Some LID-friendly homemade salads and salad dressings

1) Roasted Garlic Vinaigrette

2 T mashed roasted garlic
2 T balsamic vinegar
2 T mustard, any kind (homemade -- a few recipes for homemade mustard will follow in another post, if I remember)
1/4 cup water, or as much as you need for the consistency you like
salt and pepper to taste (optional -- I usually leave it out)

Mix it all together and pour it on salad.

2) Almond Dressing

3/4 c raw almonds
1/4 c nutritional yeast
1/3 c olive oil
1 tsp salt
1/4 tsp each onion/garlic powder
2 1/4 c water

Blend well.

3) Fat-free Coleslaw

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
1/2 teaspoon salt -- optional
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
2 tablespoons sugar
1/3 cup white vinegar
Salad:
3 cups cabbage -- finely shredded or chopped
1 carrot -- grated

Whisk together the dressing ingredients, pour over salad in a large bowl,
toss, cover, and chill for 1 to 2 hours before serving.

4) Ginger Sesame Dressing

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cloves garlic -- coarsely chopped
1 tablespoon fresh ginger -- coarsely chopped
3 tablespoons rice wine vinegar
2 tablespoons water
2 teaspoons sesame oil
3 tablespoons unsalted tahini
2 tablespoons vegetable oil

Process garlic,ginger, rice wine vinegar, water, and sesame oil with
blender/food processor until well combined. Add tahini; pulse until
dressing appears thick. Add oil in a thin stream until dressing is
emulsified. You can add water, a tablespoon at a time, if the dressing
is too thick. Sometimes, I add a pinch of sugar to make it sweeter.

5) Tabouli

Adapted from the Moosewood Cookbook:

1 cup bulghar wheat
1 1/4 cups boiling water
1 tsp salt
1/4 cup FRESH lemon juice
1/4 cup good olive oil
*lots* of minced garlic (the recipe calls for 1 heaping tsp; I use
around 6 cloves or so)
1 tsp (or more) dried mint, or a small handful of fresh mint, chopped finely
freshly ground black pepper, optional
tomatoes, diced (the recipe calls for 2. I usually use 7 or 8 romas)
3 chopped green onions (including the green stems)
1 bunch parsley, chopped finely

Soak the wheat in the boiling water and salt for 15 to 20 minutes.
Meanwhile, mix the lemon juice, olive oil, garlic and mint. Pour this
mixture over the soaked wheat and mix thoroughly. Add the remaining
ingredients. Let this marinate in the refrigerator for at least 3 hours.

I think this gets better over the next couple of days. I usually use a
*lot* of garlic and a couple of teaspoonfuls of dried mint; the garlic
fades and the mint becomes more evident as the tabouli sits in the
refrigerator. The Moosewood recomments cooked chickpeas, coarsely grated
carrot, chopped green pepper, and chopped cucumber or summer squash as
additional veggies for the tabouli.