101 Healthy Salad Dressings

8/14/2019 101 Healthy Salad Dressings

1/38

101 Healthy

Salad Dressings

Easy Recipes that Taste Great

A Health & Beyond Recipe Book

Collected and Edited by Chet Day

http://chetday.com


2/38

Published by

Chet Days

Health & Beyond Online

at

http://chetday.com/

Copyright 2004 by Chet Day

All rights reserved.

Electronically composed, distributed, and printed in the United States of America

You may not reproduce, copy, post, or forwardthis report in any print or electronic format.

For questions, contact Chet Day at

http://chetday.com/feedback.htm


3/38

Table of Contents

Page 3

Introduction .......................5

101 Salad Dressing Recipes

Apricot-Nectar Dressing.............6Asian Salad Dressing..................6

Asparagus Vinaigrettea...............6

Avocado Dressing.......................6Bacha's Moroccan Dressing........7

Balsamic Dressing ......................7

Balsamic Vinaigrette...................7Basic Simple Dressing................7

Basic French Dressing ................8

Basil-Sesame Dressing ...............8Basil-Tarragon Vinaigrette .........9

Benihaha's Superb Salad.............9

Boiled Salad Dressing...............10

Buttermilk & Cuke Dressing ....10Caesar Salad Dressing ..............10

Caesar Salad Dressing LoFat....11

Cayenne Buttermilk Dressing...11

Celery Seed-Honey Dressing....11Chili Cilantro Dressing .............12Chunky Peach Salad Dressing..12

Cilantro-Lime Vinaigrette.........12

Citrus Dressing .........................12Citrus-Peanut Dressing .............13

Citrus-Pineapple

Fruit Salad Dressing ...............13Confetti Dressing ......................13

Creamy Miso Dressing .............13

Cucumber Dressing...................14Diablo Yogurt Salad Dressing ..14

Dill Dressing.............................14

Dill Ranch Dressing..................15Dried Tomato Dressing.............15

Fat-Free

1000 Island Dressing ...............16

Feta Cheese Dressing................16

French Tomato Dressing...........16

Garlicky Caesar Dressing .........16

Ginger Oriental Dressing ..........17Ginger Salad Dressing ..............17

Ginger Sesame Dressing...........17Greek Basil Dressing ................18Green Goddess Dressing ..........18

Guacamole Dip

and Salad Dressing..................18

Herbed Oil & Vinegar Dressing19Honey Dressing.........................19

Honey Garlic Dressing..............19

Honey Mustard Dressing ..........20Honey Poppy Seed Dressing.....20

Honey-Apricot Dressing ...........20Honey-Lime Dressing...............20Horseradish Dressing................20Hot Dressing .............................21

Houston's Honey

Mustard Dressing....................21

Indian Dressing .........................21

Italian Dressing: No Fat............21Italian Herb Salad Dressing ......22

Japanese Soy-Vinegar Dressing...22

Lemon Dressing for Fruit Salad...22Lemon-Chive Vinaigrette .........22

Lemon-Garlic Dressing.............23

Lime-Cilantro Dressing ............23

Lime-Dill Dressing ...................23Mango-Orange Dressing...........24

Miso Salad Dressing .................24

Mustard-Basil Vinaigrette.........24


4/38

Table of Contents

Page 4

Nut Vinaigrette ...................25

Oil-free Dill Dressing ........25Orange-Mint Yogurt Dressing ..25

Oriental Dressing ......................25

Peach and Dijon Dressing.........26Peppercorn Dressing.................26

Peppery Blueberry Dressing .....26

Pizzalinni Greek Salad Dressing . 27Pomegranate Dressing ..............27

Raspberry & Walnut Vinaigrette...27

Raspberry Dressing...................28Raspberry Yogurt Dressing ......28

Real Caesar Salad Dressing ......28

Red Pepper Vinaigrette.............29

Roasted Poblano Vinaigrette ....29

Roasted Red Pepper

and ChiveDressing............30

Rose's Tomato/Onion Dressing ...30

Samurai Salad Dressing............31

Sesame Dressing.......................31Sesame Mustard Vinaigrette.....31

Sesame Teriyaki Dressing ........32

Shallot Dressing........................32Shoji's House Dressing .............32

Southwestern Vinaigrette..........32

Soy-Lemon Salad Dressing ......33

Spiced Plum

Salad Dressing....................... 33Spicy-sweet Far East Dressing.... 33

Sunset's 1000 Island Dressing..... 33Tahini Dressing........................... 34Tahini Dressing with a Bite to It... 34

Tangy Ginger Dressing............... 34

Tequila Lime Caesar Salad Dressing.35Thai Style Ginger Lime Dressing ...35

The Ultimate Salad Dressing ......35

Thyme & Thyme Again Dressing....36

Toasted Walnut Dressing............36Tzatzika Dressing........................ 36

Very Warm Garlic Dressing .......37

Victoria's Beetnut Dressing ........ 37Zero Salad Dressing.................... 37


5/38

Introduction

Page 5

When Ifirst got into health writing in 1993, I never thought I'd end up compiling andediting recipe collections because I just plain didn't know much about preparing food.

You see, my wife had always taken care of that job for our family, and I'd had neither the

time nor the interest in doing much of it myself.

Well, that changed when I started falling apart health-wise at age 44. Once I made my

dietary and life-style modifications, I gradually became more and more interested inhealthy recipes.

For a few years, I became a raw food and living food zealot, but I came to realize as Iwrote more, read more, and corresponded with literally thousands of other health seekers

both on and off the Internet that strict veganism and restrictive diets that considered

everything other than fresh fruits, vegetables, nuts, and seeds to be inappropriate for the

human diet were actually too radical for health in the long-term.

Consequently, I started HealthyRecipes101.com, a website devoted to recipenewsletters, and began to share healthy recipes that tasted good and that were easy toprepare.

A big part of my current philosophy on diet and health can be summarized with oneword: balance. I think it's important to find balance in one's life and one's diet, and I

think you'll find that this salad dressing collection adheres to that philosophy. Thiscollection contains predominantly healthy recipes that won't need modification. But, if

you see an ingredient (like the shot of tequila in one recipe) that doesn't fit in your health

program, please feel free to substitute with an ingredient that's more to your liking.

In editing my recipe newsletter, I rely heavily on reader contributions, but during the pastyear I've spent many, many hours in newsgroups and on other recipe web sites tracking

down a variety of wonderful recipes for all kinds of purposes. Consequently, the recipesin this salad dressing collection come from a wide variety of sources and, even if you've

subscribed to Chet's Recipes from the beginning, almost all of them will be new to you.

I appreciate feedback very much, so please log onto the Internet and send a letter to

[email protected] with your comments about 101 Healthy Salad Dressing Recipes.

Let's get to the recipes, shall we?

Enjoy.

Chet Day

January 17, 2004


6/38

101 Healthy Salad Dressing Recipes

Page 6

Apricot-Nectar Dressing

1 Tbs brown sugar

1/8 tsp ground cinnamon1/2 c plain low-fat yogurt

1/4 to 1/2 c apricot nectarDash ground nutmeg

Stir brown sugar, cinnamon, and

nutmeg into yogurt. Add enough of

the apricot nectar to make adressing of drizzling consistency.

Stir till smooth. Cover and store in

the refrigerator for up to 2 weeks.Makes 1 cup. Serve with fruit salad.

Recipe from source unknown

Asian Salad Dressing

1/2 oz ginger root

1/4 med onion -- cut in quarters3/4 c vegetable oil

1/4 c vinegar

1/2 c soy sauce

1 tsp tomato paste1/8 lemon -- juiced

1 tsp garlic -- minced

1/2 c pure water

Soak ginger root in cold water for a

few minutes before removing outerskin. Remove skin and cut in

chunks. Combine all ingredients in

food processor with steel blade andblend until smooth. Refrigerate.

Serve over finely shredded cabbagealong with the lettuce and other

salad ingredients. This is the saladdressing served at the Mitsukoshi

Restaurant at EPCOT Center.

Recipe from Sheri McRae

Asparagus Vinaigrettea

Juice of 1/2 lemon

2 tablespoons Tarragon vinegar3/4 c Olive oil

Chives, minced

Whisk ingredients together. Pourover fresh cooked asparagus,

garnish with sliced pimentos and

chill. Serve over lettuce.

Recipe from Sheryl Norma Wrenn

Avocado Dressing

2 avocados, medium, ripe

2 Tbs lemon or lime juice1 1/2 Tbs onion, chopped fine

1 garlic clove, crushed4 oz green chilies, diced1 tsp salt

1 tomato, peeled, chopped

Cut avocados in half. Removeseeds and skin. Put avocados,

lemon/lime juice, onion, garlic,green chilies and salt in blender and

blend until well mixed. Stir in

tomato. Chill in refrigerator until

ready to serve. This dressing willkeep its color because of the citrus

juice. Serve as a dressing forcooked or raw vegetables, such as

cauliflower, carrots, tomatoes,

green beans or on any salad.

Recipe from Syd's Cookbook


7/38


Page 7

Bacha's Moroccan

Salad Dressing

2 Tbs lemon juice or wine vinegar

8 Tbs olive oil4 small garlic cloves, chopped

1/2 tsp sweet red pepper or

Hungarian paprika1/8 tsp hot red pepper (cayenne)

salt and black pepper

4 Tbs Italian parsley, chopped4 Tbs cilantro, chopped

Mix together all the ingredients andlet sit for a while to allow the

flavors to marry. Then use.


Balsamic Dressing

3/4 c olive oil1/4 c balsamic vinegar

1 shallot, finely chopped

1/4 tsp sea salt1/4 tsp freshly ground pepper

Combine all ingredients in a jar.Close tightly and shake vigorously.

Recipe from Southern Living,

November, 1995

Balsamic Vinaigrette

1 Tbs Dijon-style mustard;

1/4 c balsamic vinegar;2 Tbs pure water

2 Tbs fresh lemon juice1/4 tsp dried leaf tarragon;

1 clove garlic; minced2 Tbs safflower oil;

2 Tbs virgin olive oil;

Salt and pepper to taste;

In a jar, combine the mustard,

vinegar, water, lemon juice,tarragon and garlic. Shake well to

combine. Add oils and shake again.

Season with salt and pepper. Chillbefore serving. Makes about 3/4

cup. 12 servings (1 Tbs each).

Recipe from Easy Diabetes Cuisine

by Betty Marks

Basic Simple Dressing

1/2 c vinegar, cider or wine1/2 c water

1/2 tsp dry mustard

1/2 tsp pepper1 tsp celery seed

1 tsp dill seed

Mix all ingredients togetherthoroughly.



8/38


Page 8

Basic French Dressing

1 c oil

1/4 c wine vinegar3 Tbs pure water

2 1/2 tsp sugar1 tsp dry mustard

1 tsp black pepper2 1/2 tsp sea salt

1 1/4 tsp Worcestershire sauce

1 1/4 tsp Hungarian paprika1 tsp grated onion

2 oz Blue cheese (optional)

Combine oil, vinegar and water and

beat until blended. Add sugar,

mustard, MSG, pepper, salt,Worcestershire and paprika and

beat until blended. Add onion and

beat well. If desired, stir in cheese.

Makes 1 3/4 cups This dressingtakes kindly to the addition of

crumbled blue cheese if you feel

the need.

Recipe from Scandia, Hollywood

Basil-Sesame Dressing

1 garlic clove, minced

3 Tbs rice vinegar

1 Tbs lemon juice2 Tbs grated parmesan or asiago

cheese

1/4 c chopped fresh basil2 Tbs chopped Italian parsley1/2 c olive oil

1/2 tsp sesame oil

Pepper to taste

Whisk together all ingredients. Add

pepper. Yield: 3/4 cup.

Shepherd writes: "A deliciousflavor combination for all your

garden fresh greens."

Recipe by Renee Shepherd and Fran

Raboff from 1996 Shepherd's Garden

Seeds catalog. Pg. 24.


9/38


Page 9

Basil-Tarragon Vinaigrette

1/2 c vinegar

1 tsp sea salt1/4 tsp fresh ground pepper

1 tsp fresh thyme or 1/2 tsp dried1 tsp fresh tarragon or 1/2 tsp dried

1 tsp fresh oregano or 1/2 tsp dried8 leaves of fresh basil, chopped

1/2 tsp Tabasco sauce

1 Tbs honey1 large clove garlic, finely chopped

4 green onions, including tops,

chopped2/3 c extra virgin olive oil

Combine all ingredients except forthe olive oil in a medium sized

bowl. Whisk briefly to combine.

Add the extra virgin olive oil and

whisk until incorporated. This is anexcellent dressing for pasta salads

and also superior as a marinade for

tomatoes and other freshvegetables. The mild flavor of the

fresh herbs enhances the natural

flavors of the ingredients, without

overpowering the more delicatecomponents. Best made up fresh

daily. The delicate oils of the herbs

deteriorate when stored for anylength of time. Note: Best when

fresh herbs are used.

Makes 1 1/4 cups.

Recipe from Loren Fumich

Benihaha's Superb Salad

1/2 c soybean oil

1/4 c white vinegar

3 Tbs tomato paste

1 Tbs soy sauce1/2 tsp salt

1/2 tsp ground ginger

1/2 c celery, sliced thin1/4 c onions, coarsely chopped

Combine all ingredients in anelectric blender. Mix at medium

speed for 3 to 5 seconds, until

celery is finely grated. Add desiredamount to salad and toss.

Recipe from

Benihaha's restaurant chain


10/38


Page 10

Boiled Salad Dressing

2 Tbs butter

2 fresh, organic eggs2 tsp sugar

1 tsp dry mustard1/2 tsp sea salt

1/4 tsp pepper1 c vinegar

In the top of a double boiler put thebutter, eggs, sugar, mustard, salt,

and pepper. Cook over very hot

water until they begin to thicken.Stir in the vinegar and continue

cooking 3 minutes. Remove from

heat; beat occasionally whilecooling. Keep in a cool dark place.

This dressing will remain good for

several weeks.

Recipe from Depression Era Recipes by

Patricia R. Wagner

Buttermilk and

Cucumber Dressing

1 medium cucumber, seeded and

chopped

1 1/2 c buttermilk1 clove garlic, crushed

1/2 tsp salt

1/4 c red wine vinegar2 tsp prepared horseradish

1 tsp dill weed

1 tsp mild paprika

Puree everything together in ablender or food processor. Yield: 23/4 cups.


Caesar Salad Dressing

1 fresh, organic egg

2 tbsp Parmesan Cheese2 garlic cloves

4 tbsp Mozzarella Cheese, shredded

1/8 c Red Wine Vinegar2/3 c Olive Oil

Blend all ingredients with 1/3 colive oil in a blender. Blend one

more time adding 1/3 c more olive

oil. Refrigerate 2 hours.

This is the thickest dressing ever,

and you will need a wooden spoon

to scoop it out of the blender.Absolutely the best recipe!

Recipe from Charmaine Corbasson


11/38


Page 11


Low-cal

1/3 c tofu

2 tsp lemon juice

1 1/2 tsp Dijon mustard1 garlic love, minced

1 tsp anchovy paste or anchovy

1/4 tsp sea salt

1 pinch sugar1 pinch pepper

2 tsp Parmesan cheese, grated

1 tsp olive oil

In small saucepan of simmering

water, poach tofu for 2 minutes;drain, chop coarsely and let cool. In

blender, blend lemon juice,

mustard, garlic, anchovy, salt, sugarand pepper. With blender running,

gradually add tofu, cheese and oil.Transfer to small jar and

refrigerate, covered, for up to 2days. Makes 1/2 cup.


Cayenne

Buttermilk Dressing

2 Tbs sour cream

1/2 c buttermilk1 tsp garlic, minced

1 tsp red onion, minced1 Tbs fresh lime juice

1 tsp cayenne

Sea saltFreshly ground black pepper

Combine the sour cream,buttermilk, garlic, onion, lime juice,

and cayenne. Add salt and pepper

to taste. Mix well. May be prepared

one day ahead and refrigerated.Makes 1/2 cup.

Recipe from

Chuck and Dorothy Tapping

Celery Seed and

Honey Dressing

1 tsp salt

1 tsp paprika4 Tbs vinegar

1 tsp celery seed1 tsp dry mustard

1/2 c honey

1 Tbs lemon juice1 tsp grated onion

1 c salad oil

Mix dry ingredients. Add honey,lemon juice, vinegar, and onion.

Pour oil slowly into mixture,beating constantly. Serve with fruitsalad.



12/38


Page 12

Chili Cilantro Dressing

1 4 oz. can chopped green chilies

1/4 c chopped fresh cilantro1/4 c pure water

1/4 c fresh lime juice1-2 cloves garlic

2 tsp honeyFreshly ground pepper to taste

Place all of the ingredients in a foodprocessor or blender. Blend until

smooth. (One of those Braun hand

blenders works really well.)

Recipe from the

New McDougall Cookbook

Chunky Peach

Salad Dressing

24 ounces peaches, sliced into 1/2inch pieces

2 Tbs Dijon mustard

2 Tbs apple cider vinegar

2 Tbs red wine vinegar2 Tbs fresh lemon juice

1/2 c olive oil

1 clove of garlic, finely mincedFresh ground pepper and salt

Blend peaches with hand blender.Add Dijon mustard, vinegars,

lemon juice, oil, minced garlic,

fresh ground pepper and salt andblend together. Chill. Serve over

your favorite lettuce or spinachsalad. Refrigerate remainingdressing for later use.


Cilantro-Lime Vinaigrette

2 Tbs lime juice

6 Tbs oil (half olive, half vegetable)1 clove garlic, minced

1 small hot pepper, finely chopped(or to taste)

1/4 c chopped fresh cilantroSalt and freshly ground black

pepper

Combine all ingredients in small

jar. Shake well and set aside to let

flavors marry.

Recipe from Dianne Larson Ward

Citrus Dressing

3/4 c orange juice

6 Tbs mustard

1 c olive oilSalt and pepper; to taste

Mixed lettuce

In a blender, puree the orange juice,

mustard, and olive oil. Season to

taste. Serve over mixed freshgreens.

Recipe from The Compassionate Cook

by Ingrid Newkirk and PETA


13/38


Page 13

Citrus-Peanut Dressing

1/4 tsp prepared mustard

1/4 c peanut butter2 Tbs orange juice

1/2 c plain yogurt1/2 tsp grated orange rind

Blend mustard and peanut butter,

then gradually beat in orange juice.

Stir in yogurt and orange rind andbeat until blended and smooth.

Chill until needed. Good for lettuce

or fruit salads, or with hard-boiledegg. Makes 3/4 c

Recipe from Margo Oliver'sCookbook for Seniors

Citrus-Pineapple

Fruit Salad Dressing

2 fresh, organic eggs

2 tsp cornstarch

1/2 c sugar

1/4 c fresh lemon juice1/2 c fresh orange juice

1/2 c pineapple juice1 tsp unsalted butter

Whisk sugar and cornstarch intoeggs and mix very well. Combine

egg mixture with fruit juices in the

top of a double-boiler. Heat and stir

until thickened. Stir in meltedbutter. Remove from heat and allow

to cool. Cover and chill for 2-48hours. Serve chilled. Serves 8.

Recipe from Lee Culp

Confetti Dressing

1 c salad oil

3/4 c vinegar1/3 c honey

1 tsp salt2 green onions w/tops; sliced

1/4 c pimiento stuffed olives1/2 small green pepper, cut into

pieces

1 large celery stalk, sliced

Put all of the ingredients into a

blender container and blend untilthe vegetables are finely chopped.

Chill the mixture before serving.

Stir the mixture before spooning thedressing over salad greens. Makes

approximately 2 1/3 cups of

dressing.


Creamy Miso Dressing

1/4 c mayonnaise

2 Tbs Miso, light colored

1 Tbs lemon juice1 Tbs onion minced

Combine all ingredients and whiskto blend well. Makes about 1/3 cup.

Serve with chef or chunky chicken

salads.



14/38


Page 14

Cucumber Dressing

1 medium cucumber

1 small onion2 Tbs sugar

1 Tbs lemon juice plus 1 tsp lemonjuice

2 tsp Worcestershire sauce1 dash garlic powder

1 1/3 c mayonnaise

Grate cucumber and onion; then

drain well. Pat dry with paper

towels. Combine remainingingredients; stir until blended. Add

cucumber and onion, stirring well.

Recipe from Southern Living Magazine,

sometime in 1980

Diablo YogurtSalad Dressing

1/2 c plain low-fat yogurt (four

ounces)

1 1/2 tsp prepared mustard

1 tsp lemon juice1/2 tsp minced garlic

Salt and pepper to taste

Gently mix the ingredients and

store in refrigerator, covered, forabout three days. Makes 1/2 c or 8

tablespoons. Good with potato, rice,

kashi, and bulgur-romaine salads.

Recipe from Barbara Gibbons, Light &

Spicy (1989)

Dill Dressing

1 1/2 Tbs Dijon-style mustard3 Tbs white wine or herb vinegar

1/3 c olive oil

1/3 c chopped dill

1/4 c chopped chives3-4 springs tarragon leaves,

chopped

Sea saltFreshly ground pepper

Mix the mustard with the vinegar ina bowl. Whisk in the olive oil, then

stir in the dill, chives, and tarragon.

Season with salt and pepper to

taste. Add a little more vinegar oroil if you like.

I offer this dressing as an exampleof how well dill combines with

other herbs and how many foods it

can complement. Try it with carrot

and cabbage slaw, with green salad,beet salad, and composed salads

containing raw fennel or steamedasparagus or cauliflower. It makes a

delicious and different dipping

sauce for steamed artichokes and

gives new interest and flavor tochicken, fish, and meat salads -- it's

surprisingly tasty with canned tuna.

You may substitute chervil or basilfor the tarragon and garlic chives

for the chives. Using an herbvinegar containing the chosen herbheightens the flavor.

Recipe and explanatory note from

Karen Mintzias who typed the recipe

from The Herb Companion,

August/September 1993


15/38


Page 15

Dill Ranch Dressing

1 c buttermilk

1 c plain nonfat yogurt1/4 c reduced-calorie mayonnaise

2 tsp sugar1 1/2 tsp dried dill weed

3/4 tsp onion powder1/2 tsp dried basil leaves

1/2 tsp pepper

1/4 tsp salt

In small bowl using wire whisk,

combine buttermilk, yogurt, andmayonnaise; blend well. Add

remaining dressing ingredients;

blend well. Cover; refrigerate 1 to 2hours to blend flavors.

Recipe from source unknownDried Tomato Dressing

4 dried tomatoes, 4" diameter

1/2 c olive oil1 tsp basil, dried

1 tsp thyme, dried

1/2 tsp rosemary, driedVinegar, red wine

Prepare 6-12 hours before you want

to use it on a salad. Break the driedtomato into small pieces. Put in a

ceramic bowl. Pour on just enough

vinegar to barely cover the tomatopieces. Crumble the dried herbs

over the tomato pieces. Mix them in

a bit. Add the oil. Stir. Leave tomarinate in the fridge, stirring

occasionally until you are ready to

dress the salad. This recipe for

dressing got rave reviews from myfriends and will be the recipe I

include with the dried tomatoes I

made for Christmas gifts this year.

Recipe from Sandra P. Hoffman


16/38


Page 16

Fat-Free

Thousand Island Dressing

1/3 c celery -- chopped fine

1/4 c bell peppers -- chopped fine1/4 c onions -- chopped fine

1 c fat-free mayonnaise1/4 c chili sauce

1 tsp paprika

1/2 tsp salt2 egg whites -- hard cooked and

quartered

Place steel blade in food processor

work bowl (or use blender). Add

celery, bell peppers, and onions.

Process with on/off pulses untilfinely chopped. Add mayonnaise,

chili sauce, paprika, salt, and egg

whites. Process just until mixed.Chill until ready to serve.

Recipe from Anita A. Matejka

Feta Cheese Dressing

1 c feta cheese

1 c mayonnaise

1/2 tsp garlic powder1/4 c white wine vinegar

1/2 tsp dried oregano2 tsp soy sauce

1 tsp olive oil

Combine all ingredients in a food

processor fitted with a metal blade

or in a blender. Blend 5 seconds.

Good with most salads.


French Tomato Dressing

1/2 c oil

1/4 c lemon juice

2 Tbs sweetener3 Tbs tomato paste

3 Tbs water

1 tsp salt

1/4 tsp onion powder

Blend all ingredients except oil andlemon juice till smooth. Keepingthe blender running, slowly pour in

the oil. Stir in the lemon juice.

Chill.



17/38


Page 17

Garlicky Caesar Dressing

4 - 5 cloves fresh garlic, mashed

1 tsp good red wine vinegar

2 tsp balsamic vinegar1 Tbs lemon juice

1 tsp water

1/2 tsp dry mustard1-2 drops hot pepper sauce

Mix or blend all ingredientstogether. Serves one.

Recipe from Ellen C

Ginger Oriental Dressing

1 tsp freshly grated ginger

1/4 tsp minced garlic

2 Tbs low-sodium soy sauce2 Tbs water

2 tsp orange juice

1 tsp white vinegar

Combine all ingredients into a

small jar and shake well. Makes 1/4

cup.

Recipe from Microwave Diet Cookery

by Marcia Cone and Thelma Snyder

Ginger Salad Dressing

1/4 c salad oil

3 Tbs rice vinegar2 Tbs sugar

2 Tbs soy sauce1 tsp ginger root, grated

2 dashes hot pepper sauce

Combine ingredients in a jar. Cover

and shake. Can chill up to three

days.

Recipe from Sharon Nardo

Ginger Sesame Dressing

2 cloves garlic, coarsely chopped1 tablespoon fresh ginger, coarsely

chopped

3 tablespoons rice wine vinegar2 tablespoons soy sauce

2 teaspoons sesame oil

3 tablespoons tahini

2 tablespoons vegetable oil

Process garlic, ginger, rice wine

vinegar, soy sauce and sesame oilin a food processor or blender until

well combined. Add tahini and

pulse until dressing appears thick.At this point, I add oil in a thin

stream until dressing is emulsified.

You can add water, a tablespoon ata time if the dressing is too thick.

Best served over raw spinach as asalad but also good on asparagus.

Recipe from Jane Hubbard


18/38


Page 18

Greek Basil Dressing


1 shallot or scallion cut into thirds6 Greek olives, pitted

1 tsp Dijon mustard1 Tbs balsamic vinegar

1/4 tsp grated lemon zest1 Tbs fresh lemon juice

1 small tomato, quartered

1/4 tsp freshly ground pepper3 Tbs chopped fresh basil

1/4 c olive oil

Salt and pepper to taste

In a blender or food processor,

blend all ingredients except oliveoil. Add olive oil gradually,

processing until combined. Add salt

and pepper to taste.

Recipe from 1993 Shepherd's Garden

Seeds catalog, pg. 53.

Green Goddess Dressing

1 c plain, unflavored yogurt

2 Tbs chopped fresh parsley

4 tsp chopped fresh dill2 tsp Dijon mustard

1 tsp vegetarian Worcestershire

saucedash of salt and pepper

Combine all ingredients in a bowland mix well. Can serve

immediately or chill before serving.

Serves 2.


Guacamole Dip

and Salad Dressing

1 large avocado, peeled and mashed

1 Tbs lemon juice1 tsp onion, finely minced

1/8 tsp cayenne pepper

2 Tbs tomato bits

3 Tbs Miracle Whip (or more)

Use a ripe avocado. After mashing,

immediately add lemon juice.Onions must be very, very finely

minced. Add enough cayenne tomake the taste sharp, not hot. Addonly enough Miracle Whip Salad

Dressing for smoothness. To use as

a salad dressing, add more Miracle

Whip.

This recipe from It Never Turns Out the

Same Way Cookbookby Joyce Clem

Kohl


19/38


Page 19

Herbed Oil and Vinegar

Dressing

1/4 c cider vinegar

2 tsp dried leaf basil, crumbled1/4 c olive oil

1/4 tsp dry mustard1/4 c apple juice

3/4 tsp sea salt

1 tsp honey1/8 tsp ground black pepper

1/2 c parsley leaves

Combine all ingredients in a

blender or food processor. Whirl

until smooth. Place in jar with tight-

fitting lid. Refrigerate for up to twoweeks. Shake well before serving.


Honey Dressing

1/4 c vinegar

1 c mayonnaise

1 tsp prepared mustard

1 tsp sugar1 tsp minced onion

1/2 c honey1/4 tsp minced parsley

1/2 c oil

Sea salt, pepper to taste

Mix vinegar, mayonnaise and

mustard until smooth. Add sugar,

onion, honey, and parsley andseason to taste with salt and pepper.

Slowly beat in oil until wellblended. Makes 2 cups

Recipe from Odyssey,

Mission Hills, Calif.

Honey Garlic Dressing

3 fresh, organic egg yolks

4 c olive oil1 Tbs paprika

1 Tbs crushed black pepper1 1/2 Tbs sea salt

1 Tbs fresh purred garlic1/2 c honey

3/4 c tarragon

3/4 c red wine vinegar

In a large bowl, beat the egg yolks.

Slowly add the oil while whiskingto make a basic mayonnaise. It will

work only if you add the oil very,

very slowly at first. You can alsouse a food processor to make this

dressing, but again, you must add

the oil ever so slowly to get the

desired consistency. Once themayonnaise is made, add all the

ingredients except the vinegars.

Make sure the dressing is wellmixed and ingredients are evenly

distributed throughout. Slowly stir

in the tarragon vinegar and then the

red wine vinegar, making sure thatthey are evenly blended. This

dressing must be stored in the

fridge or it will spoil. Yield 5 cups.



20/38


Page 20

Honey Mustard Dressing

3 Tbs cider vinegar

1 Tbs Dijon mustard3 Tbs honey

1 Tbs onion, finely minced6 Tbs mayonnaise

1 1/2 Tbs parsley, chopped3/4 c vegetable oil

Sea salt to taste

Mix vinegar, mayonnaise, and

mustard until smooth. Then add in

other ingredients. Slowly beat in oiluntil well blended.


Honey Poppy Seed Dressing

1 c oil

1/3 c vinegar

2 Tbs water2 Tbs honey

1 1/2 Tbs poppy seeds

Blend the oil, vinegar, water, andhoney in a blender until creamy,

then stir in the poppy seeds. Store

in the refrigerator. Makes 1-1/2cups.

Recipe from Deanna Cook's

Disney's Family Cookbook

Honey-Apricot Dressing

8 1/4 oz unpeeled apricot halves,

drained1 c dairy sour cream

1/4 c honey1 Tbs lemon juice

1 dash sea salt

Put all of the ingredients into a

blender container and blend untilsmooth. Chill, if desired. Makes 1

3/4 cups.


Honey-Lime

Dressing ala Chili's

1/4 tsp ginger, ground

1/4 c Dijon mustard

1/2 c mayonnaise1/4 c honey

1/4 c lime juice

1 Tbs sesame oil

Stir ginger into Dijon mustard; mixinto remaining ingredients. Serve

chilled.


Horseradish Dressing

1 c plain low-fat yogurt1/3 c low-fat sour cream

2 Tbs prepared horseradish1 Tbs finely chopped onion

Mix all ingredients.

Recipe from Al Rice, North Pole Alaska.


21/38


Page 21

Hot Dressing

1/4 c olive oil

3 Tbs balsamic vinegar1 Tbs red wine vinegar

1 shallot, minced1 tsp chopped basil

1 garlic clove

Sprinkle a pinch of sea salt in a

wooden salad bowl and rub thegarlic clove all over to season the

bowl. Add the salad greens. Heat

oil, vinegars and shallots in a smallsaucepan, stirring occasionally.

Pour hot dressing over greens and

toss gently. Sprinkle salad withbasil and toss again. Serve

immediately. The "hot" in this

dressing is in reference to

temperature, not flavor, as it softensthe tougher-leaved greens like

radicchio.

Recipe from The Cook's Garden

catalog, Spring/ Summer 1993

Houston's Honey

Mustard Dressing

1 c olive oil

1/4 c cider vinegar

1 1/8 c honey1/2 jar Dijon mustard

1 dash garlic salt (generous)

3/4 c mayonnaise

Mix all ingredients together withwire whisk until mayo can't beseen. Refrigerate several hours.

Great also as a dip with chickenfingers and as a spread on ham or

turkey club sandwiches.

Recipe from Barbara Winemiller

Indian Dressing

1/4 c orange juice

1/4 tsp ground coriander1/4 tsp chopped cilantro

1/2 tsp prepared sweet-hot mustard

Put all ingredients in a small bowland stir. Let sit about 10 minutes.

Recipe from Susan Powter's Recipes

Italian Dressing - No Fat

1/4 c lemon juice

1/4 c cider vinegar

1/4 c unsweetened apple juice

1/2 tsp oregano1/2 tsp dry mustard

1/2 tsp onion powder

1/2 tsp basil1/8 tsp thyme

1/8 tsp rosemary

Combine all ingredients. Chill for

at least an hour or two to allow

herbs to blend.



22/38


Page 22

Italian Herb Salad Dressing

3/4 c olive oil

1/2 c red wine vinegar

1 Tbs grated parmesan or Romano1 clove garlic, minced

1/2 tsp salt

1/2 tsp sugar1/2 tsp dried oregano

1 pinch pepper

In a jar with a tight-fitting lid,

combine all ingredients; shake well.Refrigerate. Shake well again

before serving over greens.

Recipe from Taste of Home magazine,

October/November 1994

Japanese

Soy-Vinegar Dressing

1 Tbs light soy sauce

2 Tbs rice vinegar

3 Tbs dashi (Japanese stock)1/2 tsp grated fresh ginger

In a bowl, whisk together the

ingredients. Toss with saladingredients and serve chilled or at

room temperature. Makes 3/4 cup.

This is a basic vinaigrette-styledressing that works well with

shredded vegetables.


Lemon Dressing

for Fruit Salad

1/3 c lemonade or limeade

1/4 c vegetable oil1 tsp poppy seed

1/3 c dry white wine2 Tbs honey

Fruit salad

Beat all ingredients except fruit

salad with rotary beater. Serve with

your favorite fruit salad.

Lemon-Chive Vinaigrette

1/2 c olive oil1/4 c lemon juice3 tsp chives, finely snipped or -

green onion tops1 tsp honey

1 tsp basil, snipped, or 1 tsp dried

1 tsp red wine vinegarSalt and pepper

Combine and let stand 30-60

minutes for flavors to blend. Can be

stored refrigerated, up to 2 wks.Bring back to room temperature

before using.

Recipe from Dan Schamber


23/38


Page 23

Lemon-Garlic Dressing

1 c cider vinegar

1 c water2 Tbs lemon juice

2 garlic cloves1/4 tsp ground pepper; optional

1/2 tsp celery seed1/2 cucumber; cut in chunks

1 small onion, cut in chunks

1/2 tsp dill weed1 Tbs parsley

Put all ingredients into blender jar.Blend until smooth. Refrigerate.

Keeps well in refrigerator.


Lime-Cilantro Dressing

1/2 c olive oil

Juice of 1 lime4 garlic cloves peeled, endsremoved

1/2 c cilantro, wash, dry

1/8 tsp fresh ground black pepper

1/4 tsp sugar, to taste

1/8 tsp salt, to taste

In a food processor fitted with ametal blade, combine the olive oil,

lime juice, garlic, cilantro leaves,

and black pepper. Process untilsmooth. Add sugar and sea salt to

taste. Makes 1/2 cup.

Recipe from Chef Pete

Lime-Dill Dressing

2 Tbs fresh lime juice

1 Tbs vinegar1/2 tsp sugar

1/2 tsp dry mustard

2 tsp dill seed, coarsely ground1 Tbs mayonnaise

1/3 c olive oil

Salt and freshly ground pepper

Blend together all ingredients

except olive oil; add oil in a steady

stream, whisking or blending untilthoroughly combined. Add salt and

pepper to taste. Yield: 1/2 cup.

Recipe from 1994 Shepherd's Garden

Seeds catalog.


24/38


Page 24

Mango-Orange Dressing

1 medium mango, peeled and cut

into chunks1/2 c fresh-squeezed orange juice

1 clove garlic, crushed1 tsp soy sauce

1/4 tsp curry powder

Place all ingredients in a food

processor or blender. Process untilsmooth.

Recipe from the New McDougall

Cookbook

Miso Salad Dressing

1/3 c Miso1 tsp sesame tahini

2 tsp hot mustard

2 tsp brown rice vinegar1/3 c pure water

Blend all ingredients in a blender orfood processor until smooth. Yield:

2/3 cup.

Recipe from Susie Biobal

Mustard-Basil Vinaigrette

1/3 c sweet-hot mustard

2 yolks from fresh organic eggs

1 tsp fresh lemon juice

1 tsp garlic puree2 tsp mayonnaise

3 1/2 oz apple cider vinegar

1 1/2 tsp dried herbs de provence1 1/2 tsp parsley

3 oz red wine vinegar3 c salad oil1/4 tsp salt

1/4 tsp ground white pepper

Combine mustard, egg yolks,

lemon juice, garlic, mayonnaise,

vinegars, herbs, and parsley in a

blender or food processor. Processbriefly. With machine running, add

oil in a thin but steady stream and

process until thickened. Season totaste with salt and white pepper.

Use as a dressing for greens or a

dip for vegetables



25/38


Page 25

Nut Vinaigrette

1/3 c chopped hazelnuts2 Tbs salad oil

1 tsp finely shredded lemon peel

3 Tbs lemon juice3 Tbs water

1/2 tsp sugar

In a 6-8" frying pan, stir hazelnuts

in salad oil over low heat until nuts

are golden, 5-8 minutes. Cool. Addshredded lemon peel, lemon juice,water, and sugar.


Oil-free Dill Dressing

2/3 c water1/4 c white wine vinegar

3 Tbs powdered fruit pectin

1 Tbs snipped fresh dill1 tsp sugar

1/4 tsp garlic powder

1/4 tsp dry mustard1/4 tsp pepper

In a screw-top jar, combine allingredients. Cover; shake. Chill up

to 3 days. Shake before serving.Makes 1 1/4 cups.

Recipe from Debbie Thomson

Orange-Mint

Yogurt Dressing

1 c plain low-fat yogurt

2 Tbs honey2 tsp orange peel, grated

1 1/2 tsp finely chopped candiedginger

1 1/2 tsp chopped fresh mint

1/8 tsp sea salt

Whisk together all ingredients until

well combined.

Recipe from Miss Information

Oriental Dressing

2 c vegetable oil

2/3 c or more cider vinegar

1/4 to 1/3 c tamari or soy sauce

2 to 3 thick slices of gingerrootOne thick slice onion

Just over 1/3 c orange juice

1 Tbs tomato paste

Puree the ginger root and onion in a

food processor using the metalblade. Add all other ingredients and

blend well. Use as dressing for light

green salad.



26/38


Page 26

Peach and Dijon Dressing

2 fresh organic egg whites1/2 c seasoned rice vinegar1/2 c peach preserves

1 Tbs garlic, minced

1 Tbs whole grain or Dijon mustard1/4 c sour cream, non-fat works OK

Juice of one lemon

Place the above ingredients in a

blender or food processor and

blend. While blending, add olive oil

in a steady stream, a little at a time,until dressing is thickened. Season

with salt and pepper.

Recipe from Michael Huisking

Peppercorn Dressing

2 Tbs finely chopped shallots2 Tbs vinegar

1 1/4 c mayonnaise

1/4 tsp salt1/2 tsp garlic powder

1/4 c sour cream

1 Tbs lemon juice1/4 c cream or half-and-half

3/4 tsp Worcestershire sauce

1 1/2 tsp finely ground pepper2 1/2 tsp cracked peppercorns

1/4 c freshly grated Parmesan

cheese

Combine all ingredients and

refrigerate in jar at least 24 hours.

Makes 1 pint.

Recipe from Boyd Naron Peppercorn

Peppery Blueberry Dressing

1/4 c brown sugar or honey3 Tbs balsamic vinegar

3/4 tsp freshly ground black pepper

2 cups fresh blueberries

In a medium bowl combine brown

sugar, vinegar and pepper untilsmooth. Add blueberries; toss tocoat. Let stand at room temperature

at least 20 minutes. To use: drizzle

over mixed fruits, over ice cream orpound cakes.

Recipe from Ethel R Snyder


27/38


Page 27

Pizzalinni

Greek Salad Dressing

1/2 tsp dry mustard

1/2 tsp salt1 large fresh organic egg

1 1/4 c salad oil1 Tbs white vinegar

2 Tbs lemon juice

6 ea cloves garlic, finely minced1 tsp dried oregano

1/2 tsp Worcestershire sauce

1 dash pepper (to taste)

In a small but deep bowl, mix

mustard, salt, egg and vinegar. Add

oil one drop at a time, beatingconstantly, until about one-third of

the oil has been added. (Once the

mixture begins to thicken, oil canbe added several drops at a time).

Slowly beat in remaining oil and

lemon juice. Stir in minced garlic,oregano, Worcestershire sauce. Add

pepper. Refrigerate mixture. Makes

about 1 1/4 cups.

From The Pizzalini restaurant owned bySpiro Maltezos in Montreal.

Pomegranate Dressing

3/4 c pomegranate juice

1/4 c extra virgin olive oil1 Tbs lemon juice

2 tsp fresh mint -- chopped

1/4 tsp dry mustard1/4 tsp sea salt

In jar with tight-fitting lid, combinepomegranate juice, olive oil, lemon

juice, fresh mint, dry mustard and

salt. Cover and shake until wellmixed.

Recipe from Country Living Magazine,

October 1994

Raspberry

and Walnut Vinaigrette

1/2 tsp honey mustard2 tbsp raspberry vinegar

3 tbsp walnut oil

3 tbsp olive oil1 tbsp minced fresh tarragon

Sea salt to taste

In a bowl, whisk together mustard,

vinegar, and salt to taste, add the

oils in a stream, whisking; whisk

until it is emulsified. Stir intarragon. Makes 1/2 cup.

Recipe from Bill Spalding


28/38


Page 28

Raspberry Dressing

2 Tbs raspberry vinegar

2 Tbs lemon juice1 1/2 tsp brown sugar2 Tbs olive oil

Pepper to taste

Combine vinegar and sugar. Mixwell. Add the remaining

ingredients, mix well, and

refrigerate before use on a lettucesalad, with shredded carrots and

croutons.

Recipe from Lisa Clarke

Raspberry Yogurt Dressing

2 1/4 cups low-fat yogurt

4 ounces frozen raspberries --thawed

4 ounces honey

1/2 teaspoon lemon juice

1/8 teaspoon ground cumin

Combine all ingredients; blendwell.

Recipe from Liza Jane

Real Caesar Salad Dressing

1-2 oz. can anchovies2 cloves garlic

1 tsp dry mustard

Few dashes Tabasco

Juice of 1 lemon1/3 c olive oil

1/2 c Parmesan

In a wooden bowl with a wooden

spoon, rub the drained anchovies

into the sides of the bowl untilpasty. Add the garlic and rub it into

the anchovies. Add the Tabasco,

lemon juice and mustard. Blendinto the sides. Add the olive oil and

blend well. Add the Parmesan and

mix well. Now add 1 head of torn

up Romaine lettuce. Toss. Addcroutons and toss again. Serve

immediately.

Recipe from Jody Cline


29/38


Page 29

Red Pepper Vinaigrette

1/4 c olive oil1/2 small onion, minced


1 red bell pepper, seeded andminced

2 Tbs red wine vinegar

1 tsp coarse salt

1/2 tsp ground black pepper

Heat olive oil in a small saucepanover moderate heat. Add onion and

saut until soft, about 10 minutes.

Add garlic and bell pepper andsaut another 2 minutes. Add

vinegar, salt and pepper and heat

through. Serve over stuffedcabbage.

Recipe from Pat Asher

Roasted Poblano Vinaigrette

2 poblano peppers, roasted, peeled

and seeded

1/4 medium red onion, chopped2 Tbs fresh lime juice

3/4 c olive oil

1/2 c spinach2 tsp honey

Salt and freshly ground pepper

In a blender, combine the poblanos,

onion, and lime juice and blend

until smooth. While the blender is

running, add the oil slowly untilemulsified. Add the spinach and

blend until smooth. Add the honey

and season to taste with salt andfreshly ground pepper. Bring to

room temperature before serving.Yield: about 1 1/2 cups

Recipe from Gail Shermeyer


30/38


Page 30

Roasted Red Pepper

and Chive Dressing

1 sweet red pepper, medium-size

1/2 c prepared roasted red peppers

1/3 c red wine vinegar1 garlic clove, medium minced

1 c olive oil

1/3 c finely chopped fresh chives

1 dash salt1 dash white pepper, freshly ground

Hold red pepper over a flame,turning it until evenly charred. Or

cut it in half, rub with oil, and placeunder the broiler until blackened.

Wrap in a plastic bag and set aside

to cool. Scrape off the burned skinand remove seeds and stem. In

bowl of blender or food processor

fitted with a steel blade, place redpepper, vinegar, and garlic. Process

until pepper is pureed. With

machine running, slowly drizzle in

olive oil until fully combined. Stirin chives and season with salt and

pepper to taste.

Recipe from George Dolese

Rose's Tomato

and Onion Dressing

1 can tomato or fresh tomato

wedges (14 1/2 oz.)1 large sweet onion

2 Tbs herb vinegar (or whatever

vinegar you like)1/2 tsp poppy seeds

1/2 tsp celery seeds

1/2 tsp garlic salt1 1/2 tsp basil

1 tsp cilantro

1/2 tsp dill weed

1/2 Tbs sugar (more or less to taste)1/2 tsp citric acid (optional, for a

longer shelf life)

Saute Onion along with the spices

in a small amount of veggie broth,

wine, or water until transparent andtender. Put tomatoes and onion

mixture in blender, add vinegar and

sugar. Blend on low speed. Taste,

add more vinegar, salt, and/or more

sugar to suit individual taste buds.This makes a nice dressing for any

kind of green salad.

Recipe from Mrs. Rose Geiger


31/38


Page 31

Samurai Salad Dressing

1/2 c onion, coarsely chopped1/4 c carrot, coarsely chopped

2 tsp celery, coarsely chopped

1 1/2 tsp ginger, minced3/4 c soy sauce

1/2 c vinegar

1/4 c lemon juice, fresh1 1/2 tsp tomato paste

Salt and pepper

Dash hot pepper sauce

Pure onion, carrot, celery and

ginger in blender or processor. Add

oil, soy sauce, vinegars, lemonjuice and tomato paste and blend

well. Season to taste with salt,

freshly ground pepper and hotpepper sauce.


Sesame Dressing

2 tsp powdered sugar

1/2 tsp paprika1/2 tsp dry mustard

1/2 tsp salt1/2 c currant jelly, melted

1/4 c fresh lemon juice

1 Tbs cider vinegar1 c salad oil

1 Tbs toasted sesame seeds

Combine sugar, paprika, mustard

and salt. Stir in jelly, lemon juice

and vinegar. Gradually beat in oil.

Add sesame seeds, stir well andrefrigerate.

Recipe from Lisa Clarke

Sesame Mustard Vinaigrette

2 Tbs whole grain mustard2 tsp rice wine vinegar

1/4 tsp sugar

1/4 tsp salt1/4 tsp pepper

2 Tbs vegetable oil1 tsp sesame oil

2 Tbs green onions, chopped

In a small bowl, whisk together

mustard, vinegar, sugar, salt, andpepper. Slowly whisk in the oils.

Mix in the green onions.



32/38


Page 32

Sesame Teriyaki Dressing

2 Tbs rice vinegar

1 Tbs pure water2 tsp Teriyaki sauce

1 tsp sesame oilDash of pepper

Combine all ingredients in a jar or

cruet with a tight-fitting lid; shake

until mixed well. Shake well beforeserving. Serves 2-4.


Shallot Dressing

2/3 c pure water

1 tsp arrowroot

1 Tbs Dijon mustard1/4 c finely slivered shallots

1/4 c sherry vinegar

In a 1 to 1 1/2-quart pan, blend

water smoothly with arrowroot.Bring to a boil, stirring. Chill

(quickly, by setting pan in ice

water) and add mustard, shallots,and vinegar. Use, or cover and chill

up until next day. Makes about 1

cup.

Recipe from Sunset

magazine, January 1990

Shoji's House Dressing

3/4 c oil

5 Tbs onion, minced3 Tbs rice vinegar

3 1/2 tsp light soy sauce3 1/2 tsp ketchup

3 1/2 tsp water1 1/2 tsp celery, minced

1 tsp ginger, grated

1 tsp lemon peel1/2 tsp salt

1/2 tsp ground pepper

Blend until smooth; store covered.

Drain salad well and toss with

dressing immediately beforeserving, or serve dressing on the

table.

Recipe from Lilia Prescod

Southwestern Vinaigrette

1/2 c extra light olive oil

1/4 c white or rice wine vinegar1 T lemon juice

1 tsp mustard powder

1/2 tsp oregano1/4 tsp black pepper

1/4 tsp cilantro

1/4 tsp garlic powder1/4 tsp cumin

Shake, chill and serve.



33/38


Page 33

Soy-Lemon Salad Dressing

1 Tbs grated lemon peel

2/3 c lemon juice

2/3 c Kikkoman soy sauce4 1/2 tsp sugar


Measure all ingredients into pint jaror cruet. Stir or shake until blended

and sugar dissolves; let stand 30minutes for flavor to blend. Just

before serving, stir or shake and

pour desired amount over assorted

salad vegetables; toss to coatlettuce. Makes about 1-1/2 cups.

From Discover Cooking with Kikkoman

Sauces

Spiced Plum Salad Dressing

1 4 oz jar plum baby food (usuallywith tapioca)

1 Tbs soy sauce

1 tsp 5 spice powder ("Chinese") orgaram masala


1 dash white pepper

Pure water

Mix together the baby food and

seasonings. Thin with water todesired consistency (for pouring,

dipping, etc).

Recipe from Christina Hulbe

Spicy-Sweet

Far East Dressing

1/3 c Pace Picante Sauce

1/4 c orange marmalade1 Tbs soy sauce

1 tsp finely shredded fresh ginger

Combine ingredients; mix well.

Toss with mixed green salads.Makes about 2/3 c dressing.


Sunset's

Thousand Island Dressing

1 c mayonnaise

1/4 c chili sauce or other tomato

based sauce2 tsp minced onions

1 Tbs green bell pepper -- minced1 Tbs pimiento -- minced

2 Tbs sweet pickle relish

1 hard-boiled egg -- finely chopSalt and pepper -- to taste

In a small bowl, stir togethermayonnaise, chili sauce, onion, bell

pepper, pimento, pickle relish and

egg. Season to taste with salt and

pepper. If desired, thin with a littlemilk or half and half. If made

ahead, cover and refrigerate for up

to 1 week. Makes about 1 3/4 cups.

Recipe from Sunset All Time Favorite

Recipes


34/38


Page 34

Tahini Dressing

1/4 c tahini (sesame seed paste)

1/2 c pure water, or more1 Tbs lemon juice, freshly squeezed

1 garlic clove, crushed

Mix all ingredients. The mixtureshould be the consistency of a

creamy salad dressing. Add more

water, if necessary. Yield: 12servings, 3/4 c

Recipe from Norman R. Brown

Tahini Dressing

with a Bite to It

1/2 c tahini (sesame seed paste)

1/3 c water

1/4 c vegetable oil2 Tbs lemon juice

1/2 tsp salt1 green onion (with top), chop -

(about 1 tablespoon)

2 clove garlic, crushed4 to 6 drops red pepper sauce

Tahini is a popular food from theMiddle East made from sesame

seeds. Place all ingredients in

blender or food processor. Coverand blend on high speed, orprocess, until mixture is smooth.

Makes about 1 cup.


Tangy Ginger Dressing

1/4 c chopped peeled fresh ginger1/4 c chopped onion

1/4 c chopped celery1/4 c water

3 Tbs white vinegar

3 Tbs vegetable oil

2 Tbs lemon peel, finely chopped2 Tbs tomato paste

1/2 tsp sugar

Combine all ingredients in blender.

Blend on high until smooth, about 2minutes. Season dressing to tastewith salt and pepper.



35/38


Page 35

Tequila Lime


2 Tbs Dijon-style mustard

2 Tbs pureed garlic

2 c Parmesan cheese; grated4 Tbs Rose's Lime Juice

1 1/2 c red wine vinegar

1 oz Cuervo gold tequila1/2 c Worcestershire sauce

2 c olive oil

8 anchovy fillets

In a blender or food processor,

puree garlic, cheese, lime juice,

tequila, anchovies, Worcestershiresauce, mustard and 1/2 c olive oil.

Add vinegar to the paste and pulse,

slowly drizzling in remaining oil.Season with freshly cracked black

pepper.

Recipe from Chile Pepper magazine

Thai Style

Ginger Lime Dressing

3 Tbs lime juice

2 Tbs rice wine vinegar3 Tbs peanuts

1 piece ginger, grated1 small red chilies, minced

2 Tbs soy sauce

1 Tbs brown sugar1 Tbs coriander, or mint

2 Tbs pure water

Place all ingredients in a blender or

food processor and process until

thoroughly smooth.

Recipe from Angela

The Ultimate Salad Dressing

1 tsp dry mustard1/2 tsp salt

1/4 tsp pepper

1/2 tsp sugar

1 tsp dried oregano

2 Tbs parsley2 Tbs minced onions

1 Tbs minced garlic cloves1 Tbs minced sweet red peppers

4 tsp lemon juice

4 tsp white wine vinegar1/2 c light oil

In small bowl, whisk together all

ingredients except oil. Whiskmixture while slowly drizzling in

oil. Let stand for 30 minutes toblend flavors. Whisk again beforeusing. Dressing can also be made in

food processor -- use pulse setting.

Recipe from The Ultimate Warrior


36/38


Page 36

Thyme and Thyme

Again Dressing

1/2 c olive oil

1/4 c red wine vinegar1/4 c crumbled feta or goat cheese

1 garlic clove (or more), minced or

crushed1 Tbs Dijon-style mustard

2 Tbs finely minced fresh thyme

1 Tbs minced fresh marjoram1 Tbs minced fresh oregano

1 tsp honey or sugar

1/2 tsp white pepper1/8 tsp salt

Place all ingredients in a jar, seal

tightly, and shake vigorously for 10seconds. Use immediately or

refrigerate. Shake again before

serving. If kept refrigerated, thevinaigrette should keep for up to

two weeks. Makes 1 c

Recipe from The Herb Companion,August/September 1993

Toasted Walnut Dressing

2/3 c walnut oil

1/2 c toasted walnut halves2 Tbs orange juice

2 Tbs balsamic vinegar1 shallot, minced

1 tsp Dijon-style mustard1/2 tsp salt

1/2 tsp pepper

In a food processor puree all

ingredients until well combined.

Recipe from Garret Houseman

Tzatzika Dressing

1 cucumber

2 Tbs onion, grated1 c clove, minced

1/2 c sour cream

1/2 c yogurt, plain low-fatSalt

Pepper, white

Wash cucumber and partially peel(leave about 1/3 peel for color) then

grate. Drain cuke and onion in

strainer and press. Add remainingingredients and season. Chill well.

Serve with Greek olives and pita

triangles. Makes 2 cups or 8servings.



37/38


Page 37

Very Warm Garlic

Balsamic Dressing

8 to 10 large cloves garlic, diced

into 1/4 to 1/2 inch slices1/2 c fruity extra-virgin olive oil

6 to 7 Tbs high-quality commercial

balsamic vinegar

4 to 5 Tbs red wine vinegar1 1/2 Tbs dark brown sugar

Salt and freshly ground blackpepper

In a medium skillet combine garlic,

oil and some salt and pepper. Cookover medium low until garlic is soft

and barely blonde. (If it darkens, it

will turn bitter. Throw everything

away and start again.) Stand backand add the vinegars and sugar.

Simmer 2 to 3 minutes. Taste by

cooling a sample first (it will bescorching), and seeing if there's soft

acidity and good sweet/tart balance.

If too acid, continue simmering. Ifacid is lacking, add a little more

vinegar. Remove from heat, cover

and hold until shortly beforeserving (up to 3 hours). Taste again,

adjusting seasonings if necessary.

Heat up and spoon over salad.

Recipe from The Heartland OfNorthern Italian Food by Lynne

Rossetto Kasper

Victoria's Beetnut Dressing

1 cup almonds1 cup raw, chopped, peel beets

1-1/4 cup fresh carrot juice4 Tbs fresh squeeze lemon juice

Grind almonds to a powder in your

blender. Add beets, carrot juice, and

lemon juice. Blend until smooth andcreamy. Serve on top of a salad for a

light lunch or dinner.

Recipe from

Victoria's Living Well Cook eBook

Zero Salad Dressing

1/2 c tomato juice

2 Tbs lemon juice or vinegar

1 Tbs minced onion1/8 tsp salt

1/8 tsp oregano

1 dash pepper

1 dash garlic powder (optional)

Combine all ingredients in jar with

tightly fitted top. Refrigerateseveral hours. Shake well before

using. Note: This dressing may be

kept for several weeks refrigeratedin a closed container. Yield 1/2 cup.



38/38


Chet Days

Health and Living Resources

I have quite a few other natural health resources that you can use to lose weight, gain

energy, and just plain feel great. Oh yeah, I can also show you how to save a lot of

money on quite a few things.

Read on for details

Free Recipes Every Day of the Week

To receive my healthy recipe newsletters, which contain easy to

prepare, tasty, and healthy recipes that your family will love, log

onto the Internet and then visit HealthyRecipes101.com

Unbeatable Natural Health Information

For the best in natural health information, log onto the Internet andthen set your browser to chetday.com to visit Health & Beyond

Online, the natural health website Ive been building since 1995.

If You Hate to Exercise but Know You Should

Youll want to visit FiveTibetanRites.com. Ive been practicingand selling the easy-to-do exercises at this website for over ten

years now, and I wouldnt think of starting my day without them.

Perfect for those who want a toned healthy body.

101 Healthy Salad Dressings

Documents

Transcript of 101 Healthy Salad Dressings