Recipes for Shabbat

Salad Dressing

By Eileen Goltz

ORIENTAL SALAD DRESSING (pareve)

This recipe for salad dressing is similar Applebees Restaurant oriental salad dressing. Try tossing rice noodles and toasted almonds with the salad greens with this dressing.

6 tablespoon honey
8 teaspoons mayonnaise
1 teaspoon dark-roasted sesame oil		 2 tablespoons Dijon mustard
3 tablespoons white vinegar

In a small bowl combine the honey, mayonnaise, sesame oil, Dijon mustard and white vinegar. Mix well, cover and refrigerate for at least 1/2 hour before using. Mix to combine before drizzling it over your salad.. Makes 1 cup. This recipe can be doubled or tripled.

RASPBERRY POPPY SEED DRESSING (pareve)

1/2 cup plus 2 tablespoons vegetable oil
3 tablespoons raspberry vinegar
1/4 cup sugar		 1 1/2 teaspoon poppy seeds
2 tablespoons minced red onion
1/2 teaspoon mustard powder
1 teaspoon lemon juice

In the bowl of a food processor or blender combine all the ingredients and process until combined. Pour the dressing into a jar or container with a tight lid. Just before serving whisk to combine ( if in a glass jar, shake until the dressing is combined). Makes 1 cup. This recipe can be doubled or tripled

Variation: Substitute red wine vinegar for raspberry vinegar.

WALNUT ORANGE DRESSING (pareve)

1/3 cup walnuts, toasted
1 teaspoon minced garlic
2 tablespoon red wine vinegar
2 tablespoon lemon juice
1 tablespoon honey		 1 tablespoon fresh dill or 1 t. dried
1/8 teaspoon ground white pepper
1/4 teaspoon kosher salt
1/4 cup orange juice
2/3 cup olive oil

Place walnuts, garlic, vinegar, lemon juice, honey, dill, pepper, salt and orange juice in a blender or food processor and process until smooth. With blender or processor running, slowly pour oil through hole in lid; process until emulsified Makes approx 1 1/2 cups. This recipe can be doubled or tripled.

SOUTHWESTERN VINAIGRETTE (pareve)

If you are planning on topping your salad with cheese, pair this dressing with a mild Colby or Munster

1/2 cup light olive oil
1/4 cup white or rice wine vinegar
1 teaspoon mustard powder
1/2 teaspoon oregano		 1/4 teaspoon black pepper
1/4 teaspoon cilantro
1/4 teaspoon garlic powder
1/4 teaspoon cumin

Combine all the ingredients in a jar with a tight lid. Shake to combine and then chill for at least an hour for the flavors to combine.. This recipe can be doubled or tripled.

THICK FRENCH TOMATO DRESSING (pareve)

1 cup tomato juice
1 cup tomato sauce
1/3 cup vinegar
3/4 teaspoon lemon juice
1/4 teaspoon oregano
1/4 teaspoon marjoram		 1/4 teaspoon thyme
1/4 teaspoon savory
1/4 teaspoon basil
1/4 teaspoon rosemary
1/4 teaspoon sage
1 teaspoon tamari soy sauce, low sodium

Combine all the ingredients in a jar with a tight lid. Shake to combine and then chill for at least an hour for the flavors to combine.. This recipe can be doubled or tripled.

TIP: Italian herb seasoning is a mixture of oregano, marjoram, thyme, savory, basil, rosemary, and sage. Usually found made by Schilling or Spice Islands. This dressing keeps well in the refrigerator for several weeks. This recipe can be doubled or tripled

APRICOT NECTAR DRESSING (dairy)

This dressing is the perfect compliment to fruit salad

1 tablespoon brown sugar
1/8 teaspoon ground cinnamon
dash ground nutmeg 		1/2 cup plain low-fat yogurt
1/4 to 1/2 cup apricot nectar

In a bowl combine the brown sugar, cinnamon, and nutmeg and yogurt. Add enough of the apricot nectar to make a dressing of drizzling consistency. Stir the mixture until it’s smooth. Cover and store in the refrigerator for up to 2 weeks. Makes 1 cup. This recipe can be doubled or tripled.

CHILI LIME VINEGRETTE (pareve)

1 cup vegetable oil
2 tablespoons chili powder
2 tablespoons water
4 teaspoons granulated sugar 		1 tablespoon grated lime or lemon rind
2/3 cup lime or lemon juice
1 teaspoon salt

Combine all the ingredients in a jar with a tight lid. Shake to combine. Makes 2 cups This recipe can be doubled or tripled

STRAWBERRY PEPPERCORON DRESSING (pareve)

1 cup strawberries, sliced
2 Tablespoon red wine vinegar		 1/8 teaspoon fresh cracked black pepper

Combine all ingredients in a blender or food processor and process until smooth. Serve well chilled over fruit salad or greens. Makes 1 cup This recipe can be doubled or tripled.

ORANGE BASIL DRESSING (pareve)

This dressing is great on a fresh spinach salad.

1 cup orange juice
2 teaspoons cornstarch
1/3 cup white wine vinegar		 2 teaspoons Dijon-style mustard
2 teaspoons dried basil
2 teaspoons olive oil

In a saucepan, combine the orange juice and cornstarch. Heat to boiling, stirring constantly. Boil for about one minute. Pour into a bowl or jar and refrigerate until cold. Add the mustard, basil and olive oil. Mix well and serve. Makes 1 cup. This recipe can be doubled or tripled.

LOW FAT PEPPER PARMESAN DRESSING (dairy)

1/3 cup nonfat buttermilk
1/3 cup nonfat cottage cheese
1/3 cup freshly grated parmesan cheese		 4 teaspoon white wine vinegar
1 small clove garlic, minced
1/2 teaspoon freshly ground black pepper

Combine everything except pepper in food processor and blend until smooth. Stir in pepper. Dressing is best if used within 2 days of being made. This recipe can be doubled or tripled.

LOW FAT CUCUMBER LIME DRESSING (dairy)

2/3 cup nonfat plain yogurt
1/3 cup peeled, seeded, and chopped cucumber
2 tablespoon sliced green onion
2 tablespoon low-fat 1-percent milk 		1 tablespoon fresh lime juice
1 tablespoon light mayonnaise
3/4 teaspoon salt
1/4 teaspoon minced garlic
Pinch sugar

Combine all ingredients in a small bowl and mix to combine. Cover and refrigerate for at least 1 hour. The dressing keeps up to 3 days in the refrigerator. Makes 1 cup. This recipe can be doubled or tripled.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.

© Eileen Goltz 2004

Shabbat Shalom

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