Japanese Ginger Dressing
Served in Japanese Restaurants
Top Secret Recipes Version
2 tbs fresh ginger, minced
2 tbs celery, minced
2 tsp lemon juice
4 tsp soy sauce
½ c peanut oil
1/3 c rice vinegar
2 tbs water
½ c onions, minced
2 tbs ketchup
½ tspgarlic, minced
2 tsp sugar
½ tsp salt
¼ tsp black pepper

Blend & chill. Makes 1 ¾ cups.

Spinach Salad in a Parmesan Frico Cup
Recipe courtesy Giada De Laurentiis

Ingredients
For the Parmesan Frico Cups:
• 1 1/2 cups grated Parmesan
For the Citrus Vinaigrette:
• 1/4 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon orange juice
• 1/2 teaspoon lemon zest
• 1/2 teaspoon orange zest
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
For the Spinach Salad:
• 6 ounces baby spinach leaves (about 6 cups)
• 1 orange, cut into segments
• 1/3 cup sliced almonds, toasted
• 1/2 red onion, thinly sliced
Directions
Special equipment: a silpat mat, a muffin tin, and a small drinking glass
Preheat the oven to 375 degrees F.
For the Parmesan Frico Cups:
Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.
For the Citrus Vinaigrette:
Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
For the Spinach Salad:
In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately.

Easy Blue Cheese Dressing
By Laura Dolson, About.com
You can whip this blue cheese dressing up in two minutes. There's absolutely no reason to pour the watered-down bottled dressing with very little blue cheese in it on your lovely salad!
Prep Time: 2 minutes
Ingredients:
• 1 cup regular mayonnaise
• 1 cup sour cream
• 6 oz blue cheese
• 1 Tablespoon apple cide or wine vinegar
• 1/ 2 teaspoon pepper
• (optional) 2 teaspoons Worcestershire sauce
• (optional) 1/2 teaspoon garlic powder
Preparation:
Crumble the blue cheese, and mix it all together. Thin with water if desired.

Nutritional Analysis: 2 tablespoons of dressing hav less than one gram of of carbohydrate, and about 2 grams of protein, and 135 calories.

Roasted Red Pepper Vinaigrette
3/4 cup bottled roasted red pepper pieces, drained
2 tablespoons olive oil
2 tablespoons fat-free sour cream
2 tablespoons red wine vinegar
1 tablespoons light mayonnaise
1 tablespoon shredded Parmesan cheese
1 1/2 teaspoons minced garlic
1/2 teaspoon dried basil
Salt and pepper to taste
• Add all ingredients to a small food processor or blender. Pulse about 20 seconds, until mixture is mostly smooth and ingredients are well-blended.
• Pour into serving container, cover, and refrigerate until needed.
Yield: 1 1/4 cup (10 2-tablespoon servings)

Strawberry Vinaigrette

By Laura Dolson, About.com
Updated: March 11, 2008
About.com Health's Disease and Condition content is reviewed by our Medical Review Board
This dressing is good on any green salad for something different. I especially like it with Strawberry Chicken Salad, a meal salad with greens, strawberries, and chicken.
• ½ cup olive oil
• ½ cup sliced strawberries
• 1 teaspoon mustard
• 2 tablespoons red wine vinegar (balsamic is even better, but carb counts vary, so be careful)
• Salt and pepper to taste
• Sweetener to taste (depends on sweetness of strawberries; you might not need it)
Puree strawberries in a blender or food processor. Add vinegar, mustard, and seasonings. Blend, then add olive oil. Blend until creamy. Taste and adjust seasonings.
Makes 8 servings of about 2 tablespoons each.
Nutritional Information: Each serving has half a gram effective carbohydrate and 123 calories.
Make up your own
It is incredibly easy to make your own salad dressing. You need:
• Oil
• Vinegar or lemon juice
• Salt and Pepper
• Mustard (optional, but this helps emulsify the oil & fat for a smooth dressing. Try different flavored mustards for different flavors. Dijon is a nice mild mustard and a good standby. You can use dry mustard as well.)
• Optional: Herbs, spices, fruit, other flavorings.
Traditionally the ratio of oil to vinegar is 3 to 1. I prefer 1 to 1 and occasionally less (that is less oil and more vinegar). Experiment to find your taste. Although you want some oil, you do want to minimize it. Shake it all together in a jar or whisk in a bowl. That's all there is to it.

Ranch Dressing
Serves/Makes: 1.25 cups
Ingredients:
3/4 cup mayonnaise
1/2 cup buttermilk
2 tablespoons dried parsley
1/2 teaspoon minced dried onion
1 clove garlic -- minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons parmesan cheese
Directions:
Mix all ingredients except buttermilk in a small bowl. While stirring, slowly blend in buttermilk. Chill at least 2 hours before using.

Creamy Avocado Ranch Dressing
Ingredients:
1 ripe Hass avocado, pitted and peeled
1/2 teaspoon hot sauce, such as Tabasco
1 tablespoon lime juice
1/2 cup buttermilk
1/4 cup mayonnaise
1 tablespoon minced red onion
1 tablespoon minced cilantro
1 clove garlic, minced
1/2 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon pepper
Directions:
Put the avocado, hot sauce, and lime juice in the container of a food processor and process for 30 seconds, or until the avocado is broken down.

Add the remaining ingredients and process until the dressing is completely smooth.

The dressing can be refrigerated for up to 1 week.
This recipe from CDKitchen for Creamy Avocado Ranch Dressing serves/makes 1.5 cups

Hearts of Romaine with Spicy Garlic Ranch Dressing
Recipe courtesy Emeril Lagasse, 2003
Serves:
4 servings

Ingredients
Dressing:
• 1 head garlic
• 1/4 teaspoon olive oil
• 3/4 cup buttermilk
• 1/4 cup mayonnaise
• 3/4 teaspoon Essence, recipe follows
• 1/4 teaspoon kosher salt
• 1/4 cup parsley leaves
• 2 tablespoons chopped chives
• 1/4 teaspoon orange zest
Salad:
• 12 (1/4-inch) slices French bread
• Olive oil, as needed
• 1 clove peeled garlic, halved
• 1/4-pound block Canadian bacon, cut into 1/2-inch dice
• 2 hearts romaine lettuce
• 8 cherry tomatoes, halved
• Freshly ground black pepper
Directions
Preheat oven to 350 degrees F.
Dressing:
Cut the top 1/2-inch off the head of garlic. Put the garlic in an ovenproof dish and drizzle about 1/4 teaspoon olive oil. Cook until garlic is soft, about 1 hour. Set aside until cool enough to handle. Halve the head of garlic widthwise. Press on the garlic to press out the cloves, and then put the garlic in a blender. Add the buttermilk, mayonnaise, Essence, salt, parsley, chives, and zest and pulse until blended. Set aside.
Salad:
Preheat the oven to 375 degrees F.
Put the bread slices on a baking sheet, lightly brush the top with olive oil and rub the cut side of the garlic over them. Cook until golden brown and crisp.
In a medium skillet, heat oil over medium heat. Add the Canadian bacon and cook until lightly browned, about 8 minutes. Drain on a paper towel-lined plate.
Meanwhile, remove the outer leaves from the romaine hearts and rinse. Chop these leaves into bite-size pieces and spin dry. Halve the hearts through to make 4 wedges. Rinse under cold running water and shake to air dry.
Divide the wedges among 4 plates. Mound some of the chopped romaine on top. Spoon about 1/4 cup of the dressing over each salad and top with the bacon, croutons, and tomatoes. Season with freshly ground black pepper.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Chive Vinaigrette
Vinaigrette:
• 1/3 cup chopped fresh chives
• 1/4 cup Champagne vinegar
• 1 small shallot, coarsely chopped
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 2/3 cup vegetable oil
• 1/3 cup extra-virgin olive oil
• Chive blossoms (optional)
Puree first 5 ingredients in blender until smooth. With machine running, gradually add vegetable oil, then olive oil. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Garnish salad with chive blossoms.

Lemon-Mustard Vinaigrette Bon Appétit | October 2006
Yield: Makes 8 servings

Vinaigrette
3 tablespoons red wine vinegar
1 shallot, finely chopped
1 garlic clove, minced
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3/4 cup extra-virgin olive oi
Combine first 9 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Creamy Garlic Vinaigrette
Gourmet | September 1998
• 1 small garlic clove
• 1 teaspoon Dijon mustard
• 1 tablespoon Sherry vinegar
• 1/4 cup heavy cream
• 2 tablespoons corn or canola oil
• 2 tablespoons extra-virgin olive oil
• freshly ground black pepper
Make vinaigrette:
Mince garlic and in a small bowl stir together with mustard, vinegar, and cream. Add oils in a slow stream, whisking until emulsified, and season with pepper and salt.

Zesty Italian Dressing Recipe

Ingredients
• 1 cup of the vinegar of your choice
• 1 1/3 cup of extra virgin cold pressed olive oil or canola oil
• 2 tablespoons of water
• 1/2 tablespoon garlic salt
• 1/2 tablespoon onion powder
• 1/2 tablespoon white sugar
• 1 tablespoons dried oregano
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 tablespoon dried parsley
• 1/4 teaspoon celery salt
• 1 tablespoons salt
1. In a bowl whisk together all the ingredients until perfectly blended
2. put in the refrigerator
3. you can save this for up to 90 days

Greek Salad Dressing
• ½ cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• 3- 4 tablespoons lemon juice
• 1 clove of garlic
• Bell peppers, fresh or frozen (red, yellow, orange) about 2 – 3 spoonfuls (I used frozen)
• 1 piece of feta cheese 4 x 4 x 3 cm
• ½ teaspoon salt
• ½ teaspoon oregano
• Black pepper, to taste
Place in a food processor and puree all ingredients. Taste and adjust flavour according to your taste.

Italian Dressing Mix

This Italian dressing mix is a combination of eight pungent herbs that you can store and use to whip up fresh Italian dressing in seconds whenever the mood strikes!"
INGREDIENTS:
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper 1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
2 tablespoons salt
DIRECTIONS:
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.

To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

Peanut-Sesame Dressing

2/3 cup creamy peanut butter
1/3 cup brown rice vinegar
1/4 cup maple syrup
3 tablespoons water
2 tablespoons tamari
1 tablespoon minced peeled fresh ginger
2 cloves garlic
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon crushed red pepper flakes
1 cup lightly packed fresh cilantro leaves (this is optional if you don't like cilantro)

Ann's header notes: If you'd like a spicier dressing, just add more crushed red pepper flakes. This thickens up once it's refrigerated, so you can either add a little water to thin it or leave it thick to use as a sauce on grains and other cooked dishes.

Blend the peanut butter, vinegar, maple syrup, water, tamari, ginger, garlic, sesame oil, and crushed red pepper in a food processor until smooth and creamy. Add the cilantro and blend just until it's finely chopped The dressing will keep for 2 days, covered and refrigerated.

Makes abaut 1 1/4 cups.

Chinese Salad Dressing
Hands-on time: 10 minutes for dressing, 5 minutes for salad

Time to table: 15 minutes
Serves 4

DRESSING
Note: I used about half the dressing on a pound of bok choy.

1 tablespoon garlic (or garlic to taste, I used garlic from a jar which is some milder)
1 tablespoon ginger (or ginger to taste, I used ginger from a jar from an international market)
2 tablespoons soy sauce
Juice of a lemon
1 tablespoon honey (or agave syrup for a vegan salad)
1 tablespoon sesame seeds (I used black sesame seeds)
Generous dash of cayenne pepper
1/2 teaspoon toasted sesame oil (a little goes a long way)
Peanut oil to taste (I used just 1 tablespoon and was tempted to use none at all, any oil will work but we needn't waste our best olive oil since the other dressing flavors are strong)

Whisk.

Blue Cheese Dressing
1 cup sour cream
1/4 cup buttermilk
4 ounces blue cheese, crumbled
2 teaspoons minced fresh parsley (1/2 teaspoon dried parsley)
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
Kosher or coarse salt and freshly ground black pepper to taste
Combine all ingredients together in a medium mixing bowl, stirring well to combine. Pour into a container with lid and refrigerate for a several hours before serving to allow flavors to blend.
Makes 16 (2-tablespoon) servings or about 2 cups.

Nutrition Facts (per serving): 57.9 calories; 78% calories from fat; 5.1g total fat; 11.8mg cholesterol; 113.7mg sodium; 49.0mg potassium; 1.1g carbohydrates; 0.0g fiber; 0.3g sugar; 1.1g net carbs; 2.1g protein.

Honey Dijon Mustard Vinaigrette
2 tablespoons white wine vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt or taste
1/4 teaspoon freshly ground black pepper or to taste
1/2 cup vegetable oil
Nori Note: I cheated and just used a honey mustard instead of mixing the honey & the mustard...

In a small mixing bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper.
While continuing to whisk mixture, slowly pour in vegetable oil in a small stream, whisking constantly until fully incorporated and slightly thickened. (Place the bowl on a damp tea towel to prevent it from slipping.)
Store any unused portion in the refrigerator.

Makes about 1 cup.

Buttermilk Ranch Salad Dressing
Serves/Makes: 1.25 cups | Difficulty Level: 2 | Ready In: 2-5 hrs

Ingredients:

3/4 cup mayonnaise
1/2 cup buttermilk
1 tablespoons parsley
1/2 teaspoon minced dried onion
1 clove garlic -- minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons parmesan cheese

Directions:
Mix all ingredients except buttermilk in a small bowl. While stirring, slowly blend in buttermilk. Chill at least 2 hours before using to give flavors time to meld -- but frankly it's pretty good right after you mix it too.

Lettuce Wraps (P.F. Chang's)

Yield: 4 servings

8 dried shiitake mushrooms
2 ts cornstarch
4 ts dry sherry
4 ts water
salt and pepper

1 1/2 lb boneless, skinless chicken
OR
1 pkg tofu, firm or extra firm (14 oz to 1 lb)

5 tb oil
1 ts fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 sm dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, minced

COOKING SAUCE (double this to make a dipping sauce too)
1 tb hoisin sauce
1 tb soy sauce
1 tb dry sherry
2 tb oyster sauce (vegetarian oyster sauce is available)
2 tb water
1 ts sesame oil
1 ts sugar
2 ts cornstarch
large lettuce leaves

Notes:
· Oyster sauce is made from oysters and is non-vegetarian and may cause food reactions to those allergic to shellfish. However, vegetarian oyster sauce made from mushrooms is also available. Oyster sauce is made by simmering oysters and their liquor, and then straining off the oysters and cooking the white broth slowly until it caramelizes and turns dark.

· You can also use ground chicken or turkey or pork in this recipe.

(1) Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. (You can also use fresh, but the flavor is more intense with dried mushrooms). Mince mushrooms. Set aside.

(2) Mix all ingredients for cooking sauce in bowl, and set aside.

(3) Chop tofu or chicken into small cubes.
(4) In medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper. Mix, then add chicken or tofu. Stir to coat protein ingredient thoroughly. Stir in 2 tsp. oil and let sit 15 minutes to marinate.

(5) Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

(6) Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired), and onion; stir fry about a minute or so.

(7) Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.

(8) Return chicken/tofu to pan. If you doubled the cooking sauce, add half to pan, reserving the extra for the dipping sauce. Otherwise put all of it in. Cook until thickened and hot.

(9) For dipping sauce, remove the chicken/tofu mixture from the pan and then add just the leftover cooking sauce. Cook for a few minutes until thick and glossy.

(10) Spoon into lettuce leaf and roll. Offer extra dipping sauce in a bowl or drizzle it over the lettuce leaf packages. Alternatively, serve this as a salad by making a bed of loose lettuce leaves, top with cooked chicken or tofu mixture and drizzle with sauce.