Recipes: Salad dressings

  • Updated: July 16, 2014 - 12:54 PM
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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)

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

Directions

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.

Note: Here’s a vegan take on Green Goddess that helps put a fistful of herbs to good use. These proportions also can be used with other herbs (parsley, mint, basil or a combination), citrus, vinegars and oils. Based on a recipe in “Eat Your Vegetables: Bold Recipes for the Single Cook,” by Joe Yonan.

• 12 oz. silken tofu, drained

• 1 large or 2 small garlic cloves

• 1 c. lightly packed cilantro leaves and stems

• 2 tbsp. fresh lime juice

• 1/4 c. unseasoned rice vinegar

1/4 c. peanut oil (may substitute vegetable or canola oil)

• 1 tbsp. peeled, chopped fresh ginger root

• 1/2 tsp. fine sea salt, plus more to taste

Directions

Combine the silken tofu, garlic, cilantro, lime juice, vinegar, oil, ginger and ¼ teaspoon salt in a blender or food processor; purée until smooth, stopping to scrape down the sides of the blender or food processor bowl 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 45 Fat 4 g Sodium 75 mg

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

Cherry Tomato and Basil Dressing

Makes about 1 1/2 cups, or 12 servings.

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

Directions

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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