Dressings I Have Loved . . . .

by Sarah

salad w fruit on top homemade

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)

3 oz. feta cheese, crumbled (3/4 c.)

2 ½ T. freshly squeezed lemon juice

1 T. water

½ t. dried oregano

¼ c. plus 1 T. extra-virgin olive oil

Kosher salt and freshly ground black pepper to taste

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)

½ c. canola oil

½ c. extra-virgin olive oil

1/3 c. Trader Joe’s Orange Muscat champagne vinegar (regular champagne vinegar will work too; I just love the orangey taste of this stuff!)

3 T. honey

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.