Asian Ginger Dressing
o 3 cloves garlic, minced
o 2 tbsp minced fresh ginger root
o ¾ cup olive oil
o ⅓ cup rice vinegar
o ½ cup soy sauce
o 3 tbsp honey
o ¼ cup water
In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.
Balsamic Vinaigrette
o ½ cup extra virgin olive oil
o ½ cup white balsamic vinegar
o 1 clove crushed garlic
o 1 tsp ground mustard
o 1 pinch salt
o ground black pepper to taste
In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
Basil Vinaigrette
o 1 cup fresh basil leaves
o ¼ cup roasted garlic
o 2 tbsp grated parmesan cheese
o ¼ cup balsamic vinegar
o 3 cups olive oil
o salt and pepper to taste
In a blender, combine the basil, garlic, cheese and vinegar. Slowly blend in the oil. Add salt and pepper to taste.
Casa Dressing
o ⅔ cup mayonnaise
o ⅓ cup milk
o 1 tbsp lime juice
o 1 tbsp ground cumin
o 1 tsp salt
o 1 tsp ground black pepper
o 1 tbsp chopped fresh cilantro
In a small bowl, whisk together the mayonnaise, milk, and lime juice. Season with cumin, salt, and pepper. Stir in cilantro just before serving.
Citrus-Basil Vinaigrette
o ¼ cup olive oil
o 2 tbsp orange juice
o 1 tbsp lemon juice
o ¼ lemon, zested
o ½ tsp salt
o 1 tbsp honey
o ⅛ cup chopped fresh basil
o 1 tsp white wine vinegar
In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator. Strain basil before serving.
Creamy Orange-Ginger Dressing
o ½ cup plain yogurt
o 2 tbsp orange juice
o ¾ tsp grated fresh ginger root
o ¼ tsp salt
o 1 tsp white sugar
o ¼ tsp dried orange peel
o 1 pinch cayenne pepper
o 1 pinch ground cinnamon
In a blender or food processor, blend yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon until smooth and creamy. Refrigerate until ready to use.
French Dressing
o ⅔ cup ketchup
o ¾ cup white sugar
o ½ cup white wine vinegar
o ½ cup vegetable oil
o 1 small onion, quartered
o 2 tsp paprika
o 2 tsp Worcestershire sauce
Prepare the dressing by combining the ketchup, sugar, vinegar, oil, onion, paprika and Worcestershire sauce in a blender or food processor. Blend until the onion is well chopped. Chill and serve.
Fresh Fruit Vinaigrette
o 1 small banana, thinly sliced
o ½ cup orange juice
o 1 tbsp lime juice
o ½ jalapeno pepper, seeded and minced
o ¼ tsp sesame oil
o 1 tsp rice wine vinegar
o 1 tsp minced fresh ginger root
o 1 pinch salt and pepper
Combine banana, orange juice, lime juice, jalapeno, oil, vinegar, ginger and salt and pepper in a blender or food processor and puree until smooth. Transfer to a container with a tight lid, cover, and refrigerate until ready to serve. Shake before serving.
Orange Vinaigrette
o ¼ cup orange juice
o 2 tbsp balsamic vinegar
o 1 tbsp Dijon-style prepared mustard
o 2 tsp honey
o ⅛ tsp cracked black pepper
In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.
Raspberry Vinaigrette
o ½ cup raspberry vinegar
o 1 tsp white sugar
o 1 tbsp fresh mint leaves, finely chopped
Place vinegar in a container with tight lid. Add sugar and mint, cover with lid, and shake to dissolve sugar. Stir in additional sugar (up to another tsp) if necessary to smooth out the vinegar flavor.
Roasted Red Pepper Vinaigrette
o 3 large red bell peppers
o ½ cup olive oil
o ¼ cup red wine vinegar
o 2 tbsp mayonnaise
o 2 tbsp grated parmesan cheese
o 3 cloves crushed garlic
o ½ tsp dried basil
o salt and pepper to taste
Preheat oven to 450 degrees F (230 degrees C). Rub peppers with enough oil to coat; place on sheet tray and roast in oven for 25 to 30 minutes or until skins turn black. Remove from oven and set aside to cool. Remove stems and skins. Place peppers, oil, vinegar, mayonnaise, cheese, garlic, basil and salt and pepper in blender; Process until smooth. Refrigerate until ready to use.
Soy-Sesame Dressing
o 1 tbsp chopped fresh garlic
o 1 tbsp minced ginger
o 6 tbsp soy sauce
o 1 tbsp rice wine vinegar
o 1 tbsp sugar
o 1 tbsp sesame oil
o ¾ tsp hot red pepper flakes
o 2 tbsp mayonnaise
o ¼ cup vegetable oil
Mix all ingredients until well-blended
Tangy Ginger-Lime Dressing
o 1 cup reduced-sodium soy sauce
o 2 tbsp minced garlic
o 2 tbsp grated fresh ginger root
o 2 tsp sesame oil
o 1 tsp chili oil
o ⅓ cup fresh lime juice
o ¼ cup rice vinegar
o ¼ tsp onion powder
Combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar and onion powder in a blender. Process until evenly combined. Chill before serving.
Tomato, Basil, And Pine Nut Dressing
o 1 cup olive oil
o ½ cup balsamic vinegar
o ½ cup sun-dried tomatoes, chopped
o ½ cup fresh basil leaves, sliced
o ⅓ cup pine nuts, chopped
o 2 tbsp water
o ⅛ tsp white sugar
In a bowl, mix the olive oil, balsamic vinegar, sun-dried tomatoes, basil, pine nuts, water, and sugar. Cover, and refrigerate 8 hours, or overnight.
