60-Second Balsamic Vinaigrette Directions
1) Add equal amounts of extra virgin olive oil and balsamic vinegar. Add an emulsifier such as mustard, tahini paste, plain yogurt, ground flax, or mashed avocado to thicken and to help keep the oil and acid from separating (no need to measure, just eyeball it). Add crushed (not minced) garlic to taste. Salt and pepper to taste. Put all the ingredients in a jar, screw on the lid and shake vigorously to emulsify. My Pomegranate Green Salad with Tuscan Pomegranate Vinaigrette and Beet Avocado Green Salad are both good examples of salads using this dressing.
Asian Dressing Directions
1) Place all of the ingredients in a jar, screw on the lid and shake to emulsify. You may need to mash the almond butter down with the back of a spoon to help it mix in. If you want some heat, add Sriracha sauce or crushed red peppers to taste. Makes 3/4 of a cup.
Guilt-free Creamy Salad Dressing Directions
1) Soak cashews in water for 15 minutes. Meanwhile, put other ingredients in a high-powered blender. Drain cashews and add to blender. If you don't have a high-powered blender, soak cashews for an extra 30 minutes or more. Blend all ingredients together until creamy and chill.
2) Store any leftovers in the refrigerator for up to four weeks. Makes about 1 1/4 cups.