La Presserie | The Best Tasting Cold Pressed Products. Period.
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Salads, Marinades & Dips

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Blueberry Apple Salad

Number of servings: 4
Prep time: 10 minutes

INGREDIENTS

- 1 bottle La Presserie Blueberry Mustard Dressing
- 3 cups spring mix greens
- 1/3 cup fresh blueberries
- 1 gala apple, sliced
- 1/3 cup feta cheese, crumbled

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DIRECTIONS

1. Combine all the ingredients in a large serving bowl.
2. Gently toss salad with enough La Presserie Blueberry Mustard Dressing to moisten.
3. Serve immediately.

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Strawberry Caprese Pasta Salad

Number of servings: 4
Prep time: 15 minutes

INGREDIENTS

- 1 bottle La Presserie Strawberry Balsamic Dressing
- 2 cups cooked fusilli pasta
- 1 teaspoon sea salt
- 1 cup fresh arugula
- 1 cup bocconcini cheese, drained
- 1/2 cup red onion, finely sliced (optional)
- 1/2 cup cherry tomatoes
- 1 tablespoon fresh basil, thinly slivered
- 1 cup strawberries, sliced

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DIRECTIONS

1. Bring a pot of water and salt to boil. Cook the pasta according to package directions. Drain and lightly rinse so it doesn't stick, then cool.
2. Slice herbs, onion and strawberries. Then add to a large bowl with the pasta, cheese and herbs.
3. Gently toss salad with enough La Presserie Strawberry Balsamic Dressing to moisten.
4. Serve immediately.

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Thai Mango Salad

Number of servings: 2
Prep time: 10 minutes

INGREDIENTS

- 1 bottle La Presserie Thai Mango Dressing
- 1 ripe large mango, diced
- 1 cup carrot, shredded
- 1/2 red bell pepper, seeded and diced
- 1/2 yellow bell pepper, seeded and diced
- 1/2 red onion, diced
- 3 green onions, chopped
- 1/4 cup cilantro, finely chopped

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DIRECTIONS

1. Combine all the ingredients in a large serving bowl.
2. Gently toss salad with enough La Presserie Thai Mango Dressingto moisten.
3. Serve immediately.

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Spinach Pomegranate Salad

Number of servings: 4
Prep time: 15 minutes

INGREDIENTS

- 1 bottle La Presserie Pomegranate Orange Dressing - 3 cups baby spinach
- 1/2 cup pomegranate seeds
- 1/4 cup feta cheese, crumbled
- 2 tablespoons walnuts, chopped (optional)

PURCHASE DRESSING

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DIRECTIONS

1. Combine all the ingredients in a large serving bowl.
2. Gently toss salad with enough La Presserie Pomegranate Orange Dressing to moisten.
3. Serve immediately.

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Roasted Pork Tenderloin with Blueberries

Number of servings: 6 Prep time: 5 minutes Marinade time: 30 minutes
Cook time: 1 hour Total time: 1 hour, 35 minutes

INGREDIENTS

- 1 bottle La Presserie Blueberry Mustard Dressing
- 1/2 kilogram pork tenderloin
- 1/2 teaspoon Kosher salt
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup fresh blueberries
- 1 tablespoon brown sugar

DIRECTIONS (PART 1)

1.Trim fat from pork and thoroughly coat the meat with salt and 2 tablespoons of the La Presserie Blueberry Mustard Dressing. Allow to sit covered for 30 minutes in the fridge.
2. Preheat oven to 400°F (205°C).
3. Heat olive oil in a large sauté pan and sear all sides of the meat on medium-low heat for about 2 minutes each side.

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DIRECTIONS (PART 2)

4. Transfer pork tenderloin to a baking sheet pan and brush with additional 2 tablespoons of the La Presserie Blueberry Mustard Dressing.
5. Cook pork in the middle rack of the oven for an hour or until internal temperature of the meat is 145°F (63°C).
6. To prepare the glaze, melt butter in a small saucepan over medium heat, add blueberries and sugar.
7. Bring to a gentle boil stirring constantly and simmer for 2 minutes.
8. Add the remaining 2 tablespoons of the La Presserie Blueberry Mustard Dressing.
9. Mix well, turn off heat and cover.
10. Cut pork into slices, top with the blueberry mustard glaze and enjoy!

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Pomegranate Chicken

Number of servings: 6 Prep time: 10 minutes Marinade time: 1 hour
Cook time: 30 minutes Total time: 1 hour, 40 minutes

INGREDIENTS

- 8 tablespoons La Presserie Pomegranate Orange Dressing
- 500 grams (approx. 8 pieces) chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
- Fresh green onion & pomegranate seeds (optional garnish)

DIRECTIONS (PART 1)
1. Pat chicken dry with a paper towel.
2. In a glass bowl, or resealable plastic bag, marinade the chicken with 3 tablespoons of La Presserie Pomegranate Orange Dressing. Evenly coat all thighs and let sit for 1 hour in the fridge.
3. Preheat oven to 400°F (205°C).

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DIRECTIONS (PART 2)

4. Heat olive oil in a large sauté pan and sear both sides of the chicken on medium-low heat for about 2 minutes each side.
5. Transfer chicken to a roasting dish, then brush with 2 additional tablespoons of the La Presserie Pomegranate Orange Dressing.
6. Roast in the middle rack of the oven for 30 minutes or until internal temperature of the meat is 165°F (75°C).
7. Remove from oven and drizzle the remaining 3 tablespoons of the La Presserie Pomegranate Orange Dressing
8. Serve warm and garnish with pomegranate seeds.

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Thai Chicken

Number of servings: 2 Prep time: 10 minutes Marinade time: 1 hour
Cook time: 25 minutes Total time: 1 hour, 35 minutes

INGREDIENTS

- 8 tablespoons La Presserie Thai Mango Dressing
- 2 boneless skinless chicken breasts, trimmed
- 2 tablespoons olive oil
- Green onions and toasted sesame seeds (optional garnish)

DIRECTIONS (Part 1)

1. Coat chicken breasts with 3 tablespoons of La Presserie Thai Mango Dressing. Cover and allow to sit for 1 hour in the fridge.
2. Preheat oven to 400°F (205°C).

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DIRECTIONS (PART 2)

3. Heat olive oil in a large sauté pan and sear both sides of chicken on medium-low heat for about 2 to 3 minutes each side.
4. Transfer meat to a lined baking sheet pan and brush with 2 additional tablespoons of La Presserie Thai Mango Dressing.
5. Cook in the middle rack of the oven for 25 minutes or until internal temperature of the meat is 145°F (63°C).
6. Remove chicken from oven, let stand for 5 minutes and cut into slices.
7. Drizzle the remaining 3 tablespoons of La Presserie Thai Mango Dressing.
8. Serve warm. Garnish with chopped green onion and toasted sesame seeds.

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Strawberry Avocado Dip

Number of servings: 4
Prep time: 15 minutes

INGREDIENTS

- 1/2 bottle La Presserie Strawberry Balsamic Dressing
- 1 cup softened cream cheese
- 1 ripe avocado, finely diced
- Fresh chopped chives (optional garnish)

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DIRECTIONS

1. Mix cream cheese with La Presserie Strawberry Balsamic Dressing.
2. Finely dice avocado and mix with the strawberry balsamic cream cheese.
3. Garnish dip with chives and serve with crackers, veggies or tortilla chips.

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Plant-Based Caesar Salad

Number of servings: 4
Prep time: 15 minutes

INGREDIENTS

- 1 bottle La Presserie Plant-Based Caesar Dressing
- 3 cups of your favourite greens
- 1/4 cup sliced cucumber
- 1/2 cup cherry tomatoes
- 1/4 cup vegan parmesan cheese
- Vegan croutons - optional

PURCHASE DRESSING

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DIRECTIONS

1. Combine all the ingredients in a large serving bowl.
2. Gently toss salad with enough La Presserie Plant-Based Caesar Dressing to moisten. Serve immediately.

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Vegan Potato Salad

Number of servings: 6
Prep time: 30 minutes

INGREDIENTS

- 1 bottle La Presserie Plant-Based Ranch Dressing
- 2 pounds white or Yukon gold potatoes, cut into cubes
- 1 teaspoon sea salt
- 1/3 cup vegan cheddar cheese, sheered
- 1/4 cup green onions, finely chopped
- 1 tablespoon chopped pickles
- Salt and pepper - to taste

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DIRECTIONS

1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
2. Transfer drained potatoes to a large bowl; add cheddar cheese, green onions and pickles.
3. Season to taste with salt and pepper.
4. Stir in La Presserie Plant-Based Ranch Dressing until well-coated. Cover and refrigerate for about 2 hours before serving.

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Vegan Crispy Tofu

Number of servings: 4
Prep time: 50 minutes

INGREDIENTS

- 1 bottle La Presserie Plant-Based Creamy Dill Dressing
- 1 block (15 oz) of extra-firm or super-firm tofu
- Salt and Pepper - to taste
- A drizzle of olive oil

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DIRECTIONS

1. Generously rub the block of tofu with salt to draw out moisture.
2. Press the tofu by placing it between paper towels and something heavy on top. Press for at least 30 minutes.
3. Cut the tofu into 1/2 inch slices.
4. Cover the tofu until fully coated with salt, pepper and a drizzle of olive oil.
5. Brown in a non-stick skillet for about 4 to 5 minutes each side until nice and crispy or bake at 375 degrees for 20 to 30 minutes.
6. Once the tofu is done, serve with La Presserie Creamy Dill Dressing over steam veggies, pasta, grilled beets, vegan slaw or quinoa salad.

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Baked Salmon with Asparagus

Number of servings: 4
Prep time: 40 minutes

INGREDIENTS

- 1 bottle La Presserie Plant-Based Creamy Dill Dressing
- 4 salmon fillets
1 lemon - zest and juice
2 tablespoons of olive oil
Salt and pepper - to taste

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DIRECTIONS

1. Preheat oven to 450 degrees and line a large baking sheet with non-stick foil.
2. In a bowl, whisk together olive oil, lemon juice and zest.
3. Season salmon with salt and pepper. Drizzle lemon mixture over top.
4. Place salmon on prepared pan and fold foil up around the sides slightly around the salmon to keep the juices from running out.
5. Bake for 12-15 minutes or until salmon has cooked through (cook time will vary based on thickness of fillets and how well done you liked them).
6. Serve warm topped with La Presserie Creamy Dill Dressing.

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