The salad will include lettuce, avocado, cucumber, tomato, toasted pine nuts,and tiny pieces of fresh basil. I will serve this with pesto pasta!
I am looking for something light and fresh tasting… I am cooking for my vegetarian best friend. I will also make a garlic bread to go along! Thanks 
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TheOne - said
February 7 2011 @ 20:27
Here are some interesting ones.
The meal you are making sound delicious.
—————————–
Ginger Salad Dressing
Yields: 4 servings
1/4 cup chopped onion
1/4 cup peanut oil
2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon chopped fresh gingerroot
1 tablespoon chopped celery
1 tablespoon soy sauce
1 1/2 teaspoons tomato paste
1 1/2 teaspoons granulated sugar
1 teaspoon lemon juice
Dash each salt and pepper
Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth. Makes six servings. May be kept refrigerated up to one week.
Based on a recipe from Benihana
—————————————————–
Italian Dressing
Yields: 3 cups
1/2 green bell pepper, diced
1 small onion, diced
1 small tomato, diced
1 stalk celery, sliced
2 to 3 Greek olives, pitted
5 tablespoons red wine vinegar
3 tablespoons ketchup
1 ½ cups extra virgin olive oil
salt and pepper, to taste
Place bell pepper, onion, tomato, celery, olives, vinegar and ketchup in a food processor or blender, and pulse until very finely chopped but not smooth.
With motor running, slowly add the olive oil, blending until emulsified. Season to taste with salt and pepper.
——————————————-
Tokyo House Ginger Dressing
Makes 2 cups
1 cup mayonnaise
1 1/2 tablespoon soy sauce
1/2 tablespoon sesame seeds
1 tablespoon rice vinegar
1/2 tablespoon vegetable oil
1 1/2 medium onions, diced
1 carrot sliced, for 2 ounces
Ginger root, peeled and grated, for 2 ounces
Place all ingredients in a food processor and process until pureed. The dressing should retain some texture of finely ground ginger and vegetables.
yes, you have a problem. - said
February 7 2011 @ 20:27
olive oil, lemon, and grey poupon with some salt pepper and sugar to taste make sure the oil is 3 to 1 to the acid
technicolor☮ - said
February 7 2011 @ 20:27
a simple olive oil balsamic vinaigrette with salt and pepper always works the best
MotherHearted - said
February 7 2011 @ 20:27
I use cobram estate 100% australian extra virgin olive oil with a lemon twist. It D-licious!!! (I absolutely despise strong dressings. It ruins the salads). YUMMY!!!!
Of course if you don’t have that just use pure extra-virgin olive oil and add a twist of lemon…
….followed by pepper & salt to taste, either way.
Mountian_Baby - said
February 7 2011 @ 20:27
Cowboy Vinaigrette:
1 1/2 cups apple cider vinegar
3 tbsp sugar
1/8 cup horseradish
3 cups plus 2 tbsp veggie oil
1/4 cup finely chopped red onion
1/8 cup worcestershire sauce
3/4 tbsp dijon mustard
Place everything but the oil in a food processor, and combine. Slowly add the oil until emulsified. Keep in an air tight container.
Mix with ranch dressing for a creamy vinaigrette for salads or to dip fries in.
Jen Luvs the Gunt!!!!! - said
February 7 2011 @ 20:27
VINAIGRETTE (SALAD DRESSING)
1 tsp. salt
2 tbsp. wine vinegar
1/2 tsp. dry mustard
Pinch of black (or white) pepper
6 tbsp. olive oil
1 green onion, finely chopped
Put the salt in a bowl. Pour on the vinegar and mix well. Add the mustard and pepper, continue mixing. Add the oil and finally the green onion. Mix well. Can be made in a large quantity and stored in a jar or plastic container.
OR
HONEY VINAIGRETTE SALAD DRESSING
2 sm. cloves garlic
3 3/4 tbsp. red wine vinegar
3 tbsp. honey
1/4 tsp. salt
1/8 tsp. pepper
3/4 tsp. oregano
3/4 c. olive oil
Mix first 6 ingredients very well. Whisk; add oil. Mix again.
OR
SALAD DRESSING, FRENCH VINAIGRETTE
1/3 c. vinegar
1 c. vegetable oil
2 tbsp. French mustard
Salt and pepper to taste
Mix all together and put in the vegetables. Mix well and serve.
OR
RASPBERRY VINAIGRETTE SALAD DRESSING
3 yolks
1/4 c. Dijon mustard
2/3 c. raspberry vinegar
3 c. olive oil
1 lemon juice
2 tbsp. chopped scallions
1 tsp. salt
1 tsp. pepper (white)
1/2 c. fresh raspberries (optional)
In mixing bowl place yolks, Dijon and raspberry vinegar. Whisk until blended. Slowly dribble in olive oil until incorporated, whisking continually. Add scallions and juice of 1 lemon. Salt and white pepper. Whisk in raspberries (optional).
OR
TARRAGON VINAIGRETTE SALAD DRESSING
1/2 c. vegetable oil
1/4 c. tarragon wine vinegar
1/4 c. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot sauce
Combine first 6 ingredients in a jar. Cover tightly, and shake vigorously. Chill.
OR
DIJON VINAIGRETTE SALAD DRESSING
1 clove garlic, crushed
1 sm. onion, quartered
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. red wine vinegar
1/4 c. water
3/4 c. olive oil
1 tsp. chile sauce
1 tsp. Dijon mustard
Combine all ingredients. Shake and chill
JM
Murray - said
February 7 2011 @ 20:27
This sounds like it would be good with a pesto entree. Replace the cilantro with basil. Go ahead and add your toasted pine nuts and avocado. Looks very versatile. http://vegweb.com/index.php?topic=9320.0
Go to this site. It is their main salad site. http://vegweb.com/index.php?board=157.0
By the way, I’m not a vegetarian but I go to this site for salad dressing recipes. Once I tested the same type of salad with a different version of dressing from five different websites. vegweb.com won hands down and the rest of the sites were not vegetarian. I’m sure you’ll find something that is the yummiest.
Tony - said
February 7 2011 @ 20:27
The best quality extra virgin olive oil you can get, a few drops of sesame oil, splash of apple cyder vinegar, salt and pepper.
It’s really good!
smdiablito - said
February 7 2011 @ 20:27
Salad dressings are easy to make yourself–usually between 3-to-1 and 2-to-1 oil to acid. The acid can be anything, from lemon juice (lighter citrusy flavor) to balsamic vinegar (a heavier woodier flavor) to a clear vinegar (white vinegar, asian rice vinegar etc). For example, it could be 9 tablespoons of oil (olive or canola) to 3-4 tablespoons total of the acid. Throw in a big spoonful of dijon mustard to help it blend. Put it all in a jar or small tupperwear, put the lid tight and shake the heck out of it. Pour it over your salad and toss gently.
If you want to sweeten it, add a spoonful of honey or raspberry jam. Spice it up with red pepper flakes or sriracha hot sauce. Smush a garlic clove and let it sit in the olive oil to flavor it. Add whatever herbs–I like a big pinch of oregano.