Salsas, Sauces, Condiments and Dressings

Orange Vinaigrette

This is a great winter-spring vinaigrette you can enjoy when citrus is abundant and at its peak! The garlic and mustard emulsify the dressing. You can serve this with just about any green salad. It also makes a great marinade.

Miso-Honey Glaze

Here is a tasty chicken or salmon glaze. Or thin it slightly with more Apple Cider Vinegar for an Asian Slaw dressing. It will keep in your refrigerator indefinitely.

Maple-Balsamic Vinaigrette

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Mango-Lime Salsa

Easy, versatile and vibrant salsa that can be used on chicken, fish or in a taco.

Lemon-Truffle Vinaigrette

Truffle oil adds a distinctive aromatic flavor to this dressing.

Lemon Herb Dressing

This one is my take on a green goddess.

Cilantro Guacamole

The only downside to guacamole is that you have to make it right before you eat it as the surface will oxidize and turn brown. Buy your avocados a few days in advance and store them at room temperature so that they will ripen. To prevent them from over ripening, transfer to refrigerator when ripe to stop process.

Chimichurri Sauce

Chimichurri, a piquant and flavorful yet light sauce is typically served with steak in Argentina. You can use a little bit of it as a marinade and serve the rest as an accompaniment to anything you might grill or pan roast. We love this drizzled over grilled vegetables.