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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?

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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?

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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!

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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!

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

Happy Fall Salad-Eating!

Pear Vinaigrette

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Prep time: 5 minutes
Makes: ~1 cup

Ingredients:

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

Directions:

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)

~twosaucysisters

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

On the lighter side…

Lets look at the components of a Christmas dinner:

Turkey
Stuffing
Gravy
Creamy, decadent mashed potatoes
Cheese-covered brussel sprouts
Buttery rolls
Dessert-like sweet potato casserole
Dessert
Dessert
Dessert

Do you sense a theme here?

Christmas dinner specializes in all things rich and decadent, which are delicious, but can also get quite heavy. So why not lighten things up a bit?

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We’ve come up with this Christmas-themed salad which is a great addition to your holiday spread, but not to your waist-line!

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What makes this a seasonal salad? The roasted chestnuts, dried cranberries and juicy clementine segments, that’s what! We had never had roasted chestnuts until now – we feel as though we can finally fully appreciate the Christmas Song.

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Of course, one of the key parts of a salad that really takes it to another level, brings all of the components of a salad together but still lets each topping shine, is the dressing!

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Cranberry Vinaigrette!

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With only five ingredients (6 if you include water) this is extremely easy to make, and it’s the perfect Christmas dressing!  It’s tart but with a slight sweetness, and just look at that bright red colour!  As we always say, food tastes better when it’s pretty 🙂

Cranberry Vinaigrette

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Time: 10 minutes
Makes: ~1 cup

Ingredients:

1 c. frozen cranberries
2 tbsp apple cider vinegar + 2 tbsp water
1/4 c. maple syrup
1/2 c. water
1 tbsp olive oil
salt and pepper, to taste

Directions:

Place cranberries in a small pot and cook over medium-high heat for about 5 minutes, or until they begin to split.
Allow the cranberries to cool slightly, then place them in a blender along with the apple cider/water mixture, maple syrup and water. blend until the cranberries are all chopped up and everything is fully incorporated.  With the motor running, slowly drizzle in the olive oil.  Add salt and pepper, blend, and then taste it and adjust to your liking.

When this dressing is poured over a bed of greens, roasted chestnuts, clementines and dried cranberries, Christmas magic happens.  And all you have to do is assemble the ingredients…

…pour on the dressing…

and you’re ready to go!  Easy, healthy, delicious.

Christmas Salad

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Time: 10 min (not including roasting time)
Serves: 4+

Ingredients:

1 bag of greens (we used a spinach/arugula mix)
1/2 large white onion
5-6 white button mushrooms
3-4 clementines
10-15 chestnuts, roasted*
1/2 c. dried cranberries

Directions:

Put the greens in a large bowl.  Slice your onion into very thin shavings.  Thinly slice the mushrooms, peel the clementines and separate into segments and roughly chop the chestnuts.  Place all ingredients on top of the greens and serve with the dressing on the side.

~twosaucysisters

What kinds of foods do you often eat at your Christmas dinner?