babes Salad Dressing

2Tbsp sugar
1 tsp salt
1/4 tsp pepper
1/4 c apple cider vinegar
2 Tbsp canola oil

• whisk ingredients together & chill

Cilantro Lime Dressing

1 pkg. Hidden Valley Ranch dressing Mix
8 oz. jar Salsa Verde
Generous Shake of garlic powder
¾ cup Mayo
¾ cup sour cream
¼ tsp Tabasco Sauce
About 1 Tbsp lime juice
A handful of cilantro

• Throw everything into a blender. Best if made a few hours in advance. Refrigerate.

Craisin Avacado Salad with Spiced Almonds

Ingredients for the dressing:

⅓ cup sugar
1 ½ tablespoons poppy seeds
1 ½ tablespoons sesame seeds
½ teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup white balsamic vinegar
⅓ cup vegetable oii
⅓ cup extra virgin olive oil

Ingredients for the salad:
12 ounces baby spinach, arugula, field greens

1 small bunch cilantro, washed and dried, leaves removed whole from stems
2 medium avocados, peeled and halved
¾ cup dried cranberries
¾ cup candied spiced almonds* (see recipe)

•  For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
•  For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried Craisins and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.

Berry Poppyseed Dressing

1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

• Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth 
• Then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.
• *Recipe from Our Best Bites

Apple Vinegarette Dressing

1/4 c sugar
1/2 c apple cider vinegar
1 Tbsp poppy seeds
1 Tbsp mustard (dried)
1 tsp salt
1/4 to 1/2 of a small red onion
1/2 c canola oil

• put everything in the blender & pulse to combine and chop onion.
• add oil and blend until well mixed.

*Salad- Romaine lettuce, spinach lettuce, sliced strawberries, candied pecans, mushrooms and mozzarella .

Honey Red Wine Vinaigrette

1/2 c. red wine vinegar

1/2 c. honey

1-2 cloves garlic, roughly chopped (really, that’s pretty optional; it all goes in the blender)

1 tsp. Kosher salt

1 tsp. coarsely ground black pepper

1/2 c. canola oil 

• In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream.

• Store in refrigerator for about 2-3 weeks. Shake well before serving.
• **This recipe is from Our Best Bites

Southwestern Vinaigrette

3 Tbsp white wine vinegar
1 tsp honey
3/4 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp ground red pepper
2 Tbsp canola oil

• Mix all ingredients
• Serves 4. * I like a lot of dressing, so I would double this to serve 4.

Creamy Parmesan Dressing

2 c mayo
1/2 c water
1/2 c grated Parmesan cheese
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp tumeric

• Combine all ingredients until well blended.
• Cover & refrigerate several hours or over night.
• Makes 2 2/3 cups
• *Great as salad dressing, but can also be used as a spread on sandwiches or wraps.
  

Strawberry & Spinach Salad

1 lb fresh strawberries
14 oz baby spinach
Gorgonzola cheese
Dressing
5 oz sugar
3/4 tsp Worcestershire sauce
1/2 tsp Paprika
1/2 c olive oil
1/2 c balsamic vinegar
2 tbsp sesame seeds

• Wash & hull strawberries & set aside.
• Wash spinach & remove any stems.
• In bowl, whisk together remaining ingredients.
• Slice strawberries in half & mix with spinach.
• Pour dressing over salad & add Gorgonzola.
  

Gorgonzola Dressing

*I could eat this by the spoonfuls.

2 tsp olive oil
4 oz Pancetta (cut into small pieces)
2/3 c butter milk
1/2 c sour cream
1 large garlic clove, minced (I use the jar kind)
6 oz crumbled Gorgonzola
salt & pepper

• Heat the oil in a skillet on medium heat.
• Saute Pancetta until crip & golden (about 5 minutes).
• Using a slotted spoon, transfer the Pancetta to a paper towel lined plate to drain the excess oil.
• Stir butter milk, sour cream & garlic in medium bowl to blend.
• Mix in Gorgonzola.
• Season with salt & pepper.
• Cover & refrigerate.
• Stir to blend before using, adding milk to thin it if necessary.
• Can be made up to 2 days in advance.
• Taste best over 1/4 wedge iceberg lettuce.