salad dressing

California Salad Dip or Dressing

This recipe makes a great dip for vegetables, chips, or crackers. You can also use it to top a baked potato or use it in a Seven Layer Salad.

INGREDIENTS

1 Cup sour cream or low-fat Greek yogurt
1/4 Cup mayonnaise
2 Tbsp California Salad Herb Blend
2 Tbsp buttermilk

STEPS
In a bowl, whisk together all ingredients. Cover bowl and refrigerate for at least 2 hours before using.

Note: If you are making salad dressing, and the finished recipe is too thick for your tastes, add more buttermilk, 1 Tbsp at a time, until desired consistency is achieved.

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Carrot Ginger Salad Dressing

INGREDIENTS
1 Tbsp hulled White Sesame Seed
1 medium carrot, coarsely chopped
1 tsp Granulated Onion
1/2 inch knob fresh ginger, peeled and sliced
1/4 Cup Champagne Vinegar
2 Tbsp light-flavored single-varietal Extra Virgin Olive Oil
1 Tbsp Demerara Sugar
2 tsp white miso
1 tsp Sesame Oil
sea salt and freshly ground black pepper to taste

STEPS
Toast sesame seeds in a dry, wide skillet over medium heat. Stir the seeds until they turn golden and become fragrant. Remove toasted seeds from pan and set aside.

Combine all remaining ingredients in a blender, or a food processor fitted with the pureé blade. Process ingredients until mixture is smooth.  Transfer mixture to a cruet or small serving bowl, and stir in the pan-toasted sesame seeds. Serve immediately, or store in a sealed container in the refrigerator for up to one week.

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Butternut Squash Seed Oil Vinaigrette

INGREDIENTS

1 tsp fresh ginger, peeled and grated
1 clove fresh garlic, finely chopped
1 tsp brown sugar
1 tsp soy sauce
1/4 tsp Black Pepper
1 tsp Dijon mustard
1/4 Cup Extra Virgin Olive Oil
1/4 Cup Butternut Squash Seed Oil

STEPS

Combine fresh ginger, garlic, brown sugar, soy sauce, black pepper and Dijon mustard in a small bowl. Using a fork or small whisk, slowly add each of the two oils, whisking constantly to form an emulsion and thoroughly combine all ingredients.

We recommend this vinaigrette tossed with fresh greens and roasted pistachios.

Serves 4.

This recipe adapted from Chef Sam Izzo, Simply Red Bistro, Ovid NY via WholeHearted Foods.

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Salad of Field Greens, Gorgonzola, Pear and Toasted Walnut

INGREDIENTS
5 oz pre-washed (and dried) salad greens
1 ripe pear, cored and thinly sliced into bite-sized pieces
1/2 Cup toasted walnut halves
4 oz Gorgonzola or other blue cheese, crumbled or shaved

Vinaigrette (makes 1/2 Cup)
3 Tbsp Roasted Pumpkin Seed Oil
3 Tbsp Extra Virgin Olive Oil
1/2 tsp Dijon mustard
1 Tbsp + 2 Teaspoons lemon juice
1/4 tsp Salt
Pepper to taste

STEPS

Make the vinaigrette: combine the olive and pumpkin seed oils and mustard in small bowl, and whisk briskly with a fork or small whisk to combine. While continuing to whisk, gradually drizzle in the lemon juice. Season the vinaigrette with salt and pepper. Set aside.

Make the salad: In a large serving bowl, combine torn salad greens, toasted walnuts, and pear slices. Immediately before serving, re-whisk the dressing and toss the salad with vinaigrette, lightly coating everything. Toss in crumbled blue cheese and serve.

Serves 8.

Adapted from WholeHeartedFoods.

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Pumpkin Seed Oil Salad Dressing

INGREDIENTS

3/4 Cup Roasted Pumpkin Seed Oil
1/4 Cup vinegar (Traditional Balsamic, Cinnamon Pear Balsamic, Vermont Maple Balsamic, even simple rice or apple cider vinegars are nice choices)
1/4 tsp real maple syrup (or 1 tsp Maple Sugar Powder)
2 tsp prepared Dijon mustard
salt and pepper

Optional:
minced garlic
fresh herbs

STEPS

Pour Roasted Pumpkin Seed Oil and your choice of vinegar into a jar or small bowl. Add maple syrup or powder, mustard and garlic and herbs (if desired).

If using a jar, secure lid and shake vigorously to combine. If using a bowl, whisk ingredients together. Add salt and pepper to taste.

Use to dress salads of fresh greens or citrus fruits, or freshly-roasted or sauteed vegetables. Refrigerate leftover dressing, in a sealed container, for up to one week.

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