We really enjoyed this dressing made with scallion oil over a light steak salad – great lunch. The longer you let the scallion oil sit, the better this will be. Because the flavors are pretty strong, you really only need a little drizzle…it packs a punch.
Got this one from Eating Well, and it’s pretty good. A little sharp, so I may cut back on the vinegar next time. A good dressing for a Greek salad.
• 1/3 cup lemon juice
• 1 tablespoon Dijon mustard
• 1 pinch sugar
• 1 clove garlic, minced
• 1/3 cup extra-virgin olive oil
• 1/3 cup chopped fresh mint
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended. Drizzle in oil, whisking until blended. Stir in mint, salt and pepper.
This was a dressing recipe I found in Bon Appetit, and we really liked it! Pretty easy to make, and WW friendly at only 1 point a serving (one tablespoon).
- 1 garlic clove, grated
- 1/2 cup tahini (sesame seed paste)
- 1/4 cup fresh lemon juice
- 3/4 teaspoon kosher salt
- 1/8 teaspoon smoked paprika
Purée garlic, tahini, lemon juice, salt, paprika, and 3/4 cup water in a blender until smooth, adding water if needed to thin dressing.
This is a useful spice mix to use as a dry rub or to season meat for tacos, fajitas, etc.
This dressing works well both for salads and cold noodles.