Salad-dressings & Pairings - Sugar free

Classic Lemon Vinaigrette

• Ingredients:
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
• Instructions:
  • Whisk all ingredients together until emulsified.
• Salad Pairing:
  • Mixed greens, cucumber, cherry tomatoes, and grilled tofu/paneer.

Creamy Avocado Dressing

• Ingredients:
  • 1 ripe avocado
  • 3 tbsp Greek yogurt (unsweetened)
  • 2 tbsp lime juice
  • 1 clove garlic, minced
  • Salt and pepper to taste
• Instructions:
  • Blend all ingredients until smooth.
• Salad Pairing:
  • Romaine lettuce, corn, black beans, and diced red bell peppers.

Herby Olive Oil Dressing

• Ingredients:
  • 4 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • Salt and pepper to taste
• Instructions:
  • Mix ingredients in a jar and shake well.
• Salad Pairing:
  • Baby spinach, olives, feta cheese, and red onion slices.

Tahini Lemon Dressing

• Ingredients:
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 2 tbsp water
  • 1 tsp cumin powder
  • Salt to taste
• Instructions:
  • Whisk ingredients until creamy.
• Salad Pairing:
  • Kale, roasted chickpeas, shredded carrots, and sesame seeds.

Apple Cider Vinegar Dressing

• Ingredients:
  • 2 tbsp apple cider vinegar
  • 4 tbsp olive oil
  • 1 tsp Dijon mustard
  • Pinch of salt and pepper
• Instructions:
  • Shake ingredients in a jar until mixed.
• Salad Pairing:
  • Mixed greens, shredded cabbage, radishes, avocado, and scrambled eggs.

Balsamic Vinegar Glaze

• Kirkland Balsamic Vinegar - 2 cups
• Brown Sugar - ½ cup

Ingredients

• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved.
• Bring to a boil.
• Reduce heat to low and simmer until glaze is reduced by half and coats the back of a spoon (about 20 minutes)

Simple peanut sauce

• 3/4 cup sweet chili sauce
• 1/3 cup peanut butter , smooth or crunchy
• 1/2 teaspoon low-sodium soy sauce
• 1/2 teaspoon hoisin sauce

• Preparation

  Add all ingredients to a blender and pulse until smooth.

Vietnamese Peanut Sauce (Cooked,Dark)

• 2 tbsp cooking oil
• 4 cloves garlic minced
• 5 tbsp hoisin sauce (hoisin is over double the ratio of the peanut)
• 2 tbsp smooth peanut butter
• 1/2 cup water
• 1 tsp chile paste
• 3 tbsp crushed peanuts (optional)

Preparation

• Heat pan on medium heat, then add 2 tbsp oil and 4 cloves garlic. Saute until lightly browned.
• Add the rest of the ingredients except the chile paste (5 tbsp hoisin sauce, 2 tbsp smooth peanut butter, 1/2 cup water) and mix to combine.
• Turn the heat up to medium high, and bring to a boil.
• Once it hits a boil, shut off the heat and add the 1 tsp chile paste.
• The sauce will thicken a lot as it cools.
• top with a little bit of 3 tbsp crushed peanuts split among each dipping bowl.

Peanut Sauce (Uncooked)

• Peanut butter: 1/4 cup
• Soy sauce: 2 tablespoons
• Rice vinegar: 1 tablespoon
• Honey or maple syrup: 1 tablespoon
• Lime juice: 1 tablespoon
• Garlic: 1 clove, minced
• Ginger: 1/2 teaspoon, grated
• Water: 2–3 tablespoons (to adjust consistency)
• Crushed peanuts: Optional, for garnish

Preparation

1. Combine the ingredients:
   • In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, garlic, and ginger.
2. Adjust the consistency:
   • Add water a tablespoon at a time until the sauce reaches your desired consistency.