Creamy Dill Salad Dressing

Yum! And so fast.

https://www.butterforall.com/traditional-cooking-traditional-living/creamy-garlic-dill-dressing/

Ingredients

• 1/2 Lemon juiced
• 1/2 Cup Plain Yogurt
• 1/2 Cup Sour Cream
• 3 Tablespoons Mayonnaise preferably homemade
• 3 Cloves Garlic peeled
• 6 Large Fresh Dill Fronds stems removed
• 1 Teaspoon Salt
• 1/2 Teaspoon Pepper

Instructions

1. Add all the ingredients to your blender cup and purée on low speed until fully combined! Yep, that's it!!!  Use the dressing right away or refrigerate it in a glass jar with a tight fitting lid for up to one week. A stronger garlic flavor develops over time.

Roasted Beet Salad

https://www.adn.com/alaska-life/food-drink/2018/08/29/to-love-beets-is-to-eat-this-roasted-beet-and-lentil-salad-with-tahini-dressing/

Roasted Beet & Lentil Salad with Tahini Dressing 

2 beets, roasted and cooled, peeled and sliced into bite-size wedges

1/2 cup dry lentils
2 cups baby greens
2 ounces crumbled goat cheese

For the tahini dressing:

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon tahini

1 teaspoon dijon mustard

1 teaspoon pure maple syrup

1 garlic clove, minced

salt to taste

Fill a medium saucepan with water and salt the water generously. Bring the water to a boil over high heat. Add the lentils and stir so they don't stick to the bottom. Turn the heat down to medium and cook the lentils about 20 minutes, until tender. Drain the lentils and rinse them in cold water to cool. Refrigerate until ready to use.

To make the dressing: add the oil, vinegar, tahini, mustard, maple syrup, garlic, and salt in a small mixing bowl. Whisk together until smooth and combined.

To assemble the salad: place the greens on a serving plate. Top with lentils and beets. Sprinkle crumbled goat cheese over everything. Drizzle with tahini dressing.

Creamy Caesar Salad Dressing

INGREDIENTS

• 1 lemon
• 3/4 teaspoon Dijon mustard
• 3/4 teaspoon Worcestershire sauce
• 1 garlic clove, pressed
• 1/2 teaspoon black pepper
• 1/4 cup mayonnaise
• 1/2 cup vegetable oil or 1/2 cup olive oil
• 1/4 cup fresh parmesan cheese, grated

DIRECTIONS

1. Juice lemon to measure 2 Tablespoons juice; place in small bowl. Add mustard, worcestershire sauce, garlic and black pepper; whisk until blended. Add mayonnaise; whisk until smooth.
2. While continually whisking, add oil to mayonnaise in a thin, steady stream. Continue whisking until blended; stir in parmesan cheese. Cover; refrigerate until ready to serve. Store dressing covered in refrigerator up to 2 weeks.

Basil Vinaigrette

BASIL VINAIGRETTE

This easy basil vinaigrette is great as a salad dressing or sauce for chicken, fish, vegetables, or pasta. It is great to have on hand!

yield: ABOUT 1 CUP VINAIGRETTE

 

prep time: 5 MINUTES

 

total time: 5 MINUTES

INGREDIENTS:

• 4 cups packed basil leaves
• 1-2 cloves garlic, minced
• 2 tablespoons minced shallot
• 4 teaspoons fresh lemon juice
• 4 tablespoons white balsamic vinegar or red wine vinegar, or apple, whatever
  1 T. honey
• 2 teaspoon salt
• 1 cup olive oil
• Freshly ground black pepper, to taste

DIRECTIONS:

1. Place the garlic, shallots, basil, lemon juice, vinegar, salt, honey, olive oil, and pepper in a blender or food processor. Blend until smooth. Taste and season with additional salt and pepper, if necessary. Serve!

Note-vinaigrette will keep in a jar or container in the fridge for up to 5 days.

Sick Beets with Lime Creme

Delicious, fast and easy!

Cook beets however you like. I just throw them in a pot of boiling water for about 45 minutes, or longer if using large beets. Skin and slice the beets.

In a small bowl, combine 1/2 cup olive oil, 2 T red wine vinegar, salt and pepper to taste. Pour over beet slices and marinate as long as you can. 15 minutes will do, but overnight in the fridge is even better.

In another bowl, combine a cup of Crema Mexicana or Creme Fraiche with the zest of one lime as well as its juice.

Lay sliced beets on watercress, arugula, or whatever lettuce you like. Drizzle lime creme. Voila!

Orso's Panzanella Salad

This side salad has a lot of flavor and variety including fresh mozzarella and a champagne dijon dressing. But the chunks of toasted rosemary bread were soft and soggy, so I picked them out. A crunchy crouton made from this bread would add a nice crunch.

Muse Cafe's Chipotle Grilled Shrimp Salad

A bit on the pricy side ($15.95) but this is a great entree salad, especially at lunchtime. It includes grilled asparagus and a citrus cilantro vinaigrette. Healthy and delicious!