In blender, blend:
3 eggs
2 Tbs lemon juice
1 tsp salt
Add and blend:
1/3 cup extra virgin olive oil, or expeller pressed sunflower oil
Then add while blending:
1 1/3 cup more oil, pouring in slowly so that it goes in, in a small stream.
The mixture will thicken as you do this.
When thickened, add:
Pinch of paprika if desired
Stop blending and pour/scrape into container for the refrigerator.
Showing posts with label Salad Dressing. Show all posts
Showing posts with label Salad Dressing. Show all posts
Berry Citrus Salad
Berry Citrus Salad
1 large bag spring mix baby lettuces
1 small can mandarin oranges, well drained
1 cup blackberries (fresh or frozen)
1 cup fresh strawberries, quartered
1/2 cup feta or Gorgonzola cheese (You could use Ricotta cheese or cottage cheese instead. Those are often already on hand at my house!)
1/2 cup candied pecans
Fresh Citrus Vinaigrette dressing
Juice and zest of 1 orange and 1 lime
1/4 cup sugar
1/3 - 2/3 cup oil
Shake well in a quart jar or whisk vigorously in a bowl.
Toss salad with dressing just before serving. Or, toss salad ingredients and drizzle dressing on individual portions. Enjoy!
Strawberry and Romaine Salad
Strawberry and Romaine Salad and Dressing
Salad:
romaine lettuce, washed and torn
red onion, sliced
fresh strawberries, washed and sliced
slivered almonds, for garnish
Toss romaine, onion, and strawberries. Drizzle with dressing just before serving.
Dressing:
2 cups mayonnaise
2/3 cup sugar
1/3 cup light cream
1/3 cup raspberry vinegar
2 Tbsp poppy seeds
2 - 3 Tbsp raspberry jam
In a jar or other container with a tight fitting lid, combine all ingredients and shake well. Drizzle over salad.
Dressing can be kept at least a week in refrigerator and is good on fruit too.
(Recipe from Laura Bahr)
Salad:
romaine lettuce, washed and torn
red onion, sliced
fresh strawberries, washed and sliced
slivered almonds, for garnish
Toss romaine, onion, and strawberries. Drizzle with dressing just before serving.
Dressing:
2 cups mayonnaise
2/3 cup sugar
1/3 cup light cream
1/3 cup raspberry vinegar
2 Tbsp poppy seeds
2 - 3 Tbsp raspberry jam
In a jar or other container with a tight fitting lid, combine all ingredients and shake well. Drizzle over salad.
Dressing can be kept at least a week in refrigerator and is good on fruit too.
(Recipe from Laura Bahr)
Raspberry Spinach Salad
Raspberry Spinach Salad & Dressing
Servings: 7
Salad:
8 cups torn fresh spinach
2 cups fresh raspberries divided
4 Tbsp slivered toasted almonds, divided
1/2 cup thinly sliced onion
3 kiwifruit, peeled and sliced
1 cup seasoned salad croutons
In a large salad bowl, gently combine spinach, 1 cup of raspberries, 2 tablespoons almonds and onion. Top with kiwi, croutons, and remaining berries and almonds. Drizzle with dressing; serve immediately.
Dressing:
3 Tbsp vegetable oil
2 Tbsp raspberry vinegar
2 Tbsp raspberry jam
1/8 tsp pepper
In a jar with a tight-fitting lid, combine the oil, vinegar, jam and pepper; shake well. Drizzle over salad; serve immediately.
Servings: 7
Salad:
8 cups torn fresh spinach
2 cups fresh raspberries divided
4 Tbsp slivered toasted almonds, divided
1/2 cup thinly sliced onion
3 kiwifruit, peeled and sliced
1 cup seasoned salad croutons
In a large salad bowl, gently combine spinach, 1 cup of raspberries, 2 tablespoons almonds and onion. Top with kiwi, croutons, and remaining berries and almonds. Drizzle with dressing; serve immediately.
Dressing:
3 Tbsp vegetable oil
2 Tbsp raspberry vinegar
2 Tbsp raspberry jam
1/8 tsp pepper
In a jar with a tight-fitting lid, combine the oil, vinegar, jam and pepper; shake well. Drizzle over salad; serve immediately.
Apple Pear Salad & Poppy Seed Dressing
Apple Pear Salad
2 heads romaine lettuce (or lettuce of your choice)
1 Fuji apple, diced (or whatever apples are on sale - Gala, Jonathan apples work, too)
1 firm pear, diced
Craisins
slivered almonds, toasted*
Wash, dry and rip the lettuce. Dice apple and pear and layer on top. Add craisins and almonds. Toss with Poppy Seed Dressing.
*To toast slivered almonds: Preheat oven to 350 degrees F. Place almonds in a single layer on a baking sheet. Toast in preheated oven for 5-10 minutes or until golden brown and fragrant.
Poppy Seed Dressing
1/4 c. sugar
1 t. dry mustard (I use 1 Tbsp. dijion mustard or regular mustard)
1 t. salt
1/3 c. rice vinegar
2 t. grated onion
3/4 c. oil
1 T. poppy seeds
Mix first 5 ingredients well. Slowly drizzle in oil while whisking. Add poppy seeds.
(Recipe from Stephanie Southam)
2 heads romaine lettuce (or lettuce of your choice)
1 Fuji apple, diced (or whatever apples are on sale - Gala, Jonathan apples work, too)
1 firm pear, diced
Craisins
slivered almonds, toasted*
Wash, dry and rip the lettuce. Dice apple and pear and layer on top. Add craisins and almonds. Toss with Poppy Seed Dressing.
*To toast slivered almonds: Preheat oven to 350 degrees F. Place almonds in a single layer on a baking sheet. Toast in preheated oven for 5-10 minutes or until golden brown and fragrant.
Poppy Seed Dressing
1/4 c. sugar
1 t. dry mustard (I use 1 Tbsp. dijion mustard or regular mustard)
1 t. salt
1/3 c. rice vinegar
2 t. grated onion
3/4 c. oil
1 T. poppy seeds
Mix first 5 ingredients well. Slowly drizzle in oil while whisking. Add poppy seeds.
(Recipe from Stephanie Southam)
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