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Thread: Salad dressing

  1. #101
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    Default Re: Taking back salad - Salads and dressings

    OIL FREE FRENCH DRESSING

    This is really best with freshly-squeezed lemon juice rather than the
    bottled stuff.

    Makes 3 tbsp

    2 tbsp lemon juice
    2 tsp white wine vinegar
    1/4 tsp salt
    1/4 tsp sugar
    1/8 tsp made-up mild mustard
    freshly-ground black pepper to taste

    Put it all in a screw-top jar and shake well. Keep it in the fridge and
    shake before serving.

  2. #102
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    Default Re: Taking back salad - Salads and dressings

    LEMON GARLIC DRESSING

    1 c Cider vinegar
    1 c Water
    2 tb Lemon juice
    2 Garlic cloves
    1/4 ts Ground pepper; optional
    1/2 ts Celery seed
    1/2 Cucumber; cut in chunks
    1 sm Onion; cut in chunks
    1/2 ts Dill weed
    1 tb Parsley

    Put all ingredients into blender jar. Blend until smooth. Refrigerate. Keeps
    well in refrigerator.

  3. #103
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    Default Re: Taking back salad - Salads and dressings

    BREAD SALAD WITH TOFU

    INGREDIENTS:
    1 cup olive oil
    2 tablespoons balsamic vinegar
    1 cup tomato juice
    dried basil to taste
    salt and pepper to taste
    1 (1 pound) loaf day-old bread, cut into 1 inch cubes
    1 (7.5 ounce) package smoked tofu, diced
    2 large tomatoes, diced
    2 cups chopped fresh spinach

    DIRECTIONS:
    In a large bowl, whisk together the olive oil, balsamic vinegar, tomato juice, basil, salt, and pepper. Toss with the cubed bread, tofu, tomatoes, and spinach just before serving.

  4. #104
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    Default Re: Taking back salad - Salads and dressings

    COLESLAW WITH HOT CARAWAY VINAIGRETTE

    INGREDIENTS:
    2 small red onions
    6 cups finely shredded green cabbage
    6 cups finely shredded red cabbage
    5 carrots, peeled and grated
    5 tablespoons white wine vinegar
    3/4 cup olive oil
    2 tablespoons caraway seeds
    1 tablespoon mustard seeds
    salt to taste

    DIRECTIONS:
    Peel the onions and half lengthwise. Thinly slice onion halves. Place onion in a bowl of ice water, and let soak for 5 minutes. Drain well in colander.
    In a large heatproof bowl, toss together the green and red cabbage, onion, carrot and vinegar.
    In a small skillet, heat the olive oil over moderate heat until it is hot but not smoking. Add the caraway and mustard seeds, and cook, covered, stirring occasionally, for 1 to 3 minutes, or until the mustard seeds stop popping. Drizzle the hot oil mixture immediately over the cabbage mixture and toss the coleslaw well. Add salt to taste and toss again.

  5. #105
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    Default Re: Taking back salad - Salads and dressings

    DANDELION SALAD

    1/2 pound torn dandelion greens
    1/2 red onion, chopped
    2 tomatoes, chopped
    1/2 teaspoon dried basil
    salt and pepper to taste

    DIRECTIONS:
    In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper

  6. #106
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    Default Re: Taking back salad - Salads and dressings

    SWEET VIDALIA ONION DRESSING

    INGREDIENTS:
    1 1/2 cups canola oil
    1 cup distilled white vinegar
    1 large sweet onion, peeled and quartered
    1 clove garlic
    1/3 cup white sugar
    1 teaspoon ground mustard
    1 tablespoon salt

    DIRECTIONS:
    Place the oil, vinegar, onion, garlic, sugar, mustard and salt into a blender or food processor and blend until smooth.

  7. #107
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    Default Re: Taking back salad - Salads and dressings

    OIL FREE TANGY TOMATO SALAD DRESSING

    INGREDIENTS:
    1 cup chopped fresh tomato
    1/3 cup red wine vinegar
    1 dash vegan Worcestershire sauce
    1 teaspoon ketchup
    2 teaspoons Dijon mustard
    1 tablespoon minced fresh basil
    1 tablespoon minced fresh thyme

    DIRECTIONS:
    Place tomato, vinegar, Worcestershire sauce, ketchup, mustard, basil, and thyme in a small bowl. Mix thoroughly, cover, and refrigerate until serving.

  8. #108
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    Default Re: Taking back salad - Salads and dressings

    CREAMY VEGAN BACON-ORANGE DRESSING

    INGREDIENTS
    6 T freshly squeezed orange juice
    1/4 cup tofu
    1/4 cup egg-less mayonnaise
    1 1/2 T fresh lemon juice
    1 T dijon mustard
    White bulbs of 3 green onions, chopped
    1 t soy bacon bits
    1 t sugar or other sweetener
    1 large clove garlic, peeled
    1/2 t sesame oil
    1/4 t salt

    METHOD
    Place all ingredients in a blender and process until creamy. Refrigerate.

  9. #109
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    Default Re: Taking back salad - Salads and dressings

    TRIPLE CITRUS DRESSING

    1 3/4 t. salt or to taste
    1/4 t. ground black pepper
    3/4 t. dry mustard
    2 cloves garlic, crushed
    2 T. minced green onion tops
    1 C. (240 ml) canola oil
    1/4 C. (60 ml) lime juice (2 to 3 limes)
    1/4 C. (60 ml) lemon juice (1 to 2 lemons)
    3/4 C. (180 ml) + 2 T. fresh orange juice (1 to 3 Valencia oranges)
    1/4 C. (60 ml) water
    2 T. apple cider vinegar

    Combine all ingredients in a 1-quart (1 litre) jar and shake well.
    For best flavor prepare one day ahead.
    Refrigerate leftovers.
    Keeps for 1 week. Makes approximately 2 3/4 cups (660 ml).

  10. #110
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    Default Re: Taking back salad - Salads and dressings

    HONEY LIME CILANTRO DRESSING

    This dressing is great on a grain-based salad as well - such as quinoa with vegetables.

    Put all into a food processor or blender:

    1 bunch of cilantro, rinsed well, stems removed (just cut off the top with scissors)
    4 stems of basil, rinsed, stems removed.
    1 Tbsp brown rice syrup (to taste)
    ½ cup Rice Vinegar
    ¼ cup Red wine vinegar
    2 Artichoke hearts or bottoms, diced (for thickening)
    Juice of 3-4 limes

    Taste and adjust with more vinegar, syrup or lime, and salt to taste (optional).

  11. #111
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    Default Re: Taking back salad - Salads and dressings

    VEGAN RANCH DRESSING

    1 cup vegan mayonnaise
    1/2 teaspoon garlic powder
    1/2 teaspoon onion powder
    1/4 teaspoon black pepper
    2 teaspoons parsley, chopped
    1/2 cup unsweetened soy milk

    Whisk all ingredients together and chill before serving. Add a little more soy milk if you need to thin dressing.

  12. #112
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    Default Re: Taking back salad - Salads and dressings

    CUCUMBER TOFU DRESSING

    about 8 oz. tofu (your choice, I used White Wave reduced-fat)
    2 T. capers
    1/4 c. lemon juice
    pinch of black pepper

    whirl in blender until smooth

    grate 1 medium cucumber (no, you don't need to remove seeds) and squeeze out
    the excess liquid. Stir into the tofu mixture. Add a small amount of
    chopped fresh mint if available. Let stand for a while so the flavors blend.

  13. #113
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    Default Re: Taking back salad - Salads and dressings

    OIL FREE DILL DRESSING

    2/3 c. water
    1/4 c. white wine vinegar
    3 T. powdered fruit pectin
    1 T. snipped fresh dill
    1 t. sugar
    1/4 t. garlic powder
    1/4 t. dry mustard
    1/4 t. pepper

    In a screw-top jar, combine all ingredients. Cover; shake. Chill up to 3
    days. Shake before serving. Makes 1 1/4 cups.

  14. #114
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    Default Re: Taking back salad - Salads and dressings

    GINGER ORANGE DRESSING

    1 C orange juice
    1 T ginger, fresh, grated
    1 T Braggs liquid aminos
    1/2 C seasoned rice vinegar
    3 cloves garlic
    2 C arrowroot thickening mixture (see note)

    Combine all ingredients in a blender and puree.

    (Arrowroot thickening mixture is 1/4 C arrowroot and 1/4 C cold water
    mixed well and then added to 2 C boiling water. Chill before using.)

  15. #115
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    Default Re: Taking back salad - Salads and dressings

    INDIAN DRESSING

    1/4 cup orange juice
    1/4 tsp ground coriander
    1/4 tsp chopped cilantro
    1/2 tsp prepared sweet-hot mustard

    Put all ingredients in a small bowl, and stir. Let sit about 10
    minutes.

  16. #116
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    Default Re: Taking back salad - Salads and dressings

    JAPANESE CARROT DRESSING

    1 small carrot, shredded
    2 TB mirin (Japanese sweet cooking wine)
    2 TB rice vinegar or cider vinegar
    1 TB soy sauce
    2 drops dark sesame oil
    1 TB prepared mustard
    1 TB grated fresh ginger root (optional)

    Whirl all ingredients in a blender until smooth. Well covered, it
    keeps in the refrigerator for about a week. (Note: I prefer to add
    the shredded carrots after blending the other ingredients together. I
    also use the ginger - I think it needs it.)

  17. #117
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    Default Re: Taking back salad - Salads and dressings

    MANGO - ORANGE DRESSING

    medium mango, peeled and cut into chunks
    1/2 cup fresh-squeezed orange juice
    1 clove garlic, crushed
    1 teaspoon soy sauce
    1/4 teaspoon curry powder

    Place all ingredients in a food processor or blender. Process until smooth.

  18. #118
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    Default Re: Taking back salad - Salads and dressings

    MUSTARD DRESSING

    1/2 cup seasoned rice vinegar
    1-2 tsp stone ground or Dijon style mustard
    1 clove garlic, pressed

    Whisk all ingredients together. Use as a dressing for salads and for
    steamed vegetables.

  19. #119
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    Default Re: Taking back salad - Salads and dressings

    ORIENTAL DRESSING

    1 clove garlic, cut in several pieces
    1 c. rice vinegar (unseasoned)
    1 tsp. light soy sauce
    1 slice fresh ginger, cut in several pieces

    Combine all ingredients, stirring well to combine. Let stand for 45
    minutes.
    Strain dressing. Discard ginger & garlic (or use in stir fry later).

  20. #120
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    Default Re: Taking back salad - Salads and dressings

    PARSLEY - TOMATO DRESSING

    1/4 c. tomato juice
    Pinch of cayenne pepper
    1/4 c. red wine vinegar
    1/2 tsp. fresh oregano
    1 Tbsp. minced onion
    1/2 tsp. black pepper
    1/4 c. chopped fresh parsley
    1/2 c. fresh or canned tomatoes, chopped
    1 clove garlic, minced

    Place all ingredients in a blender or food processor. Process until
    smooth.

  21. #121
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    Default Re: Taking back salad - Salads and dressings

    PLUM DRESSING

    1 4 oz jar plum baby food (usually with tapioca)
    1 Tbsp soy sauce
    1 tsp 5 spice powder ("Chinese") or garam masala
    1/2 tsp garlic powder
    dash white pepper
    water

    Mix together the baby food and seasonings. Thin with water
    to desired consistency (for pouring, dipping, etc).

  22. #122
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    Default Re: Taking back salad - Salads and dressings

    THAI ROYAL ORANGE DRESSING

    1 Tbsp sesame oil
    5 Tbsp orange juice
    1 tsp minced ginger
    1 tsp minced garlic
    1 Tbsp lite soy sauce
    1/4 cup rice vinegar
    pinch of cayenne, optional

    Whisk together all ingredients with a fork.

  23. #123
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    Default Re: Taking back salad - Salads and dressings

    SHALLOT DRESSING

    This is easy to adapt to your tastes, adding whatever seasonings you
    want to what is really only just thick water. One warning, be careful
    with the arrowroot. It thickens just as it comes to the boil but I
    found it must be cooked a bit or the dressing will taste starchy. I
    think that also results from using too much arrowroot. A general
    rule:

    for 1 Cup water:
    1/2 Tbsp arrowroot = thin sauce
    1 Tbsp = medium
    3/2 - 2 Tbsp = thick (be careful, too much = ick!)

    2/3 Cup water
    1 tsp arrowroot
    1 Tbsp Dijon mustard
    1/4 Cup finely slivered shallots
    1/4 Cup sherry vinegar

    In a 1- to 1 1/2-quart pan, blend water smoothly with arrowroot. Bring to a boil, stirring. Chill (quickly, by setting pan in ice water) and add mustard, shallots, and vinegar. Use, or cover and chill up until next day. Makes about 1 cup.

  24. #124
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    Default Re: Taking back salad - Salads and dressings

    TAMARI - GINGER DRESSING

    1 T. tamari
    1 to 1/2 tsp. brown rice vinegar
    1 tsp. ginger juice
    1 T. chopped or minced parsley
    2 tsp. mirin
    1/2 to 1/3 c. water

    mix all ingredients together.

  25. #125
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    Default Re: Taking back salad - Salads and dressings

    TOMATO - ONION DRESSING

    1 cn Tomato Wedges (14 1/2 oz.)
    1 lg Sweet Onion
    2 tb Herb Vinegar (Or Whatever
    Vinegar you like . . . and
    You may want more than 2 TB)
    1/2 ts Poppy seeds
    1/2 ts Celery seeds
    1/2 ts Garlic salt
    1 1/2 ts Basil
    1 ts Cilantro
    1/2 ts Dill weed
    1/2 tb Sugar(More or less to taste)
    1/2 ts Citric Acid (optional, for
    A longer shelf life)

    1. Saute Onion along with the spices in a small amount
    of veggie broth, wine, or water until transparent and tender.
    . 2. Put tomatoes and onion mixture in blender,
    add vinegar and sugar. Blend on low speed.
    3. Taste, add more vinegar, salt, and/or more sugar
    to suit individual taste buds.

    This makes a nice dressing for any kind of green salad.

  26. #126
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    Default Re: Taking back salad - Salads and dressings

    THAI SPICY CITRUS DRESSING

    1/2 cup orange juice, fresh-squeezed
    1/2 cup lime juice, fresh-squeezed
    2 tsp. tamari
    freshly ground pepper, to taste
    1 Tbsp. minced chilies, pref. serrano or jalapeño
    2 tsp. minced garlic
    1 tsp. minced ginger
    3 Tbsp. vegetable oil

    In a jar with a lid, combine the first 4 dressing ingredients. Cover and shake well. Add the rest of the dressing ingredients and shake well

  27. #127
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    Default Re: Taking back salad - Salads and dressings

    GINGER SALAD DRESSING

    Ingredients :
    1/3 cup salad vinegar (I most often just sub cider)
    3 tbl soy sauce
    1/3 cup chopped onion
    1/4 cup carrots finely grated
    1 tsp celery seeds
    1/2 cup canola oil
    1/2 tbl sugar or to taste (1/2 to 1)
    1 tsp fresh ginger root minced

    Method :
    Combine all ingredients in food processor or blender, processing on high until veggies are finely minced. Cover and chill thoroughly until ready to serve over salad.

  28. #128
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    Default Re: Taking back salad - Salads and dressings

    PEANUT - MISO SALAD DRESSING

    2/3 cup water or vegetable stock
    2/3 cup peanut butter
    3 T. mellow miso
    1/4 cup lime juice
    2 T. soy sauce
    2 T. toasted sesame oil
    1 T. garlic, minced
    1 T. ginger, minced
    pinch of cayenne pepper

    In a food processor, place the water, peanut butter, and miso, and blend for 30 seconds. Add the remaining ingredients and blend for 1 minute to form a smooth dressing. Use as a dressing for salads, vegetables, grains or pasta, or as a sauce or accompaniment to sandwiches or wraps. Transfer to an airtight container and store in the refrigerator for 5-7 days.

  29. #129
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    Default Re: Taking back salad - Salads and dressings

    Quote GoodbyeGirl
    GINGER SALAD DRESSING

    Ingredients :
    1/3 cup salad vinegar (I most often just sub cider)
    3 tbl soy sauce
    1/3 cup chopped onion
    1/4 cup carrots finely grated
    1 tsp celery seeds
    1/2 cup canola oil
    1/2 tbl sugar or to taste (1/2 to 1)
    1 tsp fresh ginger root minced

    Method :
    Combine all ingredients in food processor or blender, processing on high until veggies are finely minced. Cover and chill thoroughly until ready to serve over salad.
    Ehh, canola oil in a salad?
    Peace, love, and happiness.

  30. #130
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    Default Re: Taking back salad - Salads and dressings

    tofu cottage and green salad

    12 oz firm tofu, mashed with a fork
    1 t umeboshi vinegar or 1 t dulse granules
    3 T Nayonaise
    1/2 c celery, finely minced
    1/3 packed cup sweet onion (walla walla or vidalia), finely minced
    1/2 c minced red/yellow bell pepper
    4 t pickle relish
    1/3 c water chestnuts, chopped coarsely
    1 T dried or 3 T fresh minced chives
    2 1/2 c red or green leaf lettuce, shredded
    1/2 c cucumber, peeled, cut in thin slices
    1 c cherry tomatoes
    3 olives, chopped coarsely

    combine tofu, vinegar, nayonaise, celery, onion, bell pepper, pickle relish, water chestnuts, and chives in a medium-sized bowl. stir to evenly distribute.
    arrange lettuce on a serving plate. top with cucumber. arrange tomatoes in a circle around the outside edges of the plate. pack tofu mixture into a small bowl and invert over lettuce. top with chopped olives. serve immediately or cover and refrigerate until later.
    "Never doubt that a small group of thoughtful committed citizens can change the world. Indeed, it is the only thing that ever has." —Margaret Mead

  31. #131
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    Default Re: Taking back salad - Salads and dressings

    vietnamese spring lettuce rolls with peanut dressing

    8 oz extra-firm tofu, cubed
    1/2 c carrots, grated
    1 c bean sprouts, washed and dried
    2 stalks bok choy, washed and shredded
    1/2 small sweet onion, such as walla walla or vidalia, grated
    1/2 cucumber, peeled and grated
    1/2 each yellow and red bell peppers, cut in 1/4 inch strips
    1 T fresh mint, finely chopped
    1 T peanut oil
    2 t lime juice
    1 t rice wine vinegar
    1 to 2 inches gingerroot, peeled and grated to equal 2 teaspoons
    1 T chives, chopped
    1/4 t salt, or to taste
    6 large lettuce leaves, washed and patted dry
    6 peanuts, finely chopped

    in a medium bowl combine tofu, carrots, bean sprouts, bok choy, onion, cucumber, red and yellow pepper, and fresh mint. set aside.
    in a jar with lid, put peanut oil, lime juice, rice wine vinegar, ginger, chives, and salt. close lid and shake dressing until well mixed. taste and adjust seasoning.
    coat tofu and vegetables with dressing and toss together. spoon equal amounts of mixture onto lettuce leaves, sprinkle peanuts, and roll up. serve chilled.
    "Never doubt that a small group of thoughtful committed citizens can change the world. Indeed, it is the only thing that ever has." —Margaret Mead

  32. #132
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    Default Re: Taking back salad - Salads and dressings

    smoked tofu and green salad

    2 t sesame tahini
    2 T hot distilled water
    1 t tamari soy sauce
    1/2 t wet mustard (dijon or stone ground)
    1/8 t ground black pepper or cayenne
    2 1/3 cup spring salad mix or shredded leaf lettuce
    1/2 medium cucumber, peeled, halved, thinly sliced
    1/2 red or yellow bell pepper, halved, seeded, diced
    1 c cherry tomatoes or gold pear tomatoes
    1/3 small sweet petato, baked, peeled, sliced thinly
    1/2 c celery, cut into long, thin diagonal slices
    1 c red radishes, cut into thin slices
    4 1/2 to 6 oz smoked tofu, cubed

    combine dressing ingredients in a small mortar and pestle. mix until smooth and creamy. pour into a small custard cup, cover, adn refrigerate for several hours or overnight to thicken.
    layer salad ingredients in the order listed on 1 large plate or in a portable 1 quart bowl with a snap-on lid. top with tofu. cover and refrigerate.
    just before serving, add dressing to salad, stir, then serve.
    "Never doubt that a small group of thoughtful committed citizens can change the world. Indeed, it is the only thing that ever has." —Margaret Mead

  33. #133
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    Default Re: Taking back salad - Salads and dressings

    teriyaki tofu salad

    8 oz plain, extra firm tofu, cubed
    1 T teriyaki sauce
    3 T vegetable broth
    1 1/3 t sesame oil
    4 c broccoli, cut into florets, stems peeled and sliced into thin rounds (or use 1/2 broccoli & 1/2 cauliflower)
    3/4 c scallions, white and green part, cut into 1 inch logs
    1/2 c celery, cut into thin diagonal slices
    1 c red or daikon radish, cut into thin slices
    1/2 red or orange bell pepper, halved, seeded, diced
    1 c carrot, cut julienne or thin half-moons

    arrange cubed tofu in a 12 to 16 oz bowl. combine teriyaki sauce, broth, and sesame oil. pour over tofu, gently stir to coat. cover and refrigerate for at least 3 hours or overnight, turning once or twice to season all sides. layer and spread vegetables on a collapsible vegetable steamer or bamboo steamer basket over rapidly boiling water, in the order listed. cover and steam for 6 to 8 minutes or until crisp-tender. immediately transfer basket of vegetables to the sink. run cold water over them to stop the cooking and hold their brilliant colors. drain thoroughly.
    arrange vegetables on a large dinner plate or in a portable 1 quart bowl with a snap-on lid. top with cubed, seasoned tofu and any remaining marinade. serve now or cover and refrigerate.
    "Never doubt that a small group of thoughtful committed citizens can change the world. Indeed, it is the only thing that ever has." —Margaret Mead

  34. #134
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    Default Re: Taking back salad - Salads and dressings

    tofu antipasto

    2 1/2 c leaf lettuce, shredded
    1/2 medium cucumber, peeled, quartered, cut in thin slices
    1 tomato, cut into wedges or 1 c cherry tomatoes
    1/2 yellow bell pepper, seeded, cubed or diced
    1/4 c sweet white onion, cut into rings, or pearl onions
    1/4 c + 2 T chickpeas, cooked, drained
    1 oz swiss or cheddar cheese-style soy cheese, diced
    4 slices Yves veggie deli slices
    1 t dulse granules
    4 T Nayonaise
    1 or 2 T distilled water
    1 t prepared mustard
    1 t tamari soy sauce
    1/8 t ground black pepper or cayenne

    arrandg lettuce on a serving plate or in a portable bowl with a snap on lid. top with remaining vegetaables, then cheese, sliced deli meats, and egg, arranged in concentric circles around the plate or in sections. sprinkle with dulse granules if desired.
    combine Nayonaise, water, mustard, tamari, and spice in a small dish. stir, then pour over salad. serve immediately or cover and refrigerate until later.

    variation:
    replace soy cheese with 4 oz smoked tofu, cut into cubes
    "Never doubt that a small group of thoughtful committed citizens can change the world. Indeed, it is the only thing that ever has." —Margaret Mead

  35. #135
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    Default Re: Taking back salad - Salads and dressings

    from The Miso Book

    macaroni and bean salad

    1 1/2 t sea salt
    8 oz ziti, shells, or other short-type macaroni
    2 c green beans, cut into 1 inch lengths
    1 cucumber peeled, seeded, and sliced
    5-6 scallions, thinly sliced
    3 radishes, halved then sliced into half moons
    1 c cooked chick peas or red beans
    1/3 c sliced kalamata olives, or chopped dill pickles
    2 T minced fresh basil
    3/4 c tahini-herb dressing

    in a 4 quart pot bring 2 quarts of water to a rolling boil. add the salt and macaroni, stirring often until the water returns to a boil. cook the macaroni until it is al dente, then drain and cool under cold running water. drain again, and place in a medium-sized bowl.
    in a pot of lightly salted water parboil the beans for 3 to 5 minutes or until bright green and tender-crisp. transfer the beans to a bowl of cold water to set the color and prevent further cooking. drain and add to the macaroni along with the cucumber, scallions, radishes, chick peas, olives, and basil.
    add the dressing to the ingredients and toss well. serve on individual lettuce-lined serving bowls.
    "Never doubt that a small group of thoughtful committed citizens can change the world. Indeed, it is the only thing that ever has." —Margaret Mead

  36. #136
    GoodbyeGirl's Avatar
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    Default Re: Taking back salad - Salads and dressings

    macaroni salad

    8 oz elbows or small shells
    1 1/2 t sea salt
    1 medium cucumber quartered lengthwise, and sliced
    2/3 c diced green bell pepper
    1/2 c thinly sliced celery
    1/2 c thinly sliced radishes
    1/2 c minced scallion or red onion
    1/4 c minced parsley

    dressing:
    1/4 c water
    3 T sweet or mellow miso
    3 T tahini
    2 T lemon juice
    1 t ginger juice

    in a 4 quart pot bring 2 quarts of water to a rolling boil. add the salt and macaroni, stirring often until the water returns to a boil. cook the macaroni until it is al dente, then drain and cool under cold running water. drain again and place in a large bowl.
    add the cucumber, bell pepper, celery, radishes, scallion, and parsley to the macaroni and mix together.
    whisk together all of the dressing ingredients and add to the macaroni mixture. toss gently and serve.
    "Never doubt that a small group of thoughtful committed citizens can change the world. Indeed, it is the only thing that ever has." —Margaret Mead

  37. #137
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    Default Warning about Wellness salad dressing

    I saw this at wild oats and gave it a look as I've love semi-sweet dressings. I picked up the pom-berry and looked at the ingredients. There was a short ingredient list on the side saying the ingredients were flax oil, inulun, blueberries, pomegranite juice and something else, maybe lemon juice and that's it. So I bought it and ate it on my salad yesterday and it was just what I was looking for. Then, after I had eaten my whole salad, I'm looking at the nutritional info on the oposite side from the ingredients and notice a very long list of ingredients written tiny at the top. Come to find out, the short list of ingredients written large on one side is the list of power foods in the dressing and the long list of ingredients on the other side written tiny is the actual list of ingredients. It has 3 different kinds of fish oil in it!! I'm guessing for the omegas, but what's the point when the base is flax oil!?!

    I don't know what I'm going to do with it now since it's already open and been used. It was $5.00 which is very expensive for me, I'm guessing I'll just give it to my inlaws and hope they will use it. I'm so mad right now yet I know that most of the blame lays with me since I didn't inspect the bottle more closely. I just wanted to let everyone know in case anyone else is fooled by the list of power ingredients.

  38. #138
    mango woman
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    Default Re: Warning about Wellness salad dressing

    aw that sucks raven. I hate how skeevy food labels can be.

  39. #139
    Eating Wildflower's Avatar
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    Default Re: Warning about Wellness salad dressing

    Oh, how awful ravenfire. That's really weird. They use that trick with lotions and mediciney things, with the 'active' and 'inactive ingredients' I hate that they make it almost impossible to find the inactive ingredients.

  40. #140
    AR Activist Roxy's Avatar
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    Default Re: Warning about Wellness salad dressing

    The only one of those dressings which is suitable for vegans is the Fig Balsamic Dressing. See here.

    I'm sorry that happened to you I would feel really cheated.

  41. #141
    Annie's Avatar
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    Default Salad Dressings

    I'm wondering what salad dressings are vegan...I figure most of the vinagrettes are but I want to make sure. In our dining hall I can't look at the ingredients for each dressing and I had italian today on a salad and I was starting to get worried that little white things in the dressing may have been parmesian...

    Anyone know off-hand what dressings are vegan safe without having to look at the ingredients?

  42. #142
    ♥♥♥ Tigerlily's Avatar
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    Default Re: Salad Dressings

    Do you know what brand your dining hall uses for their dressings?

    If you don't know, your safest bet would be to just buy your own from the grocery store and bring that with you.
    Peace, love, and happiness.

  43. #143
    Annie's Avatar
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    Default Re: Salad Dressings

    No I have no idea what brand they use. I looked up a few italian dressing recipes online and most were vegan friendly...I'm just paranoid about it because I can't read the ingredients =/

  44. #144

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    Default Re: Salad Dressings

    I'm with Tigerlily, Annie, I'd make your own and take it with you. Mix red wine vinegar or balsamic vinegar and and olive oil together, add some herbs like dried basil or oregano... or a mustard dressing, the choices are endless! Put it in a mini shampoo bottle or small water bottle and take it with you. Same with soya milk, that's what I did when I was at uni. All the best

  45. #145
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    Default Re: Salad Dressings

    I like Annie's Naturals-Green garlic

    Very yummy!
    "Our lives begin to end the day we become silent about things that matter."

  46. #146
    AR Activist Roxy's Avatar
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    Default Re: Salad Dressings

    Do you get the brand Litehouse down there in the States? They have some really yummy, low fat vegan salad dressings. Here, they sell them in the refrigerated area in the Produce Section.

  47. #147
    Annie's Avatar
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    Default Re: Salad Dressings

    Litehouse? Not sure but I'll have to look for them next time I go to the grocery store =)

  48. #148
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    Default Re: Salad Dressings

    I have never seen that brand. I will ask around for it.

    Quote Roxy View Post
    Do you get the brand Litehouse down there in the States? They have some really yummy, low fat vegan salad dressings. Here, they sell them in the refrigerated area in the Produce Section.
    "Our lives begin to end the day we become silent about things that matter."

  49. #149
    AR Activist Roxy's Avatar
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    Default Re: Salad Dressings

    http://www.litehousefoods.com/produc...grettes&cols=3

    Please excuse the non-vegan items on the site.....but they have some yummy vinigerettes. My fave is the Huckelberry.

  50. #150
    Abe Froman Risker's Avatar
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    Default Re: Salad Dressings

    I never use bought salad dressing. I don't see any point when it's such a quick, easy and cheap thing to make yourself.
    "I don't want to live on this planet any more" - Professor Hubert J. Farnsworth

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