12 Steps to Whole Foods

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