Not sure what you like, but here are a few that might spice up your salads:
Balsamic Vinaigrette:
1/2 cup water
1/4 cup plus 2 tbsp roasted garlic rice vinegar
2 tbsp olive oil
1/4 cup raisins
4 cloves of garlic,pressed
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp onion powder
Blend in food processor or blender until smooth and creamy.
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Apple Pie Dressing:
2 apples, peeled and cored
1/4 cup fresh squeezed orange juice
cinnamon to taste
Blend in food processor or blender until smooth in creamy
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Creamy Blueberry Dressing:
2 cups fresh or frozen (thawed) blueberries
1/2 cup pomegranate juice
1/4 cup raw cashew butter or 1/2 cup raw cashews
3 tblsp fruit flavored vinegar
Blend until smooth and creamy
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Ceasar Salad Dressing/Dip
4 cloves garlic
2/3 cup unsweetened almond, hemp or soy milk
1/3 cup raw cashew butter or 2/3 cup raw cashews
1 tblsp plus 1 tsp fresh lemon juice
1 1/2 tbsp nutritional yeast
2 tsp Dijon mustard
dash black pepper
Preheat oven to 350 degrees. Break garlic cloves apart, leaving on the papery skin. Roast for 25 min, until mushy. When cool, remove skins and blend all ingredients until smooth and creamy.
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Walnut-Pear Green Salad
8 oz (5 cups) baby greens
2oz (2 cups) arugula or watercress
1 pear, peeled, cored and grated
1/4 cup dried currants
1/4 cup walnuts, chopped
2 tbsp pear or rice vinegar
2 tsp olive oil
2 pears, peeled cored and sliced
1/4 cup walnut halves
Combine the baby greens, arugala, grated pear, currants and walnuts in a bowl.Toss with the vinegar and olive oil. Top withthe sliced pears and walnut halves.
Taken from the book EAT TO LIVE by Joel Fuhrman, M. D