Wednesday, June 25, 2008

Summertime Means Salads....


Summertime means nice crisp greens drizzled with only the best dressings. Here are just a few recipes that I like to make. Sorry, no time for full photo montage today but maybe I'll update this in the future.

GARLIC DRESSING
  • 1/2 cup low-fat or nonfat cottage cheese or plain yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon vinegar if using vinegar, 2 teaspoons if using cottage cheese
  • 1 - 2 garlic cloves, minced or pressed
  • 1/4 chopped scallions and/or 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt (I use NO SALT)
  • fresh ground black pepper
Put all of the ingredients in a blender and whirl them until smooth. Stored chilled in a covered jar for up to a week.


ORANGE MUSTARD DRESSING

  • 1/3 cup frozen orange juice concentrate
  • 1/4 cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons chopped scallions
  • 1/4 teaspoon ground fennel
  • 1/4 teaspoon anise seed
Put all of the ingredients in a blender and whirl them until smooth. Store in a covered jar up to 2 weeks.





JAPANESE CARROT DRESSING


  • 1 small carrot, shredded (1/2 cup)
  • 2 tablespoons mirin (sweet Japanese cooking wine)
  • 2 tablespoons rice vinegar and/or cider vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon dark sesame oil
  • 1 tablespoon grated fresh finger root
  • 1/4 cake silken tofu (optional)
Put all of the ingredients in a blender and whirl them until smooth. Store chilled in a covered jar up to a week (less if using the tofu).

3 comments:

  1. oh i am liken these dressings, especially the cottage cheese/yogurt one....keepem comin' girl

    ReplyDelete
  2. trish, where do you find all those cutsie pictures to attach

    ReplyDelete
  3. Trish. . your dressing recipes will come in so hand this summer thank you. .

    ReplyDelete