DRESSINGS: Tomato Vinaigrette & Ranch

Tomato Vinaigrette:

1 medium tomato, chopped (including seeds; about ¾ cup)

⅓ cup vinegar (I like apple cider)

2 tablespoons mustard (I like Dijon or stone ground)

1 teaspoon ground cumin

1 medium clover garlic

Place all of the vinaigrette ingredients (tomato, vinegar, mustard, cumin, and garlic) into a blender, and blend until smooth. Stir into the salad.
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Ranch Dressing:

1/2 cup water

1/2 cup raw, unsalted cashews

3 tablespoons lemon juice

1 tablespoon vinegar (I like apple cider)

1/2 teaspoon granulated onion

1/2 teaspoon granulated garlic

1 green onion, white & green parts, sliced

2 teaspoon chopped fresh dill (or 3/4 teaspoon dried)

Blenderize all (except onion & dill) ingredients.

Add onion & dill & blend only for a few seconds.

Refrigerate 2 to 3 hours.

Stir into the salad.

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