Wednesday, March 18, 2015

For the Love of Cooking {5 Must Try Dressings}

Last week I shared 5 Must Try Salads that are on my list to whip up.
So, this week I felt it only right that I share 5 Must Try Dressings
from some super talented ladies!
Which one will you be trying first?!

by Alison Roman, Senior Food Editor of Bon Appetit
1 large egg yolk

1 garlic clove, finely chopped

2 tablespoons Sherry vinegar

½ cup olive oil

½ cup (packed) fresh dill leaves

½ cup (packed) fennel fronds

Kosher salt, freshly ground pepper

Pulse egg yolk, garlic, and vinegar in a food processor until smooth.

With motor running, gradually drizzle in oil and process until emulsified.

Add dill and fennel and process, adding water by the tablespoonful as needed,

until dressing is the consistency of heavy cream; season with salt and pepper.

Strawberry Poppyseed Vinaigrette
By Alicia Skousen of The Baker Upstairs
1 cup fresh strawberries, sliced

1/4 cup white balsamic vinegar

2 tablespoons coconut oil (liquid)

1 teaspoon stevia (can substitute 1-2 tablespoons sugar)

1 clove garlic

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon poppyseeds

Combine all ingredients except the poppyseeds in a blender or food processor, and process until smooth. Whisk in the poppyseeds. Refrigerate at least one hour before serving.

Avocado Cilantro Lime Dressing 
By Amanda Finks of The Wholesome Dish
2 tbsp. lime juice

¼ cup orange juice

¼ cup extra virgin olive oil

1 tbsp. apple cider vinegar

1 tbsp. honey

½ tsp. salt
¼ tsp. ground black pepper
½ cup loosely packed cilantro leaves
1 ripe avocado, skin and pit removed

Place all of the ingredients into a blender and blend until smooth.
If you would like a thinner dressing, add a little extra juice or water to thin it out.

 White Balsamic Vinaigrette
By Mary Younkin of Barefeet in the Kitchen
1/2 cup light flavored olive oil

1/4 cup white balsamic vinegar

1/4 cup white sugar

1 teaspoon kosher salt

1/2 teaspoon black pepper

Combine all ingredients in a small jar and shake to combine. 
Store in the refrigerator for up to a month.

Creamy Balsamic
 By Tina of My Life as a Mrs
4 cloves garlic, grated

3 tablespoons mayonnaise

2 tablespoons lemon juice

1 Tablespoon Dijon mustard

1 tablespoon sugar

2 teaspoons Morton's Nature's Seasoning

1 1/2 teaspoons salt

1/2 cup balsamic vinegar

3/4 cup extra light olive oil

Whisk together garlic, mayo, lemon juice, Dijon mustard, sugar, Nature's Seasoning, and salt until

well combined.  Add the balsamic vinegar and whisk well. 
Slowly add in the olive oil (while whisking).

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1 comment:

  1. 3 Researches PROVE Why Coconut Oil Kills Belly Fat.

    This means that you literally burn fat by eating coconut fat (in addition to coconut milk, coconut cream and coconut oil).

    These 3 studies from major medical magazines are sure to turn the conventional nutrition world upside down!


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