Dressings

Here are some healthy recipes to zip up your salad.

• Citrus Poppyseed Dressing

• Mustard-Tahini Dressing

• Orange Yogurt Dressing

• Raspberry Vinaigrette

Citrus Poppyseed Dressing

This dressing goes especially well with a spinach or red leaf lettuce salad. It keeps well for up to 5 days in your refrigerator.

  1 cup freshly squeezed orange juice

  1/2 cup lime juice

  1/4 cup balsamic vinegar

  1 tablespoon stone-ground mustard

  1/2 cup brown rice syrup

  Dash of cayenne pepper

  8 ounces extra-firm silken tofu, drained and cut into cubes

  1 tablespoon poppy seeds

Place all the ingredients in a blender, and puree.

Yield: approximately 3 cups

Per tablespoon: Calories 18, Protein 0 g, Fat 0 g, Carbohydrate 4 g, Fiber 0 g, Calcium 5 mg, Sodium 11 mg

Courtesy of Chef John Nowakowski, Vegetarian Magic

Mustard-Tahini Dressing

  1-1/2 cups distilled water

  1/2 cup fresh lemon juice

  1 tablespoon minced garlic

  1-2 tablespoons chopped fresh basil, parsley, cilantro, dill or any fresh herb (optional)

  1-2 tablespoons No Salt Added Westbrae Stone Ground Mustard (optional)

  1 cup tahini

Mix all ingredients in a blender until smooth.

Courtesy of Jeff Novick

Orange Yogurt Dressing

  2 tsp. orange zest (obtain from the oranges before cutting and squeezing)

  1/2 cup fresh orange juice (about 4 oranges)

  3/4  cup vanilla soy yogurt

  1/2  cup brown rice syrup

Combine all the ingredients in a mixing bowl with a wire whip until smooth.

Yields: 1-3/4 cups.

Courtesy of Chef John Nowakowski, Vegetarian Magic

Raspberry Vinaigrette

Raspberries serve as a wonderful emulsifier for this fat-free dressing. It will keep for 5 to 7 days in the refrigerator.

  1/2 cup apple cider vinegar

  1 tablespoon chopped fresh basil

  1 pint fresh raspberries, sorted and rinsed

  1/2 cup brown rice syrup

Puree all ingredients in blender.  If the raspberries are too sour, add more brown rice syrup to sweeten.

Yield: approximately 2 cups

Courtesy of John Nowakowski, Vegetarian Magic