Nothing says, “ho-hum” quite like a salad with a lousy dressing and purchased varieties often come with baggage – namely too much sugar, fat, and salt. Making your own, delicious, nutrient-dense dressing is a simple way to elevate your bed of greens. Think beyond your salad and drizzle on grilled vegetables and fish, toss with a grain, or thicken a dressing to use as a dip [hint: purée with some white beans]. Either way, you’ll be excited about eating more vegetables – mission accomplished!

A dressing is typically made with four components in mind: acid, base, flavor booster, and seasoning. Here we explore some different combinations to ensure no vegetable is left behind:

Lemon Dill Mustard Dressing – this dressing is particularly suited for drizzling over grilled vegetables and cooked fish. The mustard adds flavor and also helps the dressing cling to food.

  • ACID: Fresh lemon juice
  • BASE: Olive oil
  • FLAVOR BOOSTER: Mustard, Dill
  • SEASONING: Salt and pepper

Recipe: Cauliflower Salad with Lemon Dill Dressing

Orange Miso Ginger – Team favorite! Alert: This dressing is addictive. We love it massaged into kale and drizzled over proteins, like leftover roast chicken with quinoa. Transformative…

  • ACID: Whole orange and rice wine vinegar
  • BASE: Sesame oil
  • FLAVOR BOOSTER: Ginger, garlic
  • SEASONING: Hint of maple syrup, miso

Recipe: Quinoa Arugula Salad with Orange Miso Ginger Dressing

Simple Italian Herb – You can’t go wrong here. Leverage whatever herbs you have growing in your garden or herb box. Super simple, super delicious. Looking for an excellent marinade for proteins? Here’s your answer.

  • ACID: Fresh lemon juice
  • BASE: Olive oil
  • FLAVOR BOOSTER: Garlic, oregano, basil
  • SEASONING: Salt, pepper, crushed red pepper

Recipe:  Simple Italian Herb Dressing

Chimichurri – Calling all proteins – this dressing is for you!  Make a batch to serve at your next barbecue and watch your guests lick their plates.  While not a traditional dressing, it has all the components and can transform plant and animal proteins into main dish magnificence.

  • ACID: Fresh lemon juice, white balsamic vinegar
  • BASE: Olive oil
  • FLAVOR BOOSTER: Lemon zest, garlic, shallots, basil, cilantro, mint, parsley
  • SEASONING: Salt, pepper, capers

Recipe:  Chimichurri