Golden Door Spa Salad Dressings
Golden Door Spa, the famed destination wellness spa in California, teaches us that even the best and most nutritious salads can be sabotaged by heavy, oily and fatty dressings. Golden Door’s Chef and the culinary team pride themselves on using varied and full-flavored dressings which rely on fresh citrus juices, herbs, and potent infusions. The dressings are served on salads of course, but also drizzled on grilled chicken, vegetables, fish, eggs, and even a simple bowl of cottage cheese.
Ingredients
MUSTARD DRESSING
- ¼ cup water
- 1.5 teaspoons apple cider vinegar
- 1 small shallot (chopped)
- 1 tablespoon canola oil
- 2.5 teaspoons Dijon mustard
- ¼ teaspoon fresh ground pepper
- ¼ teaspoon dried thyme (or tarragon)
- 1 tablespoon fresh parsley (chopped)
- 1.5 teaspoons honey (optional)
LEMON DRESSING
- ¼ cup water
- 2 tablespoons fresh lemon juice
- 1 tablespoon canola oil
- ½ teaspoon dried basil
- ½ teaspoon fructose
- ¼ teaspoon fresh ground black pepper
- 1 tablespoon fresh parsley (minced)
LIME GINGER DRESSING
- 2 tablespoons fresh lime juice
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon rice vinegar
- ½ teaspoon fructose
- 1 dash hot chili sauce
- ¼ teaspoon Chinese toasted sesame oil (optional)
- ½ teaspoon Japanese picked ginger (shoga) (chopped)
PEANUT GINGER HONEY DRESSING
- 1 tablespoon fresh ginger (minced)
- ½ teaspoon garlic (minced)
- 1 tablespoon mirin (sweet rice wine)
- 1.5 tablespoons soy or tamari sauce (low sodium)
- 1.5 teaspoons red wine vinegar
- 1 tablespoon honey
- ¼ teaspoon dried basil
- ½ teaspoon Szechwan peppercorns (or substitute with Thai chili paste)
- 1 tablespoon peanut butter (natural, chunky style)
- 1 tablespoon distilled water
CAESAR DRESSING
- ¼ ounce anchovy fillets (2-3 fillets) (rinsed and patted dry)
- ½ cup buttermilk (low fat) (or non fat plain yogurt)
- 2 tablespoons cottage cheese (low fat, 1%)
- 1 small shallot (minced)
- 1 clove garlic (minced)
- 4 teaspoons fresh lime juice
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon fresh ground black pepper
- 1-3 drops hot pepper sauce
- ¼ cup fresh parsley (coarse chopped)
RANCH DRESSING
- ¼ cup cottage cheese (low fat)
- 3 tablespoons buttermilk (low fat)
- 1.5 teaspoons fresh lemon juice
- 1.5 teaspoons water
- 1.5 teaspoons Parmesan cheese (freshly grated)
- 1 small shallot (sliced)
- 1 clove garlic (crushed)
- 1 pinch black pepper
- 1 teaspoon fresh basil (minced) (or dried)
- 1 teaspoon fresh oregano (minced) (or dried)
BALSAMIC ITALIAN DRESSING
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1.5 tablespoons water
- 1.5 tablespoons Dijon mustard
- ¼ teaspoon basil - diced
- ½ teaspoon mustard seeds
- ¼ teaspoon fresh ground pepper
Instructions
MUSTARD DRESSING
- In a blender or food processor, combine the water, vinegar, shallot, oil, mustard, optional honey, and pepper. Process until smooth. Add remaining herbs and pulse quickly until combined, but not pureed. Cover and refrigerate for up to 1 week.
LEMON DRESSING
- In a blender or food processor, combine the water, lemon juice, oil, fructose, basil and pepper. Process until smooth. Add parsley and pulse quickly until combined, but not pureed. Cover and refrigerate for up to 1 week.
LIME GINGER DRESSING
- In a small bowl, combine the lime juice mirin, rice vinegar, fructose, chili sauce, and sesame oil. Whisk until smooth. Stir in the pickled ginger. Cover and refrigerate for up to 1 week.
PEANUT GINGER HONEY DRESSING
- In a blender or food processor, combine all ingredients. Process until smooth. Cover and refrigerate for up to 1 week.
CAESAR DRESSING
- In a blender or food processor, combine the anchovies, buttermilk, cottage cheese, shallot, garlic, lemon juice, Worcestershire sauce, pepper, and hot pepper sauce, until process until smooth and creamy. Add parsley and pulse quickly until combined, but not pureed (you don't want your dressing to turn green). Cover and refrigerate for up to 1 week.
RANCH DRESSING
- In a blender or food processor, combine all ingredients except fresh basil and oregano. Process until smooth. Add basili and oregano and pulse gently just to mix -- do not puree. Cover and refrigerate for up to 1 week.
BALSAMIC ITALIAN DRESSING
- In a bowl, combine and whisk all ingredients except oil. Whisk until smooth. Then drizzle oil in a thin stream, whisking continuously until blended. Cover and refrigerate for up to 2 weeks.
Spa Index Kitchen Notes
- Balsamic Italian: 23 calories per tablespoon
- Mustard Dressing: 19 Calories per tablespoon
- Lemon Dressing: 25 calories per tablespoon
- Lime Ginger Dressing: 8 calories per tablespoon
- Peanut Ginger Dressing: 27 calories per tablespoon
- Caesar Dressing: 14 calories per tablespoon
- Ranch Dressing: 10 calories per tablespoon
Nutrition
ABOUT:
The Golden Door
is a unique sanctuary modeled after ancient Japanese Honjin inns with koi ponds, lush gardens, and miles of scenic hiking trails, enhanced by the latest fitness techniques, ancient relaxation therapies, and personalized counseling to promote a healthy lifestyle and inner peace. Here in this peaceful northern pocket of San Diego County, founder Deborah Szekely in 1958 developed a unique philosophy of personal health and fitness inspired by ancient Japanese Honjin inns – and the spa industry grew its first roots. Through its program of fitness training and refined nourishment coupled with indulgent, caring spa treatments, the dedicated staff work with guests to treat their bodies with the respect and care they deserve.
Photo courtesy of Grant Cochrane
The Caesar is really excellent. Make it often. Dressing, dip, sauce. Great on everything.