I adapted this recipe from one I found in Celebrate Cookbook by Sheila Lukins. I love her deviled eggs and make them every year at Easter. This modified recipe allows you to enjoy this vegetarian delight for lunch or as a snack. Continue reading
SALAD DRESSING 5 WAYS
Sesame Ginger Dressing
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).
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)
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
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.
YIELD: Makes 3/4 cup
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.