Combine all of the ingredients in a blender. Cover and blend until a consistent, smooth texture similar to mayonnaise, 1-2 minutes.
Recipe Tag: Salad Dressings
Lemon Vinaigrette (HmF)
In a small container with a lid (such as a jar), combine all ingredients for the dressing.
Shake well to combine.
Chill well before serving.
Creamy Parmesan Dressing
Place the navy beans, yogurt, olive oil, lemon juice, vinegar, garlic, onion powder, and grated parmesan in a blender and blend until smooth.
Chill before serving.
Red Wine Vinaigrette
In a small container with a lid (such as a jar), combine oil, vinegar, mustard, and seasonings. Shake well to combine.
Refrigerate and use as needed.
Shake well before each use.
Avocado-Lime Dressing
Combine ingredients in mini chopper or blender and puree. Chill.
White Bean Caesar Dressing
Place the garlic, Worcestershire sauce, parmesan, salt, pepper, white beans, and yogurt in a blender or mini chopper and puree until smooth.
Chill well before using it to top a salad and serving.
Sweet Soy Dressing
Mix together the soy sauce, peach preserves, vinegar, orange juice and olive oil until well blended. Chill.
South of the Border Caesar Dressing
Place the garlic, Worcestershire sauce, parmesan, salt, pepper, white beans, lime zest, lime juice, yogurt, and cayenne pepper in a blender or mini chopper and puree until smooth.
Chill well before serving.
Roasted Tomato Dressing
Place the tomatoes in a medium pan and place the pan in the preheated oven. Roast for about 15 – 20 minutes. Shake the pan about three or four times. The outside of the tomatoes should be slightly browned in spots. Do not roast so long that the tomatoes burst open. If one or two do, it’s time to take the pan from the oven.
Place the roasted tomatoes, olive oil, vinegar, salt, pepper and parsley in a mini-chopper or blender (a stick blender will work too).
Process until smooth and then chill for at least an hour.
This goes especially good over spicier greens like arugula (rocket) or watercress.
Roasted Tomatillo Dressing
Preheat the oven to 375°F. Place the tomatillos and onion wedges in a grill pan or a large skillet and place the pan in the oven.
Roast the vegetables for about 20 – 25 minutes. Turn once or twice to let them brown on all sides.
Remove and let cool to warm. Place in a blender or using a stick blender with a medium bowl puree the roasted tomatillos and onions until smooth.
Add the cilantro, lime juice, salt, cumin, cayenne pepper and black pepper and puree until smooth. Chill for at least a half an hour.
Whisk in the reduced-fat sour cream and chill.