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processor. Process until emulsified. Pour dressing into bottle and twist on lid. Store in fridge and shake well before use.
    PER SERVING
    Calories:..........1,041
    Fat:..........109 g
    Protein:..........1 g
    Sodium:..........1,168 mg
    Fiber:..........8.5 g
    Carbohydrate:..........15 g
Cutting Onions Without Crying
    There are a few tricks you can use to cut onions without ending up in tears. Chilling the onion in a freezer for 5–10 minutes before cutting, or cutting the onion in a bowl of cold water, helps weaken and contain the enzymes that cause you to tear up. Using an extremely sharp knife helps prevent crushing the onion, which reduces the amount of tear-inducing enzymes released.
Roasted Tomato Catalina Dressing
    The roasted tomatoes in this recipe add a whole new layer of flavor to the tangy dressing and add a hint of smoky sweetness to any salad.
    INGREDIENTS | YIELDS 1½ CUPS
    12 plum tomatoes
    ½ cup extra-virgin olive oil, divided
    1 garlic clove, minced
    ½ teaspoon kosher salt
    1/8 teaspoon red pepper, ground
    3 tablespoons ketchup
    2 tablespoons honey
    ¼ teaspoon sweet Hungarian paprika
    ¼ teaspoon mustard seed, ground
    ¼ teaspoon celery seed
    3 tablespoons white wine vinegar
Preheat oven to 400°F.
Cut the tomatoes in half by length and use a spoon to scoop out the seeds. Place tomatoes on a baking sheet lined with parchment paper. Drizzle 3 tablespoons oil over the tomatoes. Sprinkle with garlic, salt, and pepper.
Roast tomatoes for 20 minutes, or until tomatoes concentrate and start to caramelize. Remove from oven and let cool 10 minutes.
Place roasted tomatoes, ketchup, honey, paprika, mustard, and celery seed in a food processor. Slowly feed the vinegar as you process. Process until smooth. Slowly feed remaining oil into the processor. Process until emulsified.
Pour dressing into a bottle and store in fridge. Shake well before each use.
    PER SERVING
    Calories:..........1,361
    Fat:..........114 g
    Protein:..........13 g
    Sodium:..........1,760 mg
    Fiber:..........13 g
    Carbohydrate:..........95 g
Storing Roasted Tomatoes
    You can store roasted tomatoes in the refrigerator for up to four days if you want to roast one day and make the dressing later. Let the tomatoes cool completely before placing them in a container and storing them in the fridge. You can also freeze the roasted tomatoes for up to six months.
Green Goddess Dressing
    Use only fresh herbs for this dressing. It makes a delicious sauce for grilled fish and sturdy greens.
    INGREDIENTS | SERVES 6
    ½ cup mayonnaise
    ¼ cup heavy cream
    ¼ cup sour cream
    1 tablespoon garlic, minced
    3 tablespoons fresh parsley, finely chopped
    3 tablespoons snipped fresh chives
    1 tablespoon fresh tarragon, minced
    1 tablespoon fresh lemon juice
    1 teaspoon lemon zest
    1/8 teaspoon seasoned salt
    1/8 teaspoon black pepper, ground
    Combine all the ingredients in a nonreactive bowl and whisk until well blended. Taste and adjust seasoning as desired. Pour dressing into lidded container and refrigerate until ready to use. Shake well before using.
    PER SERVING
    Calories:..........178
    Fat:..........19 g
    Protein:..........1 g
    Sodium:..........149 mg
    Fiber:..........0 g
    Carbohydrate:..........1.5 g
Herbs and Salads
    Fresh herbs add a unique flavor to the traditional salad. A 2-tablespoon serving of basil, chives, or parsley has just a trace of carbs; chervil has 2g of carbs; and fennel has 1g.
Creamy Asian Dressing
    You can use this as a dressing for chicken salad and add a small amount of water chestnuts, sprouts, and scallions for added crunch.
    INGREDIENTS | SERVES 6
    ¾ cup mayonnaise
    ¼ cup sour cream
    2 tablespoons tamari
    1 teaspoon garlic, minced
    2 tablespoons rice wine vinegar
    1 teaspoon honey
    ¼ cup scallion, thinly sliced
    ¼ teaspoon black pepper, ground
    Combine all the ingredients in a nonreactive bowl and whisk until well blended. Taste and adjust seasoning as desired. Refrigerate until ready to use.
    PER