Tired of the same-old iceberg lettuce salad and dressing every night? Vary your veggies, vary your leafy greens and vary your dressings. Here are some delicious options.Avocado dressing1/4 cup red wine vinegar1/4 olive oilFreshly ground black pepper1 tsp sea salt1/2 avocado, mashed console.log("catid body is "+catID);if(catID==120){document.getElementsByClassName("divConnatix")[0].style.display ="none";var script = document.createElement('script'); script.src = 'https://player.anyclip.com/anyclip-widget/lre-widget/prod/v1/src/lre.js'; script.setAttribute('pubname','jpostcom'); script.setAttribute('widgetname','0011r00001lcD1i_12258'); document.getElementsByClassName('divAnyClip')[0].appendChild(script);}else if(catID!=69 && catID!=2){ document.getElementsByClassName("divConnatix")[0].style.display ="none"; var script = document.createElement('script'); script.src = 'https://static.vidazoo.com/basev/vwpt.js'; script.setAttribute('data-widget-id','60fd6becf6393400049e6535'); document.getElementsByClassName('divVidazoo')[0].appendChild(script); }Place all dressing ingredients in wide mouth jar with lid and close lid tightly. Shake contents. Store in refrigerator until ready to use (lasts a few hours). Pour over salad and serve.Dijon dressing
Dijon dressing (Courtesy)¼ cup red wine vinegar1 tablespoon Dijon mustard1 tablespoon sugar½ teaspoon minced fresh garlic1/4 teaspoon salt1/3 cup canola oil2 tablespoons olive oilUsing a hand immersion blender, purée the vinegar, mustard, sugar, garlic and salt in a wide mouth jar with a lid. Gradually add the oils, blending until emulsified. Cover and set aside until ready to use.Asian dressing
Asian dressing (Courtesy)1 tablespoon rice vinegar1 tablespoon soy sauce2 teaspoons sesame oil½ teaspoon brown sugar½ teaspoon chili garlic sauceIn a small container, whisk together all ingredients. Cover and set aside until ready to use. These recipes were brought to you by www.gourmetkoshercooking.com.Follow @JPost_Lifestyle