Thursday, June 16, 2011

Rae's Salad dressing

Today I wanted to share this recipe for a salad dressing from my old pal Raelene. Isn't she just a doll?

and I am including this second picture because you can trust a lady who can rock a floppy hat. Now that we have established her credibility, here is her recipe:

"Ok, because I always make different amounts, my measurements are a little sketchy- But play around with it. I'll actually make a batch of it today and record the measurements I use for you.
It's my mom's famous dressing, and people ask her to bottle it- that good.
Ingredients are:
*Extra light flavored Olive Oil (about 8oz)
*Fresh squeezed lemon juice from about 2-3 lemons (about 3oz)
*Fresh pressed garlic (I use about 6-8 cloves- don't worry, it's not too much!)
*I like to add a little fresh rosemary (finely chop sprigs from 1 small stalk)- but it's optional.
*Sea Salt - (couple of tsp to taste)
*Fresh ground Black Pepper - (couple of tsp to taste)

Putting it together:
I use a 26oz pitcher and a small liquid blender that fits down inside of it- I call it my "whir-whir" machine- It blends it all up perfectly. And when blended right, the olive oil and lemon juice almost "whips" into a thick creamy blend- so it turns into a sort of Garlic Ranch dressing. But it is completely natural and SO good for you. If it's too strong for you, tone it down with some water, or more olive oil.

**Oh, and it's important to use the Extra Light Flavored Olive Oil- otherwise the mixture doesn't "whip". If you're using regular olive oil, the mixture will remain oily. Still tasty though!**"

I made this the other day. It was so easy! And yes, surprisingly yummy. The best part is you can alter the amount of the ingredients depending on what you like. I found that it was neither too lemon-y or too garlic-y. It was great.

After I ate this on some salad I used the leftovers as a marinade. I put it in a Ziploc bag with 2 portobello mushroom caps and let it sit overnight in the fridge. With one of the caps I made a burger by just sauteing it till it was nice and warm and soft. I put it on some bread with a few fresh tomato slices and it was delic. Unfortunately, it was so good that I ate it before I got a picture. I totally scarfed it!

For the second mushroom cap:
I dumped the rest of the marinade from the Ziploc into a big pot. I chopped up 1.2 and onion, a couple leaves of kale, and the mushroom cap and cooked them on low heat in the marinade until the onions were soft. Then I put that on top of some wheat rounds (sandwich bread) that were toasted extra crisp. It made a very yummy open face sandwich...I had quite a few of them.
This marinade gave the veggies so much flavor! I highly recommend it. Thanks Rae-rae for sharing! love you!

If any one else has some plant based recipes they would like to share with me, facebook them to me. I am always on the lookout for yummy food.


  1. What iS extra light flavored OO? How does it differ from extra virgin?


  2. I highly approve of this post. :)
    And I'm SO glad you love the dressing! It's my absolute favorite! (Although, technically it's my mom's secret recipe... haha! She did give her approval of my sharing.)

    Love your blog, dearest Sarah!

  3. Christen, extra light olive oil refers to the color. It is an olive oil that is clear as opposed to greenish. It has a milder flavor.

    Rae:I was wondering if Sheila was okay with it. Glad she shared. Thank you for your approval, it means alot!