Kripalu Recipe: Salad Dressings

Guests at Kripalu love our salad bar and often tell us they wish they had one at home. Here’s how you do it: When you get all that lovely produce home from the store or farmers’ market, take a few minutes to prep it. Grate carrots and beets (daikon is a nice alternative); slice cucumbers; wash your cherry or grape tomatoes; slice a red onion; steam and cool some peas, broccoli, or asparagus; remove a variety of sprouts from their packages; and open a can of chickpeas, pinto beans, or kidney beans. Place each item in its own glass container with a lid. (Glass will keep your produce fresher longer and is better for the environment.)

Now you have your own salad bar waiting for you in the refrigerator! If you roast some nuts and seeds and have olives or dried fruit on hand, you’re well on your way to a dynamic salad. But let’s not forget the fun part: the dressing! Here are three of our most popular dressings to enjoy at home.

Umeboshi Scallion Dressing

Makes 2 cups; stays fresh (refrigerated) for 5 days.

1 bunch scallions, roughly chopped
1⅓ cups olive oil
2 to 3 tablespoons umeboshi vinegar or 1 ½ tablespoons paste
¾ cup water

Blend all ingredients together.

Ranch Dressing

Makes 2½ cups; stays fresh (refrigerated) for 2 weeks.

1½ cups Veganaise
1 teaspoon garlic
6 tablespoons sour cream
2 tablespoons white wine vinegar
¾ cup parmesan cheese
¾ cup milk
1 teaspoon pepper

Blend all ingredients together.

Creamy Parsley Feta Dressing

Makes 2 cups; stays fresh (refrigerated) for 2 weeks.

¼ cup parsley, chopped
¼ cup water
⅔ cup extra virgin olive oil
⅔ cup Veganaise
¼ cup lemon juice
3 tablespoons feta cheese
1 tablespoon garlic, chopped
1 teaspoon salt

Blend parsley and water. Add remaining ingredients and blend very lightly.