Three salad dressings

By Wendy Andresen | Jun 30, 2020
Photo by: Wendy Andresen

Salad greens from the farmers’ market are so fresh, crisp, and tender right now that they need no embellishment other than a first-rate dressing. Well, maybe a radish or two and a couple of cool cucumber slices.

The three recipes here are so easy and delicious you won’t miss the convenience of bottled dressings, which I always find disappointing. That collection of fancy jelly jars you’ve been saving will come in handy for making and storing these dressings.

Catalina dressing

1/4 cup ketchup

1/4 cup extra-virgin olive oil

3 Tbsp. red wine vinegar

2 Tbsp. agave nectar

1 tsp. paprika

1 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. chili powder

1/2 tsp. salt

Add all ingredients to a jar and shake vigorously until well mixed.

Miso sesame dressing

1/2 cup rice vinegar

1/4 cup neutral oil

2 Tbsp. agave nectar

1 Tbsp. mellow white miso paste

1 Tbsp. toasted sesame oil

1 Tbsp. finely minced ginger

1 garlic clove, finely minced

1 tsp. Dijon mustard

Add all ingredients to a jar and shake vigorously until well mixed.

Cashew ranch dressing

1/2 cup plain unsweetened nondairy milk

1/4 cup raw cashews

3 Tbsp. apple cider vinegar

1 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. salt

1 Tbsp. fresh parsley or 1 tsp. dried

1 Tbsp. fresh snipped chives or 1 tsp. dried

1 Tbsp. fresh dill or 1 tsp. dried

Combine all ingredients, except for the herbs, in a blender or smoothie maker and process on high for at least two minutes, until completely smooth. Add herbs at the very end.

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