Rainbow of Salad Dressings

We saw this collection of six salad dressing recipes along with pictures in the recent issue of Eating Well (August 2013). This superb compilation again makes us shake our heads over the size of the store-bought dressing industry. In addition to what you can add to personalize a dressing recipe to your special taste, the problem with the store bought brands is what you cannot subtract from that concoction you just purchased. We recommend you try these homemade dressings instead!

We are including all the recipes here under the umbrella of “Rainbow of Salad Dressings.”

Tomato-Garlic

1/4 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1/4 cup fresh parsley
1 medium tomato, quartered and seeded
5 anchovy fillets
2 cloves garlic
1 Tbsp capers, rinsed

Roasted Red Pepper

1 cup jarred roasted red peppers
1/44 cup extra-virgin olive oil
3 Tbsp sherry vinegar
2 cloves garlic
1 tsp smoked paprika
1/4 tsp salt
1/4 tsp freshly ground pepper

Cilantro-Lime

1 cup cilantro
1/2 cup canola oil
1/2 cup lime juice
2 small cloves garlic
1 medium jalapeno pepper, halved and seeded
1 tsp ground cumin
1 tsp sugar
1 tsp salt

Balsamic

1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
1/4 cup chopped shallot
1 Tbsp Dijon mustard
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp freshly ground pepper

Raspberry-Tarragon

1 cup fresh raspberries
1/2 cup walnut oil or canola oil
1/3 cup raspberry vinegar or other fruity vinegar
1/4 cup chopped shallot
1/4 cup fresh tarragon
1/2 tsp salt
1/4 tsp sugar

Carrot-Ginger

1  cup shredded carrot
1/2 cup canola oil
1/3 cup rice vinegar
2 Tbsp white miso
2 Tbsp chopped onion
1 Tbsp chopped fresh ginger
1 Tbsp reduced-sodium soy sauce

To make these vinaigrettes, blend the ingredients in a blender or food processor until smooth and creamy. Or blend in a large glass measuring cup or wide jar with an immersion blender. Each recipe makes 1-1 1/4 cups dressing. Serving size is 2 Tbsp. Dressings will last at least 3 days if refrigerated.

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