Recipe: Balsamic Orange Salmon

Salmon is a perfect light summer meal, and the fresh taste of citrus goes wonderfully with this meaty fish. This easy recipe is packed with fresh flavors. Fresh herbs right out of the garden will give it the finishing touch! Serve with fresh bread and a green salad for the perfect summer lunch or dinner.

Balsamic Orange Salmon
(Serves 4.)

Ingredients:

3/4 cup fresh orange juice
1/2 cup balsamic vinegar
2 tbsp olive oil
2 tbsp onion, finely minced
2 tsp chopped parsley
2 tsp basil, chopped
2 tsp chopped mint
2 tbsp orange zest
1/8 tsp kosher salt
dash freshly ground black pepper
4 fillets salmon (6 oz each)
Kosher salt
Freshly ground black pepper
2 tbsp olive oil

Directions:

• Preheat oven to 450 degrees.
• Combine the first 10 ingredients in a glass jar, cover tightly, and shake well to mix; set aside.
• Season salmon fillets with salt and pepper to taste. 
• Heat olive oil over medium-high heat in a large oven-proof skillet. 
• Place salmon fillets in the pan, skin side down, and cook until skin starts to crisp.
• Transfer skillet to the oven and bake for around 8 to 10 minutes.
• Transfer cooked salmon to a serving platter and keep warm while finishing the sauce.
• Pour the sauce from the jar into the skillet. Put on burner set on high and stir to warm through.
• Spoon sauce over salmon and serve immediately.

Recipe: Green Bean Salad With Black Quinoa

This visually intriguing dish contrasts black quinoa with bright green beans for a hearty, summer salad packed with protein, fiber, and flavor. This is even better left over for the flavors to combine, and makes a great lunch that will keep you full and satisfied all day - and will have everyone at the office asking what you're eating!

Green Bean Salad With Black Quinoa
(Serves 4.)

Dressing Ingredients:

1/4 cup olive oil
3 tablespoons White balsamic vinegar
2 teaspoons honey or agave nectar
1 clove fresh garlic, minced
one handful of basil Leaves
salt and pepper, to taste

Salad Ingredients:

Cut Green Beans.(Photo credit: Wikipedia)

1/2 Cup black quinoa
1 pound green beans, trimmed
2 green onions
1/2 Cup hazelnuts, skinned, toasted, and roughly chopped

Directions:

1. Blend all dressing ingredients together in a food processor or blender.
2. Season with salt and pepper as needed and refrigerate.
3. Bring 1 cup water to a boil and add quinoa. Reduce heat, cover, and simmer, for about 20 minutes until all liquid is absorbed. Transfer to a large mixing bowl to cool.
4. Steam or blanch green beans until just barely soft. Drain well and add green beans to cooled quinoa. 
5. Slice scallions thinly and add with half of the chopped hazelnuts.
6. Toss with desired amount of dressing and season with fresh ground black pepper along with the rest of the hazelnuts.

Recipe: Sweet Balsamic Glazed Grilled Peaches

Who says the grill is only for meat and vegetables?  What about dessert? This amazing and simple grilled fruit recipe will soon become one of your summer favorites. Beautiful and delicious, these peaches topped with a balsamic glaze are a gourmet treat you won't soon forget! For a slightly different summery and floral flavor, rub peaches with coconut oil instead of olive oil.

Sweet Balsamic Glazed Grilled Peaches
(Serves 4-8.)

Ingredients:

Grilled Peaches (Photo credit: Another Pint Please...)

4 ripe peaches, pitted and halved
olive oil
1/2 cup good quality balsamic vinegar
1 tbsp agave or other liquid sweetener (real maple syrup, honey)
1 tbsp lemon juice
1 tsp almond extract
mint leaves for garnish, optional

Directions:

• Preheat your grill to medium-high.
• Coat each peach half with olive oil and place on the grill cut side down; cook for 4 to 5 minutes each side, just until grill marks appear.
• Prepare the glaze while peaches are grilling; in a small saucepan, bring vinegar to a boil over medium-high heat. Cook until vinegar is reduced by half and thickens slightly. Add lemon juice, almond extract, and agave, stirring to combine.  Remove from heat.
• Remove peaches from the grill and place face up on a dessert dish. 
• Drizzle with balsamic glaze and serve immediately. 
• For added flavor, garnish each peach with a mint sprig.

Making Your Own Healthy & Tasty Salad Dressings Is Easy!

Fresh salads and healthy lifestyles go hand in hand - and spring is the perfect time for both! After all, what could be better for you than a big plate full of leafy greens, fresh vegetables, fiber-rich legumes and lean proteins? Unfortunately, you could end up negating these delicious and healthy choices if you aren’t careful about the type of salad dressing you use.

Taking a quick look at the list of ingredients on your favorite bottle of store-bought dressing can be a real eye opener. In fact, you may be surprised to see a host of ingredients you weren’t expecting, including high-fructose corn syrup and other sweeteners, trans fats, MSG, and an assortment of artificial colors and preservatives - all to make it all seem more fresh and "natural" - when in fact it is anything but.

(Photo credit: SliceOfChic)

Fortunately, making your own homemade salad dressing is faster and easier than you might think. Plus, you get to control how much you make at one time, so you don’t have to worry about throwing out your hard-earned money if you don’t use it all in time.

When it comes to homemade salad dressings, vinaigrettes are fast, easy and delicious choices. One general rule of thumb to keep in mind when creating your own vinaigrettes is to use 1 part vinegar (or other acidic ingredient) to 3 parts oil. In other words, if you use ¼ cup vinegar, you’ll want to use ¾ cups of oil. If you like a little more kick to your dressing (like I do), try a 2:1 ratio instead.

When choosing these key ingredients, don’t be afraid to get creative. Think beyond plain white, red or cider vinegar and give rice vinegars, aged or white balsamic, or fruit-infused varieties a try as well. Citrus juices, such as lemon, lime, orange and grapefruit, also work particularly well.

When it comes to choosing your oil, it’s hard to beat a high-quality extra virgin olive oil. However, you may want to consider other healthy alternatives, such as a more delicate grape seed oil, as well. Olive oils infused with garlic, rosemary or other herbs are also great choices.

A third ingredient you may want to add to your vinaigrette is Dijon mustard. Dijon is a popular choice because it tastes great and acts as an emulsifier, helping to bind all the other ingredients together and keeping the oil and vinegar from separating as quickly.

Beyond these three ingredients, there are countless ways you can customize your vinaigrette recipes to complement your salad ingredients. For example, you can add minced garlic, onion, shallots, fresh or dried herbs, honey, or a variety of fruit juices or zests.

Here is a basic recipe to get you started: 

Balsamic Vinaigrette Dressing (Photo credit: Chris and Jenni)

Basic Vinaigrette Dressing Recipe

3/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
1-2 cloves finely minced garlic
salt and pepper, to taste

Combine all ingredients in a glass bowl or container with tight-fitting lid. Mix or shake vigorously to combine thoroughly.

Starting with this basic recipe, and tweaking with different vinegars and herbs to suit your taste, I bet you can come up with dozens of yummy options to suit whatever salads are on your menu this spring and summer. Enjoy!

And be sure to check back later this week for some tasty salad recipes with fresh dressings you can make at home!

Recipe: Simply Elegant Grilled Squash Salad

This one is as simple as it is tasty. Grilling brings out the natural sweetness of the squash, and a few fresh herbs and some good quality oil and vinegar are all you need to create a gourmet salad that's perfect for summer. Top it off with a sprinkling of Parmesan cheese, and you've got a dish that will please the most sophisticated of palates with ease - and it's a great way to use up all that extra summer squash!

Simply Elegant Grilled Squash Salad
(Serves 4-6.)

Ingredients:

4 medium zucchini, ends cut off, large seeds scooped out, halved lengthwise
4 medium yellow summer squash, trimmed, halved lengthwise
5 Tbsp olive oil, divided
1/2 cup chopped fresh basil
1/2 cup freshly grated Parmesan cheese
2 Tbsp balsamic vinegar

Directions:

• Turn grill on or get charcoal set to medium heat.
• Arrange zucchini and yellow squash on a big platter, cut side up, and drizzle with 3 tablespoons oil, then sprinkle with salt and pepper and rub to coat veggies evenly.
• When grill is ready, put zucchini and yellow squash on cut side down; cook for 5 minutes or until grill marks are nice, then flip and grill for about 5 minutes more or until brown and tender.
• Remove and allow to cool in order to handle, then cut into strips crossways, then into rough chopped bite-sized pieces.
• Put pieces in a large serving bowl and add the basil, Parmesan cheese, balsamic vinegar, and 2 tablespoons of remaining olive oil;  toss gently until coated nicely.
• Taste and add salt and pepper if desired.  Serve immediately.

Recipe: Grilled Skirt Steak In Sweet Balsamic Marinade

Sweet and tangy flavors accent this delicious steak for a fast and easy grilled meal that will wow you tastebuds - and your guests! Spice it up with a few red pepper flakes if you like, or serve with grilled onions or shitake mushrooms for a gourmet twist. Either way, you can't go wrong with this simple and versatile recipe.

We hope you've enjoyed the past month of learning and grilling great meals! Be sure to stay tuned throughout the summer for more delicious, fast, fresh and easy summer cooking tips and from-scratch recipes.

Grilled Skirt Steak In Sweet Balsamic Marinade(Serves 2-4.)

Ingredients:

1/4 cup balsamic vinegar
1 tbsp Worcestershire sauce
2 tsp dark brown sugar
1 garlic clove, minced
1 pound skirt steak, trimmed and cut into 4 pieces
salt and pepper

Directions:

1. In a large glass bowl, whisk together the balsamic, Worcestershire, brown sugar, and garlic.
2. Add the skirt steak to the mixture, cover with plastic wrap and let sit for 25 minutes at room temperature. Turn the meat in the bowl several times during the marinating process.
3. Prepare grill to medium-high heat and oil the grate or prepare a grilling pan for the steak.
4. Remove steak from the bowl and discard marinade.
5. Sprinkle both sides of steak with salt and pepper, then place steak on grill, close lid, and cook for just 3 minutes, flip and cook another 3 minutes or until done to your liking.
6. Remove steak from grill and let the steak stand at room temperature for 5 minutes; cover loosely with a foil tent, but do not close tight.
7. Cut steaks into very thin slices on the diagonal and serve immediately.

Recipe - Balsamic Avocado Dressed Rotini Salad

This delicious pasta salad recipe combines the creamy rich taste of avocados with sweet balsamic vinegar and fresh tomatoes and herbs for a summery side dish that will have your picnickers coming back for more! Great for potlucks, barbecues, or picnics at the beach. Add grilled chicken for a light supper or main dish lunch.

Balsamic Avocado Dressed Rotini Salad
(Serves 4.)

Ingredients:

1 box (16 oz) rotini pasta
1 Tbsp olive oil
2 avocados, ripe
1 Tbsp balsamic vinegar
1 Tbsp mixed dried herbs (oregano, basil, thyme, any combination)
12 grape tomatoes, cut in half
salt and pepper to taste
more balsamic vinegar to taste (optional)
fresh grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta in a big pot of boiling, salted water until just al dente; drain well through a colander, put back in pan, add olive oil and stir to coat, cover to keep warm.
2. In a large serving bowl, put the flesh from 1 avocado, add the balsamic vinegar, and mash well until creamy and smooth.
3. Add the warm cooked pasta to the bowl with creamy avocado-balsamic mixture and toss until pasta is coated. Add the herbs to the pasta bowl and stir.
4. Cut the other avocado into bite size pieces and add to bowl.
5. Add the grape tomato halves to the bowl. Toss gently together, then taste and add salt and pepper if desired.
6. You may wish to drizzle in more balsamic vinegar, then toss, and taste again and adjust seasonings.
7. Serve immediately or you may chill this and eat later. If you chill it in the refrigerator, remove and let sit out for 10 to 15 minutes before serving. Avocados taste best at room temperature or just a touch cooler.

Recipe: Perfect Cranberry Glazed Pork Tenderloin

This makes a great holiday entree, or just a delicious fall-inspired dinner for family or friends (also makes great use of leftover cranberry sauce). Be sure to use naturally-raised pork - you don't want to be eating all the hormones and chemicals and crap that are fed to conventionally farmed pigs. Natural pork should be raised on pasture or wooded areas if possible, and allowed plenty of space to forage and range. You'll find the flavor far superior to conventional supermarket pork.

Pork is equally well suited to sweet fruit flavors, and savory herbs such as rosemary. In this delicious recipe, you don't have to choose! And the garlic and a touch of balsamic vinegar provide a unique and delicious depth of flavor to the sauce.

Perfect Cranberry Glazed Pork Tenderloin
(Serves 4.)

Cranberry Sauce (Photo credit: MGF/Lady Disdain)

Ingredients:

2 tablespoons olive oil, divided
1 (1 lb) pork tenderloin
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 small red onion, diced
2 cloves garlic, minced
1/2 cup chicken broth
1/2 cup whole-berry cranberry sauce
2 teaspoons fresh rosemary, chopped
1 tablespoon balsamic vinegar

Instructions:

1. Preheat oven to 350 degrees and lightly oil a 9x13" baking pan.
2. In a large skillet, heat oil over medium-high heat; lay pork tenderloin on work surface and season pork with salt and pepper. When skillet comes up to heat, lay pork tenderloin in the skillet and brown lightly on all sides.
3. Remove the pork from the skillet and set in prepared pan.
4. Into the skillet, put the onion, reduce the heat, and cook until softened, then add the garlic, and cook for about 30 seconds to 1 minute or until garlic softens, being careful not to burn.
5. Pour into the skillet the chicken broth, cranberry sauce, rosemary, and vinegar, and cook for 2 or three minutes until hot.
6. Pour this sauce over the pork in the baking pan and bake, uncovered, until pork tenderloin is done, about 20 to 25 minutes.  Use a meat thermometer and make sure it registers 155 degrees.
7. Remove from oven and let the pork rest for 8 to 10 minutes at room temperature.
8. Slice and serve with sauce spooned over the top of each piece.

Recipe - Garden Fresh Grilled Eggplant Salad

Here's a great way to use up some of that late summer/early fall bounty of peppers, tomatoes, & eggplant!  Throw in some of your fall garden harvest - fresh radishes and herbs, etc., and you've got a gourmet salad delight. Yum!

Garden Fresh Grilled Eggplant Salad

Eggplants and Peppers (Photo credit: schopie1)

Ingredients:

4 small or 3 medium eggplants
Kosher salt
extra virgin olive oil
2 large roasted red bell peppers
2 medium tomatoes, seeded and diced
1/2 cup thinly sliced whole scallions
1/2 cup thinly sliced radishes
1/4 cup finely chopped fresh parsley
1/4 finely chopped fresh cilantro
3 Tbsp chopped fresh mint
2 garlic cloves, finely minced
4 Tbsp balsamic vinegar
1/2 cup light olive oil
Sea salt and freshly ground pepper to taste
4 ounces goat or feta cheese, crumbled

Directions: 

1. Prepare eggplant by washing and cutting into 1/2 inch thick slices, then sprinkle with kosher salt, place on a large rack over a tray or colander and allow to drain for 25 to 30 minutes.
2. Set grill to medium-hot. Brush or drizzle and rub olive oil on eggplant slices, then set on hot grill and cook for 5 to 7 minutes, turn slices and grill another 5 to 7 minutes or until tender. Remove and put on cutting board and dice.
3. Place eggplant pieces in a large salad bowl, add all the vegetables, garlic, scallions, and herbs, and toss to combine.
4. Drizzle in the balsamic vinegar and olive oil and toss; then season with sea salt and pepper, toss again, taste, and adjust seasoning.
5. Top with the crumbled goat cheese and serve immediately.

Recipe - Ballpark Sausages with Grilled Peppers and Onions

Here's a great recipe to try for some tasty summer grilling fun.  Whether it's a quintessential grilling summer holiday like the 4th of July, or just a weekend on the patio with the family, grilled foods are easy, convenient, and just a great part of summer!

Check out this classic recipe on the grill, and bask in these early summer days with a big ol' sausage! :-)

Ballpark Sausages with Grilled Peppers and Onions

Some sausages grilling (Photo credit: Wikipedia)

Ingredients:

3 green bell peppers, cleaned and cut into strips
1 medium sweet onion, cut into wedges
1 Tbsp vegetable oil
1 package (14 ounce size) smoked hot or sweet Italian sausages, cut in half lengthwise
4 hero rolls, sliced open
2 Tbsp balsamic vinegar
1 cup shredded mozzarella

Directions:

• Turn grill on and heat to medium-hot.
• Put peppers and onions in a bowl with oil and toss to combine, then put in grilling basket or tray.
• Place basket with peppers and onions on grill and sausages directly on grates.
• Cook peppers and onions until just starting to char, about 3 or 4 minutes, then flip and continue cooking for 3 or 4 minutes or until soft and nicely charred.
• Cook sausages about 3 or 4 minutes, then flip and continue cooking for about the same time or until they get nice and hot and have good grill marks.
• Put open side of rolls down on grill during the last minute of cooking to toast.
• Remove everything from grill, and dump peppers and onions, along with the sausages into a large bowl or pot, add vinegar and mozzarella cheese and toss to combine.
• To serve, use tongs and take 2 sausage halves, and a generous amount of peppers and onions and put on a toasted bun. Add a bit of mustard if desired.

Yum! Fire up the grill - I'm hungry already!


Get Grilling: 
   

Recipe - Flank Steak With Roasted Balsamic Veggies

Yum!

Here's a great one, with high-quality protein, fresh veggies, and low carbs - and it's an impressive meal that looks amazing without a ton of work - even beginning cooks should be able to master this one. Enjoy!

Flank Steak With Roasted Balsamic Veggies

A shot of balsamic vinegar (Photo credit: Wikipedia)Ingredients:
1 lb flank steak (preferably organic)
1 lime, juiced
salt and pepper
2 sweet bell peppers, cleaned and cut each into 8 wedges
1 medium size eggplant, washed and cut in quarters lengthwise, then into rough shaped cubes
6 Tbsp olive oil, divided
2 Tbsp good balsamic vinegar
1 garlic clove, minced
1/2 cup fresh parsley, chopped

Directions:

• Turn broiler on and set rack about 6 inches from heat source.
• Put flank steak on working surface and drizzle lime juice over, then salt and pepper; turn and repeat on the other side. Place on broiler pan.
• Put broiler pan under broiler and cook flank steak for about 4 minutes, then flip and cook for about 4 more minutes.  The steak should feel somewhat firm.  Remove to cutting board and let rest. Cover loosely with a piece of foil to keep it warm.
• Turn oven broiler off and oven heat on 450 degrees.
• On a shallow baking pan, spread out the bell peppers and eggplant. Pour 3 tablespoons of olive oil over and mix with your hands to coat veggies well.
• When oven is preheated (which won't take long since you used your broiler already) put veggies in and roast for 10 minutes. Then, using a big spatula, turn veggies to brown evenly, and continue cooking for 5 to 10 more minutes.
• Meanwhile, in a separate large bowl, whisk together the remaining 3 tablespoons olive oil, balsamic vinegar, clove, and parsley, and set aside.
• Remove veggies and immediately add to vinaigrette mixture, tossing to combine.
• Uncover steak and slice into very thin slices.
• Put a spoonful of roasted veggies on plate and arrange strips of steak alongside and on top.  Spoon more of the vinaigrette from the bowl over the top of the steak if desired.
• This may be stretched by serving over rice or pasta, if your diet permits.

Recipe - Baked Salmon With Balsamic Reduction

Here is a delicious, and easy recipe for fresh salmon. One of the great things about fish is that it's generally really fast and easy to cook, plus it's really good for you! This tasty recipe doesn't take long at all, and only requires a few simple ingredients, so it's great for novice cooks - or just those in a hurry!

Image via WikipediaBaked Salmon With Balsamic Reduction
(Serves 4.)

Ingredients:

4 salmon fillets
1 cup balsamic vinegar
2 tsp olive oil
1 tsp fresh squeezed lime juice
Salt and pepper to taste

Directions:

• Heat oven to 450 degrees.
• Evenly season salmon, both sides, with salt and pepper and put in baking dish.
• Bake in preheated oven, uncovered, about 10 to 15 minutes.  Salmon should be solid color throughout.
• As fish is cooking, take out a small saucepan and pour balsamic vinegar in. Place saucepan over medium-high heat and cook, stirring frequently until liquid reduces by about a third.  This should take about 10 minutes.  The more it reduces, the thicker and sweeter it will get.*
• Remove the saucepan from the heat when it is reduced and add the oil, whisking as you add, then add the lime juice, and continue whisking until color gets lighter.  Taste and add salt and pepper if desired.
• Spoon the balsamic reduction sauce over the salmon when it comes out of the oven.  Serve salmon while still warm.

Image via Wikipedia* This is a great way to get a sweet and savory glaze for salmon without adding any brown sugar, honey, maple syrup, or other sugary ingredient.  Use a good balsamic vinegar and be sure to check the label.  Most good ones will have very limited sugars and carbs.

Salmon is considered a powerhouse of nutrients.  The trick in most diets is finding ways to serve salmon with sauces and glazes that fit a healthy diet - like this one.

Recipe - Peachy Heirloom Tomato Salad with Blue Borage Blossoms

Here is a true gourmet summer treat!  This delicious recipe combines interesting ingredients to make an unusual taste treat combination - and a gorgeous color palette! Give it a try, and let us know what you think.

Peachy Heirloom Tomato Salad with Blue Borage Blossoms
Image via Wikipedia(Serves 4-6)

Ingredients:

1 lb ripe fresh peaches
2 lb. vine ripened heirloom tomatoes
3 green onions, cut into thin strips
2 Tbsp light olive oil
2 Tbsp freshly squeezed orange juice
1 Tbsp balsamic vinegar
1 tsp soy sauce
1/2 tsp orange zest
1/4 tsp kosher salt
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
1/2 cup blue borage flowers, whole

Directions:

1. Clean, core, and chop the tomatoes roughly. If your collection of heirloom tomatoes includes small (cherry size) tomatoes, just cut in half.  Mix up the way you cut them so everything isn't the same. Put in large salad bowl.
2. Scrub the peaches and slice into small wedges (removing the pit and stem as you do.) Add to the salad bowl with tomatoes.
3. Add the thin strips of green onion to the salad bowl.
4. Now make the dressing:
• Whisk together the olive oil, orange juice, balsamic vinegar, soy sauce, orange zest, and salt until smooth and frothy.  
• Pour this dressing over the salad, sprinkle in the mint and basil and toss to combine.
5.  Set the salad aside for 10 minutes; taste and add salt if necessary.
6. When seasoned properly, Serve in individual salad bowls, sprinkling the blue borage flowers over each serving.

More Tasty Gourmet Recipe Ideas:
    

Recipe - Balsamic Vinaigarette Salad Dressing

Image via WikipediaSalad season is almost upon us, and I am so excited! (Of course, I've had great salads all winter this year, thanks to my local CSA membership!)

I found this great recipe recently, and it has become one of my favorites. Salad dressings are one thing that are often quite unhealthy if purchased from the store - filled with additives and preservatives - and usually they aren't even that tasty. Making your own is so easy, you shouldn't ever have an excuse not to have a bottle in the fridge. And they taste SO much better! After trying this one, you may never go back to the commercial stuff again...

From-Scratch Balsamic Vinaigrette Salad Dressing (Makes about 1 cup)

Step 1: In a salad dressing bottle or small jar with a tight-fitting lid, combine:

2/3 cup extra-virgin olive oil
2 TB balsamic vinegar
2 TB white wine vinegar (use more or less of either of these as desired; if you like it sweeter, add a bit more balsamic; if you prefer it more vinegary, add a touch more of the white wine vinegar)
1 minced shallot OR 1-2 minced or pressed garlic cloves
1 tsp Dijon or other gourmet prepared mustard
1/4 tsp fresh ground black pepper
1/2 tsp sea salt

Image via WikipediaStep 2: Place lid on jar tightly, and shake well to combine. Best if prepared a few hours before serving to allow the flavors to combine. Set on the counter and shake from time to time until ready to serve.

Storage instructions: This should keep fine un-refrigerated for a day or two. If you are storing it longer than that, place in refrigerator. However, you will need to remove an hour or so before use and let sit at room temperature for the olive oil to liquify. Shake well before each use.

 

More From-Scratch Salad Dressing Recipes:

• Intro to Cooking: Buttermilk Dressing (collegecandy.com)
• Salad dressing recipes using tofu (thismamacooks.com)
• Healthy Recipe: Strawberry Balsamic Vinaigrette (fitsugar.com)
• Some new salad dressings to try! (renees6weekjournal.wordpress.com)
• Make Your Own Salad Dressings and Sauces (everydayhealth.com)