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75 Homemade Salad Dressings
By Jeff Keys
Published by Gibbs Smith
Distributed by Simon & Schuster
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Table of Contents
About The Book
Create a delicious salad anytime with Jeff Keys' redesigned cookbook featuring simple, seasonal dressings—a user-friendly guide to elevating your salad game with homemade alternatives to store-bought options.
Top your favorite greens with Honey-Roasted Raspberry Vinaigrette or give your salad a toss with a dressing that has an international flavor such as Simple Spanish Sherry Vinaigrette or Asian Ginger-Lime Vinaigrette. If you are feeling like a slaw, try Caribbean Slaw Dressing, or if a creamy dressing sounds tempting, Creamy Lemon, Fresh Tarragon, and Pink Peppercorn Dressing might fit the bill. And, if you are in a hurry, you can add bursting flavors to your favorite bottled dressing and make a treat like Chipotle-Lime Ranch Dressing. No matter which recipe you choose, your salad will thank you.
Top your favorite greens with Honey-Roasted Raspberry Vinaigrette or give your salad a toss with a dressing that has an international flavor such as Simple Spanish Sherry Vinaigrette or Asian Ginger-Lime Vinaigrette. If you are feeling like a slaw, try Caribbean Slaw Dressing, or if a creamy dressing sounds tempting, Creamy Lemon, Fresh Tarragon, and Pink Peppercorn Dressing might fit the bill. And, if you are in a hurry, you can add bursting flavors to your favorite bottled dressing and make a treat like Chipotle-Lime Ranch Dressing. No matter which recipe you choose, your salad will thank you.
Excerpt
Super-Quick Honey-Lemon-Thyme Vinaigrette
You can also substitute fresh rosemary leaves for the thyme leaves in this recipe.
Makes about 1 cup
1 clove garlic, smashed and minced
1 teaspoon dry mustard powder
1 tablespoon fresh thyme leaves
1 tablespoon honey
3 tablespoons freshly squeezed lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil (for a milder flavor, use
1/4 cup olive oil and 1/4 cup canola oil)
Put all the ingredients, except the oil, in a mixing bowl; swirl the mixture around with a wire whip to blend and dissolve the honey. Continue swirling and drizzle in the oil. Shake well before serving. Stores well in a covered glass jar in the refrigerator for up to 1 week.
Variation: Super-Quick
Honey-Lemon-Parsley Vinaigrette
A great last-minute dressing featuring the underappreciated parsley.
Make the vinaigrette, but substitute 1 teaspoon Dijon mustard for the dry mustard powder and 1 1/2 tablespoons finely chopped fresh parsley for the fresh thyme leaves.
You can also substitute fresh rosemary leaves for the thyme leaves in this recipe.
Makes about 1 cup
1 clove garlic, smashed and minced
1 teaspoon dry mustard powder
1 tablespoon fresh thyme leaves
1 tablespoon honey
3 tablespoons freshly squeezed lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil (for a milder flavor, use
1/4 cup olive oil and 1/4 cup canola oil)
Put all the ingredients, except the oil, in a mixing bowl; swirl the mixture around with a wire whip to blend and dissolve the honey. Continue swirling and drizzle in the oil. Shake well before serving. Stores well in a covered glass jar in the refrigerator for up to 1 week.
Variation: Super-Quick
Honey-Lemon-Parsley Vinaigrette
A great last-minute dressing featuring the underappreciated parsley.
Make the vinaigrette, but substitute 1 teaspoon Dijon mustard for the dry mustard powder and 1 1/2 tablespoons finely chopped fresh parsley for the fresh thyme leaves.
Product Details
- Publisher: Gibbs Smith (March 1, 2015)
- Length: 106 pages
- ISBN13: 9781423639565
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