Jo Ann Henderson wrote:I love a dressing I discovered from Lynn Rossetto Kasper a few years back in her book The Splendid Table's How To Eat Supper. She makes a standarad vinegarette (1/3 red wine vinegar, 2/3 olive oil, salt, pepper, and a splash of fish sauce) from which she produces 10 dressing variations. My favorite is a roasted almond and red pepper dressing. 1/2 C basic vinegarette, 1 small clove garlic, 1 Tbsp chopped onion, 1/2 C whole salted almonds (I used the smoked ones), 1/2 C roasted red pepper (commercial is fine), squeeze lemon juice, 2 Tbsp yogurt (I often substitute mayonnaise). Blend until creamy. Yum!
Jeff Grossman/NYC wrote:Sounds good. One question: almonds left whole or chopped or crushed?
Harry Cantrell wrote:Thanks so far. Most are creamy in style. Any less calorie laden?
ScottD wrote:I've been eating salad as my evening meal for the past several months. Ingredients vary wildly and widely with some combination from the various "dressing groups": citrus juice, rice vinegar, red wine vinegar. Olive oil, lemon olive oil, sesame oil, sesame chile oil. Soy, Worchestershire, Sriracha, honey, fish sauce, Cholula, Tabasco, Tabanero, sambal oelek. Crushed red peppers. Herbes d'Provence. Garam masala. Loads of fresh ground black pepper (a la Monet if any have perused Monet's Table cookbook). And I've taken to building my dressing right on the salad rather than mixing it separately for no good reason... although I will combine honey when using it with whatever acid I'm using for better distribution.
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