Wild Berry Dressing Raw Recipes

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WILD RICE DRESSING



Wild Rice Dressing image

This savory wild rice dish is the ultimate gluten-free stuffing-basically a holiday-appropriate grain salad with lots of fresh herbs.

Provided by Andy Baraghani

Categories     Bon Appétit     Thanksgiving     Side     Rice     Mushroom     Leek     Stuffing/Dressing     Pecan     Vegetarian     Dairy Free     Peanut Free     Soy Free     Wheat/Gluten-Free     Holiday 2018

Yield 8 servings

Number Of Ingredients 13

1 cup pecans
2 cups wild rice
Kosher salt
1/4 cup red wine vinegar
2 Tbsp. fresh orange juice
2 Tbsp. honey
1 garlic clove, crushed
1/2 cup extra-virgin olive oil, divided, plus more for drizzling
2 large leeks, white and pale green parts only, tough outer layer removed, halved lengthwise, thinly sliced crosswise
12 oz. mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces
Freshly ground black pepper
2 tsp. chopped thyme
1/3 cup sliced chives

Steps:

  • Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool, then coarsely chop.
  • Cook wild rice in a large pot of boiling salted water until most of the grains have split and all are tender, 40-50 minutes; drain and rinse under cold running water. Shake off as much water as possible and let cool.
  • Meanwhile, whisk vinegar, orange juice, and honey in a large bowl to combine. Add garlic and let sit 10 minutes to infuse. Fish out garlic; discard. Add rice and toss to coat.
  • Heat 1/4 cup oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender and browned in spots, 8-10 minutes. Season with salt and transfer to bowl with rice; toss to coat.
  • Wipe out skillet and heat another 1/4 cup oil over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 2 minutes. Season with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 3 minutes longer. Mix in thyme and immediately transfer to bowl with rice. Add pecans and chives and drizzle with more oil; toss once more.
  • Do Ahead
  • Rice can be cooked 1 day ahead. Let cool; cover and chill. Dressing can be made 3 hours ahead; store tightly wrapped at room temperature.

BERRY SALAD DRESSING



Berry Salad Dressing image

Sweet and yummy great on any lettuce or spinach salad. Sorry I don't measure, I tried to fudge--if you're good, you'll figure it out--if not, keep trying! Anyways, for a full bowl of salad- I will use a 1C measuring cup and prepare the dressing in that.

Provided by Krystal S

Categories     Salad Dressings

Time 4m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup extra virgin olive oil (Sorry but its Genius!)
1/8 cup balsamic vinegar
1/2 teaspoon oregano
1/2 teaspoon garlic granules or 2 -3 garlic cloves, sliced
1 -2 teaspoon raspberry jam
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Whisk.
  • Pour.
  • Enjoy!

Nutrition Facts : Calories 125.6, Fat 13.5, SaturatedFat 1.9, Sodium 291.6, Carbohydrate 1.5, Fiber 0.1, Sugar 0.9, Protein 0.1

WILD BERRY DRESSING (RAW)



Wild Berry Dressing (Raw) image

(LFRV - skip the oil!) Very yummy!! Fresh way to use all those delicious berries! Gather up your favorite greens and pour this on for a sensational spring/summer salad.

Provided by Mindelicious

Categories     Sauces

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

1/2 cup mixed berry (fresh or frozen)
1 -2 tablespoon liquid sweetener (agave, date paste, etc)
1 tablespoon extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon orange juice

Steps:

  • Blend the ingredients up and pour over your favorite salad greens! Enjoy!

Nutrition Facts : Calories 147.9, Fat 6.9, SaturatedFat 1, Sodium 2.3, Carbohydrate 22, Fiber 1.3, Sugar 5.3, Protein 1.1

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