Salad Dressings

parmesan basil vinagrette

1 clove garlic

½ teaspoon salt

2 tablespoons balsamic

1 tsp fresh lemon juice

3 TB plus plus minced fresh basil

¼  cup finely grated parmigiano-reggiano cheese

¼  tsp black pepper

½ cup olive oil

Mash garlic to paste, whisk in everything, blend adding oil slowly. 

MUSTARD vinagrette

3/4 cup olive oil (light)

1/4 cup balsamic vinegar

2 tablespoon Dijon mustard

1 teaspoon Salt (to taste)

2 Garlic cloves minced

3/4 teaspoon fresh ground pepper

1/2 teaspoon  honey

1/2 teaspoon Dried oregano

Mix together well.

sour cream basil dressing

1/3 cup parmesan cheese

3/4 pound sour cream

8 cloves garlic roasted and mashed

3 + TB fresh basil, chopped fine

½ cup (more or less – to taste) olive oil 

2 TB (more or less – to taste) rice wine vinegar

salt and pepper

Mix together well.

Beet Horseradish Salad Dressing

From the Kripalu Cookbook

This is great great great dabbed on goat cheese on top of anything, and beautiful. Also I have used it as a base for a vinagrette. 

1 cup scrubbed chopped fresh beets

I cup water

pinch of salt

1 and a half teaspoons horseradish

2 ¼ teaspoons red wine vinegar

2 ¼ teaspoon umeboshi vinegar

In a small saucepan, combine beets and water and bring to a boil. Add the salt. Reduce heat to medium and cook for about 20 minutes, or until beets are tender.  Blend everything in blender or food processor. 

Just Fresh Green Sauce for Everything Summer

Fresh parsley, cilantro apple cider vinegar, and cloves of garlic blended. So good.