Category Archives: salad dressing

Diamond Sevens Ranch Dressing

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1 cup mayonnaise
1/4 cup milk
1 1/2 teaspoons apple cider vinegar
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh dill
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon black pepper

In a blender, blend the mayonnaise with the milk, vinegar, parsley, dill, salt, garlic powder, garlic salt, onion powder and black pepper until smooth, about 2 minutes. Yield: 1 1/2 cups

If no cooling rack is available, the pickles can be broiled directly on a baking sheet. However, they will not crisp up as much as with a rack.

vitamix sauces & salad dressings

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Leanne’s Salad Dressing

2 head of roasted garlic (just the garlic
1/4 cup good quality balsamic vinegar
1 small shallot
2 tablespoon capers
2 tablespoon dijon mustard
2 tablespoon maple syrup
salt & pepper
1 1/2 cup good quality olive oil

put everything into the VM and process until nice and smooth.  Taste it and add more of whatever !!

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onion crema from chefsteps.com

This onion crema is fabulous. Just delicious. It would be wonderful as a sauce under (or drizzled over) vegetables.

Preheat oven to 400F x

Don’t peel, drizzle with a little olive

Terry used 3 onions about the size of a baseball, then added about 1/4 to 1/3 cup olive oil and a good hit of salt to the VitaMix with the onions. baked for about 45 minutes.

Buzz until very smooth. Depends on the texture you want.

Watch the video in the link.

This is such a good technique Terry’s going to try it with other vegetables.

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Shrimp Dipping Sauce

1/4 cup ginger root
1/4 cup rice vinegar
2 tablespoon honey
4 teaspoon soy sauce

VitaMix or blend the whole Shootin’ match. Use as a dipping sauce for pistachio crusted shrimp

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Roasted Sweet Pepper Sauce
Recipe By: Dean James Max

4 sweet red bell or lipstick peppers
1 shallot
3 tablespoon olive oil
1 tablespoon garlic (chopped)
1 tablespoon paprika
2 tablespoon honey
2 tablespoon Champagne vinegar
1 1/2 cup chicken stock
1 cup cream

Peel and roughly cut the peppers into chunky pieces.  Roast the peppers with the olive oil in a 350 degree oven for 10 minutes using an ovenproof saute pan.

Mince the shallot. Add the shallots, garlic and paprika and mix it with the roasted peppers. Continue roasting for an additional 10 minutes.

Take the saute pan out of the oven and on to a medium high burner. Add the honey and let it cook for a minute. Deglaze with the vinegar and then add the chicken stock. Reduce by half. Add the cream and bring it to a boil.

Place the mixture into the Vita-Mix Professional Series container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 30-45 seconds.

Season to taste with salt and white pepper. If desired, press sauce through a fine strainer.

  • Recipe Notes:  this creamy sauce gets its body from the bright, sweet flavor of the roasted peppers. It adds a sweet, spicy, and creamy flavor to any dish.

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    Gretl’s Harissa

    1 cup red pepper flakes
    3 tablespoon paprika
    3 garlic clove
    1 teaspoon ground coriander
    3 teaspoon ground caraway
    2 tablespoon water
    olive oil

    In a food processor or blender combine the pepper flakes, paprika, garlic, coriander, caraway, 2 teaspoons water and 3 to 6 tablespoons olive oil.

    Puree until mixture forms a paste, adding additional water and/or oil if necessary. Transfer to a jar and cover with olive oil. Harissa will keep in the refrigerator for up to 6 months.

    Notes from Gretl:Here’s the Harissa recipe. Oh, it’s SPICY and very good. I put about 3 Tbs water in the VM before adding the dry stuff. I didn’t have ground caraway, I just added the seeds. I buzzed it low until it sort of came together, then increased the speed to about 7 and added the olive oil. It’s not smooth, still chunky. I’ll take some along tonight. It’s good for many uses.

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    Celery Seed Dressing

    2/3 cup sugar
    2 teaspoon Lemon Juice
    1 teaspoon Dry mustard
    1 teaspoon Salt
    1/4 teaspoon White pepper
    1 small onion
    1/3 cup cider vinegar
    1 cup oil
    1 teaspoon Celery Seed

    1. Place the first 6 ingredients and half of the vinegar into a blender.
    2. Blend well. With blender still running, slowly add the oil and
    3. remaining vinegar. Blend all thouroughly. This will prevent the
    4. dressing from separating. Stir in the celery seed. Serve. Makes 2 cups.

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    Apple Vinaigrette

    1/2 cup chopped flat-leaf parsley
    1/4 cup cider vinegar
    1/4 cup extra virgin olive oil
    1/4 cup apple juice
    3 Whole fresh basil leaves
    1 teaspoon honey
    3/4 teaspoon salt
    1/4 teaspoon dry mustard
    1/8 teaspoon ground black pepper

    Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, dry mustard and pepper in your Vitamix blender. Process until smooth.

    Notes: this is terrific with the chicken, apple, bacon salad

    Spinach Salad with Bosc Pears, cranberries, red onion and hazelnuts from epicurious.com

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    355430Dressing

    • 1/2 cup extra-virgin olive oil
    • 2 tablespoons balsamic vinegar
    • 2 teaspoons whole-grain mustard
    • 1 teaspoon sugar
    • 1 teaspoon kosher or sea salt
    • Freshly ground pepper
    • 1 cup thinly sliced red onion
    • 1/3 cup sweetened dried cranberries
    • 8 cups lightly packed fresh baby spinach leaves, stemmed if needed
    • 2 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
    • 2/3 cup hazelnuts, toasted and chopped

    To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.

    Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.

    In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad.

    To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top(s). Serve immediately.

    Cook’s Notes
    You can substitute unsalted cashews for the hazelnuts. Toast cashews, as directed above for hazelnuts, for 8 to 10 minutes until lightly browned.

    The dressing can be made up to 1 day in advance, covered tightly, and refrigerated. Remove from the refrigerator 2 hours before serving. The nuts can be toasted up to 1 day in advance; store at room temperature in an airtight container. The onions and cranberries can be prepared up to up to 4 hours in advance. Set aside at room temperature.

     

    Caesar Salad Dressing

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    2 small garlic cloves, minced
    1 teaspoon anchovy paste
    2 tablespoons freshly squeezed lemon juice, from one lemon
    1 teaspoon Dijon mustard (I like the brand Maille)
    1 teaspoon Worcestershire sauce
    1 cup mayonnaise, best quality such as Hellmann’s
    1/2 cup freshly grated Parmigiano-Reggiano
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper

    In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking.

    By Jennifer Segal, adapted from Gourmet magazine
    Servings: Makes 1-1/3 cups

    The Only Vinaigrette You’ll Ever Need from Zach Pollack

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    1. Purée all the non-oil ingredients of a vinaigrette together in a Vitamix or blender—Pollack likes to use white wine vinegar, lemon juice, dried oregano, garlic and anchovy, but the recipe is very flexible—along with one soft-boiled (six-minute) egg.
    2. Slowly drizzle in the oil while continuing to blend.

    The result: a rich, creamy dressing that’s perfect for hearty winter greens like kale, radicchio or even more delicate choices like butter lettuce.

    Prawn Cocktail with Sun Dried Pan Bread Jamie Oliver

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    Prawn Cocktail, King Prawns & Sun-Dried Pan Bread

    • 200g self raising flour
    • 100g jarred sundried tomatoes
    • fresh basil
    • olive oil
    • handful mixed seeds
    • 3 spring onions
    • 1 romaine lettuce
    • ½ cucumber
    • 3 ripe mixed colour tomatoes
    • 1 ripe avocado
    • punnet of cress
    • 400g cooked peeled prawns
    • fat free natural yoghurt
    • Worcestershire sauce
    • Tabasco
    • tomato ketchup
    • brandy
    • 1 lemon
    • cayenne pepper
    • 4 large raw shell on king prawns
    • 4 cloves of garlic

    Nancy Silverton’s Best Fall Salad

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    1. salad6 slices of thick-cut applewood-smoked bacon (OMIT)
    2. 1/2 cup hazelnuts
    3. 1 tablespoon hazelnut or canola oil
    4. Kosher salt
    5. Pepper
    6. 1/4 cup sherry vinegar
    7. 1/4 cup minced shallots
    8. 2 tablespoons fresh lemon juice
    9. 1 teaspoon sugar
    10. 1/2 cup extra-virgin olive oil
    11. Light green leaves from 2 small heads of Bibb lettuce
    12. 1/2 cup Concord grapes, halved and seeded
    13. 4 ounces Gorgonzola dolce, crumbled
    14. Snipped chives, for garnish
    1. Preheat the oven to 325°. On a foil-lined rimmed baking sheet, bake the bacon for about 17 minutes, turning once, until browned but still chewy. Transfer the bacon to paper towels to drain, then cut into 1-inch pieces. Leave the oven on.
    2. Meanwhile, spread the hazelnuts in a pie plate and bake for about 12 minutes, until lightly browned and the skins start to crack. Transfer the hazelnuts to a clean kitchen towel and rub them together to remove the skins; let cool. Coarsely chop the hazelnuts and transfer to a small bowl. Stir in the hazelnut oil and season with salt and pepper.
    3. In a medium bowl, whisk the sherry vinegar with the minced shallots, lemon juice and sugar. Gradually whisk in the olive oil until incorporated. Season the shallot vinaigrette with salt and pepper.
    4. In a large bowl, toss the lettuce leaves with 1/4 cup of the shallot vinaigrette and season lightly with salt and pepper. On a serving platter or plates, layer the lettuce leaves with the bacon pieces, chopped hazelnuts, Concord grapes and Gorgonzola dolce. Garnish with snipped chives and serve, passing the remaining shallot vinaigrette at the table.

     

    Arugula and Fennel Salad With Tuna from the washington post

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    • 5 cups lightly packed baby arugula (5 ounces)
    • 1 large fennel bulb, cored and thinly sliced (preferably with a mandoline)
    • 1 cup grape or cherry tomatoes, each cut in half
    • Two 6- or 7-ounce jars Italian olive-oil-packed tuna, preferably Tonnino brand tuna, oil reserved
    • 2 tablespoons fresh lemon juice
    • 1/4 teaspoon freshly ground black pepper
    • Kosher salt 

    Combine the arugula, fennel and tomatoes in a mixing bowl.

    Break up the tuna a bit with a fork to create bite-size chunks; add them to the bowl along with 2 tablespoons of oil from the tuna jars. Add the lemon juice and pepper; toss to incorporate. The saltiness of different tuna brands varies widely, so taste first, then season lightly with salt only if needed.

    Divide among individual bowls; serve right away.

     

    Kale Salad with Apples and Hazelnuts

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    • 5 cups cuFood52rly kale and mustard green leaves, torn into small pieces
    • 2 scallions,trimmed and thinly sliced on the bias
    • 2 tablespoons olive oil
    • 1 tablespoon brown rice vinegar
    • Sea salt and coarsely ground black pepper
    • 1 tart apple
    • 1/4 cup hazelnuts, chopped and toasted
    • 1/4 cup pecorino romano or parmesan, shaved with a vegetable peeler
    1. In a large bowl, combine the kale, mustard greens, scallions, olive oil, vinegar, salt and pepper. Mix with your hands to really blend the dressing and rub it into the greens. Let the salad sit while you prepare the rest.
    2. Core the apple. I like to do this with a melon baller. Thinly — like, super thinly — slice the two halves from stem to flower end. If you have a mandoline, that’s the easiest way to go. Add the apples to the salad and gently fold together so they don’t break in half. Taste and adjust seasonings.
    3. Spread the salad on a platter. Sprinkle with the hazelnuts and cheese shavings.

     

    Basil Buttermilk Ranch Dressing from food52.com

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    •  2 tablespoons minced shallotOBradyRanch2
    • 2 tablespoons chopped basil
    • 2 tablespoons chopped chives
    • 1 tablespoon chopped parsley
    • 1 small clove garlic, minced
    • 2 teaspoons teaspoons lemon juice or white wine vinegar
    • 1/2 cup mayonnaise
    • 2 tablespoons yogurt or sour cream
    • 1 cup well-shaken buttermilk
    • Salt and freshly ground black pepper
    • 1/4 teaspoon smoked paprika, optional
    • Honey, as needed
    1. In a jar with a tight fitting lid, combine the shallot, herbs, garlic, vinegar or lemon juice, mayonnaise, and yogurt or sour cream. Screw on the the lid and shake the jar to combine. Stir in most of the buttermilk. Check for consistency, and add more if needed. Taste, then season with salt, pepper and paprika. If the dressing is too sharp, drizzle in some honey to mellow the acidity. Taste again, and adjust if needed.
    2. Cover and refrigerate for an hour before using, to allow the flavours to blend and develop.
    3. Makes about 2 cups