mix, shake, drizzle quick and easy
Cardamom-Clove Dressing Serves 2 | Gluten Free
fresh ideas for everyday health
This dressing uses spices you probably have in your pantry; it’s fantastic on butter lettuce with julienned green apples and seared scallops (get the recipe @
deliciousliving.com/jun12). You could also drizzle it over fresh fruit salads.
2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1 tablespoon honey ¼ teaspoon sea salt
1 teaspoon freshly ground black pepper /8
/8
1 teaspoon ground cloves 1 /8
teaspoon ground cardamom Pinch of ground allspice
1. Whisk all dressing ingredients together until emulsified. Refrigerate up to 1 week; bring to room temperature before using. PER SERVING (1 tablespoon): 94 cal, 7g fat (5g mono, 1g poly, 1g sat), 0mg chol, 0g protein, 10g carb, 0g fiber, 290mg sodium –Alan Roettinger
Creamy Vanilla-Grapefruit Dressing Serves 4 | Gluten Free
Using flaxseed oil for this creamy dressing adds a healthy dose of omega-3 fatty acids to each serving. It’s delicious over a smoked trout salad with red onion (get the recipe @
deliciousliving.com/jun12).
2 ruby red grapefruits
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1 egg yolk or 2 tablespoons egg substitute 3 tablespoons brown rice vinegar ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper
¼ teaspoon paprika
1 vanilla bean, split lengthwise and chopped into small pieces 1
/3 cup flaxseed oil
1. Slice off grapefruit peels and white pith, exposing flesh. Carefully cut grapefruit segments from membranes; set aside. Squeeze 3 tablespoons juice from membranes; strain and transfer to a blender. Add egg yolk or egg substitute, vinegar, salt, pepper, paprika, and chopped vanilla bean. Purée on high until vanilla bean is thoroughly blended. With the motor running, slowly add oil. When emulsified, strain into a small bowl, discarding any tough vanilla bean debris. Refrigerate up to 1 week. PER SERVING (1 tablespoon): 199 cal, 18g fat (4g mono, 12g poly, 2g sat), 51mg chol, 1g protein, 7g carb, 1g fiber, 147mg sodium
–A.R. 6 SALAD DRESSING COMBINATIONS
Use two parts oil to one part acid; add other seasonings to taste. 1. Combine: walnut oil, balsamic vinegar, lime juice, chopped Thai basil. Use with: fruit, grain, mixed-bean, or seafood salads; coleslaw. 2. Combine: extra-virgin olive oil, red wine vinegar, orange juice, minced garlic, chopped fresh parsley, cumin. Use with: leaf, grain, or black bean salads; fruit salad with cinnamon. 3. Combine: toasted sesame oil, lime juice, peanut sauce, fresh ginger, minced garlic, crushed red pepper flakes, minced fresh mango.
Use with: fruit salad with banana; coleslaw; pasta or seafood salads. 4. Combine: hazelnut oil, raspberry vinegar, chopped fresh chives. Use with: whole-grain, leaf, or herb salads; meat or poultry salads. 5. Combine: rice bran oil, lemon juice, minced roasted red bell peppers, poppy seeds. Use with: herb, fruit, pasta, or seafood salads. 6. Combine: grapeseed oil, balsamic vinegar, minced garlic, fresh orange zest, tomato paste, chopped fresh rosemary. Use with: roasted vegetables; leaf, seafood, or pasta salads. –Kris Wetherbee
june 2012 | deliciousliving 27
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