Maple Orange Tahini Dressing

Recipe from Use Real Butter

The blog post where I got this recipe from uses this dressing on a crunchy kale salad. I've done a number of variations of that salad with this dressing and I'm always happy with it. I just use kale and any other crunchy veggies I have, a granny smith apple, currants and whatever nuts I have in the house. Use the link above for the original salad recipe. Personally however, I find that salads are often a last minute thing where I use whatever veggies I have on hand, so having a good dressing recipe is the most important part! This one is quite tasty and works great with kale because it has more substance and is able to hold up to the kale without being oily and heavy.

What you'll need
Juice of 1 orange (about 1/2 cup)
1 tbsp maple syrup
3 tbsp tahini
Pinch of salt
1/3 cup olive oil
Lemon juice to taste

How to
1.  Place the orange juice, syrup, tahini and salt in a medium bowl and whisk until combined.

2.  Slowly drizzle the olive oil into the bowl in a steady stream while constantly whisking. Add the lemon juice to taste.

3. Toss with salad and enjoy!

Cranberry Orange Quinoa Salad

Recipe from Family Spice

This salad is delicious! Really, I can't say it enough. And the best part is that it is super food central! It has kale, pomegranate, cranberry and quinoa in it. It is very exciting eating such a yummy salad that also happens to be very good for you!

What you'll need

1 cup quinoa (dried)

2 large leaves of kale, stems removed 

2 cups fresh cranberries

2 tbsp extra-virgin olive oil

1 tsp honey

2 tbsp grated orange zest

6 small oranges, peeled and coarsely chopped

1/4 cup mixed nuts (I just used pecans)

1/4 cup pomegranate arils

1/4 cup chopped fresh mint

How to

1.  Make quinoa according to package directions. 

2.  Wash and finely chop the kale leaves. 

3.  In a food processor pulse cranberries, olive oil and honey to coarsely chop.

4.  When quinoa is done, transfer to a bowl with the kale. Stir and let cool to room temperature. 

5.  Stir the orange zest into the kale and quinoa mixture.

6.  When quinoa is cooled completely, gently stir in the oranges and cranberry mixture. Stir in the nuts, pomegranate and fresh mint.

7.  Cover and refrigerate until ready to serve. 

Green Bean, Walnut, & Feta Salad

Recipe from The Kitchen is my Playground.

I cannot say enough how yummy this salad is! Actually, I wish I had some leftovers in the fridge for me to eat right now. This recipe is easy, tasty and healthy...there is no reason not to try it!

What you'll need

1 1/2 lbs. fresh green beans, washed, trimmed and cut into 2-inch pieces

1 cup chopped walnuts (I used pecans, just because I prefer them)

3/4 cup diced red onion

1 cup crumbled feta cheese

3/4 cup extra-virgin olive oil

1/4 cup white wine vinegar

1/4 cup fresh mint leaves, minced

3 cloves garlic, minced

1/2 tsp salt

1/4 tsp black pepper

How to

1.  Bring a large pot of water to a boil. Cook the green beans for only 3 minutes. Drain well and immediately plunge into ice water to stop the cooking process. Drain again and pat dry with paper towels.

2.  Place green beans in a large bowl. Add walnuts (or pecans if using), onion and feta; gently stir to combine. 

3.  Combine olive oil, white wine vinegar, mint, garlic, salt and pepper in the bowl of a food processor; pulse a few minutes to blend. Pour dressing over bean mixture and toss. Chill for about one hour before serving. 

Peanut Thai Chicken Salad

Dressing recipe from Smells Like Home

I worked at Saucer's Cafe for years and still to this day one of my favourite dishes is the Thai chicken salad. So, when I found this dressing recipe, I thought I'd try and create a version for me to eat at home. It was successful! This dressing has a ton of flavour and the perfect amount of spice. Play with the veggies and make this salad how you like it. I would have loved to add bean sprouts, but they were out at the grocery store. Instead I added snap peas, which I may even like better. 

What you'll need

Small head of romaine lettuce, washed and chopped

2 carrots, made into ribbons using a vegetable peeler

1 handful of snap peas (sliced in half if you prefer)

1 yellow pepper, washed, seeded and sliced

150 grams vermicelli noodles, cooked according to package directions and cooled

1/4 cup salted peanuts

5-6 skinless, boneless chicken thighs

skewers (soaked in cold water if wooden)

For the dressing:

1 cup sweet chili sauce
1/2 cup rice wine vinegar
1/2 cup coconut milk
4-6 tbsp light brown sugar (add to your taste)
4 garlic cloves, finely minced
1 tbsp grated fresh ginger
3 tbsp peantu butter
1 tbsp low-sodium soy sauce
2 limes, juiced

How to
1.  For the dressing: Whisk all of the ingredients together in a small saucepan over medium heat until smooth. Allow the mixture to come to a simmer and cook for 3-4 minutes until thickened. Remove the pan from the heat and let the dressing cool for 10 minutes.

2.  Slice each chicken thigh into 2-3 thin strips. Thread onto skewers. Using about 1/4 cup of the dressing, brush dressing evenly over the chicken skewers. Grill on the BBQ over medium-high heat, flipping once, until chicken is cooked through.

3. Split the lettuce onto 4 separate serving dishes, top with carrots, snap peas, yellow pepper, and vermicelli noodles. Drizzle a few tbsp of dressing over each salad. Top with 3 skewers of chicken and peanuts.

French Dressing

Recipe from Jamie's Food Revolution.

Need another quick and easy dressing? This one is perfect and it's made with ingredients I always seem to have on hand. It doesn't taste like your typical bottled French dressing, but maybe that's what makes it so tasty!

What you'll need

1/4 clove of garlic, minced

1 tsp Dijon mustard

2 tbsp white or red wine vinegar

6 tbsp extra virgin olive oil

pinch of sea salt

pinch of freshly ground black pepper

How to

1.  Place all ingredients in a jar. Seal tightly and shake well.

Vietnamese-style Rice Noodle Salad

Recipe from Fine Cooking Magazine.

I love it when a salad is so tasty that you just want to keep eating it and satisfying enough that you can have it as a meal all on its own. This salad is all that while being wonderfully fresh, light and crunchy. 

What you'll need

1/2 cup fresh lime juice

1/4 cup finely chopped fresh cilantro

2 tbsp fish sauce

2 tbsp sugar

1 tbsp minced ginger

3 large cloves garlic, minced

1 Thai bird chile, seeded and minced (I couldn't find any at the grocery store, so instead I added 1/4 tsp chile flakes)

8 oz dried rice noodles (about 1/4 inch thick)

8 cups thinly sliced iceberg lettuce (I used romane, just because I prefer it)

1 large carrot, shaved into ribbons (use a vegetable peeler)

1 large cucumber, cut into 1/2-in dice

5 medium radishes, thinly sliced

1 cup fresh mint leaves

1/2 cup salted peanuts, roughly chopped

How to

1.  In a small bowl, combine the lime juice, cilantro, fish sauce, sugar, ginger, garlic, and chile and let sit for at least 10 minutes.

2.  Meanwhile, bring a large pot of well-salted water to a boil. Add the rice noodles and stir immediately. Cook the noodles, stirring frequently, until just tender, about 4 minutes. Drain and rinse the noodles with cold water until cool to the touch.

3.  In a large salad bowl, combine the noodles with the lettuce, carrot, cucumber, radishes, and mint leaves. Toss the salad with the dressing and garnish with the peanuts. 

Apricot, Kale and Quinoa Salad

Recipe from Get off your tush and cook.

My sister Elise inspired me to find some new quinoa salad recipes. I'm so tired of the same old Greek quinoa salad that I make and I needed a new recipe to inspire me to eat a bit healthier. This one did the trick! The dressing is so delicious, that I think I'll use it to make other salads too. This salad however needs no alterations, it's perfect just as it is.

What you'll need

1 cup quinoa

1 large clove of garlic, minced

1 tbsp coarse-grain Dijon mustard

1 tbsp apricot preserves

2 tbsp olive oil

2 tbsp balsamic vinegar

4 cups finely chopped kale, washed

4-6 fresh apricots, pitted and sliced

1/4 red onion, coarsely chopped

1/3 cup whole almonds, toasted and roughly chopped

Salt and Pepper to taste

How to

1.  Cook quinoa according to package directions and let cool.  

2.  In a large bowl whisk together mustard, garlic, apricot preserves, oil, vinegar and season with salt and pepper to taste.

3.  Once dressing is complete, add quinoa and remaining ingredients. Toss and enjoy!

Greek Dressing

I've had this recipe for so long, I don't actually know where I got it from. I love this Greek dressing, it's easy to make and always delicious! It's quite a large recipe, so I usually just make half a recipe. If you have a large family or you just like to eat a lot of salad, then go for it and make the whole recipe.

What you'll need
1 cup olive oil
1/2 cup vegetable oil
2 tsp dijon mustard
3 tsp fresh lemon juice
2 tbsp white vinegar
1/2 tsp salt
1 tsp fresh ground black pepper
1 tbsp dried dill
3 tbsp dried oregano

How to
Combine all ingredients in a glass jar. Tightly seal and give it a good shake until completely combined. Toss with salad and enjoy!

Raw Kale Salad with Warm Bacon Vinaigrette

Recipe from www.justataste.com

Kale is one of those vegetables I feel like I should eat more often, but let's be honest, raw kale is tough and not fun to eat. This recipe however has given me a whole new appreciation for kale. The secret is that the dressing is added to the salad while it's still hot. This softens up the kale and makes it a surprising delight to eat! I loved this salad so much, I made it three times last week! I've mixed it up using different ingredients, but the dressing has stayed the same...it's your key to raw kale eating success.

What you'll need

2 lbs kale, washed and thoroughly dried

1/3 cup toasted nuts (such as walnuts or pecans)

6 slices bacon

1 shallot, minced

1/2 cup apple cider vinegar

2 tsp packed light brown sugar

1 tsp dijon mustard

(I made this salad once adding dried cranberries and feta, and another time with cherry tomatoes and feta...both delicious)

How to

1.  Strip the leaves from the stems of the kale, and then roll up the leaves and chiffonade them into strips. Place the kale in a large bowl and top with the toasted nuts (and whatever other ingredients you would like to add).

2.  Cook the bacon in a large saute pan over medium heat, reserving all the drippings and leaving all the crunchy bits in the pan. Transfer the bacon to a paper towel-lined plate.

3.  Return the saute pan over medium heat and add 3 tbsp of the reserved bacon drippings back to the pan. (If you don't have 3 tbsp of drippings, use what you have plus some olive oil.) Add the shallots and saute for 1 minute, stirring constantly. Whisk in the vinegar, mustard and brown sugar, scraping up any brown its on the bottom of the pan. Remove the vinaigrette from the heat and season with salt and pepper. 

4.  Chop up the reserved bacon and add it to the bowl with the kale and nuts. Toss the kale with the warm dressing and serve immediately.  

Creamy Broccoli Salad

Recipe from www.ourladyofsecondhelpings.com

Here is another delicious Pinterest find! I've had a lot of variations of broccoli salad, but what I really like about this one is that the dressing is so light and fresh. I often find that broccoli salads have so much mayonnaise in them that it hardly feels like you're eating salad at all. This recipe uses Greek yogurt rather than mayo and with the added orange zest, it tastes light and summery! I did make a couple changes though. The original blogger recommends low-fat yogurt, I prefer the real stuff, but I don't think it matters. Also, I added bacon. What is a broccoli salad without bacon??

What you'll need

6-8 cups broccoli florets, chopped into small pieces

3-5 green onions, thinly sliced

1/2 cup raisins, lightly packed

1/4 cup sunflower seeds, kernels only toasted without salt

6-8 slices bacon, cooked and crumbled

Creamy Honey Mustard Dressing

1/2 cup plain Greek yogurt

1 tbsp grainy mustard

1 tbsp honey

2 tbsp cider vinegar

1 tsp orange zest

How to

1.  In a mixing bowl, combine the broccoli, onions, raisins, sunflower seeds and bacon.

2.  In a glass measuring cup combine all of the dressing ingredients and stir until smooth.

3.  Pour dressing over salad, toss and serve. 

Black Bean, Rice and Veggie Salad

Recipe modified. Original recipe from www.myrecipes.com

Here is another Pinterest recipe. It's super tasty and perfect for lunches.

What you'll need

1/4 cup Extra-virgin olive oil

1/4 cup Fresh lime juice (about 1 lime)

1 tsp Ground cumin

1 1/2 cups Cooked wild rice, cooled (I used a wild rice, quinoa blend)

1 540ml can Black beans, rinsed and drained

1 cup Finely diced carrots

3/4 cup Corn (canned or frozen)

1 Red pepper, seeded and diced

1/4 cup Italian parsley, roughly chopped

1/4 cup Fresh cilantro, roughly chopped

1/4 cup Finely chopped red onion

Salt and pepper

How to

1.  In a serving bowl, stir olive oil, lime juice, and cumin to blend. 

2.  Add rice, beans, carrots, corn, red pepper, parsley, cilantro and onion. Stir gently to coat.

3.  Season to taste with salt and pepper.

Spinach Strawberry Salad

Recipe modified. Original recipe from the Winnipeg Free Press.

Here is a spinach salad you won't be able to get enough of!

What you'll need
1 bunch Fresh spinach, washed and trimmed
1 cup Strawberries, washed and sliced
1/2 cup Pecans, toasted and roughly chopped
1/4 cup Feta or Goat cheese, crumbled

Dressing:
2 tbsp Balsamic vinegar
3 tbsp Olive oil
1 tsp Dijon mustard
2 tsp Liquid honey

How to
1.  In a measuring cup, mix together the vinegar, oil, mustard and honey until well combined.

2.  Place the spinach and strawberries in a medium bowl. Drizzle dressing over spinach and gently toss.

3.  Top with feta or goat cheese and pecans. Serve.

Nutty & Fruity Quinoa Salad with Maple Vinaigrette

Recipe from Dietitians of Canada.

My reflexologist gave me this recipe. It is a perfect summer salad! Quinoa is one of those foods I try to eat often, but it's nice to find different ways of eating it. I tend to get bored with eating the same thing all the time. This recipe is great because it's refreshing, light and satisfying. Here's a good tip I learnt when cooking with quinoa...it's very important to rinse the quinoa before cooking it. This helps cut some of the bitterness you may taste otherwise. I made sure to do that with this recipe and it made all the difference!

What you'll need

1 cup Quinoa, rinsed

1/2 cup Sliced almonds

1/2 cup Coarsely chopped apple

1/2 cup Coarsely chopped dried apricots

1/4 cup Sunflower seeds, unsalted and toasted (I used hulled pumpkin seeds)

1/4 cup Dried cranberries

1/4 cup Raisins

2 tbsp Fresh mint, finely chopped

1/2 cup Maple vinaigrette (below)

Maple Vinaigrette

1/3 cup Pure maple syrup

1/4 cup Cider vinegar

1/4 cup Honey mustard (gluten free if necessary)

2 tbsp Canola oil

How to

1.  In medium saucepan, combine quinoa with 2 cups of water; bring to a boil over high heat. Reduce heat to low, cover and simmer for about 20 minutes or until liquid is absorbed and quinoa is tender. Let stand for 5 minutes. Fluff with a fork.

2.  Transfer quinoa to a large bowl. Add almonds, apple, apricots, sunflower seeds, cranberries, raisins and mint; toss to combine. 

3.  To make the vinaigrette, in a jar combine the syrup, vinegar, mustard, oil and 2 tbsp water. Seal and shake until well blended. Store in the refrigerator for up to 1 week. Shake well before use. Makes 1 cup.

4.  Pour 1/2 cup of the vinaigrette over the salad and toss gently to coat.

Mediterranean Orzo Salad

Recipe by Canadian Living

Orzo is my favourite type of pasta to use in pasta salads. It's light and satisfying and doesn't overpower the salad. This salad is your perfect summer picnic salad!

What you'll need

2 cups Orzo pasta

1/4 cup Lemon juice

1/4 cup Extra-virgin olive oil

1 tsp Liquid honey

1/2 tsp Salt

1/2 tsp Pepper

Pinch Dried oregano 

1 Sweet red pepper, diced

1 cup English cucumber, cored and diced

3/4 cup Feta cheese, crumbled

1/3 cup Kalamata olives, pitted (chopped or whole, whatever you prefer)

1/3 cup Oil-packed sun-dried tomatoes, drained and chopped

1/4 cup Fresh parsley, chopped

1/4 cup Red onion, diced

How to

1.  In large pot of boiling lightly salted water, cook pasta according to package directions until al dente, about 7 minutes. Drain and rinse under cold water; drain again.

2.  In large bowl, combine lemon juice, oil, honey, salt, pepper and oregano. Add pasta, red pepper, cucumber, feta, olives, sun-dried tomatoes, parsley and onion; stir to combine.

Potato Salad

I think the trick to good potato salad is making sure you don't overcook your potatoes. There is nothing worse that a pile of mush on your plate that no longer resembles potatoes. The other key is to make sure your dressing has the perfect balance of tang and creaminess.  Taste your dressing before you add it to the salad. Does it need more vinegar? Or maybe even add a few more pickles to the salad. I think this recipe has the perfect combination, but be sure to taste it anyways and make it is just they way you like it!

What you'll need
2 lbs Russet potatoes, boiled and cubed
4 Hard boiled eggs, chopped
2 Scallions, chopped
2 Celery stalks, chopped
1/3 cup Pickles, diced (baby dills work great)
Freshly ground black pepper

Dressing
3/4 cup Mayonnaise
3/4 Plain Greek yogurt
2 tbsp Vinegar
1 tbsp Pickle juice
1 tbsp Dijon mustard
1/2 tsp Salt
1 tsp Sugar
1/2 tsp Dill (dried or fresh)

How to
1.  For the dressing, mix all ingredients in glass measuring cup until well combined.

2.  Let the potatoes and eggs cool before using. Put the potatoes, eggs, scallions, celery and pickles into a large bowl. Drizzle with the dressing and gently toss. Salt and pepper to taste.

3.  Place salad in a clean serving bowl and garnish with dill.

Chopped Salad

Recipe modified. Original recipe from Jamie Oliver's Food Revolution.

You always need a good easy salad recipe on hand, because let's be honest, salad can get boring once you've lost your inspiration.  This one however, is anything but boring. Feel free to mix up what veggies you use, and make it your own!

What you'll need

4 Green onions, chopped

1/2 a Cucumber, quartered lengthwise and sliced

A handful of fresh basil leaves, roughly chopped

1 small head Romaine lettuce, roughly chopped

A large handful of alfalfa sprouts

3 stalks Celery, chopped

1/3 cup shelled Edamame

2 Avocados, peeled, cored and diced

Vinaigrette

6 tbsp Extra-virgin olive oil

2 tbsp Red wine vinegar

1 tsp English or Dijon mustard

A pinch of sea salt and freshly ground black pepper

How to

1.  In a large bowl, with clean hands, toss together the onion, cucumber, basil, lettuce, sprouts, celery and edamame.

2.  Add the avocado and gently toss.

3.  For the vinaigrette: in a glass measuring cup, mix together all ingredients well. Just before serving drizzle vinaigrette over salad and gently toss.

Cobb Salad

Recipe modified. Original recipe from Fine Cooking Magazine.

I loooove a great salad! Especially when you can eat it as an entire meal. This salad is delicious and filling. I should also mention that my husband loved it, and if my husband loves salad for dinner, it must be amazing! 

What you'll need

2 tbsp Mayonnaise

1 tbsp Dijon mustard

1/2 tsp Kosher salt

1/4 tsp Freshly ground black pepper

3 large Boneless, skinless chicken breast halves

2 small heads Romaine lettuce, trimmed, torn into bite-size pieces, washed and dried

1 1/2 cups lightly packed Fresh parsley leaves, torn if large

3/4 cup lightly packed Fresh mint, torn if large

3 large Avocados, peeled, pitted and diced

2 1/2 cups Grape tomatoes, halved

12 slices Bacon, cooked, cooled and crumbled

1 heaping cup Feta cheese, crumbled 

2/3 cup Slivered almonds, toasted

1/2 cup Fresh chives, sliced

Vinaigrette

3/4 cup + 2 tbsp Extra-virgin olive oil

1/4 cup Red wine vinegar

2 tsp Lemon zest, finely grated

1 tsp Granulated sugar

1 tsp Garlic, minced

1/2 tsp Dijon mustard

1/2 tsp Kosher salt

1/4 tsp Worcestershire sauce

1/4 tsp Freshly ground black pepper

How to

1.  Heat a gas grill to medium high. In a large bowl, combine the mayonnaise, mustard, salt and pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4-6 minutes per side. Let cool and cut into small dice.

2.  To make the vinaigrette, put all the ingredients in a glass measuring cup and mix well.

3.  Combine the lettuce, parsley and mint in a large bowl. Divide among 6 dinner plates.

4.  Divide the avocado, tomatoes, bacon and chicken among the 6 dinner plates.

5.  Sprinkle each of the plates with the feta, almonds and chives.

6.  Drizzle the vinaigrette over each of the salads. Enjoy!

Moroccan Pasta Salad

I got this recipe from my aunt. It's great for party's, potluck's or pack lunches. The best part about this recipe is that the dressing is so simple and healthy, yet delicious! It's quite a large recipe, so you may want to only make half depending what you're making it for.

What you'll need
450g Penne pasta (about 5 cups before cooking)
4 Sweet peppers, preferably a mix of yellow, red and green
4 Carrots
1 Red onion
1 small bunch fresh parsley, chopped
2 tbsp Olive oil
1 1/2 tsp Ground cumin
2 Garlic cloves, minced
1/4 cup Freshly squeezed lemon juice (about 1 lemon)
2 tsp Salt
1/2 tsp Cayenne pepper
540 ml can Chickpeas

How to
1.  Bring a large pot of salted water to a boil over high heat. Cook pasta, uncovered, according to package directions until al dente, about 12 minutes.

2.  Meanwhile, seed and julienne peppers. Slice carrots and onion into thin strips.

3.  Heat oil in pan over medium heat. Add the garlic and fry for about 1 minute. Sprinkle cumin over the garlic. Add the vegetables. Stir often, until onion softens, about 10 minutes.

4.  Remove pan from heat and stir in juice, salt and cayenne. When pasta is cooked, drain and rinse with cold water. Immediately toss with warm vegetable mixture, parsley and drained chickpeas.

5.  This salad can be served at room temperature or chilled. Salad will keep well, covered and refrigerated for up to 2 days. Serves 16.

Roasted Corn Avocado Salad with Smoked Paprika Prawns

Recipe from Anna Magazine.

Don't ask me why, but when I decided to try this recipe, I thought it would be okay at best. Well, I can tell you I was pleasantly surprised. This recipe is amazing and I will most certainly make it again!

What you'll need

12 Jumbo prawns, deveined and peeled

2 tsp Smoked paprika

6 Red pearl onions, peeled (I didn't have any, so I just used a red onion chopped into bite size pieces)

1/4 cup Extra virgin olive oil

Coarse salt and cracked black pepper

6 Skewers (if wooden, soaked in water overnight)

1 cup Canned corn, drained

2 Avocados, peeled, halved, pitted and cubed

4 cups Arugula

1 Ciabatta loaf, sliced diagonally

Vinaigrette:

1/3 cup Fresh orange juice

3 1/2 tbsp White wine vinegar

2 tbsp Chopped fresh chives

1 1/2 tsp Orange zest

1/4 cup Olive oil

How to

1.  For vinaigrette, in small bowl, whisk all ingredients until blended; set aside.

2.  Preheat grill to medium-high heat. In medium bowl, toss prawns in paprika and tread onto 3 skewers. Thread onions onto remaining skewers. Brush both with olive oil, season with salt and pepper and grill, about 3 minutes per side.

3.  Brush ciabatta with olive oil and place on grill until golden.

4.  Remove prawns and onions from skewers. In large serving bowl, toss prawns, onions, corn, avocado and arugula with vinaigrette. Serve immediately with grilled bread. Serves 4. 

Caesar Dressing

Recipe from reluctantgourmet.com

This dressing has so much flavour and it's on the lighter side then your typical creamy caesar dressing. It tastes even better if you leave it in the fridge for 24 hours to let the flavours really meld together.

What you'll need

1 Large egg

1 tsp Worcestershire sauce

3 tbsp Fresh lemon juice

1 Garlic clove, crushed

1 pinch Salt

1/2 tsp Freshly ground black pepper

1 1/2 tsp Anchovy paste

1 tsp Capers, minced

1 tsp Dijon mustard

1/3 cup Extra-virgin olive oil

How to

1.  Bring a pot of water to a boil, add egg and cook for just 45 seconds...NO MORE. Remove from heat and let cool.

2.  Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt, pepper, anchovy, mustard and capers in a bowl. Crack egg and add, whisking until smooth.

3.  Slowly add the oil in a steady stream while constantly whisking until smooth. Careful not to add the oil too quickly or the dressing will not emulsify.

4.  Toss with chopped romaine lettuce, croutons and parmesan cheese for a delicious caesar salad!