Salad Recipes (Most Popular)
Very tangy, very healthy, use it to dip raw vegetables or cooked artichoke leaves (instead of melted butter) or steamed broccoli -- yum!
A delicious & healthier alternative to bottled dressing that's approx. 20 calories per 2 tbsp. serving. It's not cheaper than bottled but it's better for you.
An acid, an oil, and mustard as the emulsifier and you have a vinaigrette base. The citrus trifecta going on here, together with the southwest chipotle seasoning are the keys to its success. While a traditional vinaigrette would have 2 or even 3 times more oil than its acid component, I try to keep the oil down in this one, going with a 3:1 ratio of acid to oil instead. Use it to dress my Vegan Beans and Bits salad or any other salad you prefer. It's sweet, tangy, and refreshing. Feel free to switch around the citrus elements according to your part of the world and what's in season - ruby red or pink grapefruit, orange, and lemon comes to mind as another great trifecta. Experiment with it!