Are you sick and tired of NOT wowing your taste buds? Are you completely annoyed with those countless DIY balsamic vinaigrette recipes that every food enthusiast recommends in their blogs? I mean can we have just a little bit of variety here! Hopefully you’re looking to jumpstart your palette with some flavor the next time you’re about to whip up that kale salad supreme.
Terry Hope Romero, chef and best-selling author of Veganomicon: The Ultimate Vegan Cookbook, is back with her new cookbook, Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be a Vegan to Love. I found 2 of my favorite recipes from the book and wanted to share them with you. They’re simple, easy to make, taste delicious…and more importantly they’re healthy and good for the soul. If you like the recipes, makes sure to pick up a copy of her book for 98 more recipes. While you’re at it, share your salad dressing recipes in the comments section.
Back at the Ranch Dressing
Makes: About 1 1⁄2 cups
Time: Less than 10 minute, not including soaking the cashews
1⁄2 cup unroasted cashews
3⁄4 cup hot water
2 tbsps freshly squeezed lemon juice
1 Tbsp olive oil
1 clove garlic, peeled
2 tsp white (shiro) miso
2 tsp Dijon mustard
1 tsp garlic powder
1 tsp onion powder
3 Tbsp chopped fresh herbs, such as dill, basil, or tarragon
1. Soak the cashews in the hot water for 30 minutes. Then pour into a blender (including the soaking water) and blend until very smooth. Alternatively, if you have a high-powered blender (like a Vitamix or Blendtec), no soaking is required: just pulse the cashews into a fine powder, add the hot water, and pulse again until very smooth.
2. Add the remaining ingredients and pulse until smooth. Chill the dressing in a tightly covered container until ready to use, or at least 20 minutes for the flavors to blend. Store chilled and use within two days.
Chia Chipotle Dressing
Makes: 1 cup
Time: Less than 10 minutes
1⁄2 cup freshly squeezed or store-bought orange juice
3 Tbsp freshly squeezed lime juice
2 Tbsp olive oil
1 Tbsp chopped chipotle chiles in adobo sauce
2 Tbsp agave nectar
1 Tbsp chia seeds
1 clove garlic, minced
1⁄2 tsp ground cumin
1⁄2 tsp salt
1. Whisk together all of the ingredients in a glass or plastic measuring cup. Cover and chill for ten minutes or overnight to plump up the chia seeds. Store chilled and use within two days for best flavor. While you’re at it, share your salad dressing recipes in the comments section.
