Summer is here and that means plenty of salads are on the menu. Salads are perfect for lunch or dinner—even snacks and it’s a great way to enhance meals for a crowd. Here are a few simple salad dressing ideas you can whip up in no time flat.
Amazing Avocado “Cream” Dressing (or Dip)
4 large ripe avocados, peeled, pitted and chopped into small pieces (reserve one for garnish)
Juice of 2 lemons
½ cup of SOUR SUPREME®
½ tsp salt, sprinkle of salt
¼ tsp paprika
2 small heads of Butter Lettuce
For a dinner salad, add 2 cups of peeled, cooked shrimp on top of salad
Peel, pit and chop the avocados and place into a small bowl or a blender. Squeeze the juice from 2 lemons and add to blender along with the spices. If using a blender, whirl mixture until smooth or beat in a bowl using a potato masher or beaters. Then add SOUR SUPREME®. Mix again. If mixture is too thick, add a bit of water. The lemon will help keep the avocado from turning brown. In a large bowl, tear the butter lettuce into medium sized pieces. Just before serving, pour dressing over salad. Peel the remaining avocado and place slices on top of salad and serve.
Creamy Garlic & Herb Dressing (or Dip)
1 container of SOUR SUPREME®
1 container of TOFUTTI Better Than Cream Cheese
¼ cup of soy milk
2 Tbsp freshly chopped dill
1 tsp minced garlic
1 head of Romaine or Leaf Lettuce
Garnish with: sliced tomatoes, cucumber, red onions
In a medium sized bowl mix all ingredients and stir with a fork, or beat with beaters using a hand mixer. Add more soy milk as needed. Tear lettuce into small pieces into a salad bowl, top with other vegetables and spoon dressing over salad to serve.
Vegan Potato Salad
4 cups of peeled, cooked potatoes
2 tsp salt (add to cooking water)
1 cup SOUR SUPREME®
1 container TOFUTTI Better Than Cream Cheese (Plain, Herb & Chives or Garlic & Herb)
½ cup finely diced red onion
1 tsp paprika
2 green onions (for garnish)
Wash and peel potatoes and cut into small cubes. Fill a large pot half way with cold water and add the salt and potatoes. Turn on high and once boiled, turn heat to low and cook for approximately 40 minutes or until potatoes are cooked when tested with a fork. Drain potatoes and allow cooling. In a small bowl, mix the rest of the ingredients together (reserve green onions for garnish). Add mixture to cooked potatoes and stir to combine. Place in a salad bowl. Criss-cross green onions on top of the salad, sprinkle salad with a dash of paprika. Refrigerate until ready to serve.