Juicing For Spectacular Salad Dressings

Juicing is for more than ‘just’ fresh juice in the morning. Fresh juice is a versatile and great way to get focused nutrients throughout the day.

A healthy diet includes raw greens such as those found in salads, like arugula, butter lettuce, mesclun, oak leaf, romaine and radicchio.  Add some additional raw veggies such as squash, carrots, beets, celery, and jicama, and you’ll have a powered-up fiber fiesta filled with vitamin and mineral power.

But every salad needs a little something to top it off.  With these recipes, you can make your own raw juice-based dressings to add a splash of excitement for a yummy twist.  Try them over the following salad ideas:

The Classic Raspberry Vinaigrette

  • ½ cup raspberry juice (1 cup or so fresh fruit, juiced)
  • 1 tbs. raspberry pulp
  • 1 tbs. white vinegar

Toss escarole, endive, and radicchio.  Add julienned carrots, beets, and jicama.  Drizzle with raspberry vinaigrette and sprinkle with almond slivers.

Orange Vinaigrette

  • 1 cup orange juice (2-3 large oranges, peeled)
  • ¼ cup orange pulp
  • 1 tbs. white vinegar

Drizzle the vinaigrette over a mesclun mix. Add orange slices and sprinkle with chopped walnuts.  Add some feta cheese.

Pineapple Mango Vinaigrette

  • 1/4 cup pineapple juice (a few pineapple spears, rind removed)
  • 1/4 cup mango juice (1 mango, peeled)
  • 1 tbs. mango pulp
  • 1 tbs. pineapple pulp
  • 1 tbs. white vinegar

Use a base of mesclun mix and add cubed pineapple, sliced mangoes, and copped cashews.  Drizzle with the vinaigrette.

Strawberry Balsamic

  • 1 cup strawberry juice
  • 1 tbs. strawberry pulp
  • 1/4 cup balsamic vinegar

Marinate whole strawberries in the vinegar, then juice 3/4 of the strawberries.  Combine the romaine, endive, and radicchio.  Add sliced marinated strawberries, pecans, and feta cheese., and drizzle with the strawberry vinaigrette.

Make these dressings perfect

Choose the ripest fruit for these recipes to get the most juice and the most nutrients. Be sure to store any unused fruit in a covered container to use within 2-3 days.

Put the vinaigrette in a clear glass bottle and store in the fridge.  The vinaigrette will keep for up to 3 days.

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