Nutty Dressing Recipes

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NUT BUTTER DRESSING



Nut Butter Dressing image

Provided by Geoffrey Zakarian

Categories     condiment

Time 5m

Yield about 1/4 cup

Number Of Ingredients 6

2 tablespoons apple cider vinegar
1 tablespoon nut butter, any variety
2 teaspoons extra-virgin olive oil
1 teaspoon grainy mustard
1/2 teaspoon sherry vinegar
Kosher salt

Steps:

  • Whisk together the apple cider vinegar, nut butter, olive oil, mustard, sherry vinegar and salt to taste in a bowl until incorporated.

NUTTY DRESSING



Nutty Dressing image

This comes from "USA Weekend." It's delicious and simple. Prep takes less time than washing the processor and other utensils.

Provided by tgobbi

Categories     Salad Dressings

Time 2m

Yield 1 1/2 cup

Number Of Ingredients 5

1/2 cup chopped walnuts
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup orange juice
1/2 teaspoon salt, to taste

Steps:

  • Puree ingredients in processor or blender.

DR. FUHRMAN'S WALNUT VINAIGRETTE DRESSING



Dr. Fuhrman's Walnut Vinaigrette Dressing image

This is from a recipe on drfuhrman.com. It is the best vinaigrette I have ever tasted, healthy or not. Everyone who has tasted this salad dressing asks for the recipe. You need a high speed blender or food processor to make the dressing so the raisins and nuts blend with the rest of the ingredients. We have this dressing every day for lunch on a salad of romaine lettuce with extra toppings like green or red pepper, avocado, cucumber, grape tomatoes, pumpkin seeds, sunflower seeds, raw nuts, raisins, sesame seeds, ground flax seed, etc. We like the nuts left whole and put on the salad instead of putting them in the dressing but they should be included in the salad one way or the other to help the absorption of the nutrients in the salad. When I make it, I usually quadruple the dressing recipe and store it in glass jars in the refrigerator.

Provided by Anne Sainz

Categories     Salad Dressings

Time 5m

Yield 1 c, 4 serving(s)

Number Of Ingredients 7

1/4 cup raisins
1/4 cup balsamic vinegar
1/2 cup water
1 teaspoon Dijon mustard (I like Grey Poupon)
1 garlic clove, chopped
1/4 teaspoon thyme
1/4 cup walnuts, chopped

Steps:

  • Place all ingredients in a high speed blender or food processor.
  • Blend until well combined.

ROASTED BROCCOLI GRAIN BOWL WITH NOOCH DRESSING



Roasted Broccoli Grain Bowl With Nooch Dressing image

This nutty, savory and deeply satisfying - not to mention vegan - grain bowl stands out because of a stellar sauce made of nutritional yeast, lemon, mustard and garlic powder that provides umami, brightness and spunk. The sauce works especially well on roasted brassicas like broccoli, cauliflower and brussels sprouts, likely because the combination is reminiscent of broccoli-Cheddar soup. Keep a jar of the stuff on hand for grain bowls on demand. (It keeps for three days in the fridge.) Cook any cold-weather vegetables, use any leftover grains, incorporate any crunch, and maybe even add dill, apples or celery for freshness. The sauce will tie it all together. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     lunch, weeknight, grains and rice, salads and dressings, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

3 pounds broccoli, cauliflower or a combination, cut into 1½- to 2-inch-long florets, stem sliced ¼-inch-thick, leaves reserved
1 pound brussels sprouts, trimmed and halved
3/4 cup olive oil
Kosher salt and black pepper
1/2 cup nutritional yeast
Zest and juice of 1 large lemon (about 1 teaspoon zest and 3 tablespoons juice)
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
4 cups cooked whole grains (such as farro, quinoa, or wheat berries), warm or room temperature
1/4 cup roasted, salted almonds, coarsely chopped

Steps:

  • Place the racks in the top and bottom thirds of the oven, and heat the oven to 450 degrees. Place two baking sheets in the oven to heat.
  • In a large bowl (or two if you need), toss broccoli and cauliflower florets, stems and leaves, and the brussels sprouts with enough olive oil to coat (around ½ cup). Season generously with salt and pepper. (Don't wash the bowl.) Roast on the heated sheets, rotating the pans and switching racks halfway through but leaving the vegetables themselves untouched, until browned and crisp-tender, 15 to 20 minutes.
  • In a medium bowl, stir together the nutritional yeast, ¼ cup water, remaining ¼ cup olive oil, the lemon juice, mustard and garlic powder. Season to taste with salt and pepper. Add the grains to the large bowl. Season and dress the grains with salt, lemon zest, and some of the nutritional yeast dressing to taste.
  • Top the grains with the roasted vegetables, then drizzle with some of the dressing. Top with the almonds.

BEST PEANUT DRESSING



Best Peanut Dressing image

This sweet, creamy dressing combines peanut butter, mayonnaise, honey, cream cheese and cream to form a velvety dressing perfect for drizzling over fresh fruit or crisp greens.

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 5m

Yield 12

Number Of Ingredients 6

⅓ cup creamy peanut butter
½ cup mayonnaise
½ cup honey
1 ½ cups half-and-half cream
1 (3 ounce) package cream cheese, softened
½ cup whipped cream

Steps:

  • Using a wire whisk or electric mixer, whip together the peanut butter, mayonnaise, honey, half-and-half, cream cheese and whipped cream until thoroughly blended.

Nutrition Facts : Calories 221.4 calories, Carbohydrate 15.1 g, Cholesterol 24.4 mg, Fat 17.4 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 5.9 g, Sodium 122.1 mg, Sugar 12.6 g

NUTTY GREENS WITH RANCH DRESSING



Nutty Greens with Ranch Dressing image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this easy-to-make vegetable salad with ranch dressing - ready in just 5 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 5m

Yield 8

Number Of Ingredients 6

1/2 package (12-ounce size) soft silken tofu
1 envelope (1 ounce) ranch dressing mix
1/2 cup soymilk
1 bag (12 ounces) salad greens with red cabbage and shredded carrots (8 cups)
2/3 cup roasted soy nuts
1/2 cup shredded reduced-fat Cheddar or blue cheese (2 ounces)

Steps:

  • Place tofu, dressing mix and soymilk in blender or food processor. Cover and blend on high speed until smooth and creamy.
  • Toss salad greens with tofu mixture in large serving bowl. Sprinkle with soy nuts and cheese.

Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 8 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g

NUTTY HAWAIIAN



Nutty Hawaiian image

I came up with this tropical-tasting cocktail on a whim one day. Later, when my husband and I went to Key West, Florida, I asked the bartender at an open bar to make it. He loved it so much he asked if he could use it, and of course I said yes! -Tracy Davidheiser, Reading, PA

Provided by Taste of Home

Time 5m

Yield 2 servings.

Number Of Ingredients 6

Ice cubes
2 ounces Southern Comfort
2 ounces coconut rum
1-1/2 ounces amaretto
2 cans (6 ounces each) unsweetened pineapple juice
Maraschino cherries

Steps:

  • Fill a shaker three-fourths full with ice. Add Southern Comfort, rum, amaretto and juice. Cover and shake for 10-15 seconds or until condensation forms on outside of shaker. Strain into chilled glasses filled with ice. Top with cherries.

Nutrition Facts : Calories 299 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 0 fiber), Protein 1g protein.

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