DRESSINGS
RECIPE 10-13: GINGER LIME DRESSING
Category: Dressing
Yield: Eight 2-ounce servings
Ingredients
1 cup low-sodium soy sauce
1
⁄2 cup lime juice
Grated rind from 2 limes
1
⁄4 cup scallions, finely sliced
1
⁄2 cup water
1 teaspoon garlic, chopped
1 teaspoon ginger, chopped
Steps
1. Mix all ingredients together in a bowl. Let sit overnight. Lasts 2 weeks in refrigerator.
Nutritional Analysis
Kcalories Protein (g)
22
2
Fat (g)
0
Carbo (g)
5
Sodium (mg)
800
Chol (mg)
0
RECIPE 10-14: BASIC HERB VINAIGRETTE
Category: Dressing
Yield: 3 cups
Ingredients
2 quarts plus 1 cup chicken stock or fresh vegetable stock
1⁄2 ounce cornstarch slurry (cornstarch with cold stock)
2 tablespoons fresh chopped garlic
2 teaspoons black pepper, coarsely ground
2 tablespoons fresh thyme, chopped
2 ounces fresh parsley, chopped
2 tablespoons, fresh oregano, chopped
11⁄2 ounces fresh basil, chopped
2 ounces chives, chopped
1 quart balsamic vinegar
4 cups extra-virgin olive oil
Steps
1. Heat stock to a rolling boil.
2. Thicken with cornstarch slurry to a nappe (to coat) consistency. Add garlic and
incorporate.
3. Cool and add pepper, herbs, and vinegar.
4. Whisk olive oil into the mixture to emulsify.
5. Cool and store.
Nutritional Analysis
Kcalories Protein (g)
141
1
Fat (g)
14
Carbo (g)
4
Sodium (mg)
15
Chol (mg)
0
RECIPE 10-15: ORANGE VINAIGRETTE
Category: Dressing
Yield: 1-1/2 cups
Ingredients
½ cup orange juice concentrate
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon shallots, finely diced
1⁄2 teaspoon coriander, ground
1⁄2 teaspoon black pepper, ground
2 ounces white-wine vinegar
2 ounces extra-virgin olive oil
1 teaspoon thyme, fresh, chopped
1 teaspoon chives, fresh, chopped
1 teaspoon basil, fresh, chopped
Steps
1. Place orange concentrate in food processor. Add mustard, honey, shallots, coriander,
black pepper, and vinegar.
2. Start food processor and slowly add oil to emulsify.
3. Add fresh herbs last, but do not over puree.
4. Reserve in refrigerator until needed.
Nutritional Analysis
Kcalories Protein (g)
70
0
Fat (g)
5
Carbo (g)
6
Sodium (mg)
31
RECIPE 10-16: GREEN GODDESS DRESSING
Category: Dressing
Yield: 6 servings
Ingredients
4 ounces soft tofu, well drained
1⁄2 cup cider vinegar
2 stalks celery
1⁄2 cup spinach leaves, washed and dried
1⁄3 cup fresh parsley (no stems)
1 tablespoon lemon juice
2 scallions
Fresh tarragon leaves, to taste
Fresh ground pepper, to taste
Chol (mg)
0
Steps
1. Blend all ingredients in food processor until smooth. This dressing will last 2-3 days in
the refrigerator.
Nutritional Analysis
Kcalories Protein (g)
25
2
Fat (g)
0
Carbo (g)
2
Sodium (mg)
147
Chol (mg)
0
RECIPE 10-17: YOGURT DRESSING SAUCE
Category: Dressing
Yield: 6 servings
Ingredients
8 ounces plain nonfat yogurt
1 ounce skim milk
1 ounce white wine
1⁄2 ounce lime juice
1 ounce Dijon mustard
1⁄2 ounce honey
1⁄2 tablespoon curry
1 teaspoon turmeric
1⁄2 teaspoon cayenne
1⁄2 tablespoon vegetable seasoning
1 tablespoon cilantro, minced
1 teaspoon fresh mint, chopped
Steps
1. Combine all ingredients in blender. Chill.
Nutritional Analysis
Kcalories Protein (g)
45
2
Fat (g)
0
Carbo (g)
6
Sodium (mg)
194
RECIPE 10-18: CUCUMBER DILL SAUCE
Category: Dressing
Yield: 2 quarts
Ingredients
12 ounces soft light cream cheese
3 ounces farmer’s cheese
1 pint skim milk
1 pound cucumbers, peeled and seeded
2 ounces fresh dill, finely chopped
3 tablespoons Dijon mustard
2 teaspoons garlic
1⁄2 teaspoon black pepper
1 teaspoon salt
Chol (mg)
0
2 ounces olive oil
3 ounces lemon juice
1⁄2 teaspoon Tabasco
Steps
1. Blend cheeses together with skim milk.
2. Add other ingredients and blend until smooth.
Nutritional Analysis
Kcalories Protein (g)
53
2
Fat (g)
4
Carbo (g)
2
Sodium (mg)
150
RECIPE 10-19: THAI DRESSING
Category: Dressing
Yield: 10 – 2 ounce portions
Ingredients
¾ cup lime juice
¾ cup chicken stock, defatted
½ cup honey
¼ cup fish sauce
1 tablespoon oyster sauce
1 teaspoon chili sauce
2 tablespoons ginger, minced
3 tablespoons cilantro, minced
Steps
1. Combine all ingredients in blender and blend.
Chol (mg)
7