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Raspberry Balsamic Vinaigrette Dressing
This raspberry balsamic dressing tastes fantastic on a salad with fruit (apples are my favorite) or even as a bread dip! I was tired of trying bottle after bottle of dressing and not finding anything close to my favorite restaurant-inspired salad until I made this recipe.
Orange Citrus Vinaigrette
This citrus salad dressing is delightful and tastes great in any season. Store unused dressing in the refrigerator.
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!
Caesar Vinaigrette
Here's a smooth and tasty alternative to regular Caesar dressing. This Caesar vinaigrette dressing recipe has stood the test of time in my kitchen and is requested often. It tastes best on romaine tossed with spring mix lettuce. The dressing will keep up to two weeks in the refrigerator in an airtight container.
Tasteful Tahini Salad Dressing
This tasteful tahini salad dressing is full of Middle Eastern flavors; lemon, garlic, red wine vinegar, and ginger give it a kick! It's easy to make in a blender and very versatile — add a bit less tamari, more lemon juice, and a pinch of ground mint if you prefer. People always ask me for this salad dressing recipe.
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.
Meyer Lemon Vinaigrette
When Meyer lemons are in season, typically between November and March, be sure to snag some to make this Meyer lemon vinaigrette. Meyer lemons are much less tart and acidic than traditional lemons; they're like a cross between a lemon and a mandarin. They're also sweeter, so no additional sugar is needed. I love this on kale salad, but also drizzled over roasted veggies or grilled salmon or trout.
Creamy Lemon Dressing
This creamy lemon sauce makes a tangy salad dressing or a great drizzle over grilled fish. Try it over a butter lettuce salad with grape tomatoes and English cucumber.
Shrimp Goat Cheese Watermelon Salad Stack
These shrimp and goat cheese watermelon salad stacks are a refreshing take on a traditional caprese salad. If you don't have a ring mold, cut into squares or triangles instead. The key is flat watermelon pieces, about 1/4-inch thick.
Malaysian-Style Watermelon Salad
This Malaysian watermelon salad recipe is a lower-calorie adaptation of the pork belly and watermelon salad made famous by the Fatty Crab restaurant in New York City. This version uses ingredients that are easy to find, and it's just as delicious!
Mushroom, Scallion, and Cheese Omelet
I love omelets! So easy and nutritious, with protein and a handful of veggies. This one keeps it simple but still tasty with hearty mushrooms and onions.
Tamagoyaki (Japanese Rolled Omelette)
It's easy to make Japanese-style food at home with this classic Japanese rolled omelette recipe. Tamagoyaki is slightly sweet, and seasoned with soy sauce, mirin, and dashi. It's a favorite in bento boxes and makes a tasty appetizer. Serve with shredded daikon and soy sauce for dipping.
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