Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• Summer of growth
• Beef, dissected
• Parents, think outside the (lunch)box
• Perfectly imperfect

Recipes

• Use Your Noodle Salad
• Baked Crispy Chicken Fingers

• Recipe archive

1/3 cup white rice vinegar

2 Tbsp. safflower oil

1 Tbsp. low-sodium soy sauce

2 tsp. toasted sesame seeds

1 tsp. Dijon mustard

1 tsp. minced fresh ginger root, or to taste

1/2 tsp. minced garlic

1/4 tsp. freshly ground black pepper, or to taste

In a small bowl, whisk together all ingredients. To taste test, dip a leaf of spinach or other green in dressing.

Shake before serving.

Sun-Dried Tomato-Rosemary Vinaigrette

4 sun-dried tomatoes, marinated in olive oil, minced

1/4 cup extra-virgin olive oil

3 Tbsp. freshly squeezed lemon juice

1 tsp. Dijon mustard

1 clove garlic, crushed

2 tsp. minced fresh rosemary

1/8 tsp. freshly ground black pepper, or to taste Salt to taste

In a small bowl, whisk together all ingredients, then taste and adjust seasonings as necessary.

Shake before serving.

Low-Fat Blue Cheese Dressing

1/4 cup crumbled blue cheese

1/4 cup low-fat sour cream

2 Tbsp. low-fat mayonnaise

1 Tbsp. extra-virgin olive oil

1 Tbsp. white wine vinegar

1 tsp. Worcestershire sauce

1/2 tsp. minced garlic

1 tsp. minced fresh dill

1 tsp. minced fresh summer savory

1/8 tsp. freshly ground black pepper, or to taste Hot pepper sauce to taste

Blend blue cheese, sour cream, mayonnaise, olive oil, vinegar, Worcestershire sauce and garlic in a blender until smooth. Stir in the dill, summer savory, pepper and a dash of hot pepper sauce. Taste and adjust seasonings as necessary.

If the dressing is too thick, stir in a little milk.

Stir before serving.

— All recipes adapted from “The Complete Book of Dressings” by Paulette Mitchell, 1995, Macmillan Inc.