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Archive for the tag “salad dressing”

Zukay Life Foods Vegetable and Herb Salad Dressings

Zukay Live Foods has a really exciting line of salad dressings that I have been looking forward to posting about since before I even tried them.  I first heard about them from the product blog of the Park Slope Food Coop where, like much of the NYC metropolitan area’s population, I was at one time a member.

As the brad name implies, Zukay Live Foods’ salad dressings are made from, well, live ingredients.  100% raw and vegan, they’re a mixture of fermented vegetables and herbs without added fats or sugars.  They are only about 5 calories per serving.  So, they’re wonderful alone or for mixing with your desired amount of olive oil (or other variety of oil).

Another use I discovered was mixing them with hummus to make a dip.  Delicious!

Let’s get on to the flavors. There are six:

Carrot Ginger

Tomato Provencal (with kalamata olives and herbs de Provence)

Sweet Onion Basil

Cucumber Mint

Tomato Pepper Pesto

Red Pepper Cilantro

I have sampled the first four (thanks, Scott!) and can vouch for the freshness, vibrancy and wonderfulness of each.  I have no doubt the last two are delicious as well.  The bottles “hiss” a bit when you open them- proof of their “life”!- and they have very herby, lively aromas.

Learn more at Zukay Live Foods, where you can also place an order.

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Simply Salads’ Chinese Chicken Salad Recipe

Chinese Chicken Salad with Peanut Dressing

From Simply Salads, a wonderful cookbook by Jennifer Chandler that builds on store-bought salad greens to make an incredible variety of healthy, tasty meal-sized salads!

Makes 4 dinner salads
Peanut butter lovers beware.  The dressing in this colorful and tasty salad is addictive.

For the Peanut Dressing:
1/4 cup rice wine vinegar
2 tablespoons creamy peanut butter (if you use natural you may want to add a bit of sugar to sweeten)
1 teaspoon finely grated fresh peeled ginger
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup canola oil
A pinch of red pepper flakes (optional)
Kosher salt and freshly ground pepper

For the salad:
1/2 cup Peanut Dressing
1/2 cup fresh snow peas
1 bag (5 ounces) Spring Mix salad blend
2 cups shredded cooked chicken (can use supermarket rotisserie chicken)
2 carrots, peeled and shredded on the large holes of a traditional grater
1/4 cup thinly sliced scallions
1/4 cup fresh cilantro leaves
1/2 cup chopped roasted peanuts
2 limes, quartered, for garnish

For the Peanut Dressing:
In a small bowl whisk together the vinegar, peanut butter, ginger, soy sauce, honey, sesame oil, canola oil, and red pepper flakes. Season with salt and pepper to taste.

For the salad:
Bring salted water to a boil in a medium pot. Add snow peas and cook until vibrant green and crisp tender, 1 to 1 1/2 minutes. Drain the peas and immerse in an ice water bath to stop the cooking process. Drain again and place in a large salad bowl.

Add the salad blend, chicken, carrots, scallions, cilantro, and peanuts and toss. Add the dressing to taste and gently toss to coat.

Garnish with lime wedges.  Serve immediately.

Easy Christmas Decoration: Anise stars

This weekend kicks off holiday decorating.

I enjoy making my home look festive but I’m opposed to buying a lot of things that I’ll either have to store somewhere until next year or, let’s be honest, end up throwing away.

The above windowsill is festively adorned with:

A glass salad dressing bottle, emptied, de-labeled and washed
Whole anise stars (from the grocery spice section)
A red/white gingham ribbon

Assembled, you have a pretty Christmas decoration. Come January, each of its parts is easily re-used for another purpose.

Homemade Salad Dressing: Tarragon vinaigrette

I bought a bunch of fresh tarragon at the market because I don’t think I’d ever bought fresh tarragon before.

Then it sat in my fridge for a while, making me feel guilty.

In the nick of time I used it in a delicious homemade salad dressing.

Now I can buy fresh tarragon again!

Fresh Tarragon Vinaigrette

Adapted from Wasabi Bratwurst‘s Everyone’s Favorite Fresh Herb Salad Dressing

What I Changed and Why: Kept the fresh herb to tarragon only to highlight its flavor; Kept the vinegar to just balsamic for simplicity; Adjusted other spices to taste.

3 tablespoon fresh tarragon leaves, finely minced
1/2 Tbsp finely chopped garlic
1 1/2 Tbsp Dijon mustard
½ teaspoon kosher salt
½ teaspoon black pepper, fresh ground
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
Salad greens (such as one small head red leaf lettuce)

1. Shake all of the ingredients together in a jar with a tight fitting lid. (If you do not have such a jar then first whisk together all ingredients, adding the fresh herbs at the very end.)

2. Toss the greens & the dressing in a large bowl and plate it.

Recipe: Balsamic Caesar Salad Dressing

There are two types of people: those who view salad as something to eat because it’s healthy and those who love salad.

I truly love salad. Good salad.

Some friends of my future in-laws, Pat and Beth, spent a year traveling the world before they settled down and had kids. Beth, an avid vegetable eater, nearly went crazy. As soon as they arrived in a new country, Beth learned the word for “green” in the native tongue. At each restaurant she pleaded to the server, “Green! Green!” in hopes that a plate of vegetables would arrive.

Here’s a fun twist on Caesar salad dressing. I think it appeals to both salad types.

Balsamic Caesar Salad Dressing

2 Tbsp balsamic vinegar
1/2 Tbsp grainy mustard
1 Tbsp anchovy paste
1 egg
1/4 cup olive oil
Optional: 1/4 cup Parmesan cheese, grated

In a glass measuring cup, combine vinegar, mustard, and anchovy paste and mix with a fork. Bring a small saucepan of water to boil. Add egg and boil 45 seconds. (No more!) Take out with slotted spoon. Rinse with cold water and crack egg into the mixture. Mix well. Whisk in olive oil with a slow, steady stream of olive oil. Coat salad greens, tossing well. If desired, add grated Parmesan and toss again.

Seeds of Change Organic Greek Feta Salad Dressing

It can be tough to find a good bottled salad dressing.  Often I make homemade vinaigrettes, but when life gets busy bottled dressings are very helpful.

Seeds of Change makes some great dressings.  The Greek Feta flavor is one of my favorites.  It has a nice balance of sweetness, saltiness, acidity and oil.  A splash over some mixed greens, a few tosses, and you have an elegant, simple salad.

Some finely diced red onion or a few artichoke hearts would also complement this dressing nicely.

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