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All Dressed Up

Even though it’s starting to get a little colder (you have no idea how much it pains us to admit that!) we here at Two Saucy Sisters still believe that it is never too cold for a big ol’ salad!

That being said, there are definitely a lot of ways to change up a salad to make it more seasonable.  Adding cooked, cubed sweet potato or squash adds a nice Fall flair, as do some crisp apple slices.  Pair that with some toasty walnuts and creamy goat cheese and you’ve got yourself a pretty tasty fall-ified salad!

But of course, salad just isn’t salad without dressing, now is it?  You could just go with your usual oil-and-vinegar combo, but why not make it a little more special?


Something you may not know about us is that the house we live in (when we’re not at school) is actually a more than 100-year-old fruit farm.  Most of the orchards are gone now and we only have about 3 acres of the original land left, but we do have a few pear trees that still produce fruit every year.  So, you can imagine that when our gracious father picked us a whole bunch of them, we needed to figure out a way to use them up before they got too ripe.  Who knew the answer would be salad dressing?


Yup- we made a pear vinaigrette!  It’s a little sweet, it’s a little savoury, and it makes the perfect topping for a Fall-inspired salad!


This works really well if you just so happen to have a couple slightly over-ripe pears in your fridge.  If you don’t, just leave a pear out on the counter for a day or two and you’ll be ready to make this tasty dressing.  It’s simply a matter of throwing the ingredients in a blender and you’ve got yourself enough dressing for several salads in mere minutes!


So now you have no excuse not to eat your greens 😉

Happy Fall Salad-Eating!

Pear Vinaigrette


Prep time: 5 minutes
Makes: ~1 cup


1 ripe pear
2 tbsp apple cider vinegar
2 tbsp white vinegar
dash of salt
pepper, to taste
1/2 c. olive oil


Add all ingredients to a blender except for the olive oil, and blend until the pear has been pulverized.   With the motor running, slowly add the olive oil in a steady stream.  Blend for another minute or two to ensure the pear is fully blended and everything is combined.  Adjust seasonings to taste.

Store in a sealed jar in the refrigerator. (Just be sure to set it on the counter a few minutes before using it, and give it a stir before pouring)


Do you ever make fun salad dressings?  What’s your favourite way to jazz-up a salad?

Part 1

Ok here’s the deal.

The next three posts are all connected.  These next two recipes are both components of the final product, so you have to make both of them before you’re ready for the final product.

We’re not going to tell you what the final recipe is, but we think if you put your detective skills to the test, you just might be able to figure it out 😉

And trust us, you want to make these recipes, because the final product will blow you away!  Thats how delicious it is.

So, first up, we bring you this dressing:

Classic Thousand Island Dressing.

Generally we are not big fans of dressing like this for a salad.  We’re more vinaigrette kind of gals (or a creamy tahini dressing works too, of course!).  In fact, neither of us can remember the last time we had Thousand Island dressing.

And you know what?  We’ll probably never buy Thousand Island dressing again.  Not when it’s this easy to make!

And we may be a little biased, but we’re pretty positive that this stuff id better than the store-bought variety anyways, and of course its much healthier! 🙂

So that’s it for today, but please, please go make this right. now.  We promise you’ll thank us in the end, if you don’t thank us for this delicious dressing right of the bat 😉

Oh, and if you’ve already guessed what the final product is, shh… don’t tell anyone- we wouldn’t want to ruin the surprise! 🙂

Thousand Island Dressing

Time: 5 min
Makes: ~1/2 cup


1/4 c. plain yogurt
1 tbsp tomato paste
1/2 tbsp white vinegar
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tbsp extremely finely diced cucumber
1/4 tsp extremely finely diced capers
1/2 tsp white sugar
pinch of salt


In a small bowl, combine all ingredients and mix well.  Store in the fridge until ready to use (it gets better and better when it’s been sitting!)


Do you like Thousand Island Dressing? (we’ve never been big fans of the store-bought kind, but this stuff is delicious!)


Remember a couple days ago when we posted about the delicious apple butter-baked tofu that we had for lunch?

Well of course, we didn’t just have a plate full of tofu for lunch!  While that would be tasty, we would really miss our veggies.  Because seriously, what is a meal without veggies?  Boooorrinng!

No, we did not just eat tofu for lunch.  We put that tofu on top of big, veggie-and-fruit-packed salads!  You know how we love our salads!

And where would a salad be without a delicious salad dressing?  Nowhere.  Because c’mon, a dry salad?  Really?  We may be a little outspoken here, but even two veggie-loving crazy runner-girls think that the idea of a dry salad is a little on the bland side.

But salad dressing doesn’t have to be unhealthy.  It can be low sodium and low in trans and saturated fats.

It can also be sweet and tangy and outrageously delicious 🙂

Yup, we’re talkin’ apple-butter balsamic vinaigrette!  Honestly, if you read our post about apple butter tofu and you still haven’t gone out and gotten yourself a jar of apple butter, we strongly urge you to do so.  You won’t regret it!  We could put this stuff on anything and we’re sure it would be delicious!

Which leads us to our next question- is there anything that balsamic vinegar doesn’t pair well with?  Fruit, veggies, meat, bread, the list goes on and on and on…

So if you haven’t had lunch yet and you’re staring at your fridge and scratching your head, we have a simple solution for you.  Grab some apple butter, make a big salad, and dump this dressing all over it.

And come thank us after 🙂

Apple Butter Balsamic Vinaigrette

Time: 5 min

Make: about 1/4 c.


2 tbsp apple butter
2.5 tbsp balsamic vinegar
2 tbsp water
pinch of salt
3 tbsp olive oil


In a jar, combine first four ingredients and shake to mix well.  Add in olive oil and give the jar another good shake to mix in the olive oil.


What is your favourite salad dressing?

“Creamy” Hummus Salad Dressing

We’ve posted a recipe for hummus, we’ve posted a recipe for, essentially, hummus-stuffed ravioli. Now, we’re posting a recipe for hummus salad dressing! This dressing is great because it’s thick and creamy, but there’s no cream!  Health point #2? It contains that chickpea+tahini combo, so not only is it high in protein, but it’s a complete protein. A salad dressing that’s a complete protein. What’s better than that?

You can adjust the thickness of this dressing by adding more water, if you’d like.  We thought that this dressing would be best if you actually tossed the greens in the dressing before adding the rest of the veggies/toppings, because then you would get a more even coating. But however you eat it, we promise that it won’t disappoint!

“Creamy” Hummus Salad Dressing

Total time: 5min

Makes: one small jar!


1/3c. chickpeas

1/2 c. salsa

2 Tbsp. avocado oil

4 Tbsp. water

1.5 Tbsp. tahini

1.5 Tsp spice mix (1 tsp. ground up cayenne pepper flakes, 2 tsp. chili powder, 1/2 tsp.paprika,  1/2 tsp. cinnamon, black pepper, 1/4 tsp. garlic powder)

dash salt


Put all ingredients into food processor and blend until smooth. If you want a thinner consistency, add additional water one tablespoon at a time.

– twosaucysisters