Mix with a stick Blender
Jalapeño Ranch
1 cup sour cream
4 Tbsp cilantro chopped
1 jalapeno Seeded and chopped (2 Tbsp)
2 tsp lime juice freshly squeezed
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
Avocado Ranch
1/2 cup low-fat buttermilk
4 Tbsp sour cream
3 Tbsp mayonnaise
1/2 large avocado or 1 smaller avocado
1 Tbsp cilantro
1/2 tsp dijon mustard we used Grey Poupon brand
1/2 tsp Tabasco sauce
1 garlic clove minced or pressed
3/4 tsp salt or to taste (I used sea salt)
1/4 tsp black pepper
Cucumber or Green Papaya Dressing
(Juliene English cucumber or Green Papaya with tool, Sliced Onion, green )
onion & tomato)
2 Tbl sp Rice Vinegar
2 Tbl sp Fish Sauce
2 Tbl sp canola Oil
1 Tbl sp Honey
Juice of 1 lime
1 tsp red pepper flakes or sliced green chile
Carol Ginger Dressing
1/2 lb carrots (3 medium), coarsely chopped
1/4 cup chopped peeled fresh ginger
1/4 cup chopped shallots sweet onion?
1/4 cup seasoned rice vinegar
1 tablespoon soy sauce + ¼ tablespoon?
1 tablespoon Asian sesame oil
1/8 teaspoon salt
1/2 cup vegetable oil
1/4 cup water
+ 1 tablespoon ketchup?
honey?
USE WAND MIXER FOR SMOOTHER DRESSING
Pulse carrots in a food processor until finely ground (almost puréed). Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced.
With motor running, add vegetable oil in a slow stream.
Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired.
Asian Sesame Dressing
Ingredients
1/2 cup fresh orange juice or 1 large orange, juiced
3 tbsp soy sauce (I used Bragg liquid aminos)
1 tbsp maple syrup or raw honey
1 tbsp rice vinegar
1 tbsp sesame oil
3 tbsp sesame seeds
Ingredients
1 cup low-fat plain Greek yogurt
1/4 cup light mayonnaise
1/4 cup buttermilk, then more as needed
2 Tbsp fresh lime juice
1 - 2 chipotle chile peppers in adobo (these things are spicy!)
1 clove garlic
2 tsp dried parsley
1/2 tsp onion powder
1/2 tsp dried dill
1/2 tsp dried chives
1/4 tsp paprika
Salt and freshly ground pepper, to taste
1/2 Tsp Garlic
2 Tblsp Mayo
1 Tblsp Sour Cream
Pnch of Salt & Pepper
1/2 Tsp chilli powder (or a couple of shakes of Tabasco)
1 Tblsp Olive oil
Juice of 1/2 lime
Finely grated peel* of i small lime, (* use a plane grater, green rind only)
1 tablsp honey
1 cup Cilantro leaves
1 tablespoons rice wine vinegar
1 tea spoon soy sauce
1/2 clove peeled and minced garlic
1/2 teaspoon Asian sesame oil
1/2 teaspoon ground ginger
dash tabasco
1/3 cup mayonnaise
Honey
Garlic Ginger Sesame Dressing
1/3 c. rice vinegar
1/4 c. soy sauce (gluten-free)
3 Tbs sesame seeds
1 Tb brown sugar
1 Tb fresh ginger, shredded through a zester
1 large garlic clove, shredded through a zester
1 tsp sesame oil
Serve with a rice noodle salad
3 scallions, chopped
Thai Peanut Dressing
Ingredients
2 tablespoons creamy peanut butter
2 tablespoons unseasoned rice vinegar
Juice from one lime
2 tablespoons vegetable oil
1 tablespoon soy sauce or Ponse Soy
1 tablespoons honey
1 garlic minced clove
1/2 -inch fresh minced ginger
1tsp fish sauce
1/2 tsp Sriracha Sauce
1 1 1/2 tsp Sesame Oil
2 tablespoons fresh cilantro leave
1 to 2 tbl spoon water
Instructions
Mix all the ingredients above in a high speed blender or food processor.
Blend until smooth.
Honey Lime Vinaigrette
1/4 cup fresh lime juice
a little grated lime rind
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1/4 cup grapeseed or canola oil (or other preferred mild tasting oil)
Whisk all ingredients except the oil thoroughly, then comtinue whisking as you drizzle the oil