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PARSLEY DRESSING
INGREDIENTS
3 tablespoons olive oil 2 tablespoons lemon juice 1/4 teaspoon onion powder 2 tablespoons chopped parsley DIRECTIONS
Beat well the first 3 ingredients. Add the chopped parsley. Good on lettuce wedges. **************************************************
HONEY MUSTARD DRESSING
INGREDIENTS
1/2 cup spring water 1/2 cup olive oil 1 teaspoon mustard powder 1 pinch of white pepper 1/8 teaspoon garlic powder 2 tablespoon honey DIRECTIONS
Add up to 1/8 teaspoon white pepper for a peppercorn dressing, all other ingredients stay the same. **************************************************
CHEDDAR-JALAPENO QUESADILLA SALAD WITH
CILANTRO-LIME VIAIGRETTE
This fresh take on the traditional taco salad works
well as a vegetarian main course.
VINAIGRETTE:
1/4 cup Dijon-Lemon Vinaigrette 2 tablespoons minced fresh cilantro 1 tablespoon lime juice QUESADILLAS:
1 (15oz) can black beans 8 (6 inch) corn tortillas 1 cup (4oz) shredded reduced-fat sharp cheddar cheese 3 to 4 tablespoons chopped pickled jalapeno peppers Cooking spray Remaining ingredients:
6 cups chopped iceberg lettuce 2 cups chopped tomato 1 cup bottled salsa 1/2 cup chopped onion 1/4 cup low-fat sour cream 1. To prepare vinaigrette, combine first 3
ingredients; stir with a whisk. Set aside.
2. To prepare the quesadillas, drain beans through
a sieve over a bowl, reserving 1 tablespoon bean liquid; discard remaining
liquid. Combine 1/2 cup beans and 1 tablespoon reserved bean liquid in a small
bowl; mash with a fork. Reserve remaining beans. Spread bean mixture evenly over
4 tortillas. Sprinkle each with 1/4 cup cheese and about 1 tablespoon jalapeno;
top
with remaining tortillas. 3. Heat a large nonstick skillet coated with
cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or
until golden brown. Remove the quesadillas from the pan, and cut each into 4
wedges. Combine vinaigrette with lettuce, and toss well. Arrange 1 1/2 cups
lettuce mixture on each of 4 plates.
For each serving, spoon 3 tablespoons reserved
beans over lettuce mixture, and place 1/2 cup tomato over the beans. Top each
serving with 1/4 cup salsa, 2 tablespoons chopped onion, and 1 tablespoon sour
cream. Serve each with 4 quesadilla wedges.
Serves 4.
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DIJON-LEMON VINAIGRETTE
This is the base for our other vinaigrettes, but it
also tastes great on its own. Refrigerated, the vinaigrette keeps for about a
week.
INGREDIENTS
3 tablespoons vegetable broth or water 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1 1/2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 2 teaspoons minced garlic 2 teaspoons Worcestershire sauce 1/2 teaspoon black pepper 1/4 teaspoon salt DIRECTIONS
Combine all ingredients together in jar, shake well. **************************************************
GREEN GODDESS DRESSING
INGREDIENTS
10oz part-skim ricotta cheese 20oz nonfat plain yogurt 5 fl.oz tarragon vinegar 3 teaspoon garlic, chopped 2oz fresh spinach, chopped 1 tablespoon fresh chives, chopped 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon fresh dill, chopped 1oz anchovy fillets, chopped 1 teaspoon black peppercorns, cracked, or to taste DIRECTIONS
Puree ricotta cheese in a food processor or blender until very smooth. Add the yogurt and vinegar. Process until fully
incorporated.
Add garlic, spinach, chives, parsley, dill, and
anchovies; puree until fully incorporated.
Transfer to a bowl and adjust seasoning with
pepper. Use, or properly store.
Toss this dressing with fresh spinach and halved
strawberries for a simply dazzling salad. (This recipe first appeared in Better
Homes and Gardens magazine).
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ORANGE POPPYSEED DRESSING
INGREDIENTS
3 tablespoons sugar 1-1/2 teaspoons finely shredded orange peel 2 tablespoons orange juice 2 tablespoons vinegar 1 tablespoon finely chopped onion Dash pepper 1 teaspoon poppyseed 1/3 cup salad oil DIRECTIONS
In a food processor bowl or blender container combine sugar, orange peel, orange juice, vinegar, onion, and pepper. Cover and process or blend till combined. With the processor or blender running, slowly add salad oil in a steady stream through hole or opening in top. Process or blend till mixture is thickened. Stir in poppy seed. Cover and chill till needed, up to 1 week. Shake before using.
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RASPBERRY VINAIGRETTE Try this delicate, honey-sweetened dressing on
salad greens. If you don't have walnut oil and raspberry vinegar, substitute
salad oil and wine vinegar. (This recipe first appeared in Better Homes and
Gardens magazine).
INGREDIENTS
1/4 cup walnut oil or salad oil 1/4 cup raspberry or wine vinegar 1 tablespoon snipped fresh cilantro or parsley 2 teaspoons honey DIRECTIONS
In a screw-top jar combine walnut oil or salad oil, raspberry or wine vinegar, snipped fresh cilantro or parsley, and honey. Cover; shake well.
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FRESH CORN CILANTRO SALAD A cool Mexican-style vegetable salad for your next fiesta. INGREDIENTS
5 cups fresh corn kernels (about 10 ears) 1 1/2 cups finely chopped onion 1 1/2 cups chopped red bell pepper 1 tablespoon minced peeled fresh ginger 4 garlic cloves, minced Olive oil-flavored cooking spray 2/3 cup chopped fresh cilantro 1/4 cup red wine vinegar 2 tablespoons minced shallots 1 tablespoon minced seeded jalapeno pepper 4 teaspoons extra-virgin olive oil 1/4 teaspoon salt 1/8 teaspoon black pepper DIRECTIONS
Combine the first 5 ingredients. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add corn mixture, and sauté 8 minutes or until corn begins to brown. Combine the chopped cilantro and the remaining
ingredients in a jar; cover the jar tightly, and shake the cilantro mixture
vigorously. Combine the corn mixture and the cilantro mixture; cover salad, and
chill.
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HOT PEPPER VINEGAR INGREDIENTS
1 cup plus 2 tablespoons water 6 tablespoons white vinegar 1/4 teaspoon ground red pepper (preferably cayenne) l/8 teaspoon salt 4 jalapeno peppers, quartered DIRECTIONS
In a 2-quart saucepan combine the water, vinegar and seasonings bring to a boil over high heat. Add the jalapenos and remove from heat. Cool and refrigerate covered, overnight. Strain before using. Makes about 3 cups.
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SPICY PEANUT BUTTER DRESSING
INGREDIENTS
3 tablespoons peanut butter, at room temperature 1/4 cup water 1 garlic clove, minced or pressed 1/2 to 1 fresh chile, minced, seeds removed for a milder "hot" 2 tablespoons cider or rice vinegar 1 tablespoon honey 1 tablespoon soy sauce 1/4 cup diced tomatoes 2 teaspoons grated fresh ginger root 2 tablespoons chopped fresh cilantro 2 teaspoons fresh lemon juice DIRECTIONS
In a blender, puree all of the ingredients until smooth and creamy. Serve chilled on fresh young spinach with mung sprouts and grated carrots or your choice of salad greens. This dressing will keep for 2 or 3 weeks tightly sealed and refrigerated. If it separates, shake it well until blended. Makes about 1 cup.
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OLIVE OIL AND HERB DRESSING
INGREDIENTS
2/3 Cup extra virgin olive oil 1/4 Cup wine vinegar or rice wine vinegar 1 Small clove garlic, Minced 1/4-1/2 Teaspoon sea salt (to taste) 1/4 Teaspoon white pepper (optional) 1/2 Teaspoon dry mustard 1 Tablespoon each: minced fresh thyme, oregano,
summer savory, basil, dill, and parsley
DIRECTIONS
Combine all ingredients in a bowl and mix thoroughly with a fork or whisk. Place in a sealed jar, cover, and set aside for 30 minutes. Refrigerate until ready to use. Shake well to fully suspend herbs before using. Yield: 1 1/4 Cup.
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THYME MAYONAISSE
INGREDIENTS
1 egg, room temperature 3/4 Teaspoon salt 1 tablespoon vinegar 1/2 teaspoon dry mustard pinch cayenne pepper 3 tablespoons fresh caraway thyme leaves 1 clove garlic, pressed 1 cup vegetable oil DIRECTIONS
In a blender, combine egg, salt, vinegar, spices, thyme, and garlic until thoroughly blended. Slowly add the oil in a thin stream. Blend completely. Store in refrigerator from 3-4 days.
Yield: 1-1 1/2 cups.
(As an alternative, mix all ingredients in a bowl
and vigorously whisk in the oil.)
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ORANGE-ROSEMARY VIAIGRETTE
INGREDIENTS
1/4 cup mild olive oil 2 tablespoons chicken broth, preferably homemade 2 tablespoons red wine vinegar 2 teaspoons Dijon mustard 1/4 cup thawed frozen orange juice concentrate 2 cloves garlic, minced 1/4 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon cayenne pepper 1/8 teaspoon black pepper 1 tablespoon minced fresh rosemary leaves DIRECTIONS
Whisk all the ingredients together in a small bowl, and set aside. Cover and refrigerate until needed. Can be doubled. Makes about 1 cup.
LR FROM NOTTINGHAM
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