Green With Envy Salad Dressing Recipes

Steps:

• Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
• Toss together mangoes, romaine, and cucumber with dressing, to taste.

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

Steps:

• Place applesauce, Dijon mustard, basil, red pepper flakes, cumin, salt, sour cream, parsley, Parmesan cheese, mayonnaise, and cinnamon in a food processor or blender. Blend until smooth. Refrigerate until ready to serve.n

Steps:

• Place applesauce, Dijon mustard, basil, red pepper flakes, cumin, salt, sour cream, parsley, Parmesan cheese, mayonnaise, and cinnamon in a food processor or blender. Blend until smooth. Refrigerate until ready to serve.

Steps:

• Place applesauce, Dijon mustard, basil, red pepper flakes, cumin, salt, sour cream, parsley, Parmesan cheese, mayonnaise, and cinnamon in a food processor or blender. Blend until smooth. Refrigerate until ready to serve.

Steps:

• Place applesauce, Dijon mustard, basil, red pepper flakes, cumin, salt, sour cream, parsley, Parmesan cheese, mayonnaise, and cinnamon in a food processor or blender. Blend until smooth. Refrigerate until ready to serve.

Steps:

• In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out.
• Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.)
• When you're ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined.
• Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.