LXXVII: Marinades and Dressings

Various sauces from The Healthy College Cookbook.

Island Teriyaki Marinade
1/2 c soy sauce
1/4 c packed brown sugar
1.5 T EVOO
1 T grated fresh ginger
1/4 t pepper
2 cloves garlic, minced

Combine all ingredients and mix well. This recipe will keep for 3-4 weeks if kept covered in the refrigerator.


Vegetable Marinade
1/4 c EVOO
1/4 c balsamic vinegar
1 T water
1 clove garlic, minced
1 t dried oregano
1/2 t pepper
1/4 t salt

Combine all ingredients and stir well.


Mom's BBQ Sauce
1 small yellow onion, finely chopped
1/2 T EVOO
1 T worcestershire sauce
2 T red wine vinegar
2 T lemon juice
2/3 c ketchup
1 T mustard
1 t hot sauce
pinch of salt
1/2 t pepper

In a medium saucepan, warm the oil over medium heat. Add the onion and saute until translucent.
Add the remaining ingredients; stir well .Simmer about 15 minutes, stirring occasionally.


Basic Oil and Vinegar Dressing
1/3 c balsamic vinegar
1/4 c water
1/4 c EVOO
1 clove garlic, minced
1/2 t oregano
1/2 t basil
salt and pepper to taste

Combine all ingredients and mix well.


Italian Dressing
2 T white-wine vinegar
1/2 t dijon mustard
1 clove garlic, minced
salt and pepper to taste
1/4 c EVOO
3 T water
1 t dried oregano

Combine all the ingredients and mix well.


Blue Cheese Dressing
1/4 c crumbled blue cheese
1/2 c nonfat plain yogurt
1/2 clove garlic, minced
1/2 t dijon mustard

Cream half of the cheese in a small bowl. Mix in the yogurt, garlic, and mustard. Add the remaining cheese and mix well.


Honey-Mustard Dressing
2 T honey
1 T dijon mustard
1 T cider vinegar
1 T EVOO
1 T water
1/2 t lemon juice

Combine all the ingredients and mix well.


Orange Vinaigrette
1 clove garlic, minced
1.5 T chopped fresh parsley
1 t sugar
1/2 t salt
1/3 c orange juice
2 T EVOO

In a small bowl, combine the garlic and parsley. Add the vinegar, sugar, and salt; mix well. Gradually add the orange juice and oil, stirring constantly. Blend well.