Recipes: Salad dressings

  • Updated: July 16, 2014 - 12:54 PM

Creamy dressings without the cream showcase the flavors of summer _ or any season. From left, Cilantro Goddess Dressing, Cherry Tomato and Basil Dressing, Cashew Mint Dressing. Illustrates VEGGIES (category d), by Joe Yonan (c) 2014, The Washington Post. Moved Monday, July 14, 2014. (MUST CREDIT: Photo for The Washington Post by Deb Lindsey)

Cashew Mint Dressing

Makes about 1 cup, or 8 servings.

Note: Use this dairy-free dressing, a beautiful shade of pale green, on salad greens or summer vegetables. You’ll need a blender to make this; using a food processor might result in a dressing that’s chunky or not quite emulsified. From “Eat Your Vegetables: Bold Recipes for the Single Cook.”

• 1/2 c. raw cashews

• 1/4 c. lightly packed fresh mint leaves

• 1/4 c. unseasoned rice vinegar

• 1/4 c. water

• 1 tsp. honey

• 1/4 tsp. fine sea salt, plus more to taste


Combine the cashews, mint, vinegar, water, honey and ¼ teaspoon salt in a blender; purée until creamy and smooth, stopping to scrape down the sides of the blender jar as needed.

Taste, and add salt if needed. Transfer to a container with a tight-fitting lid; use right away, or refrigerate for up to 2 weeks.

Nutrition information per serving:

Calories 50 Fat 4 g Sodium 85 mg

Carbohydrates 4 g Saturated fat 1 g Protein 2 g Cholesterol 0 mg Dietary fiber 0 g

Cilantro Goddess Dressing

Makes about 2 cups, or 16 servings.

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