Four Favorite Fresh Salad Dressings And Sauce

                                    

                                 Lemon Vinaigrette

How to use Lemon Vinaigrette:  This lemon vinaigrette will keep in an airtight container or jar for up to 1 week in the fridge. Of course, it’s a great way to dress up a simple green salad, but there are so many other delicious ways to use it. Here are a few ideas to get you started:

Toss it with a cooked grain like farro, couscous, or quinoa and fresh herbs to make a hearty side dish.

Use it as a marinade for cooked white beans, chickpeas, or French green lentils.

Drizzle it over roasted veggies like potatoes, broccoli, Brussels sprouts, asparagus, fennel, or cauliflower.

Ingredients:
1/4 cup fresh lemon juice
1 small garlic clove, grated
1 teaspoon Dijon mustard
1/4 teaspoon sea salt, more to taste
Freshly ground black pepper
1/2 teaspoon honey or maple syrup, optional
1/4 to 1/3 cup extra-virgin olive oil
1/2 teaspoon fresh or dried thyme, optional

Directions:
In a small bowl, whisk together the lemon juice, garlic,mustard, salt, pepper, and honey, if using.

Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.

If your dressing is too tangy, add more olive oil, to taste.
Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week.

The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using. Serves 6 to 8

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Cilantro Lime Dressing

This easy cilantro dressing is good to have on salads, tacos, or burrito- bowls. To make it creamy, add 1/2 avocado or Greek yogurt to the recipe.

Ingredients:

2 cups fresh cilantro
1 garlic clove
¼ cup lime juice
2 teaspoons maple syrup or honey
½ teaspoon ground coriander
½ teaspoon sea salt
½ cup extra-virgin olive oil
Make it creamy (optional):

1 avocado or ½ cup plain whole milk Greek yogurt

Directions:

In a food processor, place the cilantro, garlic, lime juice, maple syrup, coriander, and salt and pulse to combine. With the blade running, pour in the olive oil and process until smooth.


Make it creamy (optional) - blend with 1 avocado or ½ cup plain whole milk Greek yogurt
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Chipotle Honey Vinaigrette

Chipotle Honey Vinaigrette
This chipotle dressing is such a versatile condiment to keep on hand. For starters, it’s excellent on salads. Toss it with a Simple Green Salad for an easy side dish, or drizzle it onto this Black Bean and Corn Salad. Use it instead of the tahini dressing on my Sweet Potato Salad, or add it to any taco salad or burrito bowl.

But the ways to use it don’t end there. Here are a few more of my favorites:
On grilled veggies. Try drizzling it over grilled veggie skewers, grilled corn on the cob, grilled potatoes, or grilled eggplant. Or, for a delicious sweet and spicy combination, toss it with grilled pineapple!
On roasted veggies. I love it with sweet potatoes, butternut squash, cauliflower, and broccoli.
With tacos or a burrito. Drizzle it into veggie tacos, or serve it as a dipping sauce with a breakfast burrito (or a vegan breakfast burrito).
This chipotle vinaigrette is sweet, smoky, and spicy. Use it as a salad dressing, or drizzle it over grilled or roasted veggies, tacos, bowls, and more!
Ingredients:
½ cup avocado oil
¼ cup fresh lime juice
1 chipotle pepper from a can of chipotles in adobo
2 tablespoons honey
1 garlic clove
½ teaspoon cumin
½ teaspoon sea salt
Freshly ground black pepper
Directions:
In a small food processor, combine the oil, lime juice, chipotle, honey, garlic, cumin, salt, and several grinds of pepper. Pulse until combined.
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Chipolte Creamy Sauce

Chipolte Sauce
I say this all the time, but I truly believe that the key to a great veggie meal (or any meal, really) is a great sauce! With a great sauce on hand, you can use whatever veggies/grains/proteins you have to easily make salads, bowls, tacos, or sandwiches any night of the week. This smoky, creamy chipotle sauce is one of my absolute favorites to punch up any meal. I love it on everything from burrito bowls to breakfast tacos. It’s also great as a sweet potato fries dipping sauce.
Ingredients:
• ½ cup whole milk Greek yogurt, (*see vegan note)
• ¼ cup mayonnaise, (Sir Kensington’s is best here)
• 1 chipotle pepper from a can of chipotles in adobo sauce
• 1 garlic clove, peeled
• 1 teaspoon lime juice
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon honey or maple syrup
• 
  
  Sea salt and freshly ground black pepper

Directions:

In a food processor, place the yogurt, mayo, chipotle pepper, garlic, lime juice, olive oil, honey, and generous pinches of salt and freshly ground black pepper and blend until smooth. Season to taste with more salt and pepper, if desired.

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