Dressing Recipes

Southwest Sweet Potato Salad with Avocado Dressing

Southwest Salad

Salad:

  • 4 sweet potatoes
  • 2 Tbs olive oil
  • 2 heaping teaspoons cumin & chili powder
  • salt & pepper to taste
  • 2 (14 oz) cans black beans, rinsed and drained
  • 2 cups frozen corn, thawed
  • 2 heads of romaine lettuce, chopped
  • tortilla corn chips

Dressing:

  • 1 avocado
  • 1/2 cup Greek yogurt
  • 1 cup water
  • 1 cup cilantro leaves (or more)
  • 2 small cloves garlic
  • 1 tsp salt
  • a splash of lime juice

Instructions:

Peel the potatoes and chop into bite-sized pieces and place on large tray lined with parchment paper. Mix the olive oil, cumin, and chili powder together. Drizzle over the sweet potatoes and toss to coat. Bake at 400 for 10 minutes, stir. Turn oven up to 425 and bake for 10-15 more minutes, or until potatoes are barely roasted brown (or as desired).

Meanwhile, pulse the dressing ingredients in a food processor or blender until smooth.

Toss the beans, corn, lettuce, and sweet potatoes in a big bowl, and serve with the avocado dressing and tortilla chips. Serve warm or cold. Enjoy! 🙂

recipe from Pinch of Yum

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Spicy Ranch Dressing

Hot pepper sauce gives this ranch dressing a kick
  • 1/2 C mayonnaise
  • 1/2 C sour cream
  • 1/4 C buttermilk
  • 2 T grated Parmesan cheese
  • 1 T garlic powder
  • 1 T dried parsley
  • 1 T soy sauce
  • 1 1/2 t onion powder
  • 1 t dried oregano
  • 1 t dried dill weed
  • 1 t pepper
  • 2 drops hot pepper sauce

Combine ingredients and chill for at least 1/2 hour.

(modified from allrecipes.com)

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Thai Peanut Sauce

Ingredients:

2 Tbsp creamy peanut butter
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp sesame oil
2 tsp honey granules (or sugar)
3 Tbsp olive oil
juice from 1 small lime

Directions:

Combine the peanut butter, rice vinegar, soy sauce, sesame oil and sugar in a small jar with a tight-fitting lid. Shake well to combine. Add the olive oil and lime juice and shake until the dressing is smooth.

From Parade.com

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Vinaigrette

  • 1/3 C olive oil
  • 1/3 C balsamic vinegar
  • 1 heaping t sugar (or honey sucanat)
  • 1 T fresh basil, oregano, or thyme
  • 1 t Dijon mustard (or 1/4 t dry)
  • 1/8 t paprika
  • 1 clove garlic, minced

Combine in blender and serve with pasta salad (also on this site).

(recipe from my sister-in-law Karen)

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Zesty Hummus with Sauteed Red Pepper

Hummus:

1 15 oz can organic chickpeas, drained
3 Tbs lemon juice
2 Tbs olive oil
1 tsp salt (use less if using non-organic chickpeas)
2 cloves garlic, minced
1 tsp Mediterranean herb seasoning (see note below)

Combine all ingredients in a food processor and blend until smooth. Spoon into a bowl.

Sauteed Red Peppers:

1/2 red bell pepper
1 tsp olive oil
salt and ground black pepper to taste

Place ingredients in a skillet and sauté for a few minutes. Let cool.

Assembly:

Make a well in the center of the hummus. Pour about a teaspoon of olive oil in the center. Spoon the sauteed peppers into the well. Garnish with parsley if desired. Serve fresh or refrigerate.

-Note-

If I don’t have Mediterranean herb seasoning, I simply add sprinkles of chili powder, onion powder, cumin, and dried parsley to taste.

From www.blogofjoy.com

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