What's your fav salad dressing??

[SandraDee]

I absolutely love catalina and italian dressings. But I can't figure out a good recipe for the catalina. Anyone have any suggestions??

p.s. I'm not a big fan of avocado... but if it's hidden I'm sure I could tolerate it.

Thanks!!!

[English Tracy]

Alissa's Pad Thai sauce is great on salads as a dressing and Ani Phyo has one with almond butter and kaffir lime leaves which is also excellent. They taste really creamy with a bit of a kick and are a nice change from oil and vinegar dressings.

Tracy

[Bobbie]

orange juice blended with tahini

equal parts braggs, olive oil, cider vinegar

[maui_butterfly]

i'm guessing, but maybe try this:

1 tomato
juice of 1 orange
juice of 1 lemon
a small handful of macnuts (or cashews, or pinenuts -- something soft and creamyish)
a splash of olive oil
some herbs you like (parsley, basil, oregano)
a splash of nama shoyu

[walnutty]

Fuzzywater's Asian Dressing is my absolute favorite salad dressing!

[beckx]

agave/nama shoyu/garlic/ginger with some sesame seeds mixed in.

[earth_sista]

lime juice/olive oil/braggs/nut yeast = suuuuuper yummy

[fuzzywater]

Fuzzywater's Asian Dressing is my absolute favorite salad dressing!

LOL Wow. I haven't been on the site regularly for a while now, so here I pop back in to find this. Well, hurray! I'm so glad you like it walnutty - definitely a staple in my house. (Even my vinegar-hating hubby likes this one...)

[Adensspell]

Renée Underkoffler has a book called Living Cuisine. I haven't made anything in there that I don't like and the dressings are no exception. One of my favorites is a miso dressing and it's creamy without nuts. (I love nuts but sometimes I just want something without them)

Renée's creamy ginger miso dressing:

3 tbs. white miso
2 tbs. peeled and shredded ginger
1 clove garlic
1 green onion, chopped to the top (I often times use two)
2 tbs. nama shoyu
2-4 tbs. Olive oil or sesame oil
1 tbs. maple syrup or raw honey (I use honey)
2 tbs. umeboshi plum vinegar
1/4 cup lemon juice
1/4 cup orange juice
pinch sun-dried sea salt
1/4-1/2 cup fresh water

Blend all ingredients in a blender except for water, add water as neccessary.

I know it seems like a lot of ingredients, but it is well worth the effort, I promise. And it is much easier than it seems!

[gingincal]

I made Rawvolution's Sun-Dried Tomato Dressing for the first time this a.m. It's really good, even without a high-speed blender!

[ab_raw]

Fuzzywater's Asian Dressing is my absolute favorite salad dressing!

So, is there a recipe for that? pretty please?

Anita

[Mump]

Alissa's Creamy Italian is amazing!

[JEN]

Equal parts olive oil and lemon juice with a dash of sea salt. I usually add fresh chopped herbs to the salad for extra flavor.

[fuzzywater]

So, is there a recipe for that? pretty please?

Anita

Just click the link:
http://www.rawfoodtalk.com/showthread.php?t=30866&highlight=salad+dressing

I make this all the time. It is almost always here at home and in the fridge at work. I'll have to try some of the other ideas in the link.... I think someone said something about marinating broccoli in it.... mmmm...

[Hygeia]

That sounds so good!!! How much does it make, one serving? And does it last in the fridge for several days if you make a big batch of it?

So many good ideas here.

[fuzzywater]

That sounds so good!!! How much does it make, one serving? And does it last in the fridge for several days if you make a big batch of it?

So many good ideas here.

Not sure if this was directed toward me.... but hey, why not?

The asian dressing recipe makes quite a bit. I'm not sure how many servings, but it's nice and thin, so you don't need much to coat all your greens. It does last quite a while in the fridge; I've had it up to maybe a week and half? (It might last longer, but by then it's usually gone...)

Enjoy!

[gingincal]

I found this on Recipezaar - you could raw it up a bit with fresh raspberries and ACV instead of processed raspberry vinegar (and fresh herbs!). :)

Posted by Bergy:

2 ripe pear
5 tablespoons raspberry vinegar
1 tablespoon Dijon mustard
1/4 cup cashews
1/4 cup EVO
1/4 teaspoon white pepper
1/4 teaspoon dried thyme (or 1 tsp fresh, chopped)
1/2 teaspoon dried marjoram (or 1 tbsp fresh chopped)
1/2 teaspoon dried oregano (or 1 tbsp fresh, chopped)

Whirl all up in blender.

[RawSinger]

Lately, I've been into a very simple dressing that I created to indulge my love for garlic, that I make right in the bowl I'm going to eat my salad out of. I don't measure anything. I just approximate everything according to the size of the salad I want to make:

minced fresh garlic to taste (I usually use at least 2 cloves--like I said, I love the stuff!)

about 1/4 cup apple cidar vinegar (Braggs acv rocks--it has such a deep, strong, tangy flavor which I really like)

extra virgin olive oil to taste (add as much or as little as you want--I don't add too much because I like the tartness from the acv)

salt and pepper to taste

Some times I add a little dried oregano and mustard powder if I feel like it


Wisk together all ingredients except extra virgin olive oil. Add the olive oil slowly while you wisk. Enjoy on any salad!

Makes enough for a very big salad for one person--that doesn't bother me much!