You know that delicious ginger-y/miso-y/carrot-y salad dressing you order with your salad at Japanese steak houses? And likely ask for extra? This is that. Simple, fresh, clean, and oh-so tasty. Put it on your salad, marinate your chicken in it, drizzle it over a grain bowl...it's surprisingly versatile.
Seasonal flavors are often deemed "basic". Consuming pumpkin-, cranberry- or peppermint-flavored anything between the months of October and January make you "basic AF." Turns out, I'm v basic. I'm pretty much on a pumpkin, cranberry and peppermint-flavored diet in the fall and winter. I would probably use pumpkin-flavored toothpaste if I ever crossed its path.
This salad is as tasty and refreshing as it is healthy and nutrient-dense. I've made it several times now for big groups and it's a hit every time. It's easy to prepare in bulk, making it the perfect dish to bring along to your next group bbq or get together. It might be considered a side dish, but make no mistake, it'll be the star of the show. You'll feel like the Regina George of your next pot luck (minus the whole mean girl, getting hit by a bus bit...).
This is the most delicious fall salad. Pears, bacon, walnuts, goat cheese....UGH! Onnnnn point. Throw some grilled chicken or flank steak on top, and you've got yourself a complete meal. Otherwise, enjoy this as a side to just about any fall meal! It's a definite crowd pleaser, so it makes for a good addition to pot lucks and family dinners. That's all!
This salad dressing is brought to you in an attempt to recreate my favorite dressings from one of Charlotte's gourmet salad joints. I'm pleased to egotistically announce that mine is better. And probably better for you too...you never know what kind of vegetable oils or sugars are loaded into restaurant salad dressings.
Though I'm typically partial to the granny smith apple, a new favorite snack combo of mine is a gala or pink lady apple with fresh squeezed lemon on top. The tart lemon juice over the sweet apple is so refreshing (which is why it doesn't really go with the granny smith...tart + tart = tart....yay math!). SO, the foodie in me wanted to transfer this delicious snack into something I could shovel into my face as a meal side. Hence, the salad. This salad features the delicious combo of apple and lemon, as it uses my super simple lemon vinaigrette recipe. Throwing in some toasted almonds and goat cheese (omit if you're dairy intolerant) just sets it over the top.
This dressing is the mother of all dressings. I haven't made anything OTHER than this dressing for any of myon salads since I created this stupidly simple masterpiece. It seriously makes the salad. On that salad note, stay tuned for a follow up recipe that features this delectable creamy magic sauce.
Since discovering tahini and it's many uses (cashew hummus...mmmmmm), I've pretty much fallen in love with the stuff. It's so delicious! For those of you unaware of what it is, it's pretty much sesame seed butter. Noms. Now, I personally have trouble eating it on its own, so I always enjoy it most when accompanied by other ingredients. I still usually make it the primary ingredient, I find it just tastes better with a little lemon juice or something like that.
This is a staple salad dressing in my household - particularly in the spring and summer. It's light and refreshing and pairs really well with summer salad ingredients. My favorite way to use it is over a shaved brussels sprouts slaw with almond slivers and dried cranberries. I'm feeling not so creative and lazy, so that's all I have to say for meow. Enjoy!
- 1 grapefruit, juiced
- 1 tsp grapefruit zest
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 1/2 tsp cumin
- 1/2 tsp sea salt
- A few shakes of black pepper
- 1/4 cup olive oil
- Place all ingredients except for olive oil in a mason jar and shake.
- Add in olive oil and continue to shake until well combined.
- Store in the fridge for a week (if the dressing hardens in the fridge, just run the jar under warm water when ready to use again to loosen, and shake vigorously to mix it all back up).