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Looking for a way to get more GREENS in your body? A luscious salad dressing is a great way to help that happen!
This video is a gathering of three previously shared salad dressing recipes that will likely become some of your go-tos.
🥗 GREEN GODDESS DRESSING has an unexpected base of zucchini! Try it: you will like it!
🥗 CREAMY CASHEW SALAD DRESSING is terrific on its on or as a base with other herbs or spices.
🥗 CHIPOTLE RANCH SALAD DRESSING has just enough kick to make your salad sing!
Check out these recipes, as well as all of our past and future recipes in our Cheat Sheets here: https://thewateringmouth.com/cheatsheets/
GREEN GODDESS DRESSING
Hey there! We start making a dressing with a good bulky base. Our first dressing has a unique base, it’s zucchini! This is a green goddess dressing.
Into the Vitamix goes two medium zucchini, a stalk of celery, some lemon juice. Did you know that celery and lemon juice are perceived as saltiness on your tongue? Yep, that’s right. So when we’re not using salt we can use some celery and some lemon juice or lime juice, to create that little bit of saltiness.
It’s perceived that way anyway on our tongue. You can do that in soups and salads. We’re doing that in this dressing.
All right, then we add some plant milk and water. Now for the flavorings! Unfortified nutritional yeast affectionately known as nooch. I’m using Trader Joe’s 21 salute seasoning. You can use your favorite saltfree seasoning.
I’m also going to use a little bit of onion and herb Mrs. Dash. I just found this. I really like it! A few turns of a variety of peppercorns, some fresh garlic, and dried parsley.
Now we’ll whirl this up in the blender. Kitchen shears are a great tool for cutting chives. Chives can become stringy and wrapped around the blender blade if you just throw them in without cutting them. Ask me how I know this, I’ve done it before.
So I’m just going to snip these up and give them a quick little chop and they’ll be ready to throw into the blender. Then I’m just going to whirl it just a few seconds to get that incorporated.
This dressing is light and you can use as much of it as you would like on your salad. So drown it, that’s fine!
CREAMY CASHEW SALAD DRESSING
All right! So for this dressing I went ahead and used three quarters of a cup of untoasted cashews but I put some hot water over them and let them soften for a little bit. These are nice whole ones and they’ve gotten a little bit soft. They will cream up nicely!
I’m using this tall jar for my blender. This is about two tablespoons of lemon juice, three quarters cup of water, not quite half (you may need to adjust the water as you go), as well stone ground dijon mustard. I like the Westbrae brand. It has no sodium whatsoever.
Add about a teaspoon of coconut oil and I’m getting a date. They’re already pitted which is very nice. We may need to add a little more liquid.
I’m going to give it a taste. Mmm that’s nice! It’s very flavorful. The lemon juice is nice. Nice and creamy, this is a great base for a salad dressing. You can use it and add herbs and spices to it. Some ground pepper.
CHIPOTLE RANCH SALAD DRESSING
I have some dehydrated red onions that I made before. I’m going to post a recipe for this soon but basically I just used my food processor to slice them and then I used my Excalibur dehydrator for about eight hours on 115, to dry them out.
I love these onions because they get kind of sweet when they’re dehydrated and they make the nicest texture in the salad. It’s kind of like adding fruit a little bit but totally not like adding fruit. So yummy and they’re so convenient to eat.
In my pre-made salad dressing I also added some of these dehydrated onions and you could just use fresh onions if you wanted to. It was just super super yummy flavor.
The dressing itself, as I said the recipe is in the cheatsheets, has a tahini base and then I used some almond milk. I actually used Ripple but you could use any kind of plant milk and some apple cider vinegar as the base. Then I added some of those red onions.
For seasonings I used garlic powder, onion powder, dill weed, and ancho chili powder. I also added a couple of chili peppers in adobo with adobo sauce. You can get those at any grocery store. I just used two chili peppers but you can use as much as you want!
The above is a transcript from this week’s YouTube video. Click here if you’d like to see the video.