This recipe is a staple and a favorite in my house, and always served with some fresh baby Arugula. For some reason, my daughter has named this dressing “Slipper”, no one knows why. But she is often known to request “Salad with Slipper”, and we all know what she means. This recipe is enough for a few big salads, so I usually make it in my salad shaker and save the leftovers by putting the whole shaker right in the fridge. I love my OXO salad dressing shaker, you can check it out HERE. (And no, this is not a paid sponsorship, I just really do love it!)
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Freshly Squeezed Lemon Juice
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Kosher Salt
- 1/2 tsp Freshly Ground Black Pepper
Add all ingredients to a shaker or a bowl.
To combine, close shaker and shake vigorously, then pour onto your salad.
If using a bowl, combine by using a fork or a wisk and enjoy!
I adore this dressing and would pour it on anything or dip anything into it. It’s that good.
If you can’t find Quick Miso (a liquid Miso concentrate) or something similar in your local store, you can buy it HERE.
- 1 tablespoon Olive Oil
- 1 tablespoon Honey
- 1 tablespoon Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 tablespoon Quick Miso or similar
- 1 tablespoon Freshly Squeezed Lemon Juice
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Garlic Powder
Mix all ingredients together in a small bowl with a fork.
Pour over your favorite salad or bowl and enjoy!
Disclaimer: I do not make my hummus with tahini! This is simply because I do not like tahini. (Sorry Tahini!) Instead of tahini, I use Safflower Oil for the fat in my hummus. This really allows the garlic and the brightness from the lemon to shine through.
- 1 can of Chickpeas, drained and rinsed
- 1/3 cup freshly squeezed Lemon Juice (about the juice of 3 lemons)
- 1/3 cup of Safflower Oil or Grapeseed Oil
- 3 cloves of Garlic
- 1 teaspoon Onion Powder
- 1 teaspoon of Sea Salt
- 1 teaspoon of Freshly Ground Pepper
- Olive Oil and Pine Nuts for garnish
Put all of the ingredients into a food processor with the regular blade.
Turn the food processor on and let it whirl until you have a creamy smooth texture.
Garnish with olive oil and pine nuts.
Store hummus for up to one week in a sealed container in the fridge.