Archive for Salads and Dressings

Homemade “Ranch” Dressing


  • 1 large avocado
  • 2 teaspoons fresh lemon juice
  • 1/2 cup plain greek yogurt
  • 1 teaspoon hot sauce
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves
  • 3/4 teaspoon salt


Add all ingredients to blender, food processor or VitaMix.  Blend and enjoy!

Greek Chopped Salad with Chicken

Servings: 4

Total time: 25 minutes



  • 1/3 cup red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 6 cups chopped romaine lettuce
  • 2 1/2 cups chopped cooked chicken,  (about 12 ounces)
  • 2 medium tomatoes, chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • 1/2 cup finely chopped red onion
  • 1/2 cup sliced ripe black olives
  • 1/2 cup crumbled feta cheese


Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat.

Apple Pear Salad


16 ounce package romaine lettuce
6 ounces of graded Swiss cheese 1 cup roasted cashews, unsalted
1/2 cup unsweetened dried cranberries
1 large apple, thinly sliced
1 pear, thinly sliced
Toss salad ingredients together in a bowl.
Yields 6-8 servings

Poppy Seed Dressing
2/3 cup extra-virgin olive oil
1/4 cup honey
1/3 cup fresh lemon juice
1 1/2 tablespoons poppy seeds
2 teaspoons finely chopped onions
1 teaspoon Dijon mustard
1/2 teaspoon Redmond’s sea salt

Process all ingredients in food processor until smooth. Dressing can be stored in refrigerator for up to 1 week.

Tomato Cups

Great for a side dish or for an excellent finger food use cherry or small tomatoes.  (Recipe makes 12 cups)


5 medium tomatoes
½ small cucumber
2 sticks celery
1/2 medium red onion or 2 scallions chopped
½ cup fresh parsley
1 tablespoon fresh mint (optional)
1 clove garlic
2 teaspoons kelp
1 tablespoon lemon juice
1 tablespoon olive oil (optional)
Sea salt to taste (optional)

Directions: Cut tomatoes in half and scoop out the center. Add tomato pulp to the other ingredients. Finely chop all ingredients, mix well and fill tomato halves.

Tahini Dressing


2 tablespoons sesame tahini
Lemon juice

Directions: Mix 2 tablespoons of sesame tahini with desired amount of lemon juice to your own taste. Mix in a little water to achieve dressing consistency.

Enjoy those salads!

Dijon Olive Oil Dressing


½ cup Organic Extra Virgin Olive Oil
6 tablespoons Organic Balsamic Vinegar or Lemon Juice
6 tablespoons Water
1 tsp. Organic Dijon Mustard
1/8 tsp. Oregano
Salt and Pepper to taste
1 minced garlic clove

Directions: Combine all ingredients into an airtight jar or carafe. Tip: If you do not have an airtight container you can also use a whisk. Shake (or whisk) vigorously to blend.

Basic Vinaigrette


1/2 cup Organic Extra Virgin Olive Oil
3 tablespoons Organic Apple Cider or Vinegar without sulfites
1 teaspoon Oregano leaves
½ teaspoon Salt – preferably Sea salt
1/8 Tsp. pepper

Directions: Mix ingredients together in a container. Refrigerate until you are ready to use. When you are ready to use the dressing, take it out of the refrigerator a few minutes ahead of time. Shake before serving.