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.

Tastes fantastic with veggies, pork rinds, crackers, chips or salami.

All eight recipes can use the jar and shake method.

Tahini salad is a Middle Eastern thing. If you visit the Middle East, you will find this in all the restaurants. In Jordan, Tahini salad means tomato salad with a lemon tahini dressing.

Loaded with curry flavor and you can really choose how sweet or how spicy you’d like it! FYI, honey can be substituted for maple syrup.

... essentially a turmeric tahini dressing with brightness from lemon and a hint of sweetness from maple syrup (or honey). Honey can be substituted for maple syrup.

See website for nutritional information. Also see Classic Hummus

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.

This recipe makes use of an immersion blender. Immersion blenders are great for soups and batters, but what they do best is emulsify oil and eggs—in about 20 second

This recipe makes use of an immersion blender. These blenders are great for soups and batters, but what they do best is emulsify oil and eggs—in about 20 seconds.

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.

Use this sauce with Sesame Pork with Garlic and Butter Cream Sauce

Full fat sour cream can be substituted for the yogurt. Delicious piled high on Paleo Salmon Cakes

Get Korean street-food flavor with this quick and healthy homemade stir-fry sauce. Use it for stir-fries, as a marinade for chicken, beef or pork or for tossing with Asian noodles. We purchased this Gochujang (by Chung Jung One) on Amazon as it is made entirely with ingredients produced in Korea. It is delicious and superior quality. No corn syrup, fillers or preservatives: www.amazon.com/gp/product/B00ESK1IU4/ref=oh_aui_detailpag... Also see All-Purpose Stir-Fry Sauce from Nom Nom Paleo

This recipe is used with Sheet Pan Chicken Fajitas + Avocado Crema . See this video for making the Avocado Cream accompanying Chicken Fajitas: nomnompaleo.com/2017/06/13/20170613sheet-pan-chicken-faji... You can refrigerate the crema in a sealed container for up to 2 days.

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.

Easy and quick to make.  All ingredients go into a blender.  And in two minutes you have a beautiful, sweet and tangy blueberry dressing that is perfect for a simple plate of greens.

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!)

Fresh ginger root adds a unique and essential burst of flavor to many dishes. Using boring old ground ginger just doesn't have the same impact. However, fresh ginger root won't keep forever at room temperature or in the refrigerator. You'll often find it has gone bad, shriveling into a desiccated lump or even rotting. This is especially true if you cut or grated part of it already. Also see: Ginger: How to Peel, Slice, Julienne, Chop, Mince, Grate and Freeze and Homemade Dried Ginger Powder (Sontha) Found this at www.thebalance.com/how-to-store-ginger-root-1389340