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Tangy Tamari Dressing
This tangy and flavorful dressing has a smooth 'zip' to it because of nutritional yeast and garlic powder. It's a great dressing for salads of any kind. It works great as a dipping sauce as well. Anyone who is looking for something different will definitely enjoy this dressing. The best part is that it takes only minutes to make. Vegetarians will love it for its protein packed, light, clean taste.
Chili Lime Vinaigrette Dressing
This chili-lime vinaigrette is great with green salads topped with broiled salmon or chicken. It also makes a wonderful marinade for meat and tofu. If you don't want it as spicy, you can cut back on the red pepper flakes, but we love it just the way it is.
Cherry Farro Salad with Sweet Vinaigrette
Here's a delicious cherry farro salad with a sweet vinaigrette recipe using a whole grain that tastes good and is also good for you! The flavors are refreshing and sweet while the crunchy nuts and farro give it wonderful texture!
Citrus-Basil Vinaigrette
This dressing is lovely yellow color, and we use it on a mixed green salad (mixed Romaine and European greens), tossed with small broccoli and cauliflower florets, raisins or sweetened dried cranberries, and shredded Cheddar or crumbled Gorgonzola cheese. The sweet-tart zestiness of the dressing perks up the salad! The yield depends on how much salad dressing you prefer. For us, this recipe makes enough dressing for about 4 large salads.
Creamy Dairy-Free Salad Dressing
This recipe uses cultured coconut milk as a substitution for buttermilk and mayonnaise in a dill-flavored, creamy dairy-free salad dressing. Enjoy! I found an alternative to dairy-based yogurt. Cultured coconut milk is not as thick as yogurt, but it works as a substitute for buttermilk and mayonnaise in a traditional ranch-style salad dressing or dip. It's not a perfect sub, but for anyone who is avoiding dairy, it's worth a try. Look for this product in the yogurt section of your grocer. It's also great in smoothies!
Lime-Cilantro Vinaigrette
This is a delicious, tangy vinaigrette. It's so versatile, it can be used for mixed greens or taco salads. Enjoy! Serve immediately or keep in the fridge for 4 to 5 days. I prefer white wine vinegar in this recipe, as opposed to regular white vinegar. You can also use Dijon mustard if you prefer to spicy brown.
Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette
This zucchini salad is a deliciously light and fresh-tasting twist on cucumber tomato salad. It takes me to the water's edge and begs to be served with fresh seafood. Substitute Greek Kalamata olives for black olives if desired.
Lime Fluff
A Georgia favorite! Great with everything! Make a lot for large gatherings, it disappears quickly! You can use any kind of nuts you like; adjust the amount to suit your preference.
Broken Glass Cake
This broken glass cake made with lime, orange, and strawberry gelatin is a light, child-friendly dessert we have always made for the children at Christmas. It is especially well-received after a heavy meal. You will be asked for seconds!
Thanksgiving Jell-O Salad
This is the one Jell-O salad I think of when the holidays roll around. There is always room for J-E-L-L-O!
Sea Foam Salad
A light Jell-O salad, great for summer barbecues or with Christmas dinner!
Lemon Lime Vegetable Salad
Sweet, salty, cool and crunchy, this salad is a great addition to any family buffet.
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