Tuesday, January 17, 2012

Food Rule 75 and Three Salad Dressings

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Speaking of eating more greens... I bet you were wishing you had some yummy, homemade dressings to top your healthy green salads with, right?  Easy homemade dressings at that?  Consider it done, done, and done!  Here are three quick salad dressing recipes to help out with our new rule:

When I first saw this rule, I felt a little miffed and thought it was implying that everything must be homemade and from scratch.  Which is noble and all, but definitely tough in today's world where we're all so very busy. But, in actuality, it's about keeping advertising and propaganda off your dinner table.  And the more I think about that, the more I like the idea.

Because, oh my, how I loathe TV commercials.  I'm always asking Bo to mute them while I'm cooking, because I hate feeling like companies are yelling to get my attention with dumb tactics and persuasive words.  So, as I think about a meal with "no labels on the table," I really what that looks like.

Just food, dishes, and conversation.

No labels yelling at me with brand advertisements or claims of health.

Even if it means dumping takeout food onto a real plate to eat with real silverware, it feels that much more satisfying and good.  And that's what food is all about.


p.s.  Still want more dressing recipes?

Apple Vinaigrette Dressing is here

Asian Vinaigrette Dressing is here

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Raspberry Vinaigrette
adapted from Allrecipes

1/2 c. raspberry vinegar
1/2 c. vegetable oil
1/4 c. sugar
2 tsp. Dijon mustard
1/2 tsp. dried oregano
1/4 tsp. ground black pepper
pinch salt

Add all ingredients to a jar or container with a tight fitting lid.  Shake well to combine and store at room temperature.  Makes 1 cup (8 oz).

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Creamy Two-Minute Dressing
adapted from The Kitchn

1/2 c. mayo or plain yogurt
2 Tbsp. Dijon mustard
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 c. Champagne vinegar

Whisk together the mayo, mustard, sugar, salt, and pepper until combined.  Add the vinegar and whisk until smooth.  Keep refrigerated.  Makes 1 cup (8 oz).


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Greek Vinaigrette
adapted from Allrecipes

1/2 c. red wine vinegar
1/3 c. olive oil
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried basil
3/4 tsp. pepper
3/4 tsp. salt
3/4 tsp. onion powder
3/4 tsp. Dijon mustard
Pinch sugar

Add all ingredients to a jar or container with a tight fitting lid.  Shake well to combine and store at room temperature.  Makes 1 cup (8 oz).

1 comment:

  1. Love it. Three very easy dressings with minimal fuss. And when you consider that you'd pay $4 or $5 for these in the grocery store, it makes it time well spent to prepare them at home.


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