Last week, we looked at how to choose oils when making salad dressings. We also talked about the importance in varying up our options so that our taste buds don’t get bored and our bodies get different nutrients. In this post on salad dressings we will look at some creative combinations for variety in flavor and in nutrients, as well as a variety of ways to uses dressings.
Here are some ideas to help you put the basic dressing formula into practice:
- Omega-3 Zingers:
- Flax seed oil and lemon, with a pinch of ground mustard seed or Dijon mustard
- Hemp seed oil with apple cider vinegar, and a sprinkling of fresh thyme
- Creamy Avocado: Avocado oil, lemon juice, avocado, minced garlic, and sea salt
- Classic Balsamic Vinaigrette: Olive oil, balsamic vinegar, with some oregano, basil and garlic
- Citrus-y Asian: Sesame oil, lime (or orange) juice, peanut butter and a dash of tamari/soy sauce
- Sweet Asian: Peanut oil, rice vinegar, peanut butter, tamari, ginger, and honey
Use dressings to jazz your dishes up:
- Cold Pasta (or chicken) Salad with “Creamy Avocado” dressing: combine cooked/cooled whole grain penne pasta or cubed chicken, with chopped bell peppers, cucumber, mushrooms, any other vegetables of choice, and some creamy avocado dressing.
- Caprese Salad with “Classic Balsamic” dressing: combine freshly sliced mozzarella and tomatoes with basil and drizzle with dressing.
- Asian Style Coleslaw with “Sweet Asian” dressing: combine ~1 cup of each the following ingredients: shredded carrots, cabbage, edamame, and red bell peppers. Add in some of the “Sweet Asian” dressing.
- Use dressings as marinades for meats or tofu prior to cooking
- Use dressings to spice up any salad, cooked grains or steamed vegetables.
How have used dressings to add flavor to your dishes?