Best Caesar Dressing

ceasar dressing2

Ingredients:

  • 3-4 Cloves Garlic
  • 2 Lemons
  • 2 Tablespoons White Wine Vinegar
  • 1/2 Cup Mayonnaise (I like to use grapeseed vegonnaise)

Instructions:

1. Zest the lemons to get 1Tablespoon of lemon zest.  Then cut the lemons in half.

2. Peel and finely mince the garlic.

3. Place the garlic in a small bowl with the vinegar.

4. Using a citrus squeezer, squeeze three of the lemon halves and add to the garlic and vinegar mixture.

5. Add the lemon zest.

6. Whisk in mayonnaise until well combined.  Season with salt and pepper to taste.

I love this light and lemony dressing.  It is delicious on a Caesar Salad made with either chicken or salmon.   This makes enough for four meal-sized salads. Slice the remaining 1/2 lemon into wedges and place on side of each plate.

chicken ceasar salad

Simple Salad

simple saladThis is my go to salad. It compliments any meal and is so light and simple.

Favorite Vinaigrette Dressing

½ cup cider vinegar (or your favorite vinegar, I like lemon or grapefruit-infused vinegars)
1T. Dijon mustard
1 tsp. minced shallot
½ tsp. honey
6 T EVOO
salt and freshly ground pepper to taste
Combine all ingredients but salt and pepper in a small jar with a tight fitting lid. Shake well. Season with salt and pepper.

 

Salad

Mixed greens (any mix of red and green romaine, red and green oak leaf, kale, frisee, and spinach)
Thinly sliced red onion (just a few)
Shredded carrots (handful)
Sliced tomatoes (homegrown are the most flavorful)
Fresh ground pepper to taste

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Peppino’s Italian Dressing

Peppino's Italian DressingHomemade Italian Dressing

2 T. red wine vinegar
½ tsp. salt
¼ tsp. fresh ground pepper
1/4 cup good olive oil
2 small cloves of garlic
3 T. 0% (fat free) Greek yogurt
freshly grated parmesan cheese

Put all ingredients in a small jar with a screw top and shake vigorously.
It’s that easy!

Note: I like to toss the dressing into a light salad of romaine lettuce, thinly sliced red onion rings, tomato wedges and grated mozzarella cheese. It reminds me of a delicious salad that we used to enjoy when the girls were young at a family restaurant called Peppino’s. The restaurant relocated years ago but I still remember the wonderful salad dressing.

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SALAD DRESSING 5 WAYS

best-dressed salad

SALAD DRESSING 5 WAYS

Sesame Ginger Dressing

INGREDIENTS

1/3 cup rice vinegar
¼ cup soy sauce
3 ½ Tablespoons honey
¼ cup sesame oil
1/3 cup peanut oil
3 cloves garlic, minced finely
½ inch square piece of fresh ginger, peeled and roughly chopped or grated

Place all the ingredients in a container with a tight fitting lid ( I use a small mason jar) and shake well before dressing the salad. I like this one with a Chinese Chicken Salad (Iceberg lettuce, shredded chicken, shredded carrots, red peppers, celery, green onions, red cabbage, and a little fresh mint and fresh cilantro).

Cider-Mustard Vinaigrette

INGREDIENTS

½ cup plus 1 T cider vinegar (or your favorite infused vinegar)
1T. Dijon mustard
1 tsp. minced shallot
½ tsp honey
6 T EVOO*
salt and freshly ground pepper to taste

Combine all ingredients but salt and pepper in a small jar with a tight fitting lid. Shake well. Season with salt and pepper.

Make 4 servings (198 calories each)

 Citrus-Shallot Dressing

INGREDIENTS

2 T. lemon juice
5 T. EVOO*
3 T. lime juice
1 T. chopped oregano leaves
2 tsp. minced shallots
pinch of kosher salt

Combine all ingredients in a small jar with a tight fitting lid. Shake well.

Makes 4 servings (160 calories each)

Herb and Yogurt Dressing

¼ cup each of fresh parsley, basil, tarragon and mint leaves
¼ cup lemon juice
¼ cup EVOO*
¼ cup 2 % plain Greek yogurt
1 medium garlic clove
1/8 tsp kosher salt
2T water

In a blender, combine all ingredients and puree until smooth.

Makes 8 servings (71 calories each)

* EVOO is Extra Virgin Olive Oil.  I love the robust flavor.  If you want something milder, choose light or extra light olive oil instead.

Raspberry Vinaigrette

YIELD: Makes 3/4 cup

INGREDIENTS

1 garlic clove, finely chopped
2 tablespoons dijon Mustard
1/4 cup infused vinegar (I like raspberry, mango, cherry or pomegranate)
2 tablespoons fresh lemon juice
2 tablespoons honey
2 or 3 dashes hot sauce (optional)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified.

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