Carrot Ginger Salad Dressing is the delicious Japanese salad dressing that you get at your favorite sushi joint. It's a super easy to make blender salad dressing recipe that you can whip up in five minutes.
The beauty of this dressing is its diversity. It is perfect on a simple bowl of mixed fruit or any spinach or lettuce salad with your favorite toppings. Whip up a batch and store refrigerated for up to 3 weeks.
We tend to reduce the amount of honey called for.
Since I LOVE tahini so much, I always add 3 times the tahini recipes call for. So for this recipe, I add 3 Tablespoons tahini instead of one. Yum!
Israeli versions use large amounts of tahini for a creamier texture. And, for a thinner hummus, add some of the liquid from the garbanzo beans can.
In the last several years, hummus has become very popular in the US. To meet the rising consumer demand for hummus, American farmers increased their production of chickpeas four-fold since 2009 and many tobacco farmers have switched to growing chickpeas.
Hummus provides roughly 170 calories for 100 grams, and is a good to excellent source of dietary fiber, vitamin B6, and several dietary minerals.
Also see Hummus (Mayo Clinic)
Kalamata Olive and Feta Dressing is a Greek-style salad dressing with so much flavor. I love to serve it tossed with a green leaf salad with cucumbers, tomatoes, and red bell pepper. It’s also great on a spinach salad.
Reader's Comment: I make this with smoked salmon, sautéing sliced green onions in butter first and then stirring in flaked salmon, then blending in a food processor with 4 oz cream cheese and 4 oz softened unsalted butter and 2 tsp lemon juice but also 2 Tb vodka. The butter makes it lighter when it firms up and then melts in your mouth.
A note on storing garlic: Garlic can be stored for a month or two. It stays fresh longer in the refrigerator than on the counter. Place heads of garlic on a shelf in the refrigerator, and avoid the crisper drawer where it is likely to sprout.
Tahini sauce is a delicious Middle Eastern sauce, made from tahini paste, garlic and lemon juice. Traditionally, it’s served as a flavorful topping for meat and cooked vegetables, but it’s also great as a dip for raw vegetables, pita bread, pita chips, or crackers.
From Julia's Kitchen Wisdom, by Julia Child
This is a bare-bones recipe for the simple all-purpose vinaigrette, which you will vary as you wish. Its beauty lies solely in the quality of your ingredients. Note that you will so often see proportions of 1 part vinegar to 3 parts oil, but that can make a very acid, very vinegary vinaigrette. I use the proportions of a very dry martini, since you can always add more vinegar or lemon but you can't take it out.
When made well, vinaigrette is a perfectly balanced dressing that spruces up any salad or vegetable it touches. Because the recipe is so simple—oil and vinegar plus spices—you can start with a basic ratio and tweak it to suit your taste.
Seriously: Vinaigrette is a cinch to make. With our method, you don't even need a whisk.
Vinaigrette Ratio: The standard ratio of oil to vinegar is 3-to-1.
When might you vary the ratio?
If you're eating food that's already bitter, such as kale, you'll probably want to use less vinegar.
If you're eating rich, starchy food, like potatoes, consider increasing the amount of vinegar.
If you're cooking for kids, they may prefer a less vinegary dressing until they get used to the taste. (You can also add a pinch of sugar!)