Oil + Vinegar

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dressing 4
dressing 5
dressing 3

dressing 2

  • .5 cup oil (I used Extra Virgin Olive Oil)
  • .5 cup red wine vinegar
  • 3 cloves garlic, minced
  • tablespoon agave or maple syrup
  • pinch of sea salt or Kosher salt, to taste
  • pinch of pepper, to taste

Combine the above ingredients into a bowl and whisk together. Store in a sealed container in the fridge. Shake well before using.

Recipe adapted from Carrie.


dressing, recipe, salad, vegan

After cake, eat salad

Sounds fair enough.


After eating an entire plate of chocolate cake, a nice way to balance that out is by eating a healthy salad. Or another bite of cake. Whichever is easiest or more available.


This salad was loaded with fresh romain lettuce, cold quinoa, chick peas, red bell pepper, red onion, crunchy soy nuts, creamy avocado, salt, pepper and a drizzle of Tahini dressing.

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Garlic Tahini Dressing

  • 1/4 cup of Tahini
  • 1/2 teaspoon salt
  • 1-2 cloves of garlic
  • 1/4 teaspoon dried dill
  • 1 tablespoon fresh parsley
  • 1/2 teaspoon red chili flakes
  • water to desired consistency

Blend all ingredients in a blender. Serve over salad or use as a dip for veggies. If dressing becomes too thin, add more Tahini.


dressing, recipe, salad

Onion Salad Dressing

Looking for a clean and simple dressing? This has quickly become one of my favorites, and I am sure it will be yours, too!

Ingredients – enough to make for 2-3 servings

  • 2 tablespoons red onion, diced
  • 1 teaspoon garlic, minced
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • juice of a lemon, plus a pinch of zest
  • 2 tablespoons Dijon or stone ground mustard
  • 1 tablespoon agave syrup
  • salt and pepper to taste

Whisk everything together. You can thin it out with a tad more EVOO, and add more mustard, vinegar or sweetener if needed. Store in an air tight container in the fridge for up to a week.