Here are the recipes that were given at the last amazing enrichment activity.
Ranch Dressing
¾ C. Mayo
¾ C. Buttermilk
1 tsp parsley flakes
½ tsp minced onion or 1 tsp finely minced fresh onion
½ tsp seasoned salt
1 clove garlic crushed, or a dash of garlic powder
Dash of fresh ground pepper
Don’t forget that Ranch dressing mixed with Salsa gives it a nice southwest flavor for taco salads!!
Creamy Low Fat Dressing
½ C. Skim Milk
2 Tbsp. Lemon Juice
1 Tbsp. Olive Oil
1 – 1 ½ C. Cottage Cheese
¼ C. Finely Chopped Onion
2 Small Cloves Garlic
½ tsp salt
¼ tsp pepper
¼ tsp paprika
½ tsp. dried thyme leaves
Place all items in a blender. Cover and blend on medium speed for about one minute until smooth.
Green Goddess Dressing
1 C. Mayonnaise
½ C. Sour Cream
1/3 C. Finely Chopped Fresh Parsley
3 Tbsp finely chopped fresh Chives
3 Tbsp Anchovy Paste
3 Tbsp Tarragon Vinegar
1 Tbsp Lemon Juice
1/8 tsp freshly ground black pepper
Vinaigrettes
Choose good quality ingredients for the most health benefits. Extra virgin olive oil is a great choice but should be used in a full flavor dressing as it has a full bodied flavor of its own. For more delicate dressings, use lighter oil, canola and sunflower are excellent choices.
Be adventurous with vinegar choices as well
Balsamic vinegar adds color and a hint of sweetness. Apple cider vinegar is inexpensive, tart and full of flavor. Rice vinegar has more delicate flavor. Wine vinegars and herb infused vinegars are also excellent for use in vinaigrette dressings.
The basic proportions for an individualized approach are:
½ C Oil
½ C. Vinegar
1 tsp to 1 Tbsp. other liquid such as lemon or lime juice, soy sauce. 1 Tbsp to ¼ C. sweetener, honey is excellent, sugar can be used.
1 tsp salt, herbs, spices, garlic or onion, or other flavoring items as desired.
Marci's Favorite Dressing
½ C. Olive Oil
½ C. Flax Oil
2/3 C. Red Wine, Balsamic, or Golden Balsamic Vinegar
2 Cloves Garlic
½ C Fresh Herbs
Salt and Pepper
Place all ingredients in blender except oil. Blend then slowly add oil.
Italian Vinaigrette
½ C. Extra Virgin Olive Oil
½ C. Balsamic or Red Wine Vinegar
1 Tbsp Finely Chopped Onion
1 Small Garlic Clove, Crushed
1 Tbsp Chopped Flat Leaf Parsley
1 Tbsp Chopped Basil
1 tsp. Chopped Oregano Thyme
If using dried herbs cut the amount by four, for example use ¼ tsp dried oregano leaves instead of 1 tsp. When using powdered herbs cut amount by 8. The flavor is much more concentrated.
Asian Vinaigrette
½ C rice or white wine vinegar
¼ C light vegetable oil
3 tbsp. soy sauce
1 tbsp. toasted sesame seeds
2 tbsp apple juice
1 tsp honey
1 tsp grated fresh ginger or ¼ tsp powdered ginger
Shake all ingredients in Salad Shaker and chill.
Easy Cilantro Dressing for Taco Salad
1 bottle Cilantro Dressing from Fresh and Easy
1 Can Herdez Green Salsa Verde
Shake together in Salad Shaker
A FEW SALAD SUGGESTIONS
Serve with Asian Vinaigrette
1 head red leaf lettuce
2 11 oz cans mandarin oranges drained well
2 peeled and chopped avocados
1 small red onion sliced
Serve with Ranch or Green Goddess
1 large head romaine lettuce
1 bunch green onion
1 cup shredded Swiss cheese
½ c. toasted sunflower seeds
Has anyone ever been so nice as to give you a bunch of fresh grown tomatoes from their garden? Try the following recipe…..
6 to 8 fresh sliced tomatoes
1 4-6 oz block fresh mozzarella cheese – slice very thin
¼ cup fresh basil leaves – chopped
1 lemon
Extra Virgin olive oil
Layer tomatoes and cheese. Sprinkle with basil. Juice the lemon over the salad and drizzle with olive oil. Best served at room temp.
Fresh Basil Pesto
2 c. fresh basil
2 Tbsp pine nuts, roasted
1 Tbsp fresh garlic
¾ c. olive oil
½ c Parmesan cheese
Salt and pepper to taste
Add all ingredients except olive oil to blender or food processor. Blend. When mixed slowly add olive oil.
Want to try making your Pesto with a Southwestern Kick?
Add the following ingredients to the above recipe:
3 scallions
2 bunches cilantro
3 tbsp walnuts (instead of pine nuts)
2/3 c. (instead of ½ c) Parmesan cheese.
