Basil Green Goddess Dressing

Ina Garten's recipe on the Barefoot Contessa.

Ingredients

1 cup good mayonnaise

1 cup chopped scallions, white and green parts (6 to 7 scallions)

1 cup chopped fresh basil leaves

1/4 cup freshly squeezed lemon juice (2 lemons)

2 teaspoons chopped garlic (2 cloves)

2 teaspoons anchovy paste

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup sour cream

Lemony Salad Dressing

When I lived in California, my roommate Jessica introduced me to the BEST SALAD EVER!  It was a combination of romaine lettuce, white rice, chopped rotisserie chicken, parmesan shavings, yummy croutons, and a mystery salad dressing that took this salad to the winners circle.  We were able to replicate after discovering that mint was the secret ingredient.

Lemony Salad Dressing
Juice of a lemon
1/4 cup olive oil
two mint sprigs chopped
two garlic cloves chopped
pinch of salt

Combine and strain before using.

Creamy Miso-Ginger Vinaigrette

Most store bought salad dressings are full of unknown ingredients.  It is easy to make fresh and all natural salad dressing.  This recipe got a huge thumbs up from the hubby.

Adapted from Pamela Salzman

Creamy Miso-Ginger Vinaigrette
You can also use this dressing on top of poached or roasted fish, lightly cooked broccoli or greens with brown rice, and quinoa salads.

2 Tablespoons unpasteurized organic white miso
2 Tablespoons unseasoned rice vinegar
2 teaspoons raw honey
2 Tablespoons water
1 Tablespoon chopped, peeled fresh ginger
1 small clove garlic, peeled
¼ cup unrefined, cold pressed, extra virgin olive oil

8 ounces mixed baby greens
Optional vegetables:  thinly sliced radishes, julienned carrots or sweet bell peppers, sliced avocado, thinly sliced unpeeled Japanese cucumber

1. Puree all vinaigrette ingredients in a blender until smooth.  Taste for salt.
2. Place greens and any vegetables you are using in a serving bowl.  Add enough vinaigrette to coat lightly and gently toss.