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Monday, October 25, 2010

Big Salad Sundays!

Unfortunately all the good we do during the week with trying to eat right and keep our calories in check is usually undone with just a few social engagements over the weekend.  We had two different outings this weekend, one with friends and another with Robs family, so I instituted "big salad Sunday".   I used a  ton of veggies, homemade croutons (see previous post, jalapeno croutons) and since I love cream dressings I made my own.  Here is the recipe for Zinfandel Salad Dressing and a few others you may like.

Zinfandel Salad Dressing

  • 1/3 cup sliced green onions

  • 1/4 cup red Zinfandel wine

  • 3 tablespoons red wine vinegar

  • 2 cloves garlic, minced

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 3/4 cup vegan mayonnaise

  • In a food processor or blender, combine onions, wine, vinegar, garlic, salt and pepper. Process until onions and garlic are pureed. Add mayonnaise and blend until smooth. Refrigerate until very cold, and whisk dressing just before serving.

    House Dressing

  • 3 cups vegan mayonnaise

  • 1/2 cup vegan sour cream (Tofutti's is my favorite)

  • 6 tablespoons red wine vinegar

  • 1/3 cup packed brown sugar

  • 1/4 cup honey

  • 1 teaspoon Worcestershire sauce

  • 1/8 teaspoon ground white pepper

  • 1/8 teaspoon salt

  • In a large bowl, whisk mayonnaise, sour cream, vinegar, sugar, honey, Worcestershire sauce, pepper and salt together until smooth. Cover and refrigerate until ready to serve.

    Basic Balsamic Vinaigrette

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1/2 teaspoon dried oregano

  • salt and pepper to

  • Mix together olive oil, balsamic vinegar, oregano, salt and pepper.

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