Creamy Camelina Dill Dressing
Camelina is a great light oil for dressings. It does well with balsamic or other vinegars and will not congeal at cooler temperatures. That means that you can make plenty of extra dressing that will keep well in the fridge. And by adding yogurt and mustard, you can kick a typical vinaigrette up a notch and create that creamy texture we all love.
1/3 cup (80 mL) Greek yogurt (optional)
2 small garlic cloves
2 Tbsp (30 mL) Dijon mustard
2 Tbsp (30 mL) cider vinegar
1 Tbsp (15 mL) fresh lime juice
1/3 cup (80 mL) camelina oil
1 cup (250 mL) fresh chopped dill
Salt and pepper, to taste
In food processor combine yogurt (if using), garlic, mustard, vinegar, and lime juice. Process until smooth and slowly add camelina oil to ensure emulsification.
Once camelina oil has been added, process for an additional minute, transfer to bowl, and fold in dill. Season with salt and pepper. If you wish to cut out yogurt for more of a vinaigrette texture, just whisk all ingredients together in bowl.
This dressing will keep for several days in fridge—just shake or whisk before use.
Serve drizzled over fresh greens and summer veggies, or get creative—this dressing can also be used for fish, pasta salad, slaws, potatoes, and dips.
Makes 1 cup (250 mL) dressing—approximately 10 servings.
Each serving (made with yogurt) contains: 74 calories; 0 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 1 g total carbohydrates (0 g sugars, 0 g fibre); 39 mg sodium a
Tip
Dressings, marinades, soups, and sauces always taste best the next day, as giving them time to sit allows the flavours to combine.
source: "Cooking with Camelina Oil", from alive #369, July 2013
Creamy Camelina Dill Dressing
Directions
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.