I made this tasty treat today over my lunch break. All in a food processor: 1 avocado, 1/4 C mayo, 1/2 C buttermilk, about 1 tsp each lime juice, garlic powder, salt, pepper, dried parsley and dill, and 1 tbsp fresh cilantro. Of course it’s all to taste and can be edited however you want (I’ll be trying Greek yogurt instead of mayo next time). It is quite versatile too. I put it on my salad and it was delicious. I mixed it with salsa and cheese as a chip dip and it was fantastic. This will quickly become a staple in my fridge!
I found this vinaigrette recipe to use the rest of the walnut oil I bought for the Spanish Chicken & Rice with Cool Mint Dressing. It has fast become a favorite in our house and I make it all the time. Tangy and bright; along with feta and dried cranberries it makes for a fantastic salad. Continue reading Roasted Walnut Oil Vinaigrette
This recipe is adapted from one I got out of Kraft Food & Family magazine back when it was still free. I’ve only made it a couple of times, but I like it a lot. My husband is not as much a fan of it; he thinks it’s too sweet, so I cut the sugar down, as well as the miracle whip because it was too much for the amount of broccoli.
I’ve thought about substituting non-fat Greek yogurt for the miracle whip, but then I’m not sure how the vinegar and sugar would taste. Perhaps an experiment for another day. For now, this is how I make a creamy, sweet-and-sour broccoli salad.
This is my own creation. I came up with it tonight and have done no prior research to find something similar. Also, a quick search on Allrecipes.com, my favorite cooking website, yields no recipes like it. Yay! It’s a Me original! 🙂
Honey Lime Vinaigrette
As per my usual, I didn’t measure anything. I tried to get about a 1:1 ratio for vinegar and olive oil, with the lime and honey to taste.
- Light honey – I recently purchased some honey made from Orange Blossoms from the Bar Bell Bee Ranch in Squaw Lake, MN. Very light and delicate in flavor, quite sweet and, surprise surprise, a little orangey!
- Lime juice
- Olive oil
- Apple cider vinegar
- Pour 1 part olive oil to 1 part apple cider vinegar in to a sealable jar.
- Add a good helping of honey and lime juice. Shake it!
- Taste it and add more honey if it needs more sweetness, or more lime if it needs more acid. Play around until you like it.
I spooned some over swiss chard (from my first trip to a farmer’s market) and Gorgonzola cheese (left over from our anniversary dinner). Look at me, I’m all fancy and stuff! Oh! I just reminded myself that I have TOMATOES in my garden and they’re RIPE! They will go very nicely with my new dressing. I’m off to go pick some!