Creamy Asian Dressing

This dressing was originally created for my Asian Coleslaw, but it works really well on salads or even warm vegetables, too. Enjoy!

Ingredients:

• 6 tablespoons rice wine vinegar

• 6 tablespoons vegetable oil

• 5 tablespoons creamy peanut butter

• 3 tablespoons soy sauce

• 3 tablespoons brown sugar

• 2 tablespoons minced fresh ginger root

• 1 1/2 tablespoons minced garlic

Preparation:

Add all ingredients to a bowl and whisk until fully blended. Serve over tossed salads or vegetables. 

Blessed be… and happy cooking!

Carolyn's Asian Salad Dressing

I am the first to compliment any restaurant's chef on their work when we go out to eat. I love it when someone puts in the effort to create something special to share on their menu. What I don't understand is how often they insist that their recipe is apparently some sort of National Treasure and must be safeguarded at all cost. ;-) 

Little do they know that Carolyn and I will happily spend hours in our kitchen working to recreate the flavors, textures and overall composition and will then call this newly created from-scratch dish our own. Most of the deconstruction on this one was done by my amazing bride, so she gets full credit. Enjoy!

Here is an example of an Asian dressing originally inspired by a restaurant that is no longer in business.

Ingredients: (for two people)

• 2 tbsp olive oil
• 3 tbsp seasoned rice vinegar
• 1 1/2 tbsp honey
• 1/2 tsp toasted sesame oil
• 1/8 tsp salt

Preparation:

Blend all ingredients well with a whisk and add to your favorite lettuce blend. We love this one with a simple spring mix, but it will work with just about any blend.

I share my work freely & proudly because to me... food is love... and love is what makes the world go 'round. It's a wonderful compliment and culinary feeling when someone tells me they made my food and their family/friends loved it.

Blessed be... and happy cooking!

Mexican Caviar (Cowboy Salad)

Credit for this dish goes to Maricruz Avalos Flores at M.A. Kitchen

This Mexican Caviar recipe is a vibrant mix of beans, corn, and fresh veggies, all tossed in a tangy vinaigrette. It is a crowd-pleaser and makes the perfect dip or side dish for gatherings, potlucks, and barbecues!

Ingredients:

• 1.5 cups corn kernels - canned or fresh

• 1.5 cups black beans - drained and rinsed

• 1 cup black-eyed peas - drained and rinsed

• 1.5 cups cherry tomatoes - quartered

• 1 medium ripe avocado - diced

• 1 cup green bell peppers - diced

• 1 cup red bell peppers - diced

• 2/3 cup red onion - diced

• 1/4 cup jalapeño peppers - chopped

• 1 small bunch cilantro - chopped (Optional)

Dressing:

• 3 Tablespoons olive oil

• 2 Tablespoons white vinegar

• 1 lime (juiced, about 2 Tablespoons)

• 1 ½ teaspoons honey (or sugar)

• 1 teaspoon chili powder or hot paprika

• ½ teaspoon ground cumin

• ¼ teaspoons garlic powder

• salt & pepper (to taste)

Preparation:

Place all diced vegetables, beans, and chopped cilantro in a large mixing bowl.

Add all ingredients for the dressing in a jar and close it with a tight lid.

Shake the jar until all ingredients are nicely emulsified.

Pour the dressing into the bowl with vegetables and toss everything until nicely coated.

Taste and adjust seasonings if needed.

Chill the salad in the fridge for 20-30 minutes then serve with chips.

Blessed be… and happy cooking!

Avocado Dressing

 Credit for this lovely dressing goes to my friend Sharon Giffin. :-)

I have to admit... When I saw Sharon's contribution to The Week of Dressings I was instantly intrigued. Avocado and salsa are, of course, a wonderful combination, but using that combo in a salad dressing was a new one for me. Long story short... Sharon's recipe will delight any foodie who enjoys a good culinary twist! Enjoy!

Ingredients:

• 3-4 oz medium heat salsa - regular or verde, your choice
• 1 ripe avocado
• a "good dollop" of Greek yogurt.... ;-) just wing it :-)
• salt & pepper to taste
• water for thinning if needed

Preparation:

Combine the avocado, salsa and yogurt in a blender and puree until smooth and creamy. Add water if needed to make the mix pourable.

Season with salt & pepper to taste... Done!

Sharon likes this one best over a fajita style chicken salad, but don't be shy... try it on other salads as well! :-)

Blessed be... and happy cooking!

Luscious Lemon Vinaigrette

A full week of stormy weather some time ago had me stuck inside, so I spent a bit of time in the kitchen with my precious Flavor Bible experimenting with toppings, sides, salads and dressings. As with all experiments there were a few failures, but in the end I came up with a few new recipes I feel are worthy of a My "Diabetic" Food post.

To that end, here is a tangy & savory lemon vinaigrette, adapted from AllRecipes, that may very well become a new go-to for me in my culinary adventures.

Ingredients:

• 1/8 cup red wine vinegar
• 1/4 cup olive oil
• 1 clove garlic - smashed & minced very fine
• 1/2 tsp dried oregano
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1 tbsp fresh squeezed lemon juice

Preparation:

Combine all ingredients in a measuring cup. Whisk. Done.

My first use for this dressing was on my Spinach Salad and it was really quite good. I am looking forward to experimenting more with this dressing and I hope you'll do the same. :-)

Blessed be... and happy cooking!

Oh What a Dressing!

This dressing was originally introduced with the Chickpea Salad, but I have found the flavor pallet to be quite versatile with other salads as well, so I'm giving it its own page. :-) Enjoy!

Ingredients:

• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• Juice of one lemon or 2-3 tbsp
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• Salt and fresh ground pepper, to taste

Preparation:

Add all ingredients to a 2-cup measuring cup and whisk until creamy smooth. Serve just about any salad... be adventurous! 

Blessed be... and happy cooking!

Dijon Chive Vinaigrette

 Credit for this lovely dressing goes to Kaylen at Flavorful Eats

This great dressing is light, fresh, and loaded with bright flavors that are screaming for some salad greens. 😊

Ingredients:  

• 1/2 cup olive oil
• 1/4 cup rice vinegar
• 2 tbsp chopped fresh chives
• 1 tbsp. Dijon mustard
• 1/4 tsp + pinch sea salt
• Several grinds of fresh black pepper

Preparation: 

Add all the ingredients to a small lidded jar and shake vigorously. Let it sit for at least an hour before using and then refrigerate any leftovers. Shake again right before using as it separates as it sits. Use within 5 days.

Blessed be… and happy cooking!

Sun-Dried Tomato Vinaigrette

Credit for this lovely dressing goes to Kaylen at Flavorful Eats

Sun-Dried Tomato Vinaigrette is the perfect light salad dressing to jazz up your favorite greens!  Made with garlic, sun-dried tomatoes, herbs, and spices, this flavorful vinaigrette is perfect for spinach, arugula, or even pasta salad!

Ingredients:

• 1 tbsp packed in oil sun-dried tomatoes - minced
• 1 large garlic clove - minced
• 1/8 tsp dried oregano
• 1/8 tsp salt
• fresh black pepper
• 1/2 cup + 1 tbsp olive oil
• 1/4 cup white wine vinegar

Preparation: 

Add all the ingredients to a small lidded jar and shake vigorously. Let it sit for at least an hour before using and then refrigerate any leftovers. Shake again right before using as it separates as it sits. Use within 5 days.

Blessed be… and happy cooking!

Cucumber & Tomato Salad

 Sometimes I forget to buy stuff... I know... I know... :-)

Well... guess what... I'm not perfect. When I do run into such a predicament I let out a few self deprecating curses and do my best to salvage the meal.

One day I I reached in the fridge for lettuce, only to find none. I had tomatoes, cucumbers and other assorted salad goodies, but no lettuce. The dinner unfortunately did not lend itself to my German Cucumber Salad or my Italian Tomato Salad, so I had to punt. 

And so the Cucumber & Tomato Salad was born featuring our standard house dressing.

Ingredients:

• tomatoes - cut up
• cucumbers - cut up
• homemade dressing

Preparation:

Cut up enough tomatoes and cucumbers you think will be enough for the meal. The dressing is really a personal flavor thing, but the base for two people we use is 2 tbsp red wine vinegar and 1 tbsp good quality olive oil. Add salt, pepper, garlic powder, dry basil and oregano, sometimes thyme, to taste. Play with it until you get a simple dressing you can call your own, thereby staying away from all the junk that's in store-bought dressings. Enjoy!

Blessed be... and happy cooking!