Green Goddess Dressing(s)

Option 1
Ingredients:
2 handfuls fresh tarragon leaves
1 handful fresh parsley leaves
1 small garlic clove
1 green onion , tips removed
1/8 cup olive oil
4 tbsp white wine vinegar
2 tbsp veganaise (or mayonaise)
Salt to taste, start with 2 large pinches

Option 2
Ingredients:

1 large handful fresh basil leaves
1 large handful fresh parsley leaves
½ cup chives
2 dill sprigs
1 tbsp honey
3 tbsp olive oil
Juice from ½ lemon
2 tbsp champagne or white wine vinegar
¼ cup water
2 tbsp veganaise
½ ripe avocado
Salt to taste

*Stores in fridge for up to 1 week

Advertisements

Tahini Dressing

Ingredients:
1 tablespoon tahini
2 tablespoons warm water
Juice of 1 lemon
2 cloves garlic, grated or finely minced (I like to use a microplane to grate the garlic so that it mixes smoothly into the dressing)
½ teaspoon smoked paprika
1 pinch cayenne pepper
1 tablespoon extra virgin olive oil
Salt
Fresh Ground Pepper

Directions:

In a medium bowl, whisk together the tahini and warm water until smooth. Add the lemon juice, garlic, smoked paprika, cayenne and olive oil to the tahini and whisk until well combined. Season with salt and fresh ground pepper to taste.

Rice and Arugula Salad

Ingredients:
For the Lemon Dressing
juice of one orange
juice of one lemon
⅓ cup olive oil
salt and pepper to taste
agave or honey to taste (optional)
For the Salad
about 4-5 cups arugula, spinach, or a greens blend
about 2 cups cooked wild rice
about 2 cups chopped mangos
½ cup almonds
½ cup dried cranberries
½ cup sliced red onions

Combine dressing ingredients. Pour over salad ingredients.

Adapted from: http://pinchofyum.com/thanksgiving-salad-wild-rice-lemon-dressing

Peach Caprese Salad

Ingredients:
Dressing:
Juice and zest of 1 lime
1 tablespoon champagne or white wine vinegar
1 tablespoon water
1 tablespoon honey
½ teaspoon salt
1/4 cup olive oil
2 tablespoons chopped fresh mint

Salad:
2 (4-ounce) balls fresh, water-packed mozzarella
4 ripe peaches, unpeeled, each cut into 8 wedges
½ cup fresh basil leaves

Directions:
To prepare dressing, combine lime juice, zest, vinegar, water, honey, and salt. Slowly whisk in olive oil and set aside.
Cut cheese into 1-inch pieces and gently toss with peaches and basil leaves.

Whisk mint into dressing and toss about 2 tablespoons (or more to taste) with salad. Season with freshly cracked pepper and serve.

Lentil and Chickpea Salad

Ingredients:
4 small handfuls of spinach leaves, divided
1 can of lentils, drained and rinsed
1 can of garbanzo beans, drained and rinsed
1 English cucumber, quartered & sliced
1 cup cherry tomatoes, halved
4 small handfuls of fresh arugula, divided
Shaved parmesan cheese
Ground pepper

Dressing:
2 garlic cloves, minced
2 1/2 tablespoons of dijon mustard (I used a dijon/horseradish mustard)
1 tablespoon apple cider vinegar
Juice of one lemon
1/2 cup olive oil
salt + pepper to taste

Directions:
If you want to set this up in a mason jar, I would suggest using a smaller, but wide jar. You don’t want too tall & narrow or else it’ll be hard to get the fork in. If you don’t have a mason jars you can always layer this in a salad bowl. The other option is to have all the ingredients placed in separate bowls and have your guests build their own. You’ve got options.

One salad at a time, start with the spinach. Then layer a few spoonfuls of lentils and garbanzo beans.
Stack slices of cucumber, and then add a handful of tomato halves. Top with fresh arugula.

In case there are any dairy allergies, you can keep the cheese on the side. If not, add the parmesan and some ground pepper – ties all the ingredients together nicely.

To make the dressing: In a small bowl, add garlic cloves, mustard, apple cider vinegar, lemon juice and mix together. Continue to whisk, while you pour in the olive oil. Season with salt + pepper.

(from With Style & Grace blog)

Autumn Panzanella Salad

serves 2 as an entree, 4 as a starter/side dish

Ingredients:
1 tablespoon olive oil
1 small butternut squash, peeled and cubed
2 sweet potatoes, peeled and cubed
2 apples, chopped (I left the skin on)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
3-4 cups fresh arugula
4-5 thick slices multigrain bread, cut into chunks
1/3 cup pomegranate arils (or the arils from one pomegranate)

Directions:
Preheat oven to 350 degrees F. Mix salt, pepper, chili powder, cinnamon, and garlic powder in a small bowl.

In a large bowl, mix sweet potato and squash chunks, then drizzle 1 tablespoon of olive oil on top and mix to coat with your hands. Add about 3/4 of the spice mixture, and mix again to coat. Lay on a baking sheet and bake for 20 minutes, flipping once.

After 20 minutes, toss apple chunks with remaining spice mixture. Add apple to the baking sheet and bake for another 25 minutes, tossing once or twice.

Let squash, potatoes and apple cool, then add bread chunks to the baking sheet. Bake for 10-12 minutes, or until golden and crispy. Drizzle with a bit of olive oil if desired.

In a large bowl, combine arugula with roasted fruit, veg and bread cubes. Toss with about 1/4 cup of dressing (or more/less) then sprinkle with pom arils. Serve immediately.

Spiced Pomegranate Vinaigrette
1 teaspoon dijon mustard
1 teaspoon honey
1/4 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 cup olive oil
pinches of: salt, pepper & nutmeg

Combine mustard, honey, pom juice, vinegar, salt, pepper and nutmeg in a bowl and whisk. Stream in olive oil while constantly whisking until dressing emulsifies. Store in the fridge for up to 2 weeks.

from How Sweet It Is

Warm Autumn Salad

Ingredients:
1 small butternut squash, chopped
2 apples, chopped (I used gala)
1/2 red onion, chopped
1 cup chopped brussels sprouts
2 tablespoons olive oil (I used pumpkin seed oil)
1/4 cup crumbled feta cheese
1/4 teaspoon cardamom
chopped parsley for garnish
salt and pepper

Directions:
Preheat oven to 400 degrees.
Lay chopped squash, apples, brussels sprouts and onions on a baking sheet. Drizzle with oil and add cardamom, salt and pepper. Mix thoroughly. Roast for 45-50 minutes, tossing every 15 minutes.

Remove vegetables and let cool for 5 minutes. You want them to be warm, but not piping hot. Add veggies to a bowl and combine with feta and chopped parsley. Serve immediately.

from How Sweet It Is blog

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Ingredients:
1 (1 ½-pound) butternut squash, peeled and 3/4-inch diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
¾ cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
½ cup walnut halves, toasted
¾ cup freshly grated Parmesan cheese

Directions:
Preheat the oven to 400 degrees.

Place the squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt, and ½ teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with salt and pepper and serve immediately.

(courtesy of Barefoot Contessa)

Really Simple Asian Slaw

Ingredients:
Bag of carrot/cabbage slaw
5 green onions, chopped
½ c peanuts

Dressing:
3/4 C peanut oil
1/2 C sugar
1/4 C rice vinegar
2 T soy sauce

Directions:
Mix all of salad contents in big bowl.

Pour dressing ingredients into small sauce pan. Bring the mixture to a rolling boil over medium high heat for 1 minute. Set aside to cool. Pour over the salad. Serve immediately.

Note: You could add any sort of vegetable to this, as well as chicken or shrimp to make it more of a main dish.