Amish Dressing

From Friends of the Farm:

• 1/3 C Tarragon Vinegar OR 1/2 C Rice Vinegar
• 1/4 onion, hand grated
• 1/2 tsp. curry powder
• 1 tsp. dry mustard
• 1/4 tsp. salt (optional)
• 2/3 C. warm honey

Blend well in blender while slowly adding 1--1 1/3 C Olive Oil

Soaked Craisins or Dried Blueberries in Sherry Vinegar (keeps for weeks)

In a pint jar add: 1/2 cup craisins, cover with sherry vinegar.
Add them to chicken salad, braised greens or toss in salads.

Dressing for blue cheese slaw:

(double the recipe-it keeps)

• 9 Tbs vinegar from soaked craisins
• 3 Tbs Dijon mustard
• 1.5 Tbs honey
• 3/4 cup light oil-grape seed or almond oil
• Add a bit of black pepper and maybe a pinch of sea salt, right before serving

Asian salad dressing

(makes 1 quart-keeps for many weeks)

• 1 C light flavored oil (grape seed or almond)
• 3 Tbs of toasted sesame seed oil
• 9 Tbs Seasoned Rice Vinegar
• 2 Tbs Black Pepper (yes, folks, that's Tablespoons)
• 1tsp salt & 2 Tbs sugar
• 1/4 cup toasted sesame seeds –the warm seeds help dissolve the sugar

shake together in a quart jar and ADD 1/4 C toasted sesame seeds. Stir the hot sesame seeds into the dressing. (The hot seeds help dissolve the sugar)

Ginger Sesame Dressing or Marinade

• 1/4 cup peeled/shredded fresh ginger
• 4 Tbs rice vinegar
• 2 Tbs soy sauce
• 3 minced garlic cloves
• 1-2 tsp garlic chili sauce ( Found in the Asian section of the grocery store...or make your own!)
• 1/2 cup peanut oil
• 1/4 cup toasted sesame seed oil Keep refrigerated in a glass jar. A little goes a long way.

Try tossing it over tender Asian greens or spinach. We like to add fresh orange sections, red onion and mushrooms.

Back to The Cascading Kitchen