12 Steps to Whole Foods

Dressing Up Your Salads
Maple Syrup Dressing
This is my favorite dressing. Easy to make, good on anything, and lasts weeks in the fridge if you use 1 tsp.
onion powder instead of fresh onion.
¾ C extra virgin olive oil
¾ C red wine vinegar
6 Tbsp. maple syrup
½ tsp. sea salt
¼ C brown mustard
¼ yellow or white onion
½ tsp. garlic powder
Blend in a high-powered blender until smooth. Makes 2 cups.
Asian Ginger Dressing
4 cloves garlic
2 Tbsp. fresh ginger root, minced
¾ C extra virgin olive oil*
C rice vinegar
½ C Nama Shoyu (page 339)
3 Tbsp. honey (raw)
* Optionally, substitute organic, unrefined toasted sesame oil (which is less nutritious but more authentic).
Blend all ingredients in a high-powered blender until the honey is liquefied and the ginger root and garlic are
well blended. Makes scant 1½ cups.
This dressing is delicious with shredded cabbage and toasted sesame seeds, or with the Waldorf Salad
(page 67).
Ranch Dressing
1 C buttermilk
1 C sour cream
1 Tbsp. dried parsley
1 Tbsp. dried chives
1 tsp. sea salt
1 tsp. ground black pepper
1 tsp. onion powder
1 tsp. garlic powder
Blend briefly in a high-powered blender until just mixed, pour into a jar, and put in the fridge for a few hours to
meld flavors. Makes scant 2¼ cups.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 87