Salad Dressings

Sesame Garlic Dressing

2 cloves garlic, crushed
3 T tahini (sesame paste)
2 T white miso
1/2 cup almond milk or other unsweetend plant milk
2 T lemon juice
1 tsp. toasted sesame oil

Blend all ingredients together until smooth.

Miso Dressing

This easy recipe is from Nancy Griffith.

Simply thin yellow or sweet white miso with fresh lemon juice to desired consistency.

Ranch Dressing

1 cup water
½ cup raw cashews (soak in warm water for a few hours if you are not using a high speed blender)
½ cup pine nuts
2 T nutritional yeast
2 T raw unfiltered apple cider vinegar
1 clove garlic
½ tsp. sea salt or to taste

Combine all ingredients in a blender and process until smooth. Add fresh ground pepper to taste. Refrigerated in a glass container, this dressing will keep for several days.

Balsamic Agave Dressing

This dressing is great on any salad but we especially like it on baby spinach with fresh berries and chopped nuts. The recipe makes enough for quite a few salads but keeps about a week refrigerated in a glass container.

2/3 cup raw sugar
1 cup hot water
2 tsp. ground mustard
1 tsp. paprika
1 ½ tsp. celery seed
3 T chopped garlic in water
½ cup agave
2 oz. white wine
2 oz. rice wine
2 to 4 oz. balsamic vinegar
2 cups extra virgin olive oil
2 T lemon juice (optional)

Dissolve the sugar in hot water. Put the sugar/water solution in a blender and add all of the remaining ingredients EXCEPT the olive oil. With motor running on low speed, stream in the olive oil.

Valerie's Vegan Thousand Island Dressing

This recipe is from Valerie Wilson.

1/2 cup Just Mayo or Veganaise
2 to 3 T organic catsup
1 to 2 T drained pickle relish (use sweet, dill or zucchini relish)
dash of Tabasco (red or green)
1 to 2 T finely chopped onion (optional)

Mix all of the ingredients together and stir to blend. Add salt and pepper to taste. You can also add a pinch of smoked paprika or a little horseradish. For a unique taste, substitute chili sauce for the catsup.