salads and dressings
Chickpea Salad with Lemon and Mint
My mom introduced me to chickpeas when I was a little girl by using plenty of them in every salad she made. Today, I’m always looking for new ways to use them in my own healthy cooking, whether in side salads or main course dishes. Since I always have chick-peas, bell peppers, cucumbers, and scallions on hand, this combination has become a favorite. Grilled shrimp, chicken, or salmon turns this into the perfect summer supper.
TOTAL TIME: 15 MINUTES + CHILLING TIME
1 can (15 ounces) chickpeas, rinsed and drained
3 scallions, finely chopped
1 cucumber, peeled, seeded, and chopped
½ red bell pepper, chopped
¼ cup chopped fresh mint leaves 3 tablespoons white wine vinegar 3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
¼ teaspoon sea salt
Ground black pepper
In a medium bowl, mix together the chickpeas, scallions, cucumber, bell pepper, and mint.
In a small bowl, whisk together the vinegar, lemon juice, oil, garlic, and salt. Season to taste with black pepper. Pour the dressing over the chickpea mixture and toss well to combine. Cover and refrigerate for 30 minutes before serving.
Makes 2 servings
White Bean and Asparagus Salad
Green asparagus, white beans, and red and yellow grape tomatoes are combined to make this colorful yet simple salad.
TOTAL TIME: 15 MINUTES
1 bunch (12–16 spears) asparagus, trimmed and cut into 2" pieces
1 can (15 ounces) white beans, such as navy, rinsed and drained
6 grape tomatoes, halved
3 scallions, chopped
¼ cup chopped fresh flat-leaf parsley
¼ cup white balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
¼ teaspoon sea salt
¼ teaspoon ground black pepper
In a medium saucepan with a steamer basket, bring 1" of water to a boil. Put the asparagus in the basket, cover, and steam for 3 to 5 minutes, or until tender. Do not overcook. Lift the asparagus from the steamer basket and let cool.
In a medium bowl, combine the beans, tomatoes, scallions, parsley, and cooled asparagus.
In a small bowl, whisk together the vinegar, oil, and mustard. Add the salt and pepper and whisk to combine. Pour the dressing over the bean salad and gently toss.
Makes 2 servings
Three-Bean Salad
Nothing could be easier than opening 3 cans of beans and adding some vegetables and herbs for a quick salad. I often double this recipe because it tastes better after it sits for a day or two. My 5-year-old son eats it with tortilla chips. For lunch or as a party appetizer, I surround the salad with romaine lettuce or endive leaves, which can be used for scooping.
TOTAL TIME: 15 MINUTES + CHILLING TIME
1 can (15 ounces) white beans (such as cannellini), rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
1 large tomato, chopped
2 ribs celery, finely chopped
½ red onion, finely chopped
2 tablespoons minced fresh flat-leaf parsley or cilantro
⅓ cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 clove garlic, minced (optional)
¼ teaspoon sea salt
¼ teaspoon ground black pepper
8–12 romaine lettuce leaves or 1 head Belgian endive
In a large bowl, combine the beans, tomato, celery, onion, and parsley or cilantro.
In a small bowl, whisk together the vinegar, oil, garlic (if using), salt, and pepper. Add the dressing to the beans and toss lightly. Serve immediately or store in the refrigerator for up to 3 days. This dish actually tastes better the next day. Serve with the romaine or endive leaves for scooping.
Makes 4 servings
Lentil-Carrot Salad
Warm lentil salad is a traditional French bistro dish, often served with lamb or other red meat.
I make a lighter version and offer it warm, cold, or at room temperature on a bed of greens.
Grilled salmon or a small piece of goat cheese makes this a main course.
TOTAL TIME: 45 MINUTES
2 cups green or brown lentils
4 cups water
2 bay leaves
Sea salt
Ground black pepper
2 teaspoons extra-virgin olive oil
4 carrots, chopped
1 red onion, finely chopped
1 clove garlic, minced
3 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
¼ cup chopped fresh flat-leaf parsley 1 cup coarsely torn arugula
1 cup coarsely chopped Belgian endive
In a saucepan over medium-high heat, combine the lentils, water, and bay leaves and bring to a boil. Reduce the heat to low and gently simmer for 25 to 30 minutes, or until the lentils are tender. Drain, remove and discard the bay leaves, and transfer the lentils to a bowl. Season to taste with salt and pepper and set aside.
In a large skillet over medium heat, heat the oil. Cook the carrots, onion, and garlic, stirring frequently, for 4 to 5 minutes, or until the onion is translucent.
Add the carrot mixture to the reserved lentils and toss with the vinegar, oil, and parsley. Divide the arugula and endive among 4 plates and spoon the lentil salad on top of the greens. The lentil salad can be refrigerated for up to 3 days.
Makes 4 servings
Pasta Salad with Vegetables
Because I don’t want to live without pasta, I turn to rice pasta for some of my favorite dishes. Technically, rice is not a grain but a grass, so it is easier to digest. If you follow a gluten-free diet, brown rice pasta should have a place in it. I still eat wheat on occasion, although when I eliminate it, digestive issues disappear immediately. This recipe for pasta salad can be doubled easily, and just about any vegetables can be substituted for those I call for here.
TOTAL TIME: 20 MINUTES + CHILLING TIME
1 box (12 ounces) brown rice pasta, such as penne or fusilli
½ head broccoli, cut into small pieces 3 carrots, chopped
1 large tomato, chopped
3 scallions, finely chopped
2 teaspoons Italian seasoning blend
½ cup Italian Vinaigrette
Prepare the pasta according to package directions.
In a medium saucepan with a steamer basket, bring 1" of water to a boil. Place the broccoli and carrots in the basket, cover, reduce the heat to low, and steam for 4 to 5 minutes, or until tender-crisp. Transfer the broccoli and carrots to a colander and run under cold water to stop the cooking.
In a large bowl, toss the pasta with the broccoli and carrots. Add the tomato, scallions, Italian seasoning, and vinaigrette and toss well. Cover and refrigerate for at least 1 hour before serving.
Makes 4 servings
Quinoa, Cranberry, and Almond Salad
Instead of the sugary cranberry relish traditionally served at Thanksgiving, I wanted to offer my family and guests a healthier version. Dried cranberries, sliced almonds, and fresh parsley make this a colorful addition to any holiday table. No dried cranberries or almonds? Then substitute raisins and walnuts.
TOTAL TIME: 20 MINUTES + CHILLING TIME
1 cup quinoa, rinsed and drained
2 cups water
½ cup chopped juice-sweetened dried cranberries ¼ cup toasted sliced almonds
3 tablespoons chopped fresh flat-leaf parsley
2 scallions, finely chopped
2 tablespoons lemon or lime juice
2 tablespoons extra-virgin olive oil ⅛ teaspoon sea salt
⅛ teaspoon ground black pepper
In a saucepan over medium-high heat, combine the quinoa and water and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes, or until the water is absorbed. Set aside, covered, to steam for 5 minutes. Fluff the quinoa with a fork and transfer to a bowl. Cover and refrigerate until chilled.
Add the cranberries, almonds, parsley, and scallions to the quinoa and toss to mix.
In a small bowl, whisk together the lemon or lime juice, oil, salt, and pepper. Pour the dressing over the quinoa mixture and toss well to combine. The salad can be stored in the refrigerator for 2 to 3 days.
Makes 4 servings
Red Quinoa Salad with Black Beans and Avocado
Wheat-free, gluten-free, high in protein, and low in calories, quinoa is one of the healthiest superfoods you can eat. This salad is so easy to prepare, you’ll want to make it a staple in your healthy diet.
TOTAL TIME: 30 MINUTES + CHILLING TIME
1 cup red or any other quinoa
2 cups water
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice
¼ teaspoon sea salt
¼ teaspoon ground black pepper
1 cup fresh, frozen, or canned corn (thawed if using frozen)
1 avocado, pitted, peeled, and diced
8–10 cherry tomatoes, halved
1 can (15 ounces) black beans, rinsed and drained
In a saucepan over medium-high heat, combine the quinoa and water and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes, or until the water is absorbed. Set aside, covered, to steam for 5 minutes. Fluff the quinoa with a fork and transfer to a medium bowl. Cover and refrigerate until chilled.
In a small bowl, whisk together the oil, lime juice, salt, and pepper.
Add the corn, avocado, tomatoes, and beans to the quinoa and stir to combine. Add the dressing and stir gently. Cover and refrigerate for 30 minutes before serving.
Makes 4 servings
Quinoa, Egg, and Spinach Salad
There are any number of ways to personalize this chilled salad. Substitute arugula or kale for the spinach or add some diced cucumbers and summer squash along with fresh herbs of your choosing. The possibilities are endless. When I’m really busy or I don’t want to wait for the quinoa to cool, a warm salad is just as tasty.
TOTAL TIME: 20 MINUTES + CHILLING TIME
½ cup quinoa, rinsed and drained 1 cup water
¼ cup white wine vinegar
2 tablespoons extra-virgin olive oil ¼ teaspoon salt
¼ teaspoon ground black pepper 2 cups baby spinach
8–10 cherry tomatoes, halved
2 large hard-cooked eggs, quartered
In a saucepan over medium-high heat, combine the quinoa and water and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes, or until the water is absorbed. Set aside, covered, to steam for 5 minutes. Fluff the quinoa with a fork and transfer to a bowl. Cover and refrigerate until chilled.
In a small bowl, whisk together the vinegar, oil, salt, and pepper.
Add the spinach and tomatoes to the quinoa. Add the dressing and toss until coated. Divide between 2 plates. Top with the eggs and serve.
Makes 2 servings
There’s nothing worse than taking that first bite of a beautifully composed salad with greens or some sautéed spinach and finding yourself crunching on a few grains of sand. Since kale, spinach, Swiss chard, arugula, and lettuces are grown close to the ground in sandy soil, these greens need to be washed well before you use them. Even prewashed greens that come in clamshell containers should be cleaned.
Fill a sink or a very large bowl with cold water. Strip the thick stems from the greens’ leaves and set them aside. Cut up the leaves as instructed in the recipe. In batches, add the leaves to the water and swirl them around well to loosen any dirt. Lift the leaves from the water, leaving any grit behind to fall to the bottom of the sink or bowl. Transfer the leaves to a colander or another bowl. Repeat, adding fresh water as needed, until the leaves are cleaned, then cut the stems as indicated in the recipe. If the greens are going to be cooked, don’t dry them; the clinging water will turn to steam when heated. If the greens will be part of a salad, then dry them well with a paper towel or in a salad spinner.
Quinoa, Tofu, and Vegetable Salad
While most people are familiar with tofu that has been grilled or stir-fried, it may come as a surprise that it also makes a delicious addition to chilled salads, especially on sultry summer days. Silken, or soft, tofu has a creamy, puddinglike consistency. Here, silken tofu is tossed with some vegetables and a vinaigrette for a quick meal.
TOTAL TIME: 20 MINUTES + CHILLING TIME
1 cup quinoa, rinsed and drained
2 cups water
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
¼ teaspoon sea salt
¼ teaspoon ground black pepper ½ pound silken tofu, cubed
12 cherry tomatoes, halved
½ red bell pepper, cut into matchsticks 4–6 scallions, chopped
4 cups baby spinach
In a saucepan over medium-high heat, combine the quinoa and water and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes, or until the water is absorbed. Set aside, covered, to steam for 5 minutes. Fluff the quinoa with a fork and transfer to a medium bowl. Cover and refrigerate until chilled.
In a small bowl, whisk together the lemon juice, oil, vinegar, salt, and black pepper.
Add the tofu, tomatoes, bell pepper, and scallions to the quinoa. Pour in three-quarters of the dressing and stir gently. Place the spinach in a salad bowl and scoop the quinoa salad on top. Drizzle the remaining dressing over the spinach leaves before serving.
Makes 4 servings
Strawberry–Goat Cheese Salad
Anna Maria Island, a barrier island near Bradenton, Florida, in the Gulf of Mexico is where my family and I go for weekends and vacations when we want a getaway that’s not too far. One particular waterfront restaurant serves a salad of greens with strawberries, goat cheese, and candied pecans. At home, I make mine with baby spinach and raw, rather than candied, pecans. Since the salad includes dairy, I enjoy this as an occasional indulgence. Choose from any of the salad dressings in this chapter.
TOTAL TIME: 10 MINUTES
4 cups mixed greens or baby spinach
6 strawberries, hulled and sliced
2 tablespoons fresh goat cheese
2 tablespoons chopped raw pecans
4 tablespoons salad dressing
In a salad bowl, gently toss the greens with the strawberries, goat cheese, and pecans. Add the dressing and toss lightly. Divide between 2 salad plates and serve.
Makes 2 servings
Kale and Maple-Roasted Sweet Potato Salad with Walnut Vinaigrette
When lettuces and tomatoes are out of season, turn to this kale salad, which is topped with sweet potatoes, soft dates, and crunchy pumpkin seeds. Since kale can be tough and bitter, massage the leaves with the salad dressing for 30 seconds to 1 minute to soften them.
TOTAL TIME: 45 MINUTES
3 tablespoons pure maple syrup
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
¼ teaspoon sea salt
2 sweet potatoes, cut into
1" cubes (1½ pounds)
⅓ cup pumpkin seeds
1 bunch curly-leaf kale, ribs removed, chopped
½ cup Walnut Vinaigrette
½ cup pitted and sliced Medjool dates
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the maple syrup, oil, lemon juice, and salt. Add the sweet potatoes and toss to coat with the maple syrup mixture. Spread the potatoes on the baking sheet and roast, stirring occasionally, for 30 minutes, or until tender. Remove from the oven and set aside to cool slightly.
In a skillet over medium heat, toast the pumpkin seeds for 2 minutes, or until they turn golden and begin to pop. Shake the pan often during toasting to make sure they don’t burn. Transfer to a plate and set aside.
In a large bowl, toss the kale with the vinaigrette. With clean hands, massage the dressing into the kale for 1 minute.
Divide the kale among 4 serving plates and top with the reserved sweet potatoes, reserved pumpkin seeds, and dates.
Makes 4 servings
Chicken and Brussels Sprouts Slaw
In this delicious recipe, Brussels sprouts, a member of the cabbage family, are thinly sliced and used like cabbage in coleslaw. The shredding blade of a food processor makes quick work of the carrots, but you can also use the large holes on a box grater.
TOTAL TIME: 15 MINUTES
2 generous cups skinned, shredded rotisserie chicken
¾ pound Brussels sprouts, trimmed and thinly sliced 2 carrots, shredded
2 scallions, thinly sliced
1 large Granny Smith or Fuji apple, cored and cut into matchsticks ⅓ cup pomegranate seeds or juice-sweetened dried cherries
½ cup Maple-Hazelnut Vinaigrette
In a large bowl, toss together the chicken,
Brussels sprouts, carrots, scallions, and apple.
Divide the salad among 4 serving plates and sprinkle with the pomegranate seeds or cherries. Spoon on the dressing.
Makes 4 servings
Chicken and Broccoli Rabe Salad
Poaching chicken breasts in broth or water is quick and easy, but if you’re short on time, purchase an already-cooked rotisserie chicken and use 2 cups of meat in the salad. Although I suggest tossing this salad with the Italian Vinaigrette, feel free to use any one of the Healthy You dressings in this chapter.
TOTAL TIME: 25 MINUTES
2 boneless, skinless chicken breasts (4 ounces each)
2 cups reduced-sodium chicken broth
1 bunch broccoli rabe, stems trimmed and leaves torn
1 can (15 ounces) white beans (such as cannellini), rinsed and drained
½ avocado, pitted, peeled, and cubed (optional) 6–10 grape tomatoes, halved
3 scallions, chopped
¼ cup chopped Italian parsley leaves ¼ cup Italian Vinaigrette
In a medium saucepan, place the chicken breasts and cover completely with the broth. Bring the broth to a boil, then reduce to a simmer. Cover the saucepan with a lid and turn off the heat. Let the chicken breasts sit in the hot liquid for 10 to 12 minutes, or until cooked through. Transfer the chicken to a plate and set aside. Discard the broth.
In a medium steamer pan, bring 1" of water to a boil. Place the broccoli rabe in the basket, cover, and steam for 3 to 5 minutes, or until wilted and tender. Transfer the broccoli rabe to a bowl and let cool to room temperature. Add the beans, avocado (if desired), tomatoes, scal-lions, and parsley and mix well.
Divide the salad between 2 plates. Slice the reserved chicken breasts and arrange the slices over the salad. Spoon the vinaigrette over the salads.
Makes 2 servings
Grilled Salmon and Citrus Salad
When I don’t have time to cook dinner and my pantry is empty, my family and I head to Bella Brava, my 7-year-old daughter’s favorite restaurant in St. Petersburg. I like the grilled salmon salad with fennel and Florida citrus so much that I put my own spin on it and make it at home.
TOTAL TIME: 35 MINUTES
1 teaspoon honey
2 tablespoons gluten-free soy sauce or tamari
2 salmon fillets, skin removed (½ pound total)
1 teaspoon extra-virgin olive oil
3 cups baby spinach
½ fennel bulb, thinly sliced (optional)
Segments from ½ orange
Segments from ½ grapefruit
¼ cup thinly sliced red onion 1 tablespoon sliced almonds 4–6 kalamata olives (optional)
4 tablespoons Citrus Vinaigrette
Preheat the broiler.
In a large resealable plastic bag, combine the honey and soy sauce or tamari. Add the salmon and shake gently to coat. Refrigerate for 10 to 15 minutes.
Lightly coat a broiler pan with extra-virgin olive oil. Remove the salmon from the bag and discard the marinade. Broil for 8 to 10 minutes, or until the fish is opaque.
In a medium bowl, combine the spinach, fennel (if desired), orange and grapefruit segments, onion, almonds, and olives (if desired). Divide the salad between 2 plates and top each with a piece of fish. Drizzle 2 tablespoons of vinaigrette over the fish and salad before serving.
Makes 2 servings
Crab, Mango, and Avocado Stacks
Ever wonder how chefs create perfect tall stacks of food for a dramatic presentation? Ring molds (open-ended cylinders) are the secret. Sure, you can arrange the crab, mango, and avocado on plates in a less constructed way, but layering the ingredients in ring molds is stunning and will make a splash at your next dinner party. Buy inexpensive ring molds at housewares stores, or you can use small tomato sauce cans, opened at both ends and thoroughly washed. Once you try this simple technique here, you’ll be using it for other salads.
TOTAL TIME: 25 MINUTES
½ pound jumbo lump crab, picked over 1 large tomato, chopped
1 cucumber, peeled, seeded, and chopped
1 mango, pitted, peeled, and chopped
1 avocado, pitted, peeled, and chopped
2 cups salad greens
½ cup Citrus Vinaigrette
Place the food ring mold or empty can on a salad plate. Press one-quarter of the crab into the mold, followed by a quarter of the tomato, cucumber, mango, and avocado. Press down on the food while slowly lifting the mold off the stack. Repeat with the remaining ingredients on separate plates.
Arrange the salad greens around each stack and drizzle with the vinaigrette before serving.
Makes 4 servings
Although canned tuna is traditional for this classic French salad, I prefer fresh tuna that is pan-seared just until it’s medium-rare. Boiled potatoes are also customary, but I roast them until tender on the inside and crisp on the outside.
TOTAL TIME: 35 MINUTES
SALAD
12 ounces new potatoes, quartered
4 teaspoons extra-virgin olive oil, divided
½ pound green beans, ends trimmed and halved crosswise 1 pound sushi-quality tuna
Sea salt
Ground black pepper
4 cups baby spinach
4 large hard-cooked eggs, quartered
½ English cucumber, thinly sliced
1½ cups halved grape tomatoes
⅓ cup pitted niçoise or kalamata olives, sliced 2 tablespoons chopped chives
DRESSING
1 tin (2 ounces) anchovies in olive oil, drained and finely chopped
2 tablespoons red wine vinegar
2 teaspoons minced fresh oregano (optional)
1 teaspoon Dijon mustard
1 clove garlic, minced
¼ cup extra-virgin olive oil Ground black pepper
Preheat the oven to 400°F.
To make the salad: In a bowl, toss the potatoes with 1 teaspoon of the oil and spread on a baking sheet.
Roast for 30 minutes, or until crisp on the outside and tender in the center. Set aside.
Meanwhile, in a medium saucepan with a steamer basket, bring 1" of water to a boil. Place the green beans in the basket, cover, and steam for 4 to 6 minutes, or until tender. Set aside.
In a heavy skillet over medium-high heat, heat the remaining 3 teaspoons oil. Season the tuna on both sides with salt and pepper to taste. When the oil is shimmering, sear the tuna for 2 minutes, turning once, for medium-rare. Transfer to a cutting board to rest.
To make the dressing: In a small bowl, combine the anchovies, vinegar, oregano (if desired), mustard, and garlic. Whisk in the oil and season with pepper to taste.
Place the salad greens on 4 plates and arrange the reserved potatoes, reserved green beans, eggs, cucumber, tomatoes, and olives over them. Slice the tuna into ¼"-thick slices and divide among the plates. Drizzle the salad with the dressing and garnish with the chives.
Sesame-Crusted Ahi Tuna and Cucumber-Seaweed Salad
Cucumber-seaweed salad is a popular dish in Japanese cuisine. You can find packages of dried wakame at most natural food stores and Asian markets. If wasabi paste is unavailable and you still want some fiery kick, stir in a pinch of red-pepper flakes. While black and white sesame seeds lend a visually pleasing touch, use only the white ones if that’s all you have.
TOTAL TIME: 25 MINUTES
SALAD
½ ounce dried wakame
1 English cucumber, thinly sliced
4 radishes, thinly sliced
2 scallions, thinly sliced
2 tablespoons rice vinegar
1 tablespoon gluten-free soy sauce or tamari
2 teaspoons toasted sesame oil
1 teaspoon honey
1 teaspoon grated or finely minced fresh ginger
1 teaspoon wasabi paste (optional)
AHI TUNA
½ cup white sesame seeds ¼ cup black sesame seeds
4 ahi tuna steaks (1½ pounds total) Sea salt
Ground black pepper
2 tablespoons peanut oil
To make the salad: In a bowl, cover the wakame with cold water and let it sit for approximately 15 minutes, or until fully hydrated. Drain, squeeze out the excess water, and slice into 2" pieces, if necessary.
In a large bowl, combine the cucumber, radishes, scallions, and wakame. In a small bowl, whisk together the vinegar, soy sauce or tamari, sesame oil, honey, ginger, and wasabi paste (if desired). Add the dressing to the cucumber salad and toss.
To make the tuna: In a shallow dish, stir together the white and black sesame seeds. Season the tuna with salt and pepper to taste and pat the sesame seeds on both sides of the tuna.
In a heavy skillet over medium-high heat, heat the oil until it shimmers. Cook the tuna for 1 minute, or until the undersides of the white sesame seeds start to turn golden. Turn the tuna and cook for 1 minute for medium-rare, or until the undersides of the white sesame seeds again start to turn golden. Transfer to a cutting board and cut into ¼"-thick slices. Divide the tuna slices and cucumber salad among 4 serving plates.
Makes 4 servings
Spinach, Pear, and Walnut Salad
A sliced pear and walnuts put a new spin on the classic salad combination of spinach, mushrooms, and red onion. When drizzled with some Walnut Vinaigrette, this salad gives you a double dose of nutty goodness.
TOTAL TIME: 15 MINUTES
4 cups baby spinach
½ fennel bulb, thinly sliced
1 pear, cored, peeled, and thinly sliced
¼ cup coarsely chopped walnuts
¼ cup thinly sliced red onion
¼ cup sliced button mushrooms 2 tablespoons raisins
¼ cup Walnut Vinaigrette
In a salad bowl, combine the spinach, fennel, pear, walnuts, onion, mushrooms, and raisins. Add the vinaigrette and toss just before serving.
Makes 2 servings
Drizzle this dressing with its little bits of walnuts over roasted or steamed vegetables, such as carrots and Brussels sprouts.
TOTAL TIME: 5 MINUTES
¼ cup extra-virgin olive oil
¼ cup walnut pieces
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon grated orange peel
1 clove garlic, chopped
¼ teaspoon sea salt
¼ teaspoon ground black pepper
In a blender or mini food processor, combine the oil, walnuts, vinegar, mustard, orange peel, garlic, salt, and pepper. Blend or process just until coarse.
Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
Makes ½ cup
White balsamic vinegar is lighter in flavor than the dark variety. I prefer to use white balsamic vinegar when I don’t want to add a dark color to salads and other dishes.
TOTAL TIME: 5 MINUTES
¾ cup white balsamic vinegar ¼ cup extra-virgin olive oil
2 tablespoons Dijon mustard ½ teaspoon sea salt
¼ teaspoon ground black pepper
In a jar with a lid, mix together the vinegar, oil, and mustard. Add the salt and pepper, cover with the lid, and shake well before serving.
Refrigerate any leftover dressing for 3 to 5 days.
Makes about 1 cup
Like other nut oils, a small amount of hazelnut oil adds a distinct flavor to dressings.
TOTAL TIME: 5 MINUTES
¼ cup hazelnuts
3 tablespoons hazelnut oil or extra-virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
2 teaspoons Dijon mustard
1 teaspoon grated lemon peel
1 clove garlic, chopped
¼ teaspoon sea salt
¼ teaspoon ground black pepper
In a blender or food processor, combine the hazelnuts, oil, vinegar, maple syrup, mustard, lemon peel, garlic, salt, and pepper. Blend or process just until coarse.
Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
Makes ½ cup
Red wine vinegar gives this dressing a bit of bite. Spoon it over salads and grilled vegetables.
TOTAL TIME: 5 MINUTES
6 tablespoons extra-virgin olive oil
6 tablespoons red wine vinegar
2 tablespoons lemon juice
2 teaspoons Dijon mustard
2 teaspoons minced garlic
½ teaspoon sea salt
¼ teaspoon ground black pepper
In a jar with a lid, mix together the oil, vinegar, and lemon juice. Add the mustard, garlic, salt, and pepper. Cover with the lid and shake well before serving.
Refrigerate any leftover dressing for 3 to 5 days.
Makes about ¾ cup
Oregano is what makes this vinaigrette so unique. While you can use dried oregano, I prefer fresh, which is available in markets year-round or from your garden in season.
TOTAL TIME: 5 MINUTES
½ cup extra-virgin olive oil ¼ cup red wine vinegar ¼ cup lemon juice
2 tablespoons + 2 teaspoons fresh oregano leaves or
4 teaspoons dried oregano
½ teaspoon sea salt
¼ teaspoon ground black pepper
In a jar with a lid, mix together the oil, vinegar, and lemon juice. Add the oregano, salt, and pepper.
Cover with the lid and shake well before serving.
Refrigerate any leftover dressing for 3 to 5 days.
Makes about 1 cup
Drizzle this dressing over grilled fish, shrimp, or chicken for a bright flavor.
TOTAL TIME: 5 MINUTES
6 tablespoons red wine vinegar
¼ cup lemon juice
¼ cup orange juice
¼ cup extra-virgin olive oil 2 tablespoons Dijon mustard ½ teaspoon sea salt
¼ teaspoon ground black pepper
In a jar with a lid, mix together the vinegar, lemon and orange juices, and oil. Add the mustard, salt, and pepper. Cover with the lid and shake well before serving.
Refrigerate any leftover dressing for 3 to 5 days.
Makes about 1 cup
Reviewed by A.B
on
October 17, 2021
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