Carol’s Lemon Thyme Vinaigrette
½ Cup olive oil
¼ Cup lemon Juice
1 tsp. Dijon mustard
1 Large clove garlic
1 ½ tsp if using fresh lemon thyme
Whisk all ingredients together until well mixed.
Berry-Mint Salad Dressing
2/3 C extra virgin olive oil
6 Tbsp apple cider vinegar
4 Tbsp water
2 Tbsp raw honey -or- maple syrup
1 tsp coarse salt (kosher, celtic, Himalayan)
Fresh ground pepper, to taste
1 heaping Cup of berries, fresh or frozen
1 Tbsp finely chopped fresh mint
In a food processor (or blender), combine all ingredients and process until smooth.
Alisa’s Basil Pesto Dressing
1 C lightly packed fresh basil leaves
½ C olive oil, all regular or part regular/part EV
3 Tbsp wine vinegar, either red or white
½ C freshly grated Asiago cheese; Romano or Parmesan can be used
1 Tbsp fresh lemon juice
1 small clove of garlic, minced
Combine the above in a food processor & combine until smooth. Add salt & pepper to taste.
Serve over mixed greens, or with pasta.
For a French version, add 1 Tbsp Dijon mustard & 2 tsp chopped shallots to the blend
Citrus Vinaigrette
1 small shallot, finely chopped
¾ C olive oil
¼ C white wine or champagne vinegar
3 Tbsp fresh lemon juice
2 Tbsp fresh orange juice
¼ tsp lemon zest
Salt & pepper to taste
Combine all ingredients in a pint mason jar and shake vigorously to combine.
Buttermilk Ranch Dressing
1 C buttermilk
½ C mayonnaise
1 tsp lemon juice
1/8 tsp paprika
¼ tsp mustard powder
½ tsp salt
Fresh ground pepper to taste
1 Tbsp fresh parsley, chopped fine
2 tsp fresh chives, chopped fine
1 tsp fresh dill, chopped fine
In a medium bowl, mix mayo & buttermilk until smooth. Add in the other ingredients and mix well. If using dried herbs, use a little less of each.
French Potato Salad
3 large white potatoes, or 6-8 Yukon Gold or redskin potatoes, cooked & chopped to 1” pieces
2 Tbsp scallions, sliced (or more if you wish)
1 Tbsp each (any combination) of fresh dill, fresh tarragon, fresh parsley, fresh chives, chopped fine
Generous handful of celery leaves, chopped fine – or – use lovage if you have it
Dressing:
4 Tbsp olive oil
1 garlic clove, smashed
½ tsp Dijon mustard
2 Tbsp white wine vinegar
Salt & pepper to taste
Corn-Avocado Salad
1 C cherry tomatoes, cut in half
2 ears of corn, cooked & cut off the cob*
½ C chopped red onion, or sweet yellow
1 avocado, skin removed & cut in bitesize pieces
Note: you can use more or less of anything, depending on your taste. You can also add a can of pinto or black beans (drained & rinsed) for extra protein.
Dressing:
2 Tbsp olive oil
2 Tbsp lime juice
Salt & pepper to taste
1 tsp (or more) fresh cilantro, finely chopped
Shake the dressing well before pouring it over the salad.
* If fresh corn is out of season, you can use frozen; just thaw, drain & dry on paper towels first.