Simple Lime Dressing

1/4 cup fresh lime juice
1/4 cup olive oil
2 T (scant) agave
2 cloves garlic, minced
2 T cilantro, chopped
Salt and pepper to taste

Mix together and enjoy over Mexican style or Thai chop green salad, southwest pasta salad etc

Cilantro-Lime Vinaigrette

2 tablespoons fresh lime juice

1 garlic clove, minced

1/2 teaspoon sugar or agave

1/2 teaspoon kosher salt

1/8 teaspoon ground coriander

2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh cilantro

*makes enough for 4-5 full plates of salad.

Suggested to serve over any or all of the following...

-mixed greens

-grilled marinated chicken or extra firm tofu diced & sautéed in a little olive oil and lime juice

-red, green, yellow & orange peppers, diced up & sautéed in a little olive oil and lime juice

-tomatoes, diced

-avocado, diced

-cucumbers, quartered taking the seeds out & diced

-"cowboy caviar" (a black eyed bean salsa with corn etc in it) OR any assortment of beans that you love...black, pinto, kidney...

-tortilla chips, crumbled up to top

Toasted Pine Nut & Goat Cheese Salad

This can be made leaving the cheese off.  They say goat cheese is a lot easier for lactose intolerant individuals to handle that cheese from cows...You can also substitute the vegan mayo with regular mayo or greek yogurt.

Apple Cider Vinaigrette:

1/2 cup vegan mayo (like Earth Balance) or a light mayo
3 T apple cider vinegar
2 T Dijon mustard (optional sugar free)

salt and freshly ground pepper to taste

Combine all in a medium size bowl with a whisk.


Salad Ingredients: 
I usually just put the salads onto each plate and sprinkle on the ingredients on so each has a good amount of the good stuff.  So the amounts are just a guide, not a rule.  You can also combine it all and toss it with the salad dressing.

2 hearts of romaine and equal ratio of artisan blend combined together
1/4 cup grape tomatoes, cut in half
1/4 cup toasted pine nuts
1/4 cup raisins (trust me its good)
2 oz goat cheese or herbed goat cheese, crumbled or cut into small pieces
1/8 cup red onion, finely diced
1/2 avocado, cut into bite size pieces
1/2 cup RAW sprouted pumpkin seeds (optional-but super good and good for you with its Omega3's etc-I've only found at Whole Foods stores thus far)
1 T (approx) fresh parsley, chopped - per plate sprinkled on top to garnish

**PARSLEY ROCKS! Use it more often! It is an anti-oxidant, an anti-inflammatory, has vitamin A, K & C for immune boosting and bone strength and is anti-cancer with its myristicin!!

Cinnamon Vinaigrette

1 tsp dijon mustard
3 T apple cider vinegar
3 T lemon juice
1/3 agave nectar or pure maple syrup
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 cup canola oil

Whisk together all ingredients except oil into a medium bowl. Slowly add oil while whisking, until dressing has emulsified.

May use immediately, or store for up to 2 weeks.

"Peas & Thank You" by Sarah Mathany

Best Balsamic Vinaigrette

(I can't enough of this stuff-Enjoy!)

1/2 cup balsamic vinegar
1T agave
1/2 tsp salt
1/2 tsp black pepper, freshly ground
1T garlic, minced

1/2 cup olive oil

Whisk together all ingredients except olive oil until well blended.  Quickly whisk in olive oil until emulsified.

"Peas & Thank You" by Sarah Matheny

Greek Vinaigrette

2 garlic cloves, minced
2T dijon mustard
2tsp dried oregano
1tsp fresh basil (optional), finely chopped
2T agave nectar
Juice of 1 lemon
1/2c red wine vinegar
heaping salt & pepper, to taste

1/2c EVOO (Extra Virgin Olive Oil)

Add all ingredients except EVOO, then whisk it in continuously
Ryan the Physical Therapist McNeely, Indy 

Basic Salad Dressing

1/2c olive oil (may use half flaxseed oil if desired)
3T lemon juice
1tsp dry Italian herbs mix
1tsp onion powder
2tsp agave/raw honey
1/2tsp sea salt
1/8tsp mustard powder
dash of cayenne

mix all ingredients with a whisk. keeps for about a week.
(this recipe is half the original...since it is just Andy and I mainly, we didn't go through a ton and this was the perfect amount for our use.)

"CLEAN" by Dr. Junger

Annalisa's Poppyseed Dressing & Best Salad Ever! *

POPPYSEED DRESSING
1 1/2 Cups Sugar
2 tsp. Salt
2 tsp. Dry Mustard
2/3 Cup Red Wine Vinegar
3 TBSP Vidalia Onion, chopped
2 Cups Canola Oil
3 TBSP Poppy Seeds

Combine all ingredients (except Poppy Seeds) into a blender and blend on high for a few minutes, or until mixture looks fairly smooth. Stir in poppy seeds and pour into container. Refrigerate until ready to use. Delicious!

I half the recipe when not making it for a function...1/2 POPPYSEED DRESSING

3/4c sugar
1 tsp salt
1tsp dry mustard
1/3c red wine vinegar
1TBSP vidalia onion (red onion works too)
1c canola oil (vegetable oil works too)
1 1/2 TBSP Poppyseeds

BEST SALAD EVER

Head of romaine + artisan blend of salads (can buy at Aldi's, Meijer's etc) or you can combine the romaine with a bag of spinach anything that is green and leafy...lets be honest I could eat this dressing with a spoon!

Add the below ingredients in quantities to your taste then slowly add poppyseed dressing in increments as you toss everything.  You want to coat it all with the poppyseed goodness, but not to the point of drowning your leafy friends! (You can make many a yummy salad with the amount it makes.)

Feta Cheese
Red Onion, thinly sliced & diced
Craisins
Mandarin Oranges
Candied Pecans or Almonds (see "nuts")

*Can also add crumbled cooked bacon and/or diced chicken if you want to make it..."a man salad"...
Annalisa Condie, Mi Familia