Nutty Dressing Recipes
DR. FUHRMAN'S WALNUT VINAIGRETTE DRESSING
This is from a recipe on drfuhrman.com. It is the best vinaigrette I have ever tasted, healthy or not. Everyone who has tasted this salad dressing asks for the recipe. You need a high speed blender or food processor to make the dressing so the raisins and nuts blend with the rest of the ingredients. We have this dressing every day for lunch on a salad of romaine lettuce with extra toppings like green or red pepper, avocado, cucumber, grape tomatoes, pumpkin seeds, sunflower seeds, raw nuts, raisins, sesame seeds, ground flax seed, etc. We like the nuts left whole and put on the salad instead of putting them in the dressing but they should be included in the salad one way or the other to help the absorption of the nutrients in the salad. When I make it, I usually quadruple the dressing recipe and store it in glass jars in the refrigerator.
Provided by Anne Sainz
Categories Salad Dressings
Time 5m
Yield 1 c, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a high speed blender or food processor.
- Blend until well combined.
NUT BUTTER DRESSING
Provided by Geoffrey Zakarian
Categories condiment
Time 5m
Yield about 1/4 cup
Number Of Ingredients 6
Steps:
- Whisk together the apple cider vinegar, nut butter, olive oil, mustard, sherry vinegar and salt to taste in a bowl until incorporated.
ROASTED BROCCOLI GRAIN BOWL WITH NOOCH DRESSING
This nutty, savory and deeply satisfying - not to mention vegan - grain bowl stands out because of a stellar sauce made of nutritional yeast, lemon, mustard and garlic powder that provides umami, brightness and spunk. The sauce works especially well on roasted brassicas like broccoli, cauliflower and brussels sprouts, likely because the combination is reminiscent of broccoli-Cheddar soup. Keep a jar of the stuff on hand for grain bowls on demand. (It keeps for three days in the fridge.) Cook any cold-weather vegetables, use any leftover grains, incorporate any crunch, and maybe even add dill, apples or celery for freshness. The sauce will tie it all together. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories lunch, weeknight, grains and rice, salads and dressings, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the racks in the top and bottom thirds of the oven, and heat the oven to 450 degrees. Place two baking sheets in the oven to heat.
- In a large bowl (or two if you need), toss broccoli and cauliflower florets, stems and leaves, and the brussels sprouts with enough olive oil to coat (around ½ cup). Season generously with salt and pepper. (Don't wash the bowl.) Roast on the heated sheets, rotating the pans and switching racks halfway through but leaving the vegetables themselves untouched, until browned and crisp-tender, 15 to 20 minutes.
- In a medium bowl, stir together the nutritional yeast, ¼ cup water, remaining ¼ cup olive oil, the lemon juice, mustard and garlic powder. Season to taste with salt and pepper. Add the grains to the large bowl. Season and dress the grains with salt, lemon zest, and some of the nutritional yeast dressing to taste.
- Top the grains with the roasted vegetables, then drizzle with some of the dressing. Top with the almonds.
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