Spinach Salad with Warm Bacon Dressing

Ingredients

• 8 ounces young spinach
• 2 large eggs
• 8 pieces thick-sliced bacon, chopped
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 4 large white mushrooms, sliced
• 3 ounces red onion (1 small), very thinly sliced

Directions

Sweet Lemon Dressing

Goat Cheese Dressing:

4 ounces goat cheese, at room temperature
2 tablespoons buttermilk
1 teaspoon honey
1 teaspoon white wine vinegar
2 tablespoons olive oil
1/4 teaspoon white pepper
Pinch salt
1 tablespoon chopped fresh tarragon leaves

For a bit of heat, sprinkle cayenne pepper into it.

Maple-Mustard Vinaigrette

INGREDIENTS

• 1/2 cup walnut oil, or canola oil
• 1/4 cup maple syrup
• 1/4 cup cider vinegar
• 2 tablespoons coarse-grained mustard
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Whisk. 

P.S You can lower the fat by cutting the oil in half.

Lime-Cilantro Vinegreta

Ingredients

3/4 cup vegetable oil, olive oil or a mixture of the two
1/3 cup fresh lime juice
1/2 teaspoon grated lime zest (colored rind only)
1/2 cup packed cilantro, thick lower stems broken off
Fresh hot green chile to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped (optional)
1 teaspoon salt

*You can also add 3 Tbsp of Feta

Directions

Combine all ingredients in a blender jar and blend until smooth. Taste and add more salt if you think it needs it - keeping in mind that dressings should be highly seasoned. Pour into a jar, secure the lid and refrigerate until ready to use. Shake well immediately before use.

Japanese Salad Dressing

• 1 cup olive oil

• 1/4 cup soy sauce

• 1 lemon, juiced

• 3 cloves garlic, minced

• 3 tablespoons minced fresh ginger root

• 1 teaspoon prepared Dijon-style mustard

• 2 teaspoons honey

• ground black pepper to taste

Directions

Lee's Salad Dressing

3 cloves garlic

1-inch piece of ginger

2 Tbsp lemon juice

2 Tbsp soy sauce

oil

Puree.

Avocado Dressing

• 2 ripe avocados
• juice of 1.5 limes
• 1/8 cup balsamic vinegar
• 1/8-1/4 cup water (more if necessary to reach desired consistency)
• About 4 sprigs of cilantro
• 1-2 tsp sea salt
• 1.5 tsp garlic powder
• pepper to taste

What you gotta do:

•  Combine all ingredients in a food processor, and blend until smooth.
• If the dressing is not your desired consistency, add water, just a tsp at a time.
• Taste, and add more salt, garlic, etc if necessary.
• Place in an airtight jar an refrigerate for up to 10 days.

Raspberry Dressing

Ingredients:

1/2 cup oil
6 frozen raspberries, thawed
3 tablespoons raspberry vinegar (Star brand is best)
2 tablespoons seedless raspberry jam (or mixed berry jelly)
1 tablespoon honey
1 tablespoon Dijon mustard (country-style preferred)
1 teaspoon poppy seed

Blend

Korean cabbage salad

Ingredients
1 head of Korean spring cabbage
1 oz (50g) Korean wild garlic
1 red chili sliced (optional)
1T Korean chili flakes
1T fish sauce
1T plum extract or 2t honey
1T apple cider vinegar
1t minced garlic
1/4t minced ginger
1/2T sesame oil
1/2T sesame seeds roasted

Directions

Tear off the leaves from cabbage discarding any bruised or rough looking ones. clean them in the water. Clean wild garlic in the water. Cut them into desired size and place them in a mixing bowl.

In a small bowl mix the rest of the ingredients to make dressing.
Pour dressing over salad and toss well by gently massaging them so the dressing can soak into the cabbage. Adjust the amount of chili flakes as you like

Sesame Dressing
Makes 1 1/4 cups

Juice of 1 medium lemon (about 1/3 cup)
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons absinthe
1 (1-inch) piece fresh ginger, peeled and minced
1/2 cup sesame oil
1 tablespoon spicy sesame oil

In a large bowl, whisk together the lemon juice, soy sauce, vinegar, absinthe, and ginger. While whisking vigorously, slowly drizzle in the oils. Transfer to a container, seal, and store in the refrigerator until ready to use or for up to 3 days. As the dressing sits it will separate, so mix thoroughly before using.

KOREAN SALAD AND DRESSING

1 c. salad oil
1/3 c. catsup
1/4 onion, grated
1/4 c. apple cider vinegar
3/4 c. sugar
1/2 tsp. salt
1 tbsp. Worcestershire sauce

SALAD:

1 bag spinach
1 c. fresh bean sprouts
1 can sliced water chestnuts
3 hard boiled eggs, sliced
6 slices bacon, fried and chopped
1 sm. bag alfalfa sprouts

Korean Salad Dressing

Ingredients:

¼ cup soy sauce
3 Tbsp rice wine vinegar
4 Tbsp water
2 Tbsp sugar
3 Tbsp sesame oil
3 tsp red chili pepper powder (kochukaru)
crushed sesame seeds (optional)

Preparation:

Combine ingredients and whisk until combined.

Korean Salad with Sesame Dressing

Ingredients

1 head red leaf lettuce

4 green onions (white part only)

1/4 cup soy sauce

5 tablespoons water

2 teaspoons white sugar

1/4 cup distilled white vinegar

2 tablespoons sesame oil

1 tablespoon red pepper flakes

Directions

Wash, rinse and dry lettuce leaves; cut into bite-size pieces and place in a salad bowl. Slice the white parts of the green onions lengthwise into long thin strips (if they curl as you slice them, they are perfectly thin); add the sliced onions to the salad bowl.

In a small mixing bowl, whisk together the soy sauce, water, white sugar, vinegar, sesame oil, and red pepper flakes.

Mesclun and Mango Salad with Ginger Carrot Dressing

Ingredients

1/4 cup rice vinegar

1 tablespoon sesame oil

1 tablespoon grated fresh ginger

1 tablespoon shredded carrot

1/4 teaspoon lime juice

1/2 pound mixed baby greens

1 mango - peeled, seeded and diced

2 teaspoons sesame seeds

Directions

In a small bowl, mix rice vinegar, sesame oil, ginger, carrot, and lime juice.
In a medium bowl, toss rice vinegar mixture with baby greens and mango. Sprinkle with sesame seeds to serve.

Korean Dressing

Simply mix yogurt and honey mustard to the proportion that you like.

Green Goddess Dressing

Ingredients

1/2 ripe medium avocado (about 7 ounces)
3 tablespoons white wine vinegar
1 garlic clove, finely chopped
1 Tbsp capers
1 teaspoon fresh lemon juice
1/2 teaspoon fresh lime juice
3/4 cup olive oil
1/4 cup heavy whipping cream
3 tablespoons chopped cilantro
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh basil
1 small shallot, finely chopped (about 1 tablespoon)

Preparation

Blend first 7 ingredients in processor until coarse puree forms. With machine running, gradually add oil through feed tube; blend well. Transfer mixture to bowl; whisk in cream (or you may omit the cream for a healthier dressing). Add tarragon, cilantro, basil, and shallot; whisk to combine. Season dressing to taste with salt and pepper. Cover and chill at least 3 hours (dressing will separate if not chilled). Let stand at room temperature 20 minutes and rewhisk before serving. DO AHEAD Can be made 1 day ahead. Keep chilled.

Roasted Garlic and Basil Dressing

4 cloves unpeeled garlic

1/4 cup extra-virgin olive oil

3 green onions, chopped

2 med. tomatoes, chopped & drained

1/3 cup chopped basil

3 Tablespoons lemon juice

2 Tablespoons white wine vinegar

Pre-heat oven to 350. Place garlic in baking pan and brush with 1 teaspoon of olive oil. Roast for 15 min., then cool.

Add to blender w/ everything else, puree.

Spicy Vietnamese Dressing

1 tbsp ginger (minced)
1/3 cup rice wine (sake)
1 1/2 tsps sesame oil (toasted)
6 limes (juice of about 1 cup)
1/2 cup sugar

1/3 cup soy sauce (light)

1 1/2 tbsps garlic (fresh minced)
1 tsp red pepper flakes

Asian Sesame Dressing

1/4 cup vegetable oil
2 tablespoons white wine vinegar
1 tablespoon soy sauce
2 teaspoons sugar
1/2 teaspoon sesame oil
1/4 teaspoon dried crushed red pepper

Bacon Dressing

Ingredients

* 8 pieces thick-sliced bacon, chopped
* 3 tablespoons red wine vinegar
* 1 teaspoon sugar
* 1/2 teaspoon Dijon mustard
* Kosher salt and freshly ground black pepper

Cook bacon, crumble when done, and reserve 3 Tablespoons of bacon fat.

Whisk in remaining ingredients with fat.

Speedy Raspberry Dressing

Ingredients

* 1/2 cup fresh raspberries
* 1 cup extra virgin olive oil
* 2 tablespoons balsamic vinegar, or to taste

Directions

1. Place the raspberries, olive oil, and balsamic vinegar in a blender. Cover, and blend until smooth, about 1 minute. Refrigerate until ready to use. Stir or shake before using.

Mango Dressing

1/4 cup mango juice

3 Tablespoons fave oil

2 Tablespoons finely chopped mango

1 Tablespoon lemon juice

1 Tablespoon finely chopped cilantro

1/4 teaspoon garam masala

pinch of salt and pepper

Combine.

Roasted Poblano Vinaigrette

ingredient list

Makes 1 1/2 cups

* 1 poblano chile
* 1/2 cup sherry or red wine vinegar
* 1/4 cup agave nectar
* 1 small shallot, coarsely chopped (2 Tbs.)
* 1 small clove garlic, peeled
* 11/2 tsp. smoked paprika
* 1 tsp. Dijon mustard
* 1/4 cup orange juice
* 1 Tbs. grated orange zest
* 1/2 cup vegetable oil

Directions
1. Roast and peel poblano, then seed and chop. Place chopped poblano, vinegar, agave, shallot, garlic, paprika, mustard, orange juice, and orange zest in blender or food processor, and blend until smooth.
2. With motor of blender or food processor running, add oil, and blend until mixture is smooth and emulsified. Season with salt and pepper, if desired.