All-Purpose Vinaigrette
Serves 4 | Staff Favorite, Gluten Free / Follow these steps for foolproof dressing every time; once you’re comfortable with the basic approach, modify it using ingredients you have on hand. Serve over any kind of mixed greens.
Cardamom-Clove Dressing
Alan Roettinger
Serves 2 | Gluten Free / This dressing uses spices you probably have in your pantry; it’s fantastic on butter lettuce with julienned green apples and seared scallops. You could also drizzle it over fresh fruit salads.
Creamy Vanilla-Grapefruit Dressing
Alan Roettinger
Serves 4 | Gluten Free / Using flaxseed oil for this creamy dressing adds a healthy dose of omega-3 fatty acids to each serving. It’s delicious over a smoked trout salad with red onion.
6 salad dressing combinations
Use two parts oil to one part acid; add other seasonings to taste.
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Combine: walnut oil, balsamic vinegar, lime juice, chopped Thai basil.
Use with: fruit, grain, mixed-bean, or seafood salads; coleslaw.
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Combine: extra-virgin olive oil, red wine vinegar, orange juice, minced garlic, chopped fresh parsley, cumin.
Use with: leaf, grain, or black bean salads; fruit salad with cinnamon.
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Combine: toasted sesame oil, lime juice, peanut sauce, fresh ginger, minced garlic, crushed red pepper flakes, minced fresh mango.
Use with: fruit salad with banana; coleslaw; pasta or seafood salads.
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Combine: hazelnut oil, raspberry vinegar, chopped fresh chives.
Use with: whole-grain, leaf, or herb salads; meat or poultry salads.
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Combine: rice bran oil, lemon juice, minced roasted red bell peppers, poppy seeds.
Use with: herb, fruit, pasta, or seafood salads.
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Combine: grapeseed oil, balsamic vinegar, minced garlic, fresh orange zest, tomato paste, chopped fresh rosemary.
Use with: roasted vegetables; leaf, seafood, or pasta salads.
–Kris Wetherbee
