http://www.care2.com/greenliving/27-foods-to-make-from-scratch-slideshow.html?page=8
LOW-FAT VINAIGRETTE
1/4 cup olive oil
1/4 cup vegetable broth
1/4 cup balsamic vinegar
1/4 cup wine vinegar or lemon juice
A clove or two of garlic
1 teaspoon Dijon mustard (optional)(br>
Lots of pepper
Note: Add less vinegar if you prefer a less tart dressing.
Mix all together.
Read more: http://www.care2.com/greenliving/cook-to-cook-low-fat-vinaigrette.html#ixzz1lFdDkCi0
Get your chickpeas going by soaking them in water for 12 hours, then draining the water and letting them sprout for 1 – 1 1/2 days. Check them to make sure they’re not getting moldy. Don’t let them sit too long. I like to sprout mine on a paper towel where they can spread out and get air while they’re drying/sprouting. You know they’re ready when they have a little sprout coming out of them
The real story here is the cumin vinaigrette that’s laced into every bite of this salad. It’s a heady combination of cumin seeds, black pepper, and oregano, all smashed together with garlic, good olive oil, and red wine vinegar. It’s a little bit Mediterranean, a little bit Middle Eastern, and it does wondrous things to the chickpeas. This is a stellar vegetarian meal atop a bed of baby spinach or sprouts.
Ingredients:
* For the cumin vinaigrette
* 2 teaspoons cumin seeds
* 1 teaspoon cracked black peppercorns
* 2 teaspoons dried oregano
* 1/2 cup plus 1 tablespoon olive oil
* 1 clove garlic, minced
* 2 tablespoons red wine vinegar
Mix.
* For the chickpea salad:
*1 c. sprouted chickpeas (garbanzos).
* 1/2 cup kalamata olives, pitted and sliced lengthwise (nr)
* 2 scallions, thinly sliced
* 1 tablespoon slivered mint leaves
Toss. Drizzle with vinaigrette.
Healthy and Delicious: Shredded Beet, Apple, and Currant Salad with Apple Vinaigrette
via Serious Eats by Kristen Swensson on 9/27/10
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Editor’s note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Since she’s busy getting married and honeymooning this week (congrats Kristen!), her fellow CHG blogger Leigh Angel who writes the Veggie Might column is stepping in. Take it away, Leigh! —The Mgmt.
In the past, I’ve run wailing from fruit salads, particularly ones that call for dried fruit, like raisins, dates, or currants—or marshmallows, gelatin, or bananas. My fruit consumption comes mainly in the form of whole fruit: a bunch of grapes, a mango, a grapefruit. But apples and bananas living together…mass hysteria.
Then I came across Bryant Terry’s Shredded Beet, Apple, and Currant Salad with Apple Vinaigrette in his fabulous cookbook, Vegan Soul Kitchen. Certainly the pairing of earthy beets and tart apples sounded intriguing, and I liked that the dressing contains no sugar other than fruit juice. Plus, my boyfriend really likes dried fruit, so I was willing to make this small sacrifice.
Everything came together quickly with the use of a food processor for shredding the beets and apples, and the vinaigrette whips up in a snap. The resulting fall salad is tangy, crunchy, and sweet but not cloying. The texture alone makes it a winner.
At first, I thought the beets might overpower the dish, but the balance was perfect. In fact, the currants made the dish, adding just the right amount of sweetness to offset the earthy and tangy flavors. It’s still sinking in that I liked the currants. Keep an eye on the sky for the rain of fire and brimstone.
Note: The original recipe called for two cups of apple juice to be reduced to a half cup, but then only requires 1 tablespoon of the reduction for the vinaigrette. I altered the amount of apple juice to 1/4 cup to achieve the 1 tablespoon reduction.
Special equipment: paring knife, food processor or box grater, large mixing bowl, medium mixing bowl and immersion blender or blender
Ingredients
serves 8, active time 30, total time 30
2 large fresh beets, peeled
2 large tart apples, cored, peeled
1/4 cup apple juice
2 teaspoons apple cider vinegar
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 cup currants
Procedures
Coarsely shred beets and apples on box grater or food processor fitted with large grater attachment. Combine in large mixing bowl and set aside.
Heat apple juice in small saucepan or skillet over high heat until boiling. Cook until reduced to one tablespoon, about 3 minutes. Transfer to medium mixing bowl. Add apple cider vinegar to reduced apple juice. Slowly drizzle in olive oil while whisking constantly. Season to taste with salt and pepper.
Drizzle dressing over shredded beets and apples, add currants, and toss to coat. Serve immediately.
http://simplyrecipes.com/recipes/basil_vinaigrette/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+elise%2Fsimplyrecipes+%28Simply+Recipes%29
Have extra basil in your garden right now? Here’s a quick and easy vinaigrette dressing you can make with it that you can use not only as a salad dressing, but also as a sauce for fish, chicken, potatoes, tomatoes, or white beans. Here’s an idea, use this dressing with some chopped fresh tomatoes and drained canned garbanzo beans. Presto jammo, instant basil-y bean salad. Enjoy.
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Basil Vinaigrette Recipe
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Ingredients
* 1 teaspoon Dijon mustard
* 1 shallot, chopped
* 1/2 teaspoon salt
* 1 teaspoon sugar
* 1/2 cup roughly chopped basil leaves
* 1/4 cup white wine vinegar
* 3/4 cup olive oil
Method
1 Place the salt, sugar, mustard, shallot and basil in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again.
2 Turn the blender on low and take off the cap in the center of the blender’s lid. Slowly pour in the olive oil. It may sputter a little out of the open cap, so hold you hand over it to minimize splashing.
3 When the olive oil is incorporated, turn off the blender and scrape the sides down one more time. Cover and purée everything for 1-2 minutes.
Store covered in the fridge for up to a week.
Makes a little more than one cup.
From: EatingWell
This colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio and Belgian endive.
From: EatingWell
Salad is a great way to increase your family’s fruit and vegetable consumption–the challenge is getting your children (or picky eaters) to enjoy it. We’ve found that a simple, slightly sweet dressing like our Raspberry Vinaigrette, tossed with mild-flavored greens, such as baby spinach, fruit and your family’s favorite vegetables can convince most everyone to take a bite.
