Dressing suggestions?

[Guest guest]

In a message dated 4/19/2006 9:28:33 P.M. Eastern Standard Time,

rw1647 writes:

 

I'm looking for suggestions for a dressing.

I want something light, but a little more exciting than a basic

vinigrette. Any ideas?

 

 

 

I posted one a while ago that is probably in the files....I couldn't find it

though. It is tasty, has noori, balsamic vinegar, olive oil, tamari/soy, jeez

I don't remember what all. Donna can you help me find it so I don't have to

re-type it?

 

Here is another:

meant to go with a strawberry and feta salad (lettuce, sliced strawberries,

feta cheese, caramelized almonds or walnuts). We like it with pears or

apples in the salad and it really does go great with feta.

I added the recipe for caramelized nuts at the bottom too. They are

delicious and will stay good for a long time in a covered jar or tupperware.

 

Delicious Dressing

1/2 cup sugar

1/2 cup apple cider vinegar

1/2 cup vegetable or canola oil

1/2 tsp. dry mustard

1/2 tsp salt

1/2 tsp paprika

1 large garlic clove, minced

 

Combine the sugar and vinegar and heat until sugar dissolves (in a saucepan,

or two minutes in the microwave will do it). Add the rest of the ingredients

and mix well (when vinegar is heated, DO NOT put a lid on the dressing

especially to mix or shake it!!!! It will explode!!!!).

 

Caramelized almonds or walnuts

It's best to use a nonstick pan.

The only ingredients for this are sugar and nuts. You do not need to add any

liquid or oil in the pan.

Preheat pan. Pour in about 1/3 cup sugar and stir until sugar begins to get

crumbly and melt. When the sugar begins to stick together and crumble, pour

in halved, coarsely chopped or sliced almonds or walnuts (probably about a cup

and a half, but I don't usually measure them). Continue to stir nonstop as

the sugar begins to melt and stick to the almonds. After the sugar has melted

completely and the nuts are begining to brown, turn quickly out of pan and

onto a lightly greased cookie sheet and spread out to cool. You can break up

the large pieces into small bits after they have cooled.

Great in salads!

AmyF

 

 

 

[Guest guest]

I just got back from shopping and got some really nice looking baby

spinach and some dried cherries, so tomorrow night I'm thinking about

doing a fresh spinach salad tossed with the dried cherries and topped

with marinated grilled tofu strips. The marinade will be soy sauce,

balsamic vinegar, a little bit of honey and dried herbs (whatever

seems good at the time). I'm looking for suggestions for a dressing.

I want something light, but a little more exciting than a basic

vinigrette. Any ideas?

 

~Rachael

[Guest guest]

> I just got back from shopping and got some really nice looking baby

> spinach and some dried cherries, so tomorrow night I'm thinking

> about doing a fresh spinach salad tossed with the dried cherries and

> topped with marinated grilled tofu strips. The marinade will be soy

> sauce, balsamic vinegar, a little bit of honey and dried herbs

> (whatever seems good at the time). I'm looking for suggestions for

> a dressing. I want something light, but a little more exciting than

> a basic vinigrette. Any ideas?

 

A few ideas:

 

This would be perfect I think, and definitely exciting, assuming you

like wine, and is worth the time. You can skip the roux if you hold

back a drop of the wine and blend it with cornstarch, and whisk that

in at the end, after the syrah is reduced.

 

Syrah Reduction (from The Artful Vegan by Eric Tucker)

3 tbsp olive oil

2 tbsp flour

3 c Syrah

1 c veggie stock

1 c tawny port

1 tsp tamari or soy sauce

1 tsp balsamic vinegar

salt & black pepper

 

 

Heat the olive oil in a small saute pan over low heat. Whisk in the

flour. Simmer about 20 minutes, whisking almost constantly, to make a

deep nut brown roux. Remove from heat and let cool to almost room

temperature.

 

COmbine the syrah, stock, port, tamari, and vinegar in a saucepan over

medium heat. Simmer for 15 minutes, or until reduced by one half.

Whisk in the roux. Add salt and pepper to taste.

 

******************

 

Another (close toss-up with the first idea, and totally awesome... on

second thought, this might be the best one for your salad!!):

 

Onion Cherry Sauce adapted from Artful Vegan also

 

1 tbsp olive oil

1 c small onions (such as shallots or cipollini), peeled and thinly sliced

2 tbsp dried cherries, reconstituted in warm water for 20 minutes

salt & black pepper

 

Heat the olive oil in a large saute pan over medium-high heat. Add the

onions and cherries and salt & pepper to taste. Cook for 15 to 20

minutes, until caramelized.

 

 

 

 

 

****************

Try this, warm. It's so not good for you, but yummy. Switch out the

blueberries for your dried cherries too. Ooh. never mind, you said

light. Well, I've typed it - someone else can use it!

 

Sweet Blueberry Onion Sauce adapted from something I found online

 

1 large onion, finely chopped

1/2 pound frozen blueberries

1/4 c sugar

1/4 c butter or SmartBalance is what I usually use, or sub olive oil,

or even walnut oil (if you use nut oil, add at the end after removing

from the heat)

3 tbsp balsamic vinegar

 

 

 

1. Mix the onion and blueberries in a large saucepan over medium heat

until it comes to a boil.

2. Add and sugar and butter.

3. Let it simmer while stirring occasionally for at least a half hour,

or until the entire mixture is soft and well blended.