Nutty Olive Oil Dressing Recipes

SIMPLE SPINACH SALAD

Simple Spinach Salad image

Easy Spinach Salad with Pine Nuts and Parmesan and a homemade dressing made with olive oil, freshly squeezed lemon juice, and black pepper. Ready in 15 minutes! The best salad for a family weeknight dinner.

Provided by Julia

Categories Salad

Time 15m

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
1 tablespoon lemon juice (freshly squeezed)
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
6 oz spinach (fresh)
1/3 cup pine nuts (toasted)
1/4 cup Parmesan cheese (shaved)

Steps:

Add dressing ingredients to a medium bowl. Whisk to emulsify.
Add spinach to a large bowl.
Toss with the salad dressing.
Top with toasted pine nuts and shaved Parmesan cheese. Season with extra black pepper, if desired.

Nutrition Facts : Calories 203 kcal, Carbohydrate 3 g, Protein 5 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 206 mg, Fiber 1 g, ServingSize 1 serving

HEATHER'S SPECIAL WALNUT OIL SALAD DRESSING

Heather's Special Walnut Oil Salad Dressing image

I rarely use bottled salad dressings, as I tend to prefer homemade versions much more. This is my hands down favorite. It is easy to throw together and is so flavorful. This only makes enough for a few dinner salads - only make as much as you need for one meal, as this only keeps maybe a day. Walnut oil and shallots are the two key ingredients here - you can sub any sweet onion for the shallots, but the walnut oil is what gives this its unique flavor. I may vary what types of lettuces and veggies go into a dinner salad, but if I am using this dressing, I always add some crumbled mild feta cheese to the veggies. Walnut oil can be found in bigger grocery store with other flavored oils or in gourmet markets. Walnut oil needs to be kept in the fridge as it spoils quickly at room temp (but lasts ages in the fridge). People have been asking for this one for a while, and yesterday I finally made this with a pen & paper by my side to carefully measure out the ingredients. This will very lightly dress 4 small dinner salads or 2 much larger ones. Enjoy! NOTE: Walnut oil is an extra virgin olive oil infused with the flavor of walnut and has a unique nutty flavor. You may use other nut flavored oils with good results (like hazelnut or macadamia), but just be sure the oil is infused with nut flavor. Something like peanut oil will not work as a substitute for the walnut oil.

Provided by HeatherFeather

Categories Salad Dressings

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon seasoned rice wine vinegar or 1 tablespoon sherry wine vinegar
1 1/2 teaspoons fresh lemon juice
1 -2 teaspoon minced shallots or 1 -2 teaspoon other sweet onion, approximately
1 teaspoon sugar
salt, to taste (about 4 shakes)
fresh ground black pepper, to taste (about 10 grinds)
2 tablespoons canola oil (not olive) or 2 tablespoons other plain flavored oil (not olive)
2 teaspoons walnut flavored olive oil (or other nut flavored infused oil)
mixed lettuce greens
assorted fresh vegetable, of choice
plain mild feta cheese, crumbled

Steps:

Mix all dressing ingredients together (except feta and other salad ingredients) in a mini food processor (or using an immersion stick blender) until creamy in appearance.
Drizzle over salad- this doesn't make lots, but is very flavorful; a little goes a long way.
Once the salad is dressed, crumble the feta over the salad.

Nutrition Facts : Calories 173.8, Fat 18.5, SaturatedFat 1.6, Sodium 0.3, Carbohydrate 2.7, Sugar 2.2, Protein 0.1

CREAMY CASHEW SALAD DRESSING

Creamy Cashew Salad Dressing image

I created this for my cousin who cannot eat (drum roll) dairy, soy, eggs, peanuts, or yeast. She wanted a creamy salad dressing, and after looking at others for inspiration, this is what we came up with. It is really nice, reminiscent of hummus, and pretty darn healthy! Please send notes and improvements!

Provided by Chelsea Wagner

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 5m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup unsalted raw cashews
½ cup water, or more as needed
¼ onion
2 tablespoons olive oil
1 lime, juiced
2 cloves garlic, peeled
½ teaspoon dried basil
salt and ground black pepper to taste

Steps:

Combine cashews, water, onion, olive oil, lime juice, garlic, basil, salt, and pepper in a food processor or blender. Blend until completely smooth, 3 to 5 minutes. Add a little more water for a runnier dressing.

Nutrition Facts : Calories 80 calories, Carbohydrate 3.3 g, Fat 7.1 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 21.2 mg, Sugar 0.7 g

ROASTED BROCCOLI GRAIN BOWL WITH NOOCH DRESSING

Roasted Broccoli Grain Bowl With Nooch Dressing image

This nutty, savory and deeply satisfying - not to mention vegan - grain bowl stands out because of a stellar sauce made of nutritional yeast, lemon, mustard and garlic powder that provides umami, brightness and spunk. The sauce works especially well on roasted brassicas like broccoli, cauliflower and brussels sprouts, likely because the combination is reminiscent of broccoli-Cheddar soup. Keep a jar of the stuff on hand for grain bowls on demand. (It keeps for three days in the fridge.) Cook any cold-weather vegetables, use any leftover grains, incorporate any crunch, and maybe even add dill, apples or celery for freshness. The sauce will tie it all together. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories lunch, weeknight, grains and rice, salads and dressings, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 pounds broccoli, cauliflower or a combination, cut into 1½- to 2-inch-long florets, stem sliced ¼-inch-thick, leaves reserved
1 pound brussels sprouts, trimmed and halved
3/4 cup olive oil
Kosher salt and black pepper
1/2 cup nutritional yeast
Zest and juice of 1 large lemon (about 1 teaspoon zest and 3 tablespoons juice)
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
4 cups cooked whole grains (such as farro, quinoa, or wheat berries), warm or room temperature
1/4 cup roasted, salted almonds, coarsely chopped

Steps:

Place the racks in the top and bottom thirds of the oven, and heat the oven to 450 degrees. Place two baking sheets in the oven to heat.
In a large bowl (or two if you need), toss broccoli and cauliflower florets, stems and leaves, and the brussels sprouts with enough olive oil to coat (around ½ cup). Season generously with salt and pepper. (Don't wash the bowl.) Roast on the heated sheets, rotating the pans and switching racks halfway through but leaving the vegetables themselves untouched, until browned and crisp-tender, 15 to 20 minutes.
In a medium bowl, stir together the nutritional yeast, ¼ cup water, remaining ¼ cup olive oil, the lemon juice, mustard and garlic powder. Season to taste with salt and pepper. Add the grains to the large bowl. Season and dress the grains with salt, lemon zest, and some of the nutritional yeast dressing to taste.
Top the grains with the roasted vegetables, then drizzle with some of the dressing. Top with the almonds.

OLIVE GARDEN SALAD AND DRESSING COPYCAT RECIPE

Olive Garden Salad and Dressing Copycat Recipe image

Make your favorite Olive Garden salad with its addicting, delicious dressing at home! Combine simple salad ingredients with a zesty, slightly sweet, slightly tangy Italian dressing for the most perfect copycat recipe ever!

Provided by Tiffany

Categories Salad

Time 15m

Number Of Ingredients 19

Ingredients

6 cups chopped lettuce
2 roma tomatoes (sliced)
½ red onion (thinly sliced)
¼ cup shredded carrots
½ cup whole black olives
⅓ cup shaved or freshly grated parmesan (more to taste)
1 cup garlic croutons
pepperocinis
1 .7 ounce Zesty Italian Dressing Mix
¾ cup extra virgin olive oil
⅓ cup white vinegar
¼ cup water
1 teaspoon dijon mustard
1 tablespoon mayo
½ teaspoon granulated sugar
1/2 teaspoon garlic powder
1/2 teaspoon herbs de Provence (optional)
½ teaspoon salt (or to taste)
cracked black pepper (to taste)

Steps:

In a large bowl toss together lettuce, tomatoes, carrots, onions, and olives.
Top with parmesan, croutons, and pepperocinis.
Combine all dressing ingredients in a jar, shake vigorously.
Toss with dressing just before serving. Enjoy!

Nutrition Facts : Calories 78 kcal, Carbohydrate 8 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 303 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving

NUT BUTTER DRESSING

Nut Butter Dressing image

Provided by Geoffrey Zakarian

Categories condiment

Time 5m

Yield about 1/4 cup

Number Of Ingredients 6

Ingredients

2 tablespoons apple cider vinegar
1 tablespoon nut butter, any variety
2 teaspoons extra-virgin olive oil
1 teaspoon grainy mustard
1/2 teaspoon sherry vinegar
Kosher salt

Steps:

Whisk together the apple cider vinegar, nut butter, olive oil, mustard, sherry vinegar and salt to taste in a bowl until incorporated.

BASHED-UP PINE NUT, BASIL AND BALSAMIC DRESSING

Bashed-up pine nut, basil and balsamic dressing image

This herby balsamic dressing with toasted pine nuts really makes simple salads sing

Provided by Jamie Oliver

Categories Sauces Italian Sauces & condiments

Time 5m

Yield 6

Number Of Ingredients 7

Ingredients

½ clove garlic, peeled and bashed to a pulp
1 good handful fresh basil, bashed to a pulp
1 small handful toasted pine nuts, bashed to bits
6 tablespoons olive oil
3 tablespoons balsamic vinegar
sea salt
freshly ground black pepper

Steps:

Mix everything together in a bowl and season to taste.

Nutrition Facts : Calories 143 calories, Fat 14.4 g fat, SaturatedFat 2 g saturated fat, Protein 0.5 g protein, Carbohydrate 2.7 g carbohydrate, Sugar 2.5 g sugar, Sodium 0.3 g salt, Fiber 0.1 g fibre

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