Summertime Means Salads....

Summertime means nice crisp greens drizzled with only the best dressings. Here are just a few recipes that I like to make. Sorry, no time for full photo montage today but maybe I'll update this in the future.

GARLIC DRESSING

• 1/2 cup low-fat or nonfat cottage cheese or plain yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon vinegar if using vinegar, 2 teaspoons if using cottage cheese
• 1 - 2 garlic cloves, minced or pressed
• 1/4 chopped scallions and/or 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt (I use NO SALT)
• fresh ground black pepper

Put all of the ingredients in a blender and whirl them until smooth. Stored chilled in a covered jar for up to a week.

ORANGE MUSTARD DRESSING

• 1/3 cup frozen orange juice concentrate
• 1/4 cup red wine vinegar
• 2 teaspoons Dijon mustard
• 2 tablespoons chopped scallions
• 1/4 teaspoon ground fennel
• 1/4 teaspoon anise seed

Put all of the ingredients in a blender and whirl them until smooth. Store in a covered jar up to 2 weeks.

JAPANESE CARROT DRESSING

• 1 small carrot, shredded (1/2 cup)
• 2 tablespoons mirin (sweet Japanese cooking wine)
• 2 tablespoons rice vinegar and/or cider vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon dark sesame oil
• 1 tablespoon grated fresh finger root
• 1/4 cake silken tofu (optional)

Put all of the ingredients in a blender and whirl them until smooth. Store chilled in a covered jar up to a week (less if using the tofu).