Your comments help other readers learn more about the recipe. PS If you make this recipe and love it, please consider leaving a blog post comment. Thank you for supporting Letty’s Kitchen. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps defray the costs of Letty’s Kitchen blog. Find more vegetarian and healthy living ideas on my Facebook page.Peruse my Pinterest boards for more vegetarian recipe ideas.(I hate Spam too and will never share your email with anyone.) To get my latest recipe posts and newsletters, subscribe here. I’ve separated the recipes into two blog posts, one is this maple pecan dressing, the other, which I’ve not yet published, will be the salad with baby white turnips. *** Years ago, I created this dressing for a salad of baby white salad turnips with avocado and candied pecans. Sesame shiitake salad dressing-loaded with umami flavor!. This red wine vinaigrette gets its tomato tang from V-8 juice!.Mellow miso salad dressing–another creamy salad sauce!.A bottled copy-cat dressing– roasted red pepper vinaigrette.Not to mention a less expensive salad dressing! Here are some more delicious homemade salad dressings: With homemade, you know the ingredients-real food, quality oils, no additives. Heat the avocado oil in a skillet over medium heat. Homemade salad dressings are so much better than what you get in the store-bought bottles. While the rice/grains are cooking, roast the sweet potato. To soften the sharp red onion flavor, rinse the onion slices before chopping into smaller pieces. Or, you could sub in minced red onion if that’s what you have. A couple of tablespoons of minced shallot will give the dressing a less intense allium essence than garlic. You want some allium flavor in this dressing.
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