This fruity vinaigrette pairs well with a salad made with sturdy bitter leaves such as endive, frisee, and rocket as a contrast dressing, or as a complementary dressing for a salad of butter leaf and oakleaf lettuces, strawberries, chopped roasted almonds, and a bit of crumbled blue cheese. Garnish the salad with a bit of...Read More

This dressing includes fruit jam in it, hence the name. This is a dressing for hearty salads or can be used as a sauce for chicken or pork chops. INGREDIENTS: 2 tablespoons balsamic or sherry vinegar 6 tablespoons extra virgin olive oil Salt and pepper to taste 2 teaspoons berry jam (blackberry, olallieberry, etc.) A...Read More

Okay, it sounds funky to many people, but you have to try it before passing judgment. Grilling adds a sweetness to the leaves and the stems become succulent – still a bit crunchy, but also tender. The cores remind me a bit of asparagus. The little bits of charring is a nice contrast to the...Read More

Making your own salad dressing is easy and far superior to anything you can buy. Other than oil and vinegar drizzled over a salad, vinaigrettes are the most basic of dressings. Vinaigrettes are an emulsion of oil and a liquid, typically an acid. The acid component is usually vinegar, but can also be fruit juice,...Read More

This is a cool and very refreshing salad for picnics or warm summer evenings. INGREDIENTS: 1 (5-pound) seedless watermelon, chilled 1 sweet Vidalia or red onion, peeled 1/4 cup red wine vinegar or freshly squeezed lime juice Salt and pepper 1/2 cup extra-virgin olive oil 2 tablespoons fresh mint, chopped 2 tablespoons flat leaf parsley,...Read More

Here’s an intriguing fusion-style salad dressing — a little tropical, Caribbean, Asian magic here. This tangy-sweet dressing is particularly good drizzled over a mixed green and veggie salad topped with a piece of grilled salmon or chicken. This dressing is also great for pasta salads. INGREDIENTS: 3/4 cup canola oil 3/4 cup pineapple juice 1/4...Read More

This cool and creamy salad dressing is great on mixed summer salad greens or drizzled on chilled, poached salmon. Don’t shrink away from a few drops of hot sauce or a pinch of cayenne – a little heat adds a nice zesty note.  INGREDIENTS: 12 ounces thinly sliced cucumbers, peeled and seeded before slicing 1/4...Read More

If you like Ranch dressing, you’ll love this dressing. Use it for a summer salad of greens, roasted corn, black beans, red onions and grilled chicken. Or, use it as a dip with fresh veggies. INGREDIENTS: 3/4 cup mayonnaise 3/4 cup Greek yogurt 2 tablespoons freshly-squeezed lime juice 2 tablespoon olive oil 1/3 cup buttermilk...Read More

The perfect summer light main course salad or side dish — Feta, red onion, and mint are a classic Mediterranean flavor combination. INGREDIENTS: 1 tablespoon red wine vinegar 3 tablespoons olive oil 1 clove garlic, finely minced 1/4 teaspoon oregano Salt and freshly ground pepper, to taste 1 lb. green beans, trimmed 8 ounces mild...Read More

Use this salad dressing for slaw or on shellfish. It is also great on shaved fennel salads. INGREDIENTS: 3 tablespoons Meyer lemon juice 1/4 cup whipping cream Salt and pepper to taste 2 tablespoons chervil, snipped finely with scissors or chopped with a sharp knife METHOD: Add the salt and pepper to the cream in...Read More