Balsamic Vinaigrette Dressing

This is included in one of my other posts, but as requested, I am posting it by itself so it is easier to find. This is a basic balsamic vinaigrette dressing that comes together in a snap and can be served immediately, although the flavors tend to blend when stored in the refrigerator for a while.

1/2 c. balsamic vinegar
1/4 c. cold-pressed olive oil
1/2 t. crushed black pepper
1/2 t. Real Salt
1/2 t. garlic powder OR 1 T. minced fresh garlic

Combine all ingredients in a jar or container fitted with a leak-proof lid (the leak-proof part is VERY important). Shake vigorously for about 1 minute. If not serving right away, shake vigorously again immediately before serving. Will keep for a while in the refrigerator (not quite sure how long - I always use it up before it goes bad).

Feel free to vary the ratios. If you like a stronger dressing, use more vinegar. If you like a milder, creamier dressing, use more olive oil. Same idea with the seasonings - start small and add more as needed to suit your taste.

Serving Suggestion: This is good on salads, of course, particularly spinach salads - but don't stop there. Drizzle it on sandwiches and vegetables. Add to soups for some zip. Or, my personal favorite, use it as a dipping sauce for foccasia bread or any other hard bread or rolls (this method is also known as Italian Butter).

Ceasar Dressing

Next to blue cheese, Ceasar salad dressing is my all-time fave. Okay, maybe Ranch, too. See a trend? Creamy, delicious, fattening dressings. So, it became necessary to find healthy alternatives. I posted a recipe for Ranch previously on this blog, so now here is the Ceasar. :o)

1 pkg (12 oz) soft silken tofu
15 small green olives with pimientos
1 T. white wine vinegar
1 T. nutritional yeast
1 T. dijon mustard
3 T. water
1 sheet nori, crumbled
1 T. olive oil
1 T. lemon juice
1 t. Real Salt

Place all ingredients in a blender and process on medium speed until smooth, usually 1 to 2 minutes. The dressing is a little slimey-looking at first, but once you get it on the lettuce or vegetables it's as good as the "real" thing.

Makes 16, 2-T. servings. Cal: 20, Fat: 1, Carbs: 1, Protein: 1

Did you know? Ceasar dressing is typically made with anchovies to give it the salty flavor. The nori and green olives replace the flavor of anchovies. If you don't have/can't find/don't want to use nori, try substituting Bragg's Liquid Aminos or tamari to taste.