Red Palm Oil Salad Dressing Recipes

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THE PALM RESTAURANT BLUE CHEESE DRESSING



The Palm Restaurant Blue Cheese Dressing image

Make and share this The Palm Restaurant Blue Cheese Dressing recipe from Food.com.

Provided by SharleneW

Categories     Salad Dressings

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 4

4 ounces danish blue cheese or 4 ounces french blue cheese, at room temperature
1/2 cup olive oil
1/2 cup mayonnaise
1 1/2 tablespoons red wine vinegar

Steps:

  • Crumble the blue cheese into a bowl and, using a fork, whisk in the olive oil.
  • Let stand for about 40 minutes.
  • Whisk in the mayonnaise and vinegar. Whisk again just before serving.

Nutrition Facts : Calories 1209.2, Fat 119.9, SaturatedFat 27.9, Cholesterol 77.1, Sodium 1613.1, Carbohydrate 20.5, Sugar 5.4, Protein 16.9

THE PALM RESTAURANT BASIC VINAIGRETTE



The Palm Restaurant Basic Vinaigrette image

Make and share this The Palm Restaurant Basic Vinaigrette recipe from Food.com.

Provided by SharleneW

Categories     Salad Dressings

Time 5m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 4

1/4 cup good-quality red wine vinegar
1 garlic clove, pressed
1 teaspoon fine sea salt
3/4 cup extra virgin olive oil

Steps:

  • Combine the ingredients in a jar that will seal tightly and shake vigorously to emulsify.
  • The dressing can be kept, refrigerated, for up to 10 days. Once it has been refrigerated, let stand at room temperature for 10 minutes before shaking so the olive oil will flow. Always shake well again just before tossing with a salad.

Nutrition Facts : Calories 89.8, Fat 10.1, SaturatedFat 1.4, Sodium 145.6, Carbohydrate 0.1

AVOCADO, HEARTS OF PALM, AND RED ONION SALAD WITH CORIANDER VINAIGRETTE



Avocado, Hearts of Palm, and Red Onion Salad with Coriander Vinaigrette image

Categories     Salad     Blender     Onion     Vegetable     Side     No-Cook     Vegetarian     Quick & Easy     Kwanzaa     Avocado     Healthy     Vegan     Cilantro     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 12

For vinaigrette
1 small garlic clove
1/4 cup fresh coriander
3 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup olive oil
For salad
a 14-ounce can hearts of palm, drained
4 California firm-ripe avocados
1 small red onion, sliced thin
Boston lettuce leaves (from about 2 heads)

Steps:

  • Make vinaigrette:
  • In a blender purée garlic and coriander with lemon juice, sugar, and salt. With motor running add oil in a stream, blending until dressing is emulsified.
  • Make salad:
  • Cut hearts of palm and avocado into 3/4-inch cubes and in a large bowl with a rubber spatula gently toss with onion and vinaigrette until combined well.
  • Line 8 salad plates with lettuce leaves and mound avocado mixture on top.

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