Home-made Dressing Freshens Up Summer Salads
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Collapse ▲As temperatures rise, so do cravings for fresh, cool foods. Melons, peaches and of course salad ingredients are at their in-season finest.
Why not make a fresh dressing to add even more flavor to your salad? Home-made dressings are easy to prepare and can be made in small quantities as needed.
There are several types of salad dressings:
- Creamy often have a mayonnaise base. Yogurt or sour cream may be used to lighten them up or add tanginess.
- Nut or seed based, such as a peanut butter or tahini (sesame seed paste)
- Vinaigrettes typically contain 3 parts oil to one part acid, but can vary depending on the desired flavor profile.
Cider vinegar is made from apples and has a slightly sweet apple taste.
White or distilled vinegar is made from grain alcohol and purified so it has a neutral taste.
Wine vinegars have a wine-like flavor.
Balsamic vinegar is a special wine vinegar that is aged in oak barrels and has a sweet taste.
Limes, lemons and oranges add a fresh, tangy flavor.
One of my favorites is this simple lemon vinaigrette with added zest and a small amount of mayo to keep it all combined.
Lemon Vinaigrette Dressing
Makes about ¼ cup, enough to dress 8 to 10 cups lightly packed greens
- 1 tablespoon lemon juice
- ¼ teaspoon finely grated lemon zest
- ½ teaspoon mayonnaise
- ½ teaspoon Dijon or brown mustard
- 1/8 teaspoon salt
- Ground pepper
- Pinch of sugar
- 3 tablespoons extra-virgin olive oil
Combine all ingredients except olive oil in a bowl and whisk together. Add olive oil in a slow stream, whisking constantly.
This creamy dressing is packed full of herbs. May be tossed with a salad, served as a dip with crackers or on a veggie tray, or with poached shrimp. Hard to stop eating it!
Green Goddess Dressing
Green Goddess Dressing (and Dip)
Makes over ½ cup
- ½ cup fresh parsley
- ¼ cup fresh basil
- 1/8 cup fresh chives
- 3/4 teaspoon dried tarragon, or 2 tablespoons fresh
- ½ teaspoon garlic, or 1 small clove
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 ¼ teaspoons fresh lemon juice
- ½ teaspoon anchovy paste (or 1 mashed anchovy)
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Place the herbs and garlic in the bowl of a food processor. Process until they are very finely chopped. Add the remaining ingredients and process until smooth. The dressing will keep well in a covered container in the refrigerator for 4 to 5 days. Via Once Upon a Chef.
Margie Mansure is an extension agent with N.C. Cooperative Extension. As a registered dietitian/nutritionist chef, she offers nutrition and cooking classes to community members. margie_mansure@ncsu.edu