Carrot, Ginger & Date Dressing with Quinoa Salad

Our carrot, ginger, and date dressing is a tasty way to add some nutrition to your diet. It’s great on salads or as a dip for veggies or crispy pita chips. It can also be added to wraps or spread on sandwiches instead of the usual condiments.

Ingredients

For the Dressing:

1 cup carrots, roughly chopped
1 Tbsp. fresh ginger
1 clove garlic
½ Tbsp. fresh turmeric
1 Tbsp. rice wine vinegar
3 Tbsp. soy sauce
2 Tbsp. DateME Date Paste
2 Tbsp. tahini paste
2 Tbsp. olive oil
3 Tbsp. water

For the Salad:

½ cup quinoa
1 cup water or broth of choice
½ small red cabbage, chopped
4 green onions, thinly sliced
1 red bell pepper, chopped
¼ cup cilantro, chopped
¼ cup cashews, roughly chopped

Directions

To make the dressing, blend all dressing ingredients together in a high speed blender until smooth.
To make the salad, add the quinoa and water or broth to a pot and heat until boiling. Reduce to a simmer and cover the pot. Cook for 15 minutes, then remove from the heat and allow to rest.
Chop the cabbage into small pieces or pulse in a food processor. Thinly slice the green onions. Chop the red pepper, cilantro, and cashews.
Toss all vegetables together and combine them with the quinoa.
Top the quinoa salad with the dressing and toss together. Sprinkle with additional cashews and/or green onion before serving.

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Date Balsamic Vinaigrette with Watermelon & Feta Salad

Watermelon and feta salad has become a classic for warm weather dining. Our balsamic vinaigrette made with DateME date paste gives it a little something extra.

Ingredients

For the Dressing:

½ cup olive oil
½ cup minus 1 Tbsp. balsamic vinegar
1 Tbsp. DateME Date Paste
1 tsp. dijon mustard
1 clove garlic
¼ + tsp. salt
⅛ tsp. black pepper

For the Salad:

cubed seedless watermelon cut into ½”-¾” cubes (about 2 cups)
cubed/crumbled feta cheese (2-4 oz.)
cucumber, halved and cut into ¼” slices (½ large or 1 small cucumber)
baby arugula (2-3 cups)
fresh basil (handful)

Directions

Mix all of the ingredients for the dressing together in a high speed blender until smooth. Add salt and pepper to taste.
Place arugula on the bottom of a bowl or tray.
In a separate bowl, add the cubed watermelon, sliced cucumber, and feta cheese. Drizzle the dressing on top and gently toss everything together.
Top the arugula with the dressed watermelon, cucumber, and feta. Chop or mince the basil and sprinkle on top.

You will have plenty of dressing leftover for additional salads!

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