Dressings

Vinaigrette Dressing

This versatile dressing is suitable for almost any salad

3 tbsp wine vinegar

1 tbsp Dijon mustard

2/3 cup extra virgin olive oil

salt and freshly ground black pepper

1.

Whisk the vinegar and mustard in a medium bowl.

2.

Using a balloon whisk, gradually whisk in the oil to make

a thick, smooth vinaigrette. Season with salt and pepper.

Thousand Island Dressing

There is no need to limit this

dressing to salads—it goes

particularly well with seafood

2/3 cup mayonnaise

1/3 cup finely chopped red bell pepper

1 shallot, finely chopped

3 tbsp finely chopped sweet pickles

2 tbsp ketchup

1 tbsp finely chopped parsley

1 tsp Worcestershire sauce

few drops of hot red pepper sauce

●

Prepare ahead The dressing

can be made 2 days in advance,

                                                                 covered and refrigerated.

 1 .

Combine the mayonnaise, bell pepper, shallot, pickles, ketchup,

parsley, and Worcestershire sauce in a bowl, and mix well. Season with the

hot pepper sauce.

2 .

Cover and refrigerate until serving.

●

Good with shrimp cocktails or salads containing shrimp, crabmeat, or avocado.

Yogurt Dressing

If made with fat-free yogurt, this is a healthy alternative 

to mayonnaise

3/4 cup plain low-fat yogurt

1 tbsp finely chopped parsley

1 tbsp finely chopped dill

1 tbsp finely chopped preserved stem ginger

1 tsp preserved ginger syrup, from the jar

zest and juice of 1 small lemon

salt and freshly ground black pepper

●

Prepare ahead The dressing

can be covered and refrigerated for

up to 4 days.

1.

Mix the yogurt, parsley, dill,ginger, ginger syrup, lemon zest,

and juice in a small bowl. Season with salt and pepper.

2

Cover with plastic wrap and refrigerate until ready to serve.

●

Good with falafel or grilled meat, such as lamb.