Shallot Vinaigrette

Yield: 1/3 cup

1/4 cup olive oil, divided

1 shallot, finely chopped

zest and juice of 1 lemon

2 tbsp red wine vinegar

2 tsp dijon mustard

2 tsp honey

pinch red pepper flakes

salt and pepper

1. In a small skillet, heat one tablespoon of olive oil over medium heat. When hot add the shallot and cook until fragrant, about 2 to 3 minutes. Remove from heat and let cool slightly.

2. In a small container with a lid, combine the rest of the olive oil with the remaining ingredients. Add the cooled shallots. Shake vigorously to combine.

3. Store in airtight container in fridge for up to 5 days.

https://www.halfbakedharvest.com/corn-tomato-and-avocado-chickpea-salad/

Lemon Herb Tahini Dressing

Yield: 1/2 cup

1/4 cup tahini

juice of 1 lemon

1 tbsp red wine vinegar

2 cloves garlic

1/4 cup fresh basil

1 tsp fresh oregano

1 tsp fresh/dried thyme

salt and pepper

3-5 tbsp water

1. Add all ingredients to a blender, starting with 3 tablespoons of water. Blend on high until smooth and creamy.

2. If too thick, add more water 1 tablespoon at a time until you reach your desired consistency.

https://www.simplyquinoa.com/how-to-make-tahini-dressing-4-ways/

Avocado Mint Dressing

Yield: 3/4 cup

1 half ripe avocado

2/3 tightly packed mint leaves

1/3 cup tightly packed cilantro leaves

1 clove garlic, chopped

1 tbsp lemon juice

1 tsp turmeric

1/2 tsp salt

1/4 tsp pepper

3 tbsp olive oil

1 tbsp water

1. Add all ingredients to the bowl of a food processor. Combine until smooth.

https://autoimmunewellness.com/carrot-radish-slaw-mint-turmeric-pesto/

Roasted Red Pepper Vinaigrette

Yield: 3/4 cup

1 red bell pepper

1 tbsp balsamic vinegar

1 tbsp apple cider vinegar

1 tbsp honey

1 tbsp dijon mustard

1 shallot, minced (about 1 tbsp)

1 clove garlic, minced

1/2 cup olive oil

salt and pepper, to taste

1. Preheat oven to 450F, or prepare grill for cooking.

2. Slice red pepper in half, de-seed, remove stem, and brush with olive oil.

3. Roast pepper either in the oven or on the grill (about 25 mins in the oven, 10 to 15 mins on the grill). The skins should be completely wrinkled and charred.

4. Transfer pepper to a bowl, cover with plastic wrap, and let steam 10 minutes. Peel off skin, reserving juices.

5. Place all ingredients in a high-speed blender. Puree until smooth.

http://www.wholesomelicious.com/roasted-red-pepper-vinaigrette/

Citrus Vinaigrette

Yield: 1 1/2 cups

1 small shallot, finely chopped

3/4 cup olive oil

1/4 cup Champagne vinegar or white wine vinegar

1 tsp dijon mustard

3 tbsp lemon juice

2 tbsp orange juice

1 tbsp lime juice

zest of 1 lemon

salt and pepper

1. Combine all ingredients in a small jar and shake to blend.

https://www.bonappetit.com/recipe/citrus-vinaigrette

Cucumber Tahini Dressing

Yield: 1 cup

1 cup cucumber, roughly chopped

5 tbsp tahini

1/4 cup lemon juice

1 clove garlic

1 tsp ground cumin

1/4 tsp salt

2 tbsp water

1. Combine all ingredients in a high-speed blender and blend until completely smooth.

2. Store leftovers in an airtight container in the fridge for up to a week.

https://detoxinista.com/creamy-cucumber-tahini-salad-dressing-vegan/

Orange Tahini Dressing

Yield: 1 cup

2 tbsp olive oil

2 tbsp lemon juice

zest and juice of 1 orange

1 tbsp honey (or maple syrup)

1/3 cup tahini

salt and pepper

1/2 cup water

1.Whisk ingredients together in a bowl. Add water to thin to desired consistency.

https://www.mynewroots.org/site/2011/12/roasted-sesame-winter-slaw-2/

Garlic Herb Tahini Dressing

Yield: 1 cup

1/4 cup parsley

1/4 cup basil

1 clove garlic

juice of 1 lemon

1/4 cup olive oil

1/4 cup tahini

1/4 cup water

1 tbsp honey

salt and pepper, to taste

1. Combine all ingredients in a blender and blend on high until smooth.

https://www.runningtothekitchen.com/garlic-herb-tahini-dressing/

Italian Vinaigrette

Yield: 1 cup

3 tbsp apple cider vinegar

1 tbsp dijon mustard

1 shallot, finely minced

1 clove garlic, finely minced

2 tsp honey

3/4 cup olive oil

salt and pepper, to taste

1. Combine all ingredients in a blender and blend on high until smooth.

http://www.gapalicious.com/2011/09/09/recipe-of-the-week-scdgaps-italian-vinaigrette/

Orange Ginger Dressing

Yield: 1/2 cup

1/4 cup orange juice

1/2 tsp orange zest

3 tbsp olive oil

1 tsp honey

2 tsp rice vinegar

1 tsp ginger, mincd

pinch of salt

1. Combine all ingredients in a blender and blend on high until smooth.


http://www.thecreativebite.com/light-orange-ginger-vinaigrette/

Maple Dijon Tahini Dressing

Yield: 1/2 cup

1 tsp lemon juice

2 tbsp grainy dijon mustard

3 tbsp maple syrup

2 tbsp olive oil

2 tbsp tahini

1/2 tsp garlic powder

salt and pepper, to taste

1. Combine all ingredients in a blender and blend on high until smooth. 

Grounded Nutrition Salad Dressings

Ginger Tamari Dressing

Yield: 1/3 cup

2 tbsp lime juice

2 tbsp tamari

1 tbsp maple syrup

1/2 tsp ginger, grated

1 tbsp sesame oil

1 tsp sambal oelek or sriracha

1. Combine all ingredients in a bowl and whisk to combine.


https://thelemonbowl.com/soba-noodle-salad-with-sesame-ginger-soy-vinaigrette/

Avocado Dill Dressing

Yield: 3/4 cup

1/2 cucumber, roughly chopped

1 avocado

1 clove garlic, minced

2 tbsp lemon juice

2 tsp dill, chopped

salt and pepper

water as needed to thin

1. Combine all ingredients in a blender and blend on high until smooth. Add water to desired consistency.

Grounded Nutrition Salad Dressings

Orange, Zucchini, and Basil Dressing

Yield: 3/4 cup

2 oranges, peeled, roughly chopped

1/4 small zucchini

1/4 cup fresh basil

1 tbsp maple syrup (or 1 pitted date)

salt and pepper

water as needed to thin

1. Combine all ingredients in a blender and blend on high until smooth. Add water to desired consistency.

Grounded Nutrition Salad Dressings

Orange Ginger Avocado Dressing

Yield: 3/4 cup

1 avocado

juice of 1 orange

1/4 cup olive oil

1/4 cup apple cider vinegar

1/4 cup water

1/2-inch piece of ginger, peeled, chopped

salt and pepper

1. Combine all ingredients in a blender and blend on high until smooth. Add water to desired consistency.

Grounded Nutrition Salad Dressings

Citrus Miso Dressing

Yield: 1/2 cup

1/4 cup orange juice

1 tbsp lime juice

1 clove garlic, finely minced

2 tsp light miso

1/4 tsp tamari

1/4 tsp dijon mustard

1/4 cup olive oil

salt and pepper

1. Combine all ingredients in a jar. Twist the lid on tight and shake vigorously until creamy and fully incorporated.

http://thefirstmess.com/2016/06/16/citrus-miso-slaw-10-vegetables/

Tahini Dill Dressing

Yield: 1/2 cup

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp apple cider vinegar

1 tbsp dill

1 tbsp maple syrup

1 tbsp tahini

1 tsp dijon mustard

salt and pepper, to taste

1-2 tbsp water, to thin

1. Combine all ingredients in a blender and blend on high until smooth. Add water to desired consistency.

Grounded Nutrition Salad Dressings

Avocado Tahini Coleslaw Dressing

Yield: 3/4 cup

1 avocado

1/4 cup tahini

2 tbsp apple cider vinegar

1 tbsp dijon mustard

1 clove garlic, finely minced

salt and pepper, to taste

1/4 cup water (add gradually to thin)

1. Add all ingredients except water into a blender. Blend until smooth and creamy.

2. Add water gradually to thin to desired consistency.

https://nutritionstripped.com/rainbow-vegetable-slaw/

Date Vinaigrette

Yield: 1/2 cup

5 pitted dates, soaked in hot water for at least 5 minutes
1/4 cup olive oil
2 tbsp lemon juice
1 tsp dijon mustard
1/2-inch fresh ginger, finely minced
1/2 tsp coriander
1/8 tsp chili flakes
1/8 tsp cinnamon
salt and pepper
reserved date soaking water

1. Combine the soaked dates (reserving the water), olive oil, lemon juice, dijon mustard, ginger, coriander, chili flakes, cinnamon, salt, and pepper in an upright blender. Blend on high, stopping to scrape down the sides if necessary. Add a couple spoonfuls of the date soaking water to get the blade moving, if necessary. It should be totally pureed and almost creamy.


http://thefirstmess.com/2015/07/01/moroccan-sweet-potato-sunshine-salad/

Ginger Lime Tahini Sauce

Yield: 1/2 cup

1/4 cup tahini

1 tsp ginger, finely grated
juice of 1 lime
1 tbsp tamari
2 tbsp maple syrup
1/2 tsp chili garlic sauce (or other hot sauce)
2-3 tbsp hot water

1. Mix together the tahini, ginger, lime juice, tamari, maple syrup, and hot sauce. Once totally smooth, add enough hot water to get the sauce to pourable consistency. Whisk thoroughly.


http://thefirstmess.com/2016/05/04/vegan-stuffed-sauced-sweet-potatoes-recipe/