Tell me a caption for salad dressing?

its is carrot salad dressingTell me a caption for salad dressing?
Hi! Try this one...





~~~~~~~~ Moroccan-Style Carrot Salad ~~~~~~~~





1 pound carrots, diagonally sliced


1 red bell pepper, diced


1/2 cup orange juice


3 tbsp lemon juice


1 tbsp honey


2 tsp vegetable oil


1 tsp ground cumin


1 tsp ground coriander


1/2 tsp salt


1/4 tsp ground ginger


1/3 cup chopped cilantro


1/3 cup chopped dates


1/4 cup chopped black olives





1. In a steamer or colander set over a pot of boiling water, steam the carrots for 5 minutes. Add the bell pepper and steam for 1 minute or until the carrots and pepper are crisp-tender.


2. In a serving bowl, whisk together the orange juice, lemon juice, honey, oil, cumin, coriander, salt, and ginger. Stir in the cilantro, dates, and olives.


3. Add the carrots and pepper to the dressing, tossing to coat. Let sit at room temperature for at least 1 hour before serving. Serves 4.





Enjoy! Good luck!..._;-)Tell me a caption for salad dressing?
CARROT JUICE DRESSING


Here鈥檚 a delicious and completely no-fat dressing that you must try. You will need one of those juicing machines which is a great thing to have. Not only can you reap the health benefits of drinking fresh vegetable juice but you can also use the juice in various other preparations. This recipe follows the same formula as a basic vinaigrette: three parts oil to one part acid. The exception of course, is that carrot juice is substituted for the oil. For the acid I like fresh squeezed lemon juice.








6 oz. carrot juice


2 oz. lemon juice


2 large shallots, minced


Salt %26amp; pepper to taste








Simply whisk the ingredients and toss with the salad.


This is an ample amount for four people.





Adjust the recipe accordingly.





A variation is to substitute balsamic vinegar for the lemon juice.
Makes a tastier munch.





Makes your crunch a tastier munch.
1/2 cup shredded carrot


2 Tbsp. Mirin, Japanese cooking wine


2 Tbsp. rice vinegar


1 Tbsp. soy sauce


1/2 Tbsp. fresh grated ginger (you can use more, but it might kick your butt)


1/2 tsp. sesame oil, dark if your store offers the choice.


3 oz. silken tofu (this will thicken it up)








Whirl in blender until smooth. I usually pour it into a pitcher and sit that in the freezer to chill. I seldom make enough of this stuff; this dosage above should serve a 2-3 person salad just fine.
Orange dress Blooms