12 Steps to Whole Foods
Dressing Up Your Salads Yogurt Curry Dressing ½ C plain yogurt (thick yogurt is best, but kefir works too) C extra virgin olive oil C rice vinegar ¼ C white wine vinegar 2 tsp. curry powder tsp. allspice 1 tsp. fresh ginger root ¼ tsp. chili powder tsp. pepper Blend vinegar, oil, and ginger in a high-powered blender on high speed until smooth. Add remaining ingredients and blend on lowest speed until just mixed. Makes 1½ cups. 90 12 Steps to Whole Foods © Copyright Robyn Openshaw
Dressing Up Your Salads Pesto Vinaigrette Great recipe for using leftover pesto sauce. ¾ C pesto sauce (see recipe (page 183) or use store-bought pesto) ¼ C extra virgin olive oil ¼ C flaxseed oil ½ C red wine vinegar 3 Tbsp. C fresh lemon juice tsp. freshly ground pepper Blend all ingredients in a high-powered blender. Makes 2 cups. Cilantro-Tomato Vinaigrette 1½ C puréed fresh tomatoes ¼ C sun-dried tomatoes ½ C extra virgin olive oil 1 C cilantro leaves ½ C white wine vinegar 2 cloves garlic ½ tsp. freshly ground pepper 1 tsp. chili powder juice of 1 lime ½ tsp. sea salt Blend all ingredients in a high-powered blender until desired consistency is achieved. Makes 3 cups. Salsa Verde Dressing 3 tomatillos, husked ½ C cilantro 5 Tbsp. fresh lime juice 2 tsp. jalapeño pepper (remove seeds unless you like it HOT) 1 garlic clove 6 Tbsp. olive oil 4 large green onions (entire onion, just the ragged ends cut off) ¾ tsp. sea salt ¾ tsp. freshly ground pepper Blend all ingredients in a high-powered blender until smooth. This is perfect served with the Salsa Verde Salad (page 69). Makes 1½ cups. © Copyright Robyn Openshaw 12 Steps to Whole Foods 91
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Dressing Up Your Salads<br />
Pes<strong>to</strong> Vinaigrette<br />
Great recipe for using lef<strong>to</strong>ver pes<strong>to</strong> sauce.<br />
¾ C pes<strong>to</strong> sauce (see recipe (page 183) or use s<strong>to</strong>re-bought pes<strong>to</strong>)<br />
¼ C extra virgin olive oil<br />
¼ C flaxseed oil<br />
½ C red wine vinegar<br />
3 Tbsp. C fresh lemon juice<br />
tsp. freshly ground pepper<br />
Blend all ingredients in a high-powered blender. Makes 2 cups.<br />
Cilantro-Toma<strong>to</strong> Vinaigrette<br />
1½ C puréed fresh <strong>to</strong>ma<strong>to</strong>es<br />
¼ C sun-dried <strong>to</strong>ma<strong>to</strong>es<br />
½ C extra virgin olive oil<br />
1 C cilantro leaves<br />
½ C white wine vinegar<br />
2 cloves garlic<br />
½ tsp. freshly ground pepper<br />
1 tsp. chili powder<br />
juice of 1 lime<br />
½ tsp. sea salt<br />
Blend all ingredients in a high-powered blender until desired consistency is achieved. Makes 3 cups.<br />
Salsa Verde Dressing<br />
3 <strong>to</strong>matillos, husked<br />
½ C cilantro<br />
5 Tbsp. fresh lime juice<br />
2 tsp. jalapeño pepper (remove seeds unless you like it HOT)<br />
1 garlic clove<br />
6 Tbsp. olive oil<br />
4 large green onions (entire onion, just the ragged ends cut off)<br />
¾ tsp. sea salt<br />
¾ tsp. freshly ground pepper<br />
Blend all ingredients in a high-powered blender until smooth. This is perfect served with the Salsa Verde Salad<br />
(page 69). Makes 1½ cups.<br />
© Copyright Robyn Openshaw <strong>12</strong> <strong>Steps</strong> <strong>to</strong> <strong>Whole</strong> <strong>Foods</strong> 91