Creamy and oh so dreamy. This salad dressing from my new favorite cookbook “Eat Clean Play Dirty,” is great to make for the week ahead and drizzle on crudites or any salad. It was so good that immediately after I made the first batch, I QUADRUPLED the recipe to have more to grab for any and every salad!
A new year and a new dedication to eating green! I love having homemade salad dressing in the fridge as an easy snack, and this recipe from Gwyneth Paltrow is one that I make frequently — so delicious and easy. A must make and a must eat!
The only difficult part of this recipe is buying all 0f the ingredients for it.
THIS DRESSING IS SO GOOD THAT I WANT TO DRINK IT LIKE A SMOOTHIE OR SLURP IT LIKE A SOUP. If you like carrots and ginger, then you must make this dressing STAT. It takes a whole whopping five minutes and requires little work (just some obscure ingredients), so make it, and thank me later.
My new favorite green salad dressing — better than green goddess as it has no dairy or mayo. A must try! Super easy and delicious. A great way to start the new year — fresh and green.
* 1/2 cup fresh mint leaves
* 1/2 cup fresh cilantro leaves
* 1 cup fresh parsley leaves
* 1/4 cup olive oil
* 1 tablespoon white vinegar
* 1 teaspoon salt
* juice of 1/4 a lemon
Inspired by the Flower Crown Gathering and the scrumptious appetizers served, I re-made the basil vinaigrette. It is delicious, healthy, and GREEN!
I have always loved kale (Ken even considered naming our son, “Kale” instead of “Cruz” — true story), but this kale caesar salad has taken my love of the dark leafy green to a whole new level. Like, I could eat four heads of kale in one day and be happy and content. This is an easy salad, with a super tasty homemade dressing that lasts in the fridge for several weeks. Once I discovered the recipe from Epicurious, I have literally made this salad 2-3 times a week. I can’t stop, won’t stop, why stop. So here is the recipe. Enjoy!
Ingredients for Salad:
I have a close friend who is hands down the best cook in the world (actually, tied with my mother). Everything she makes in the kitchen is scrumptious, delicious, and out of this world good (she is also beautiful, loving, caring, stylish — damn I have AMAZING FRIENDS!!!!!). So when I was at her house last week and devoured a whole gallon of salad, I had to know HOW DO I MAKE THAT DRESSING? The salad was simple — cabbage and tomatoes — but I couldn’t stop eating it. It was the most delicious two ingredient salad I had ever tasted — all because of the dressing. My friend, embarrassed, said that the dressing was store bought (not her typical style) and said it cost her $17 for the bottle (NYC — your prices are totally bonkers a$$ crazy!).
Salad! But what makes the salad is the dressing….
New York finally got a whiff of Spring yesterday! The birds sang, the sun glistened, it reached a whopping 43 degrees, and daffodils emerged (in bodegas, but still…..) Spring, colors, chirps, here we come! Goes hand in hand with a dollop of bright orange goodness to kick start your salad! Here is a recipe for the perfect Japanese carrot ginger dressing. Who knew a dressing could taste so delicious? Must try! (but be careful, it kinda looks like soup. It is not soup).