Fresh and cool tasting, this dressing is good on salads of course, but it goes quite well with grilled fish and shrimp, or with grilled chicken or lamb kebabs. It is also an excellent accompaniment to summer squash, raw or cooked. INGREDIENTS: 1/4 cup mint leaves, packed (use the most tender leaves, usually from the...Read More
Although this classic vinaigrette generally uses red or white vinegar, I like to use white balsamic vinegar for its sweetness and clear flavor. INGREDIENTS: 1/3 cup white balsamic vinegar 1 garlic clove, peeled 2 minced shallots 1 tablespoon Dijon-style mustard 1-2 tablespoons of tarragon, chopped Salt and pepper to taste Sugar (if needed, to balance...Read More
This dressing is featured with the Escarole, Arugula, Almond, and White Peach Salad, but is also nice with Little Gems or romaine lettuce with almonds and Gorgonzola Dolce and some peaches scattered around. It can also be drizzled on crostini topped with Gorgonzola and arugula. INGREDIENTS: 1/4 cup good quality sherry vinegar 2 tablespoons white...Read More
Bitter, sweet, peppery, nutty, crunchy, and silken — this salad seems to have it all. White peaches are the catalyst for all these flavors to work together. INGREDIENTS: 1 head escarole, around 4 cups, tender inner leaves, washed and dried 2-3 cups arugula, smaller leaves preferred, washed and dried 3-5 white peaches (freestone if you...Read More
This salad works well as a topping or side for pork chops, grilled or roasted chicken, or a side dish with meat. If you want to make it more of a stand alone salad, add greens like escarole, watercress, frisée, shreds of Little Gem lettuce or the inner leaves of a butter lettuce or microgreens...Read More
This healthy summer salad is made with kale and a tangy-sweet poppy seed dressing that goes wonderfully with fried chicken or barbecued ribs. INGREDIENTS: For the dressing: 3 tablespoons cider vinegar 2 tablespoons honey 2 teaspoons Dijon mustard 2 teaspoons poppy seeds 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons vegetable oil...Read More
This sweet-tangy Southern coleslaw is delicious with pulled pork sandwiches or grilled meat. INGREDIENTS: Slaw: 1 large head of green cabbage, finely shredded* 1 medium bell pepper, finely chopped 1 medium sweet onion, finely chopped 2 carrots, grated Dressing: 1 cup sugar 1 teaspoon salt 2/3 cup vegetable oil 1 teaspoon dry mustard 1 teaspoon...Read More
What we like about this creamy avocado dressing recipe is its versatility — with a few simple changes, you have an entirely ‘new’ dressing. Ripe avocados add a healthy richness and eliminates the need to use mayonnaise or additional oil to make it creamy. INGREDIENTS: 1 ripe avocado 6 tablespoons extra virgin olive oil 6...Read More
This bright-flavored, gingery dressing wakes up kale salad in the best way. Also, try it as a topping or sauce for grain and vegetable bowls. INGREDIENTS: DRESSING 1/2 cup peeled, roughly chopped carrot (1 large carrot) 1 tablespoon minced white onion 3/4 inch piece fresh ginger, peeled 2 tablespoon rice wine vinegar 1 teaspoon coconut...Read More
Why buy bottled salad dressing when you can make your own? This is a favorite Southern salad dressing, delicious served warm or cold. INGREDIENTS: 1 cup sugar 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon celery seed 1 large Vidalia onion, grated 3/4 cup vinegar 2 tablespoons oil METHOD: In a small saucepan, whisk...Read More
