SANDRA'S SIGNATURE CREAMY TOMATO VINAIGRETTE

I usually have this incredible
creamy vinaigrette on hand in my refrigerator,
it's a fresh and tasty staple readily available at most times in my house...

Yield: 2 cups

Prep: 10 Mins.

Refrigerate: Up to 7 days

INGREDIENTS

1 cup mayonnaise

1 cup seeded and diced roma tomatoes

1/3 cup diced yellow onion

3 tablespoons cider vinegar

2 tablespoons Mazola oil

1/2 teaspoon garlic granules (or powder)

3 tablespoons dried parsley (or 1 tablespoon freshly chopped)

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

METHOD

Place all ingredients into the pitcher of a blender; puree until smooth.

Transfer to a pint-size Mason jar, cover, and store in the refrigerator for a minimum of 2 hours for flavors to meld, or up to 7 days.

Serve with your favorite garden salad, or as a vegetable or torn rustic bread dip. ~ Enjoy!

SANDRA'S RESTAURANT-STYLE JAPANESE SALAD DRESSING

For a fast and easy Japanese dressing recipe tasting super similar
to those found in top-notch Japanese restaurants ~ This one's for you!

Yields: (1-1/2 cups)
Prep: 5 Mins.

INGREDIENTS:

1/2 cup finely chopped sweet white onion
1/2 cup canola oil
2 tablespoons water
2 teaspoons ground ginger (or 2 tablespoons freshly grated)
2 tablespoons minced celery
3 tablespoons ketchup
1/4 cup low-sodium soy sauce
2 tablespoons honey
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon granulated garlic
1/2 teaspoon fine-grain sea salt
1/2 teaspoon freshly ground black pepper

METHOD:

Add all ingredients in order listed in blender.  Place lid on top, and blend on high speed for a minimum of 30 seconds, until dressing is smooth. Let dressing stand a minimum of 4 hours in refrigerator for flavors to meld before serving. ~ Enjoy!

Sandra's Japanese Restaurant-Style Salad
(Click for recipe)...

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Tip: Store dressing in refrigerator in a tightly covered glass container for up to 1 week. It's also fab as a condiment on hoagie roll and grilled sandwiches...or, as a dip for veggies (quite a thin dressing, but I like it that way as it's not supposed to be thick: FYI)

SANDRA’S 5-MINUTE FRESH APPLE SPINACH SALAD

This is a mouth-watering addition

to the table with the red and green

contrast of ingredients.

The versatile creamy sweet vinaigrette

would also pair nicely with any other

salad greens or toppings...

Servings: (4)

Prep: 5 Mins.

INGREDIENTS

Creamy Sweet Vinaigrette:

1/3 cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon honey

¼ teaspoon celery seeds

Pinches of salt and fresh white pepper

Salad:

4 cups baby spinach

1 red delicious apple, unpeeled, cored and chopped

METHOD

In a small glass bowl, whisk the creamy sweet vinaigrette ingredients until combined. 

Sandra's Creamy Sweet Vinaigrette Recipe

To serve, divide the spinach and apples among 4 salad bowls, then drizzle with creamy sweet vinaigrette.  Enjoy!

SANDRA’S CREAMY SWEET VINAIGRETTE

This versatile creamy sweet vinaigrette

would pair nicely with any

salad greens or toppings...

Yields: (Appx. ½ cup)

Prep: 5 Mins.

INGREDIENTS

1/3 cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon honey

¼ teaspoon celery seed

Pinches of salt and fresh white pepper

METHOD

In a small glass bowl, whisk the creamy sweet vinaigrette ingredients until combined. 

To serve, drizzle creamy sweet vinaigrette over salad greens and your choice of toppings.  Enjoy!

A salad that pairs very nicely with this vinaigrette:

Sandra's 5-Minute Fresh Apple Spinach Salad Recipe

SANDRA’S LEMON-HONEY-DIJON VINAIGRETTE

Drizzle vinaigrette over your favorite

combination of organic salad greens

and other mixed fresh vegetables...

Servings: (4)

Prep: 5 Mins.

INGREDIENTS

1 meyer lemon, juiced

1 teaspoon dijon

2 tablespoons honey

¼ teaspoon kosher salt

Pinch of freshly ground pepper

4 tablespoons light olive oil

METHOD

Add all vinaigrette ingredients to all small glass bowl, except olive oil.  Slowly drizzle in olive oil while whisking to emulsify, then let stand for 15 minutes for flavors to meld.  ~ Enjoy!

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Tip:  Vinaigrette will store in refrigerator for up to 2 weeks, just ensure to shake before serving.

SANDRA’S ORGANIC FALL HERB GARDEN SALAD with LEMON-HONEY-DIJON VINAIGRETTE

A robustly delicious salad

that perfectly accompanies

any entree...

Servings: (4)

Prep: 15 Mins.

INGREDIENTS

Vinaigrette:

1 meyer lemon, juiced

1 teaspoon dijon

2 tablespoons honey

¼ teaspoon kosher salt

Pinch of freshly ground pepper

4 tablespoons light olive oil

Salad:

6 cups mixed herb and salad greens

6 radishes, cut in half and sliced

2 roma tomatoes, each cut into 8 wedges

1 tablespoon julienned red onion

¼ orange bell pepper, chopped

½ cup sliced celery

½ cup shredded mozzarella cheese

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

METHOD

Place all vinaigrette ingredients into all small glass bowl, except olive oil.  Slowly drizzle in olive oil while whisking to emulsify, then let stand for 15 minutes for flavors to meld.

Meanwhile, gently toss salad ingredients in a medium bowl.

To serve, distribute salad ingredients among four salad bowls, then drizzle each with desired amount of vinaigrette. ~ Enjoy!

Tip:  I recently served this delicious salad with Sandra's Awesome Albacore Tuna Noodle Casserole:

Sandra's Awesome
Albacore Tuna Noodle Casserole

SANDRA’S CREAMY HONEY POPPY SEED DRESSING

A sweeter version of another one of my
favorite 'go to’ salad dressings.
It's so delicious I simply crave it at times...

Yields: (1 cup)

Prep: 5 Mins.

INGREDIENTS

1/3 cup fireweed honey

2 tablespoons champagne vinegar

2 teaspoons poppy seeds

¾ cup mayonnaise
Pinch of fine-grain sea salt

METHOD

Whisk all ingredients in a small bowl, and store covered in a glass or ceramic non-reactive container for up to two weeks in refrigerator.

A fantastic salad dressing, or to marinate chicken, halibut, or pork in prior to grilling. ~ Enjoy!

I made Sandra's Crazy-Delicious Grilled Chicken Cranberry Salad using this fabulous dressing:

Crazy-Delicious Grilled Chicken Cranberry Salad

SANDRA’S MEDITERRANEAN SALAD with SWEET BALSAMIC VINAIGRETTE

A wonderful salad combination
that marries well with
Sweet Balsamic Vinaigrette...

Serves: (6)

Prep: 10 Mins.

This is a wonderful salad that most everyone loves with nearly any type of main dish...

2 cups spinach, torn

2 cups romaine, torn

1 rib of celery, sliced on the diagonal

1 tomato, seeded and juiced, then chopped

¼ green pepper, chopped

1 small cucumber, quartered lengthwise, and chopped

¼ red onion, julienned

12 pitted whole kalamata olives, quartered

½ cup goat cheese crumbles

3 tablespoons of prepared Sweet Balsamic Vinaigrette

METHOD

Combine all the ingredients, except the goat cheese in a medium bowl.  

Toss with a 3 tablespoons of Sweet Balsamic Vinaigrette (I try not to over-dress my salads). 

Sweet Balsamic Vinaigrette
Recipe 

Top with goat cheese crumbles (this is to retain the vibrant white color of the goat cheese crumbles), and serve family style. ~ Enjoy!

SANDRA’S SWEET BALSAMIC VINAIGRETTE

Another favorite vinaigrette I prepare
just prior to serving
over special green salads...

Servings: (6)

Prep: 5 Mins.

INGREDIENTS

1/4 cup balsamic vinegar

1 garlic clove, grated

2 tablespoons honey

1/2 teaspoon fine-grain kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

METHOD

Whisk all ingredients, except olive oil, in a small bowl to combine.  

Drizzle olive oil in a slow and steady stream while whisking until emulsified.  

Serve vinaigrette over your favorite combination of salad greens and veggies. ~ Enjoy!

Feel free to try this vinaigrette with the following:

Sandra's Mediterranean Salad Recipe

SANDRA’S CANDIED PECAN, APPLE and GOAT CHEESE SALAD with HONEY and RED WINE VINAIGRETTE

All of the flavors marry together so well that
they knock this salad out of the park,
and it's absolutely a quick fix with
a bit of preparing beforehand...

Serves: 4

Prep: 10 Mins. 

--(With candied pecans 

and vinaigrette 

made ahead of time)

INGREDIENTS (all organic)

Salad:

2 cups fresh spinach, stems removed and torn

2 cups romaine, torn

¼ cup parsley, sprigs only

1/4 cup honey and red wine vinaigrette 

½ cup candied pecans 

2 gala apples, cored and diced

½ cup goat cheese crumbles

METHOD

Prepare the honey and red wine vinaigrette (can be made ahead of time).

Honey and Red Wine 
Vinaigrette 
Recipe

Prepare the candied pecans (cab be made ahead of time).

Candied Pecans 
Recipe

To assembly salad, place spinach, romaine, parsley in a serving bowl, and toss with a ¼ cup of vinaigrette.  Add apples, goat cheese, and candied pecans, and toss just before serving. ~ Enjoy!

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Tip:  This salad is a favorite of mine to take to functions, especially during the summer BBQ season...

SANDRA’S ‘GO-TO’ HONEY and RED WINE VINAIGRETTE

In 5 minutes you can prepare

this phenomenal vinaigrette

that pairs superbly with most

any tossed salad...

Yields: 1 cup

Prep: 5 Mins.

INGREDIENTS

1/4 cup red wine vinegar

1/4 cup honey

1 cloves garlic, minced

½ teaspoon kosher salt

½ teaspoon white pepper

½ cup light olive oil

METHOD

To make the vinaigrette, in a blender, combine red wine vinegar, honey, garlic, kosher salt, and white pepper. 

Place lid on blender and blend on high. While blender is running, remove center of lid and add oil in a steady stream, and run until vinaigrette is emulsified. 

Vinaigrette can be stored in refrigerator for about 2-3 weeks. Shake well before serving. ~ Enjoy!

SANDRA’S APPLE PECAN and GOAT CHEESE SALAD with ZESTY LIME VINAIGRETTE

I created this salad today using with my
organic bearss seedless limes
that I grow indoors.
~ This side dish turned out absolutely fabulous ~

Servings: (4)

Prep:  10 Mins.

INGREDIENTS

***Zesty Lime Vinaigrette:

1/2 fresh lime, juiced

1 teaspoon fresh lime zest, grated

1 tablespoon honey

1 teaspoon onion, grated

1/4 teaspoon dry mustard

1/4 cup light olive oil

Fine-grain Himalayan sea salt and freshly ground pepper, to taste

***Salad:

Bunch of organic fresh spinach, washed, dried, and torn

Bearss Limes I grow
indoors on a dwarf
citrus tree...

2 organic granny smith apples, quartered, and thinly sliced

2 tablespoons chopped candied pecans

1/4 cup crumbled organic goat cheese

METHOD

In a small bowl, whisk the lime juice, zest, honey, onion, and mustard, then whisk continuously while drizzling in the olive oil.  Season with sea salt and freshly ground pepper, to taste. 

Toss torn spinach with granny smith apples.  Place salad mixture onto four salad plates. Sprinkle candied pecans over each.  Drizzle the salads with vinaigrette, sprinkle with goat cheese crumbles, and serve. – Enjoy!

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Tip: I served this salad with Individual Alaska Halibut Olympia that I prepared in ramekins.

Sandra's Individual
Alaska Halibut Olympia

SANDRA’S WORLD-CLASS ITALIAN SALAD

My husband and I adore
this impeccable salad ~
I created this after being inspired 
by a version I had at a local eatery...

Servings: (4)
Prep: 5 Min.

Posted by Sandra

INGREDIENTS

***Vinaigrette:

1-1/2 tablespoons balsamic vinegar

3 tablespoons honey

3 tablespoons olive oil

1 teaspoon dijon

***Salad:

6 cups mixed dark salad greens and herbs

1/8 of a red onion, julienned

8 pitted kalamata olives, quartered lengthwise

1 (6.5 oz. jar) marinated and quartered artichoke hearts, drained

¼ cup crumbled feta cheese

METHOD

For the vinaigrette, whisk together the balsamic vinegar, honey, and dijon, until the honey is incorporated.  Gently drizzle the olive oil in a steady stream while whisking, until vinaigrette is emulsified.

For the salad, in a medium bowl, toss together the mixed greens and herbs, red onion, and kalamata olives.  Drizzle salad with vinaigrette, and toss.  Serve prepared salad among 4 plates, place the quartered artichokes around parameter of each, and sprinkle with feta crumbles. – Enjoy!

SANDRA'S STRAWBERRY SPINACH SALAD with CACAO NIBS and GINGER BALSAMIC VINAIGRETTE

This is a tremendous salad as
all the flavors of these ingredients 
make for a spectacular sensation...

Servings: (4)
Prep: 5 Mins.
+ 30 Mins. for Vinaigrette
flavors to meld

Posted by Sandra

INGREDIENTS

***Salad:

8 ozs. baby spinach
1 cup strawberries, sliced
½ cup glazed pecans, chopped
2 tablespoons organic cacao nibs
2 ozs. parmigiano-reggiano cheese, shaved

***Vinaigrette: (Yields about 1/3 cup (best served cold)

2 tablespoons balsamic vinegar
2 teaspoons dark brown sugar
½ teaspoon finely chopped organic crystallized ginger
pinch of organic fine Pink Himalayan salt
pinch of organic white pepper
pinch of organic dried basil
pinch of organic dried oregano
¼ cup organic extra virgin olive oil

METHOD

In a glass pint jar (with a lid and ring), add all the vinaigrette ingredients.  Place lid and ring on top of jar and tightly secure, then vigorously shake for 1 minute, and place jar in refrigerator for 30 minutes for flavors to meld.

Once vinaigrette flavors meld, toss the spinach with the sliced strawberries, and a light drizzle of vinaigrette (do not over-dress please), then distribute equally amongst 4 salad plates; topping each with parmesan reggiano cheese shavings, glazed pecans, and cacao nibs. - Enjoy!

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Tip:  When storing remaining jarred vinaigrette in the refrigerator, shake well before using later on.

SANDRA’S GREEK CUCUMBER TOMATO and GOAT CHEESE SALAD

A perfect salad that transports very 
well to your favorite functions ~ 
And, it's oh so delicious...

Servings: (4)
Prep: 15 Mins.
+ refrigeration time

Posted: by Sandra 

INGREDIENTS

***Salad:

1 english cucumber, rinsed, peel scored with a fork, and cut into ½” cubes
½ red bell pepper, seeded, deribbed, cut into ½” pieces
1 large tomato, cut into ½” cubes
¼ of an red onion, chopped
1 (2.25 oz. can) sliced black olives, drained (and/or pitted calamata olives)
1/4 cup, goat cheese, cubed

***Vinaigrette:

4 tablespoons, extra virgin olive oil
2 tablespoon red wine vinegar
Sea salt and freshly ground pepper, to taste
1 teaspoon dried oregano

***Bread croutons:

1 slice of bread
½ tablespoon extra virgin olive oil
½ teaspoon garlic powder
1 teaspoon dried parsley

METHOD

In a medium bowl, combine cucumber, bell pepper, tomatoes, onion, olives, and goat cheese.

In a small bowl, whisk vinaigrette with olive oil, red wine vinegar, oregano, sea salt and pepper, to taste.  Combine with vegetables and let stand for 30 minutes before serving.

Meanwhile, to make the croutons, heat a medium nonstick skillet with the olive oil to medium-high heat, and sprinkle them with garlic powder, and parsley.  Saute the croutons, until crispy, for about 5 minutes, and set aside.

Once the Greek Salad has been refrigerated for 30 minutes, serve equally amongst four salad plates, and top with croutons. – Enjoy!

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Tips:  I most successfully cube my goat cheese using dental floss vs a knife.  Also, if you are using a regular cucumber, please peel and remove seeds before cutting it into cubes.

SANDRA'S CHILLED ICEBERG WEDGES with TOMATO VINAIGRETTE

A very, very tasty salad option
with an elegant presentation that
you'll impress yourself and your friends with
that'll only take you moments to prepare...

Servings: (4)
Prep: 10 Mins.

Posted by Sandra

INGREDIENTS

***Salad
4 wedges cold iceberg lettuce (I place them in the freezer for 5 minutes prior to serving)
2 soft boiled eggs, peeled and cut into wedges

***Tomato Vinaigrette (Yields: 1-1/2 cups)
½ cup mayonnaise
2 plum tomatoes, seeded, juiced (or else dressing will be runny), and chopped
1/8 purple onion, chopped
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
1 tablespoon whole parsley leaves
Kosher salt and freshly ground pepper to taste

***Garnish
2 teaspoons fresh parsley, chopped
2 teaspoons sun-dried tomatoes packed in oil, drained and finely chopped

METHOD

Place four wedges of lettuce serving plates, and arrange wedges of eggs around them, and set aside.

Place all the Tomato Vinaigrette ingredients in the pitcher of a blender, and puree until smooth.

Spoon Tomato Vinaigrette over lettuce wedges (you'll find that with all the layers you'll need quite a lot of vinaigrette ;-), sprinkle with finely chopped parsley, and sun-dried tomatoes, and then serve. - Enjoy!

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Tip: The Tomato Vinaigrette can be stored in an airtight, covered, container in the refrigerator for up to 3 days. This is also excellent when served as a side sauce for barbequed fish, or as a dip for vegetables and/or torn pieces of sour dough bread!

SANDRA'S TANGY TOMATO VINAIGRETTE

I love using this tangy vinaigrette
with many types of salads...

Yields: (1-1/2 cups)
Prep: 5 Mins.

Posted by Sandra

INGREDIENTS

½ cup mayonnaise
2 plum tomatoes, seeded, juiced (or else dressing will be runny), and chopped
1/8 purple onion, chopped
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
1 tablespoon whole parsley leaves
kosher salt and ground pepper to taste

METHOD

Place all the Tomato Vinaigrette ingredients in the pitcher of a blender, and puree until smooth.

Serve by drizzling over salad, as a side sauce for barbecued fish, or as a dip for vegetables and/or torn pieces of sour dough bread – enjoy!

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Tips: The Tomato Vinaigrette can be stored in an airtight covered container in the refrigerator for up to 3 days. If you choose to make the above salad in photo, please be sure to chill your iceberg wedges in the freezer for a few minutes so they are very, very cold when serving (not frozen though) and top with fire-roasted tomato bits, including soft-boiled wedges along side.

SANDRA'S CLASSIC DIJON VINAIGRETTE

Yields: (3/4 Cup)

Prep: 5 mins.

Posted by Sandra

INGREDIENTS

¼ cup olive oil
1 tablespoon dijon mustard
3 tablespoons red wine vinegar
Kosher salt and freshly ground pepper, to taste

METHOD

In a small nonreactive bowl (glass or ceramic), whisk together the dijon and red wine vinegar until incorporated, and then slowly drizzle the olive oil while whisking to form an emulsion. Once thickened, add kosher salt and ground pepper, to taste. - Enjoy!



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Tip:  This is also an excellent marinade for poultry, fish, and shellfish.

SANDRA'S SHAVED ASPARAGUS and PROSCIUTTO SALAD

A fine first course salad or accompaniment to any meal
that's refreshing and superbly healthy...

Servings: (4)
Prep: 20 Mins.

Posted by Sandra

INGREDIENTS:

***Vinaigrette:
2 tablespoons lemon juice
1 tablespoon shallot, minced
2 teaspoons dijon
1/4 cup olive oil
Salt and pepper to taste


***Salad:
1 bunch asparagus, ends trimmed and stocks shaved, reserving tops
6 cups spring greens
8 slices prosciutto, cut into thin strips
1 box frozen baby peas, thawed
2 tablespoons fresh mint leaves, roughly chopped
1/4 cup shaved Parmesan cheese

METHOD:

Prepare a large bowl of ice water, and set aside.

In a small non-reactive bowl (glass or ceramic), whisk together lemon juice, shallot, and dijon. Slowly drizzle in olive oil and whisk until vinaigrette is emulsified, and season with salt and pepper, to taste.

Place asparagus on cutting board; hold tip and shave lengthwise along each stalk with a wide vegetable peeler. Place shavings and tops in boiling water and blanche for 2 minutes, then quickly remove and place in large bowl of ice water for 10 minutes, and drain. Blot with paper towel to remove excess water.

In a large salad bowl, toss greens, asparagus, baby peas, and mint, and then drizzle with vinaigrette. Place on four salad plates, and equally sprinkle them with prosciutto strips, and shaved Parmesan. – Enjoy!


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Tip: I like to serve this lovely salad with a nice barbecued steak, crispy bread, and a glass of quality red wine.

SANDRA'S TRADITIONAL VINAIGRETTE MADE EASY

It doesn't get any easier than this to
make the most flavorful vinaigrette...

Yields: (Appx. 1 cup)

Posted by Sandra

INGREDIENTS:

¼ cup white wine vinegar
2 teaspoons dijon mustard
1 teaspoon onion, grated
¾ cup olive oil
kosher salt and ground pepper to taste

METHOD:

In a small bowl, whisk all the ingredients together, except the olive oil. Add olive oil in a slow and steady stream until emulsified. Season to taste with kosher salt and ground pepper. Refrigerate for up to one week.