You know what? Righteous are all right, a range of salad dressings that aren’t pumped full of fats and sugars. They have no preservatives or artificial ingredients and, where possible, they are 100% vegan and gluten-free.
The packaging is as clear as can be on what’s inside and you can add the four flavours to your healthy salad with a clear conscience.
There are four Righteous dressings available: Lemon &Mustard seed, Rasberry and Sweet Basil, Gingeer & Toasted Sesame and English Blue Cheese.
Nice and thick they cling to your salad leaves so that you get a tasty forkful every time.
So Holy are the Righteous Brothers and Sisters they have given us some recipes to share with you.
The dressings are available nationwide, for stockists see the website
Pork, Apricot & Walnut Salad
Served with RIGHTEOUS Lemon & Mustard Seed Dressing
Serves 4 people
Ingredients:
120g pork fillet
1 Baking Apple, such as a Gala or Pink Lady
Handful of Walnuts, cut into halves
Handful of Dried Apricots, cut into halves
400g Mixed Lettuce Leaves
Salt and pepper to season
Instructions:
- Preheat oven to 160 degrees Celsius
- Leaving skin on, slice the apple into 1cm thick wedges and remove apple core. Put on a foil-lined tray with the skin facing down, and bake for 10-15 minutes until the apples have softened and browned at edges. Remove from oven and put to one side.
- Preheat oven to 220 degrees Celsius.
- Season pork fillet with pepper & salt, and lay on a foil-lined tray.
- Bake pork for 20 minutes, and leave to cool before cutting into thin medallions.
- In a salad bowl mix salad leaves with pork medallions, baked apple slices, dried apricots and walnuts.
- Dress with RIGHTEOUS Lemon & Mustard Seed Dressing
Ricotta, Sweet Potato & Couscous Salad
Served with RIGHTEOUS Ginger & Toasted Sesame Dressing
Serves 4 people
Ingredients:
275g Mixed Lettuce Leaves
½ cup of Couscous
½ vegetable stock cube
100g Ricotta Cheese
1 medium sized sweet potato
A handful of dried pitted prunes, cut into bite sized pieces
A handful of pumpkin seeds
1 tsp Paprika
1 tsp Cumin
1 tsp Salt
1 tsp Pepper
Olive oil
Instructions:
- Preheat Oven to 160 degrees Celsius
- Peel and cut sweet potatoes into bite-sized pieces. Mix in a bowl with a tablespoon of olive oil, and bake for 15-20 minutes until pieces are soft and have slightly browned edges. Leave to cool.
- Place spoonfuls of ricotta cheese on a foil-lined tray and brush with a mixture of 2 tablespoons olive oil, 1 tsp salt, 1 tsp pepper, 1 tsp paprika, 1 tsp cumin. Bake for 15 minutes then leave to cool.
- Melt ½ vegetable stock cube in hot water and pour over couscous until the couscous is fully covered. Wait 10 minutes for the couscous to absorb all the water, then leave to cool.
- Place lettuce leaves at the bottom of your salad bowl, then cover with a layer of couscous. Top with baked sweet potato, chopped prunes, Ricotta cheese and pumpkin seeds.
- Dress with RIGHTEOUS Ginger & Sesame dressing
Roast Chicken, Feta and Raspberry Salad
Served with RIGHTEOUS Raspberry & Sweet Basil Dressing
Serves 4 people
Ingredients:
2 Chicken Breasts
100g Feta Cheese, cubed
A handful of fresh Raspberries
A handful of Pecan nuts, halved
400g Mixed Lettuce Leaves
Salt and pepper to season
Instructions:
- Preheat oven to 220 degrees Celsius
- Season chicken breasts with pepper & salt, and lay on a foil lined tray
- Bake chicken breasts in oven for 20 mins, and leave to cool before cutting into ½ inch strips
- In a salad bowl, mix salad leaves with chicken strips, feta cheese, pecan nuts and raspberries
- Dress with RIGHTEOUS Raspberry & Sweet Basil Dressing