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Continued: Recipes: Salad dressings

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  • Last update: July 16, 2014 - 12:54 PM

Note: Tart tomatoes give this vegan dressing its tang, with no vinegar needed, and lend a Thousand Island-esque color. Use it on salad greens or roasted potatoes or as a dip for crudites. 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 pint cherry tomatoes, stemmed, each cut in half

• 1/2 c. extra-virgin olive oil

• 2 tbsp. chopped fresh basil leaves

• 1/4 c. pine nuts (may substitute walnuts)

• 1 tsp. Dijon mustard

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


Combine the tomatoes, oil, basil, pine nuts, mustard 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 cover and refrigerate for up to 2 weeks.

Nutrition information per serving:

Calories 100 Fat 11 g Sodium 55 mg

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

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  • 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)

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