Gotta love a salad dressing that multitasks. 💕 Try these California nut oil recipes for marinating meat, poultry, fish or vegetables. Add them to your appetizer spread as a dipping oil for bread or veggies. Drizzle them on sandwiches for a burst of nut-tastic flavor. Which one will you try first?
Cranberry Walnut Vinaigrette
Cranberry sauce is the secret ingredient in this tasty vinaigrette. Dress a green salad, add to a sandwich, or toss with roasted vegetables for added flavor. Yield is approximately 8 ounces.
½ cup Octonuts California Walnut Oil
½ cup cranberry sauce (or cranberry preserves)
¼ cup red wine vinegar
¼ cup water
2 teaspoons stone ground mustard
½ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
Add all ingredients to a small blender (or a deep sided bowl for use with an immersion blender). Process until well combined then pour into a jar or container. Store at least 4 hours before use.
Tips: Recipe keeps in the fridge for up to 1 week. This dressing can also be made by hand with a whisk: Combine all ingredients except oil in a bowl. While whisking vigorously, stream in oil slowly to emulsify. Store as directed, but shake before use.
Zesty Herb Vinaigrette Dressing & Marinade
Mediterranean herbs and lemon combine for a burst of flavor that makes this vinaigrette great as a marinade for meats or vegetables, as a dipping oil for breads, or as a dressing for cold vegetable or pasta salads. Yield is 8 ounces.
(or use a combination of any or all of these herbs)
2 Tablespoons chopped fresh parsley (or 2 teaspoons dried parsley)
1 Tablespoon chopped fresh chives (or 1 teaspoon dried chives)
1 teaspoon dried basil (or 1 Tablespoon chopped fresh basil)
1 teaspoon dried oregano (or 1 Tablespoon chopped fresh oregano)
½ teaspoon dried tarragon (or 1/2 Tablespoon fresh chopped tarragon)
⅔ cup Octonuts California Almond Oil
3 Tablespoons white wine vinegar (or red wine vinegar)
2 Tablespoons fresh lemon juice
1 Tablespoon balsamic vinegar
1 clove garlic, minced
½ teaspoon fine salt
¼ teaspoon black pepper
Add all ingredients, except oil, to a medium sized bowl. Slowly stream in the almond oil while whisking to combine. Pour dressing into a jar and refrigerate for at least 4 hours before use.
Tips: Recipe will keep in the fridge for up to 1 week. Alternate method: add all ingredients to a jar and shake vigorously. Shake well before each use.
This creamy, tangy dressing is perfect for salads, vegetable trays, or as a serving sauce for meats. Yield is 8 ounces.
½ cup Octonuts California Almond Oil
3 Tablespoons white wine vinegar (or apple cider vinegar)
2 Tablespoons Dijon mustard
1 clove garlic, minced
1 Tablespoon minced shallot
1 Tablespoon honey or agave
Salt, to taste
Pepper, to taste
2 to 3 Tablespoons water, as needed to thin
Add all ingredients to a small blender (or deep sided bowl). Blend until combined into a smooth mixture. Pour into a jar and refrigerate overnight before use.
Tips: Recipe will keep in the fridge for up to 1 week. This dressing is best made with a blender to incorporate the garlic and shallot, but can be whisked by hand, if preferred.