Sunshine Dressing A Marinade And Vinaigrette In One Food

SUNSHINE SALAD DRESSING

Steps:

• In a 2-cup liquid measuring cup or bowl, combine all of the ingredients as listed. Whisk until blended. Taste, and season with additional pepper if necessary.
• This dressing is intentionally bold, but if it tastes too tart for your liking, whisk in another tablespoon of honey.
• Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.

ORANGE MARMALADE SALAD DRESSING

Steps:

• Add the olive oil, vinegar, marmalade, shallot, mustard and salt to a small bowl and whisk to combine. Serve on your favorite salad, such as butter lettuce, orange segments and toasted pecans.

SUNSHINE DRESSING ~ A MARINADE AND VINAIGRETTE IN ONE

Steps:

• Squeeze the juice from the orange and lemon into a bowl. (you should have enough to equal 2/3 cup)
• Strain the juice through a fine wire mesh strainer and discard the seeds.
• Using a microplane/zester, grate enough of the orange and lemon peel to equal 1 tsp each.
• In a jar or bottle, combine the juice, zest, oil, soy sauce, vinegar, honey and chives.
• Cover with a lid and shake vigorously.
• Divide the mixture in half.
• Use half of the dressing to marinate 4-5 chicken breasts for one hour. Strain liquid off and spray both sides of each piece with oil to coat. Place on a broiler pan under the oven broiler set on high. Broil until the chicken is 170 degrees F internally and browned nicely.
• Use the other half as a dressing for a nice salad.

SUNSHINE DRESSING

Steps:

• In a medium bowl, mix together the tahini, lemon juice, maple syrup, ginger, turmeric, garlic powder and salt and pepper.
• Add 2-3 tablespoons of warm water to thin out the dressing so that it's nice and pourable. Taste and add more salt and pepper if necessary.

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS

Steps:

• Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
• Let stand 10 minutes to rehydrate dried herbs and blend flavors.
• Shake again then dress salad as desired.
• Note -- I recommend the lemon dressing on spinach.
• Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
• Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
• Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.