Cuisine: Salad Dressing

Fennel and Orange & Arugula Salad

This is such a refreshing salad. The arugula or rocket, with its rich, peppery taste, goes so well with the bright, citrus dressing. Fennel is so underutilized. It is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. You can make the vinaigrette and prepare the fennel and oranges ahead of time and refrigerate.

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Lobster Salad with Bibb Lettuce, Apple, and Tarragon Dressing

I wanted to make something "fancy" for dinner. The rich lobster, tart Granny Smith apples and creamy tarragon salad dressing on a bed of butter lettuce definitely added an air of elegance to my table. I will definitely make this again and probably use shrimp, due to my diminishing budget these days!

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Sumac Spice-Crusted Chicken and Green Bean Salad with Spiced Yogurt Dressing

This Sumac Spice-Crusted Chicken and Green Bean Salad with Spiced Yogurt Dressing is a great salad that you can make in the morning. 

Sumac is a red spice is harvested from shrubs in the Middle East and traditionally sun-dried. It is tart, acidic and tastes of lemons. This dark red powdered berry had a nutty texture with a tart, sour lemon with a slightly fermented taste. Sumac can be used as you would lemon and salt for chicken, fish, vegetables or hummus.

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White Bean, Hearts of Palm & Artichoke Salad

This White Bean, Hearts of Palm & Artichoke Salad is something I threw together using some of my pantry items. It turned out to be a great combination of things. Use this dressing recipe and with different kinds of beans, cheeses and nuts from your pantry to make your own version. This lasted a few days in the fridge and was great for lunch.

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Curried Chicken Waldorf Salad

This Curried Chicken Waldorf Salad is an update on the classic salad. The dressing combines mayonnaise, curry powder, turmeric and a bit of mango chutney, which adds the perfect amount of sweetness to compliment the tart Granny Smith apples. I love the crunchiness of this salad.

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Corn & Hearts of Palm Salad with Dill Mayo

This Corn & Hearts of Palm Salad with Dill Mayo is a combination of ingredients I had on hand. I happen to love hearts of palm. The dill mayo uses some dill pickle brine, which made my husband the pickle fanatic very happy. I just checked and I have eight other corn salads on my blog. I guess this should be my theme song - "She's a corn-fed Indiana girl".

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Creamy Lemon-Basil Vinaigrette

Try this deliciously tangy Creamy Lemon-Basil Vinaigrette. I served it over hearts of palm on romaine. Here's a tip for the day - when you are at the end of a jar of mayonnaise, shake up your dressing in the near-empty jar to create a creamy vinaigrette. 

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Romaine Salad “Caesar Gratin”

I saw this recipe for Romaine Salad “Caesar Gratin” on Eric Ripert’s Instagram. He is one of my favorite French chefs. We have a salad most days for lunch. I buy romaine almost exclusively because it seems to last the longest. I thought I would try this new twist on a classic Caesar salad. It turns out that it's absolutely delicious and makes a nice presentation. I left out the anchovies, but it's up to you.

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Catalina Salad Dressing

I don’t know about you, I am always making a balsamic vinaigrette. Don’t get me wrong, I love it, but I get sick of the same old salad dressing. I used to have this Catalina Salad Dressing as a kid out of the bottle. Since it’s rather déclassé to have a bottle of Kraft dressing on the table, I decided to make my own. Once you taste this, I guarantee you will be hooked!

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Creamy Champagne Vinaigrette

One of my favorite salads is ridiculously simple. It's butter lettuce, hearts of palm and this smooth and delicately sweet vinaigrette with the elegant blend of champagne vinegar, olive oil, fresh shallots and Dijon mustard. Mixing this the dressing in a food processor or blender gives it a creamy consistency. 

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