove, put through press
• fresh ground black pepper
• 1 pinch italian seasoning (optional)
• 3 tablespoons olive oil (I prefer extra-virgin)
• 3 tablespoons lemon juice
• 1/2 teaspoon oregano
• 1/2 teaspoon minced garlic
• 3 tablespoons oil (I prefer extra-virgin olive oil)
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon minced garlic
• 1 pinch italian seasoning (optional)

Basic Vinaigrette Dressing With 8 Variations

Salad Dressings

Author: 3killerbs

Bottled Salad Dressing Can Be Convenient But Its Expensive And Often Full Of Salt, Sugar, And Chemical Additives. Making Your Own Is Simple And Allows You To Customize The Seasonings To Suit Whatever Meal You Are Preparing. The Amounts Given Make About 1/4 Cup And Can Be Expanded Infinitely For Larger Salads. It Can Be Made Several Days Ahead And Kept In The Fridge. Sorry About The Slightly Odd Way Of Putting The Ingredients For The Creamy Dressing Variations. The Recipe Editor Is Picky About What It Will Accept.

Time: 15m

Yield: 1/4 cup

Number Of Ingredients: 34

• Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
• Let stand 10 minutes to rehydrate dried herbs and blend flavors.
• Shake again then dress salad as desired.
• Note -- I recommend the lemon dressing on spinach.
• Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
• Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
• Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

• 1/2 cup olive oil
• 1/4 cup sugar
• 3 tablespoons cider vinegar
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Salad greens and vegetables of your choice

Simple Salad Dressing

Lunch , Side Dishes

Author: Taste Of Home

"a Friend Created This Mild And Light Dressing That's A Snap To Whip Up With On-hand Ingredients," Says Joan Rose Of Langley, British Columbia. "whenever I Serve It, Someone Asks For The Recipe."

Time: 5m

Yield: about 1 cup.

Number Of Ingredients: 7

• Combine the first six ingredients in a jar with a tight-fitting lid; shake until blended. Store in the refrigerator. Shake before serving; drizzle over salad.

• 1 9-ounce bag fresh spinach leaves
• 5 tablespoons olive oil, divided
• 1 medium red onion, halved, cut into 1/3-inch-thick wedges with some core attached
• 1 7-ounce package feta cheese, coarsely crumbled
• 2 tablespoons Sherry wine vinegar

Wilted Spinach Salad With Warm Feta Dressing

Thanksgiving , Fall , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Winter , Onion , Sugar Conscious , appetizer , Salad , Quick & Easy , Healthy , High Fiber , Christmas , Christmas Eve , Feta , Spinach

Author: Bon Appétit Test Kitchen

Yield: Makes 4 servings

Number Of Ingredients: 5

• Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Transfer to bowl with spinach; remove skillet from heat. Add remaining 3 tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about 1 minute. Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.

• 8 ounces young spinach
• 2 large eggs
• 8 pieces thick-sliced bacon, chopped
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 4 large white mushrooms, sliced
• 3 ounces red onion (1 small), very thinly sliced

Spinach Salad With Warm Bacon Dressing

appetizer

Author: Alton Brown

To Make His Spinach Salad With Warm Bacon Dressing Recipe From Good Eats On Food Network Even Better, Alton Brown Tops It With Sliced Eggs And Mushrooms.

Time: 20m

Yield: 4 servings

Number Of Ingredients: 9

• Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
• Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
• While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
• Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
• Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1/2 cup olive oil
• Salt and freshly ground pepper
• N/A freshly ground pepper

Balsamic Vinaigrette

Side Dish , Sauces and Condiments Recipes , No-Cook , Spring , Garlic , Quick & Easy , Easter , Condiment , Salad Dressing , Vinegar , Mustard , Salad Dressing Recipes , Vinaigrette Dressing Recipes

Author: Colin Cowie

This Recipe Is An Accompaniment For Farfalle With Diced Tomatoes And Feta Cheese.

Yield: Makes about 3/4 cup

Number Of Ingredients: 6

• In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.

• ½ cup olive oil
• ¼ cup balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 shallot, minced
• 1 clove garlic, minced
• salt and ground black pepper to taste

Our Favorite Balsamic Vinaigrette

Side Dish , Sauces and Condiments Recipes , Salad Dressing Recipes , Vinaigrette Dressing Recipes

Author: Singer6

This Vinaigrette Does Not Separate For At Least 30 Minutes Once You Shake It! Simple, Sweet, And Savory.

Time: 10m

Yield: 8

Number Of Ingredients: 7

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

Calories 132.8 calories, Carbohydrate 3.2 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 38 mg, Sugar 2.1 g

• 4 large garlic cloves, minced
• 1 tablespoon extra virgin olive oil, plus 1 cup olive oil
• 3 large ripe tomatoes, cored, cut into 1/4-inch slices
• 1 large cucumber, peeled, cut into 1/8-inch slices
• 1 small red onion, cut into thin slices
• 12 kalamata olives
• 1 cup feta cheese, crumbled
• 1/2 cup red wine vinegar (sometimes I add a splash of balsamic too)
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh parsley, chopped
• kosher salt and black pepper

Tomato, Cucumber And Feta Salad

Salad Dressings

Author: Sharon123

A Typically Greek Salad, This Has Caramelized Garlic To Spark It Up A Bit! From Cat Cora's Kitchen Cookbook.

Time: 20m

Yield: 4-6

Number Of Ingredients: 11

• In a small frying pan, saute the garlic in the 1 tbls. olive oil over medium high heat. Stir often, until the garlic is caramelized and slightly crunchy. Watch carefully! Set aside and allow to cool to room temperature.
• Arrange the sliced vegetables on individual plates, or on a platter. Top with the olives and the crumbled feta cheese.
• Whisk the vinegar, 1 cup olive oil and oregano together. Season each salad with salt and pepper, then drizzle with the dressing. Top with the sauteed garlic and serve. Enjoy!

• 2 to 3 stalks green garlic (or use 2 cloves garlic)
• 2 heads Little Gem lettuce
• Olive oil
• Salt and black pepper
• 1 1/2 cups shelled English peas
• Handful of spearmint or Persian mint leaves, torn or roughly chopped into large pieces

English Peas With Grilled Little Gems, Green Garlic And Mint

Side dish , quick , vegetables , for two , salads and dressings

Author: Mark Bittman

A Dish From The Restaurant Camino In Oakland Is The Inspiration Of This Recipe. Experiment With A Little Chicken Stock And Pasta Added To The Pea Stew, If You Like. More Spring Recipes.

Time: 15m

Yield: 2 to 4 servings

Number Of Ingredients: 6

• Prepare a wood or charcoal grill for direct-heat grilling, or use a grill pan on top of the stove. Trim the tops of the green garlic where the leaves begin to branch out. Peel an outside layer of the stalks and slice thinly on the bias. Or very thinly slice the garlic cloves. Set aside.
• Cut the lettuce in quarters lengthwise and brush all over with olive oil; season with salt and pepper. Place the lettuce cut-side down on the grill and cook until it has darkish grill marks, 2 to 3 minutes. Flip lettuce quarters to the other cut side and grill for another couple of minutes, then grill on the leafy side briefly. Remove from grill when done.
• Heat 1 cup water, a splash of olive oil and a pinch of salt in a large skillet over high heat. When the liquid is at a roaring boil, add the peas and garlic and cook, tasting often for seasoning and adding more water as needed, 3 to 8 minutes, or until the peas are just tender. Add the mint leaves and cook 1 minute. The goal is to have just enough water at the end of the cooking time to emulsify with the oil and thicken slightly.
• To serve, spread the lettuce on a platter and pour the peas and their minty, garlicky juices over it. Serve with grilled chicken, roast duck or by itself.

@context http, Calories 93, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 315 milligrams, Sugar 4 grams