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Dressings: Cindy’s Kitchen

bgibson135

  • CINDY’S KITCHEN 4-32 OZ. SWEET BASIL
  • CINDY’S KITCHEN 4-32 OZ. TANGERINE VINAIGRETTE

Two Cindy’s Tangerine Vinaigrette – Like Dressings:

Mandarin Citrus Vinaigrette

Yield: ~1 cup (8 servings)
Serving Size: 2 tablespoons
Calories: ~30 per serving (with Avocado Oil ~35 calories per 2 tbl. serving)

Ingredients

  • 1/2 cup filtered water
  • 3 tablespoons white balsamic vinegar
  • 3 tablespoons tangerine juice or mandarin orange juice
    • I blended about 5 or 6 small mandarin oranges slices.
  • 1 tablespoon orange juice concentrate
    • I added 2 tablespoons of orange juice (with pulp)
  • 1 teaspoon lemon juice
    • I used lime juice
  • 1 tablespoon organic agave syrup
  • 1 tablespoon tapioca syrup (or light corn syrup or honey)
    • I used honey & some Splenda
  • 1/8 teaspoon sea salt
  • 1/4 to 1/2 teaspoon finely grated orange zest
  • 1/16 teaspoon xanthan gum (a very small pinch — about the tip of a knife)
  • 1 teaspoon avocado oil
    • The Cindy’s Tangerine Vinaigrette is oil free, but I wanted a little (flavorless) oil to hold the dressing to the veggies.
  • 1 teaspoon stone-ground Dijon mustard
  • ¼ teaspoon ground black mustard seeds (or to taste)

Instructions

Refrigerate. The flavor will improve after several hours and will keep for up to 7 days.

In a blender or mixing jar, combine the water, white balsamic vinegar, tangerine juice, orange juice concentrate, lemon juice, agave syrup, tapioca syrup, sea salt, and orange zest. Mix to combine.

With the blender running on low speed (or while whisking steadily), slowly sprinkle in the xanthan gum.
Do not add it all at once — adding gradually prevents clumping.

Blend for 10–15 seconds, then stop. Let the dressing sit for 10 minutes so it can naturally thicken.

Taste and adjust seasoning if needed:

  • More vinegar for brightness
  • More agave for sweetness
  • More zest for stronger citrus aroma
  • Transfer to a jar with a tight lid.

Approximate Nutrition

ComponentPer 2 Tbsp Serving
Calories≈ 35 cal
Total Fat~0.5 g
Carbs~7 g
Sugars~5 g
Sodium~60 mg

Single-Serving Raspberry Vinaigrette

Add to a small jar:

  • 2 tablespoons brown rice vinegar
  • 1 tablespoon water
  • 1 tablespoon raspberries, crushed with a fork
  • ½ teaspoon lemon juice
  • ½ to 1 teaspoon agave nectar (start with ½)
  • 1 teaspoon avocado oil
  • Small pinch sea salt

Shake 15–20 seconds.
If seeds bother you, crush the raspberry first, then strain through a tea strainer into the jar before shaking.

Sweet Basil Vinaigrette (Cindy’s-Style, Agave Version)

Ingredients (makes ~1 cup):

  • ¼ cup avocado oil or sunflower oil
  • 2 tablespoons extra virgin olive oil
  • ¼ cup brown rice vinegar
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon agave nectar (add up to 2 teaspoons if you prefer sweeter)
  • ½ cup fresh basil leaves, lightly packed
  • ½ teaspoon mustard powder (or ¼ tsp prepared mustard)
  • 1 small garlic clove, minced (or ¼ tsp garlic powder)
  • 1 tiny pinch turmeric (about 1/16 tsp — for color, not flavor)
  • ⅛ teaspoon sea salt, taste and adjust
  • (Optional but close to original) ⅛ teaspoon prepared horseradish
  • (Optional) ⅛ teaspoon xanthan gum for a thicker, clingy texture

Instructions

  1. Combine everything except the xanthan gum in a blender.
  2. Blend until basil is well-incorporated and dressing is smooth (10–20 seconds).
  3. If you want the dressing to cling more:
    • Sprinkle xanthan gum in while blending, 5–8 seconds.
  4. Chill at least 1 hour.
    The basil flavor deepens and the lemon mellow-softens with time.

Sweet Basil Vinaigrette (Cindy’s-Style, Agave Version)

Ingredients (makes ~1 cup):

  • ¼ cup avocado oil or sunflower oil
  • 2 tablespoons extra virgin olive oil
  • ¼ cup brown rice vinegar
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon agave nectar (add up to 2 teaspoons if you prefer sweeter)
  • ½ cup fresh basil leaves, lightly packed
  • ½ teaspoon mustard powder (or ¼ tsp prepared mustard)
  • 1 small garlic clove, minced (or ¼ tsp garlic powder)
  • 1 tiny pinch turmeric (about 1/16 tsp — for color, not flavor)
  • ⅛ teaspoon sea salt, taste and adjust
  • (Optional but close to original) ⅛ teaspoon prepared horseradish
  • (Optional) ⅛ teaspoon xanthan gum for a thicker, clingy texture

Instructions

Chill at least 1 hour.
The basil flavor deepens and the lemon mellow-softens with time.

Combine everything except the xanthan gum in a blender.

Blend until basil is well-incorporated and dressing is smooth (10–20 seconds).

If you want the dressing to cling more:

Sprinkle xanthan gum in while blending, 5–8 seconds.