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  • Topic: Dressing Recipes

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    • March 6, 2012 3:45 PM CST
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      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

      Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

      Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.

      While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

      Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegarsugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

      Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

    • March 5, 2013 4:55 PM CST
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      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.

    • March 2, 2013 3:32 PM CST
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      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.

    • February 24, 2013 5:24 PM CST
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      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.

    • February 23, 2013 3:15 PM CST
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      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

      1. In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.
    • February 22, 2013 4:46 PM CST
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      Lee's Salad Dressing

      3 cloves garlic

      1-inch piece of ginger

      2 Tbsp lemon juice

      2 Tbsp soy sauce

      oil

      Puree.

    • February 20, 2013 5:30 PM CST
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      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.
    • February 20, 2013 5:25 PM CST
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      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

    • February 20, 2013 1:54 PM CST
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      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

    • February 20, 2013 1:49 PM CST
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      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.

    • February 20, 2013 1:47 PM CST
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      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

    • February 20, 2013 1:45 PM CST
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      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.

    • February 20, 2013 1:44 PM CST
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      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.

    • February 20, 2013 1:40 PM CST
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      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.

    • February 20, 2013 1:38 PM CST
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      Korean Dressing

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

    • February 19, 2013 1:11 PM CST
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      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.

    • May 7, 2012 5:05 PM CDT
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      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.

    • March 28, 2012 5:34 PM CDT
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      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

    • March 28, 2012 3:44 PM CDT
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      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

    • March 24, 2012 4:30 PM CDT
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      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.

    • March 24, 2012 4:23 PM CDT
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      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.

    • March 23, 2012 5:24 PM CDT
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      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.

    • March 23, 2012 5:18 PM CDT
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      Untitled

    • March 19, 2012 4:18 PM CDT
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      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.


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