There's that ginger-shoyu dressing they serve in Japanese restaurants - I don't have a recipe, I don't eat a lot of salads at home (it's rarely warm enough for me to want to eat anything straight out of the fridge, and as far as freshly harvested salad greens, they don't grow when it's warm enough for me to eat them!), but I'm sure there are recipes online.
Tahini makes a good dressing base too - if you don't use a lot, you can grind sesame seeds in a mini-blender, though it won't be as smooth as storebought tahini.
Lemon makes a nice "vinaigrette" base in place of vinegar. Shredded beets are especially good with a lemon dressing IMO. I'll do massaged kale with either lemon or red wine vinegar. You can use avocado flesh in place of oil for a "green goddess" type dressing.
Last edited by OakLeaf; 04-30-2016 at 01:55 PM.
Speed comes from what you put behind you. - Judi Ketteler