Simple summer dressings
Roasted capsicum dressing
Chargrill 2 red capsicums*. Peel and place in a blender with 2-3 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Blend until smooth. Season. Serve with fresh torn basil leaves over chicken, meat or fish. This dressing will keep in the fridge for a few days.
*To chargrill capsicums: Halve and deseed the capsicums. Place on a lightly greased baking tray and cook in a preheated oven at 200°C for 25 minutes. Use tongs to place in a plastic bag and seal. Leave to cool. Remove from the bag and peel off the blackened skins.
Orange and mustard dressing
Combine 250ml unsweetened orange juice, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 4 teaspoons whole grain mustard, 1 tablespoon honey and 2 tablespoons fresh thyme leaves. Season. If making in advance, keep chilled and lightly mix with a fork before serving.
Try using rice vinegar, lightly seasoned with salt and pepper. It has a light and tangy flavour and will add flavour to oriental-style salads without the need to mix it with oil. Try mixing rice vinegar with a little sweet chilli sauce and serve over rice or bean salads.
Create your own flavoured vinegar. Bring 500ml white wine vinegar to the boil. Pour over 4 handfuls of fresh herbs such as thyme and/or rosemary. Seal and leave to infuse for 2 weeks, shaking the jar occasionally. To store, strain the vinegar into a clean jar or bottle and seal with a lid.
Create your own healthy curry dressing by mixing a little curry paste with some fruity chutney, low-fat yoghurt and a little lite coconut milk.
Nutrition Info (per serve)
No nutrition information available for this recipe.
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