Dressings I Have Loved . . . .

 So I mentioned that I wanted to make more salads, with really good dressings, right?  Well, in my usual type-A way, I’m going nuts trying all sorts of different vinaigrettes. Today, I’m sharing two of my latest favorites.  I gotta tell you – I’m struck by just how good a salad can be if you use homemade dressing.  Like restaurant good, in your own lil’ kitchen.  It’s really, really worth the effort.

The first recipe is for a delicious, creamy feta vinaigrette from an old issue of Food & Wine.  I used this on giant Greek dinner salads – I chopped up a bunch of romaine lettuce, diced up bell pepper, cubed cukes (for me, remember D. is a cuke-phobe), sliced up cherry tomatoes and grilled chicken cutlets (sprinkled with S&P and oregano) to put on top.  It was delicious.   Here’s what you do:

Feta Vinaigrette (adapted from Food & Wine magazine)

Put the cheese, lemon juice, water, oregano and olive oil into a blender or food processor and process until smooth.  Season with salt & pepper to taste.   Makes ¾ cup.

Now this next one – this is the dressing I’ve been nomming all week since I made it.  I am literally craving salad.  Craving a salad?  Yes – it is that good . . . it’s crazy-good – I mean, look at that picture up top – that’s my salad, folks.  Baby spinach leaves topped with sliced strawberries, raspberries, blueberries and baby beets – then dressed with sliced almonds and this most luscious sweet vinaigrette.  How can you not love a bowl of healthy goodness like that?  Health in a bowl, I tell you! Here’s what you do:

Honey Vinaigrette (adapted from Delicious Dishings)

Combine the oils in a measuring cup. Place the vinegar and honey into a blender or food processor. Start the machine and add the oils while the machine is running.  This dressing can be stored in the fridge for a month.

© 2010, Sarah. All rights reserved.

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