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Enjoy these scrumptious, free recipes. All Cook for Good recipes are thrifty, healthy, and vegetarian. Most are vegan or have vegan options (make that all starting December 2011), but you know how to add dairy or meat if you want to. Use the search feature to find recipes that are vegan, gluten free, quick (20 minutes or less of active time), or seasonal.

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Entries in salad dressing (2)

Wednesday
Jan042012

Honey-Mustard Dressing

by AuthorLinda Watson DateJan 4, 2012 | | CommentPost a Comment | Print ArticlePrint Article | | Pin It!

Splash this bright honey-mustard dressing over a salad made with lettuce, grated carrots, and one or more of the following: raisins, apples, walnuts, or pecans. You'll have a restaurant-quality side in minutes for a fraction of the restaurant-expensive cost.

homemade organic honey-mustard dressing is just 20 cents a serving

Click to read more ...

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Friday
May062011

Strawberry Vinaigrette

by AuthorLinda Watson DateMay 6, 2011 | | Comment1 Comment | Print ArticlePrint Article | | Pin It!

This fresh spring variation on raspberry vinaigrette makes a low fat, high taste topping for salads. Let it elevate a salad into a special-occasion meal by serving it over Red Sails lettuce, grated carrots, chickpeas, green onions, and raisins — topped with strawberry slices — as shown.

 strawberry chickpea salad with strawberry vinaigrette, green onions, Red Sails lettuce, grated carrots, and raisins

Active time: 5 minutes. Total time: 5 minutes. Makes 5 servings, two tablespoons each.

Ingredients

6 large strawberries, about 120 grams
2 tablespoons olive oil
1 tablespoon balsamic vinegar
pinch salt

Method

  1. Rinse and hull strawberries (remove the leaves and where they attach to the berries). 
  2. Combine all ingredients in a blender or food processor fitted with the steel blade. Process until smooth.
  3. Serve within an hour or refrigerate. Keeps refrigerated for two or three days, but best served immediately.

 

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