Comments on: 3-2-1 Super Simple Salad Dressing

By: Cabbage and Asian Pear Salad with Smoky Avocado and Cumin Dressing | the taste space - steam, bake, boil, shake!

Sun, 21 Apr 2013 11:47:30 +0000

[...] either grain-based or bean-based, whereas I don’t make the standard leafy side salad with a simple vinaigrette. I suppose I don’t find it very high-yield. If I want leafy greens, I’ll add them to my [...]

By: Spinach Salad with Carrot Ginger Miso Dressing and Pepitas « the taste space – steam, bake, boil, shake!

Thu, 03 Jan 2013 09:46:02 +0000

[...] green salads used to have me perplexed. Growing up, a simple salad was usually always served before a meal, with lettuce, tomato and cucumber and a light vinaigrette. [...]

By: 3-2-1 Salad Dressing | veganfoodpreparation

3-2-1 Salad Dressing | veganfoodpreparation — Wed, 15 Aug 2012 05:18:46 +0000

[...] This is a wonderful no oil, no nut based dressing, and oh, so simple to make. I found it at http://tastespace.wordpress.com/2011/08/21/3-2-1-super-simple-salad-dressing/ [...]

By: Quinoa and Chickpea Salad with a Balsamic Tahini Dressing « the taste space – steam, bake, boil, shake!

Wed, 27 Jun 2012 10:02:00 +0000

[...] salads, there is only one dressing that I’ve popped into my leafy green salad repertoire. The super simple 3-2-1 dressing, where I sometimes have to remind myself which ingredient goes with the 2 and 1. (Note: Balsamic=3. [...]

By: Ashley

Ashley — Fri, 09 Sep 2011 07:02:09 +0000

I love this super simple salad recipe!! 3 of my favourite ingredients. Right now my favourite salad dressing recipe is a modified version of the balsamic dressing from Eat Drink & Be Vegan (not sure if you have that one). Chopsticks might be more difficult to eat with but they’re so much more fun!!

By: Cara

Cara — Wed, 07 Sep 2011 01:35:33 +0000

I totally need salad dressing guidance and I love that Dawn is so spot-on with this oil-free ratio breakdown. I love how versatile it is, too. I tried it the other night with 3 parts honey ginger white balsamic vinegar, 2 parts dijon mustard, and 1 part lavender honey. If I told you it was a total hit, that would be an understatement!

By: Grilled Rosemary Garlic Corn « the taste space – steam, bake, boil, shake!

Mon, 05 Sep 2011 10:20:18 +0000

[...] the party, because the barbecue was hot real estate, I opted to boil the corn. But this weekend, when Rob and [...]

By: Grilled Portobello Mushrooms with a Garlic-Thyme White Bean Puree and Sweet Corn « the taste space – steam, bake, boil, shake!

Fri, 26 Aug 2011 10:06:46 +0000

[...] when I wanted a recipe for grilled portobello mushrooms for the barbecue, I quickly turned to Sarah’s blog. There were heaps of meat for everyone else, so I only made [...]

By: Peaches and Blueberries with Banana Soft-Serve Ice Cream « the taste space – steam, bake, boil, shake!

Thu, 25 Aug 2011 10:43:16 +0000

[...] Rob’s parents came over for the barbecue, they helped out by bringing some marinaded meat for the grill. They also gifted us with some [...]

By: Saveur

Saveur — Mon, 22 Aug 2011 13:45:28 +0000

Thanks Aleks! It was great to see you all.