This dressing uses spices that you probably have in your pantry. Try it on butter lettuce…
2 tbsp. fresh lemon juice.
2 tbsp. extra virgin olive oil
1 tbsp. honey
1/4 tsp sea salt
1/8 tsp ground cloves
1/8 tsp ground gardamom
Pinch of ground allspice
Whisk all ingredient together in one bowl or container. It can be refrigerated for up to one week. Bring to room temperature before using.
Creamy Vanilla-Grapefruit Dressing
2 ruby red grapefruits
1 egg yolk or 2 tbsp. egg substitute
3 tbsp. brown rice vinegar
1/4 tsp sea salt
1/4 tsp paprika
1 vanilla bean, split lengthwise and chopped into small pieces
1/2 cup flaxseed oil
Slice off grapefruits peels and while pith exposing flesh. Carefully cut grapefruit segments from membranes. set aside. Squeeze 3 tbsps. juice from membranes, strain and transfer to a blender. Add egg yolk or egg substitute, vinegar, salt, paprika, and chopped vanilla bean. Puree on high until vanilla bean is thoroughly blended. With the motor running, slowly add oil. When emulsified, strain into a small bowl, discarding any though vanilla beans debris. Refrigerate for up to one week.
Pineapple and Passion Fruit
1 small ripe pineapple
1 or more passion fruits
Mint leaves for garnish
Cut green top off pineapple and stand it on end. Using a sharp knife, slice down pineapple, cutting just below the eyes and removing the skin. If you miss any eyes, remove them with the tip of a vegetable peeler.
Slice pineapple into rounds and arrange on a plate. Cut passion fruit(s) in half; scoop out juice and seeds and spread over cut pineapple. Serve right away, or cover well and refrigerate until your ready. Garnish with small mint leaves and serve a slice to each person along with a knife and fork to cut around the core.
1/2 cup buttermilk
1/2 cup plain Greek yogurt
4 tsps. prepared basil pesto – in a medium bowl, whisk together all the ingredients. Cover and chill for at least 2 hours or up to 24 hours. Stir before serving. (serving ideas, pasta salad, chicken or shrimp and salads)
Strawberry Balsamic Dressing
2 cups chopped fresh or thawed frozen strawberries chopped
1/3 cup extra virgin olive oil
2 tbsp. white balsamic vinegar
1 tbsp. packed brown sugar
1/4 tsps. kosher salt – Combine all ingredients in a blender and blend until smooth. Store covered in the refrigerator for up to 3 days. Stir or shake, depending on the container, before using.