Red Palm Oil Salad Dressing Recipes

RED PALM OIL SALAD DRESSING

Steps:

• Combine all ingredients in a glass bowl, mix well to allow flavors to infuse the rather bland tasting red palm oil and enjoy . . . over romaine or any lettuce really.

AVOCADO, HEARTS OF PALM, AND RED ONION SALAD WITH CORIANDER VINAIGRETTE

Steps:

• Make vinaigrette:
• In a blender purée garlic and coriander with lemon juice, sugar, and salt. With motor running add oil in a stream, blending until dressing is emulsified.
• Make salad:
• Cut hearts of palm and avocado into 3/4-inch cubes and in a large bowl with a rubber spatula gently toss with onion and vinaigrette until combined well.
• Line 8 salad plates with lettuce leaves and mound avocado mixture on top.

THE PALM RESTAURANT BASIC VINAIGRETTE

Steps:

• Combine the ingredients in a jar that will seal tightly and shake vigorously to emulsify.
• The dressing can be kept, refrigerated, for up to 10 days. Once it has been refrigerated, let stand at room temperature for 10 minutes before shaking so the olive oil will flow. Always shake well again just before tossing with a salad.

DELICIOUS RED SALAD DRESSING

Steps:

• Combine all ingredients in blender and whip until well mixed.
• Keeps well if refrigerated.

RED SALAD DRESSING

Steps:

• Whisk together the ketchup, oil, sugar, vinegar, onion, garlic, and Italian seasoning. Refrigerate until chilled, about 30 minutes.