hello salad

it’s time to get dressed!

From rich and creamy to light and zesty, there’s a dressing for every type of salad. And it’s easy to make your own!

Dress Rehearsal

Use simple vinaigrette dressings when there are lots of ingredients. Bolder vinaigrettes containing balsamic vinegar and garlic work well on hearty or spicy greens. Creamy dressings are best saved for crisp salad leaves. Take care not to overdress. About one tablespoon for every two cups of greens is appropriate. Always dress a salad right before serving.

When it comes to making a dressing, the sweet to sour ratio is important. Sweeten with healthy options such as honey or maple syrup.

Adding fresh and dried fruits to a salad also helps balance out sour and vinegary flavors. Toss in apple, orange, or pear slices. Or add a handful of dried cranberries, apricots, or blueberries.

The quality of the oil and vinegar you use is key to making greattasting dressings. Here’s how to get the best out of these ingredients.

The Oil

Olive oil is a popular and healthy option. From robust and peppery extra virgin to mild-tasting light and extra-light varieties, there’s an olive oil to suit every salad.

If you want a more neutral flavor, avocado oil is a good choice. Grape seed is a more affordable option than olive oil.

Peanut oil is often used in Asianstyle dressings, as is sesame oil.

For nutty flavors, seek out walnut, macadamia, and hazelnut oils. They tend to be expensive but offer a robust taste.

Save money by making your own flavored oils. Add grated citrus zests or fresh herbs to a mildflavored oil, let infuse overnight, and use the next day.

Consider doubling the quantity of dressing you need. Store extras in the refrigerator to have on hand for future salads. If the oil in the dressing hardens in the fridge, let the dressing come to room temperature before using it.

The Vinegar

When making a salad dressing, the general rule is for every three tablespoons of oil add one tablespoon of vinegar.

Wine vinegars are derived from wine. Use red wine vinegar in bolder salads, and white in more subtle salads. Both have a milder flavor than balsamic vinegar.

Speaking of balsamic, this vinegar ranges from sweet to complex. It goes well with arugula and other spicy-tasting greens.

To add a fruity taste, try apple cider vinegar. It’s made from fermented apple juice and goes well in salads that feature fruit— both dried and fresh.

Rice vinegar is made from fermented rice. It’s available in unseasoned and seasoned varieties. Asian noodle salads benefit from this pick.

Try Spanish sherry vinegar made from sherry wine for a sweeter taste. It tastes like a mix between apple cider vinegar and balsamic vinegar.

If vinegar is not your thing, or you’re looking for a change, replace it with citrus juices and zests for a bright-tasting, sweet-tart dressing.

Extras

A teaspoon or two of mustard whisked into a dressing adds a distinctive taste and helps the ingredients blend. Mayonnaise, honey, or garlic paste also serve this purpose.

To whisk, use a side-to-side motion instead of a circular motion. If you don’t have time to whisk, shake the dressing ingredients together in a jar with a tight-fitting lid.

For freshness, brightness, and color, you can’t beat the addition of fresh herbs. Consider mint, chives, cilantro, thyme, dill, tarragon, basil, or rosemary.

Finally, be sure to season your salad dressings with salt and pepper to bring all the wonderful flavors together. ●

Ranch Dressing

From the Taste for Life test kitchen

¼ c buttermilk

½ c low-fat mayonnaise

1 Tbsp white wine vinegar

2 garlic cloves, minced

2 Tbsp finely chopped fresh chives

2 Tbsp finely chopped fresh parsley

Salt and freshly ground black pepper to taste

1. In a small bowl, whisk together all ingredients until thoroughly combined.

Per serving (serves 8): 53 Calories, 0 g Protein, 2 g

Carbohydrates, 1 g Total sugars (0 g Added sugars), 0 g Fiber, 5 g Total fat (1 g sat), 121 mg Sodium, ★ Vitamin K

Balsamic Dressing

From the Taste for Life test kitchen

3 Tbsp extra-virgin olive oil

1 Tbsp balsamic vinegar

1 Tbsp lemon juice

1 tsp honey

1 tsp Dijon mustard

Salt and freshly ground black pepper to taste

1. Add all ingredients into a jar with a screw-top lid.

2. Screw lid on jar tightly. Shake dressing well and use.

Per serving (serves 6): 69 Calories, 0 g Protein, 2 g

Carbohydrates, 1 g Total sugars (1 g Added sugars), 0 g Fiber, 7 g Total fat (1 g sat), 33 mg Sodium, ★ Vitamin E

Ginger-Soy Dressing

From the Taste for Life test kitchen

2 Tbsp peanut oil

4 Tbsp seasoned rice vinegar

3 Tbsp low-sodium soy sauce

1 Tbsp honey

1 Tbsp grated fresh ginger

1. Add all ingredients into a jar with a screw-top lid.

2. Screw lid on jar tightly. Shake dressing well and use.

Per serving (serves 6): 58 Calories, 1 g Protein, 3 g

Carbohydrates, 3 g Total sugars (3 g Added sugars), 0 g Fiber, 5 g Total fat (1 g sat), 256 mg Sodium