Category: dressing

dressing

Oil + Vinegar

CleanEatingMama

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  • .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.

tashasig

dressing, recipe, salad, vegan

After cake, eat salad

CleanEatingMama

Sounds fair enough.

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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.

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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.

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dressing, recipe, salad

Onion Salad Dressing

CleanEatingMama

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.

ztashaz