Make some Salad Dressings with Chef Carol!
Here are the recipes Chef Carol is using:
Strawberry Vinaigrette
1 Tbsp avocado oil
1/4 cup red wine vinegar
1 small lemon juiced
6 sweet ripe strawberries or raspberries
1 Tbsp local honey
black pepper
1/8 tsp sea salt
Creamy Dill Dressing
1/2 cup Plain yogurt
1 Tbsp Apple cider vinegar
1/2 cup Dried dill
1tbsp Onion pwd
1 tsp Sea salt
1 tbsp Nutritional yeast
1/4 cup water
Thousand Island Dressing
1/2 cup Mayo/Vegan Mayo
1.5 Tbsp Ketchup
1 Tbsp Sweet pickle relish
1 Tbsp Red wine vinegar
2 Tbsp Sweetener
1 tsp Paprika
1 tsp Onion powder
1/2 tsp ink salt
Lemon Tahini Dressing
1/2 cupTahini
3 Tbsp Lemon juice
1.5 Tbsp Maple syrup/honey
1 tsp Onion pwd
1 tsp Salt
Water as needed
greetings everyone this is Chef Carol and I’ve brought you to my kitchen today to share a very very important class this one is about salad dressings and sometimes we really need to make our own salad dressing is one of the great things that we enjoy about a good salad right um there’s no good salad without how it’s put together so as we’re eating for color and introducing our bodies to new things and new flavors um I want you to have the best experience since many of us need to make positive changes in our dietary lifestyle reducing the amount of sodium or what type of sodium that we consume what type of sweeteners Etc could be so very important to the change that you’re looking for whether it’s your weight whether it’s your numbers um but whatever your experience is and you may be under care of a physician or nutritionist and you want to see the best results something so simple as making your own dressings and sauces could be that impactful change that you’re looking for so today we are going to make a few of my favorites um kid tested and approved and then there isn’t one kind of dressing that Everyone likes um we might all have our favorites some like creamy some like more of a v vinegarette we like different things like that um I’m sure you can understand and then some types of salads do better with different types of dressing so let’s mix it up I’ve brought you in the kitchen with me today we’re going to use something simple like some masing jars to make our dressing because it can stay in the refrigerator and has a wonderful shelf life so you don’t have to make a salad dressing every time you get ready to eat a salad you can make them keep them on the door of the refrigerator I recommend dating them putting a label on them and then you can let your family know hey we have a creamy deal we have a ran we have a vinegarette you have all these different types of dressings on the door and then you can refill them weekly make some and you know switch them out so you can make multiple dressings and keep them on deck if you have a larger family or you could make one or two each week and switch it up so let’s start with our first one and it is going to be your basic um vinegarette I like this one to be made with berries specifically either raspberry or strawberry when in season and when it’s not you don’t have to add any berries to it you can use the same recipe shake it up right in your mason jar and serve it okay so um let’s begin okay so we’re going to start with this basic um vinegarette dressing so we want to use some avocado oil and we’re going to put a teaspoon of um avocado oil okay yes use your measuring cups and spoons until you become a pro and then of course add your special touch to it then we’re going to use a little red wine vinegar for those who prefer not to use a red wine vinegar it’s okay go on ahead and um we’re doing a 1/4 cup go on ahead and use a apple cider vinegar as an alternative okay apple cider vinegar will make it tastes great but the red wine does add a special touch to it okay so we’re going to add that to our jar of avocado oil and then we’re going to juice a small lemon use a lemon juicer Andor juice like I am and strain it so that you are able to remove the seeds effectively okay let’s see this is the juice of a lemon okay and then we’re going to add a tablespoon of some honey if you can find a local honey that is best okay and we are going to do a tablespoon I have to do two of these cuz this is a half a tablespoon here so one and two 2 tbspoon of honey we’re going to add a little dash of black pepper Dash or two and then we’re going to use the um 1/8 teaspoon of salt we have some pink Himalayan salt right here you can use sea salt that’ll be great yes if you need to do any modifications go ahead and drop something in the comments below I will be more than happy to help you find the good um version that works best for you okay I’m going to now Shake Rattle and Roll I’m going use one of these dos here from my little jars hold on one second I did get one little seed in there because I didn’t strain it right so um if you’re doing the basic vinegarette you’re going to shake shake shake shake shake until the honey and all the oils and everything mix in really well if if you are going to do the strawberries or berries you can use one of those handheld immersion blenders and or just a small little blender and blend it together or better yet you can actually put those fresh strawberries or berries in the salad and they’ll taste really well with this dressing this is going to be a light dressing um you can get the little cups if you like if you’re going to work and you want to take some with you but this is ready to roll like I said put a label on it and date it and then we’ll know what we’re having with our salad this is quick and easy and a great version um for you to have with the salad of your choice I hope you’ve had fun making that quick vinegarette dressing so now we’re going to make another one of my favorites which is a creamy Dill dressing so we’re going to use some simple ingredients for the low fat version please use um some plain yogurt if not uh mayil or veggie Mayo of your choice um but we’re going to use a half a cup and we’re going to get started making that recipe and we’re going to use another one of these wonderful mason jars let’s go okay so here we have it we are going to put a half of cup of yogurt like I said or vones into your jar there we go we are going to do a tablespoon of apple cider vinegar of course with the mother in it you don’t have to have the clear version the Cloudy is delicious so we’re going to put a tablespoon in here and then let me make sure I got the right spoon guys all right and we’re going to do two because this is a half a tablespoon here all right so we got our one tablespoon of apple cider vinegar we are going to do a teaspoon of onion powder powder let’s get the right one one teaspoon onion powder we have our fresh dill well our dried dill excuse me and then we’re using a half a tablespoon that one a little too far half tablespoon guys okay of your dried dough if you have fresh from the garden of course you can use it and then lastly we’re going to use a little of my favorite which is nutritional yeast for anybody who’s been on a plant-based Journey or you’ve known any vegetarians we seem to love nutritional yeast and you just need a t teaspoon in there it helps with the flavor and make the deliciousness just really pop and come out okay so we’re going to take this and we’re going to do our favorite shake shake shake and you may need just a little water to move it around and so we’re going to do that as well just a little maybe a few tablespoons and it’s like to each his own as far as the texture that you want it cuz you want to still let it be nice and creamy and kind of thick so it sticks to the salad really nice so shake shake shake and then I will show you and again if you prefer the blender version you can I like this cuz I don’t waste any of my ingredients left on the sides in the blender or have to worry about scraping it out so we’re going to use the spoon and I want you to take a closeup look look at this deliciousness perfect for a salad all right guys we’re getting somewhere and this can also be a wonderful dip for your veggies the only difference is is I’d use a fork and kind of mix it up and don’t add any water to it I’d leave it nice and thick wo all right we have two dressings that we’ve covered so far we got our vinegarette we have this delicious creamy dill and now we’re going to make a th000 island now this is a plant-based version so you don’t have to worry about modifications for those who are looking for that plan um and we’re going to get started with that now so stay tuned okay so we will begin with a half a cup of um Mayo in our jar similar to the creamy Dill recipe we’re putting a half a cup of May in our jar okay you can do a cheat sheet if you got some ketchup packets and put a couple of these in otherwise let’s go ahead and put a tablespoon and a half inside of our jar all right we do need a little sweet relish so we are going to put one full tablespoon in there make sure it’s the sweet relish it will taste different if not we’re going to do a tablespoon of this Lin vinegar again if you need the alternative we spoke about the apple cider okay you’re going to put um two tpoon of a little sweetener in here so that’s this one we’re going to use just a little Agave this time you can use honey or sugar if that’s what you like uh-oh um and then we’re going to put a little teaspoon of paprika and a teaspoon of onion powder we will do a half a teaspoon of salt and you can use sea salt or pink salt and what are we going to do next yes shake shake shake so all of these can be done in a blender if you choose but you do not need a blender to make these dressings okay they’re going to come out delicious let’s check and see how this one is [Music] looking I’m just using a spoon and kind of scrape the sides just a [Music] little but this looks good to me now my recipes are tested and approved it is not an experiment you will not waste your ingredients all I can say is go for it so that you too can have a better quality of salad dressings on Deck right in your very own kitchen and I’ll even throw in a bonus recipe for you and um drop it in the link below or post it with the video and do you a tahini dressing that is also great um variation and definitely something new this is Chef Carol signing off till next time eat well and be well