CHEESY SALAD DRESSING RECIPES

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CHEESY DRESSING - FORKS OVER KNIVES



Cheesy Dressing - Forks Over Knives image

This versatile sauce is excellent tossed with veggies or with chips, pita bread, and anything else you or your kids like to dip. You can also mix leftover sauce with warm cooked pasta for a quick mac 'n cheese, or use it as a cheesy spread in wraps and sandwiches. It's a good standby for packed lunches with celery or carrot sticks. White miso is fermented for a shorter period than other varieties of miso and therefore is milder and less salty. It contributes to the cheesy flavor. The optional turmeric adds nice color. From Forks Over Knives Family

Provided by FORKSOVERKNIVES.COM

Total Time 30 minutes

Number Of Ingredients 11

1 pound trimmed cauliflower, cut into 1-inch florets
1 medium Yukon Gold potato, cut into 1/2-inch dice
2 small garlic cloves
1/8 teaspoon ground turmeric (optional)
1/2 cup nutritional yeast
2 teaspoons white wine vinegar
1/2 teaspoon dried marjoram
1/2 teaspoon mild white miso (optional)
1/4 teaspoon prepared yellow mustard
Sea salt and freshly ground black or white pepper
1/2 cup unsweetened, unflavored plant-based milk, or as needed

Steps:

  • In a large saucepan, place the cauliflower, potato, garlic, turmeric (if using), and 1 cup water. Bring to a boil over medium heat, then reduce the heat and simmer until the vegetables are very tender, about 10 minutes.
  • Remove the pan from the heat and set aside until very warm, but not piping hot.
  • Transfer the cauliflower mixture with all its liquid to a blender. Add the nutritional yeast, vinegar, marjoram, miso (if using), mustard, and salt and pepper to taste. Blend until creamy and smooth, adding milk as necessary to achieve the desired consistency. Serve at once.

CREAMY, CHEESY PASTA SALAD RECIPE - CHEESE.FOOD.COM



Creamy, Cheesy Pasta Salad Recipe - Cheese.Food.com image

I love cheese in a pasta salad - good with BBQ or for a picnic, or any time you want a creamy pasta salad!

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 8-10 serving(s)

Number Of Ingredients 12

1 (8 ounce) package elbow macaroni, cooked according to package directions and drained
3 dill pickles, finely chopped
3 hard-boiled eggs, finely chopped
2 cups frozen peas, thawed
3 celery ribs, sliced thinly
1/2 medium onion, finely chopped
8 ounces sharp cheddar cheese, diced into 1/4 inch cubes
1 cup mayonnaise (can use low-fat Hellmann's or Kraft)
1/2 cup milk
1/4 cup sugar or 1/4 cup Splenda sugar substitute
1/4 cup cider vinegar
salt and pepper

Steps:

  • Gently toss all the salad ingredients together in a large bowl.
  • Set aside.
  • For the dressing, combine the mayonnaise and milk.
  • Then add the sugar and vinegar.
  • Stir well, and season with salt and pepper to taste.
  • Pour the dressing over the salad, and toss gently to combine.
  • Refrigerate at least 2 hours Overnight is even better.

Nutrition Facts : Calories 439.5, FatContent 22.4, SaturatedFatContent 8.5, CholesterolContent 109.5, SodiumContent 679.9, CarbohydrateContent 43.5, FiberContent 3.1, SugarContent 11.9, ProteinContent 16.2

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