DIY dressings simple and superior
July 17, 2012 11:07AM
Updated: August 19, 2012 6:04AM
Robin Miller, host of Food Network’s “Quick Fix Meals with Robin Miller,” shares her inspired salad dressings to answer a request from C.S. of Hickory Hills, and Shirley Feldman of Sterling helps M.A. of Chicago with her Wilted Cabbage Salad.
Miller, whose low-calorie dressings rely on fresh ingredients and can be prepared in 10 to 15 minutes, reminds that whatever greens and fruits look the best at farmers markets or supermarkets may be substituted in her recipes.
To make 4 servings of Miller’s recipe for Basil Vinaigrette: In blender, combine 1 cup tightly-packed fresh basil leaves, 1/3 cup reduced-sodium chicken broth, 2 tablespoons red wine vinegar, 1 tablespoon canola oil, 1 teaspoon Dijon-style mustard, and ¼ teaspoon freshly ground black pepper. Puree until smooth. Transfer dressing to large bowl; add 1 medium zucchini and 1 medium yellow squash (both quartered lengthwise and chopped into 1-inch pieces), 1 cup grape tomatoes, and 4 cups of fresh greens.
To make Feldman’s Wilted Cabbage Salad: In large non-metal bowl, layer 1 medium head of shredded cabbage and 1 medium thinly-sliced onion. Pour ¾ cup granulated sugar over cabbage and onions. In saucepan, combine ¾ cup oil, 1 cup apple cider vinegar, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon celery seed, and 1 teaspoon sugar; let dressing mixture come to a boil. Pour hot dressing over cabbage-onion-sugar mixture. Do not mix. Let salad set in refrigerator at least 3 hours or overnight. Mix and drain before serving.
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