Family Table: Shake Up Your Salad Routine

Homemade salad dressings make room for creativity and flavor

By Cristen Clark

Springtime is the perfect opportunity to welcome fresh flavors and local produce back into our kitchens. Growing up, my mom would always make fresh veggies taste even better with homemade dressings.

Homemade dressings can be divided into two main categories: vinaigrettes or cream-based dressings. Vinaigrette recipes have a base of oil and something acidic, like vinegar. A good ratio to consider when making basic vinaigrette is to use three parts oil to one part of the acidic component.

Cream-based dressings use ingredients like buttermilk, mayonnaise, avocado or yogurt.

Adding seasonings and fresh herbs will give the dressings a nicely balanced flavor.

When making homemade dressings, there are a few tips and tricks to keep in mind.

1. Dressings will taste strong if you are testing them directly off a spoon. Try tasting on a leaf of lettuce or any ingredient in the recipe for a more accurate flavor of the final product.

2. If your homemade dressing is too sharp or acidic, be sure you’re using the correct amount of salt. Salt tempers acidic qualities and boosts flavors. Ingredients like honey, sugar or jam can also be added in small amounts to round out flavors. If you have an almost-empty raspberry jam jar, add vinaigrette ingredients, like balsamic vinegar and olive oil, and shake vigorously for an easy dressing shortcut!

3. Vinaigrettes will separate if you do not use an emulsifying agent. Mustard is a common emulsifier, and miso (fermented soybean paste) is another popular option. Miso adds a lot of depth to dressing but can be quite salty. The dressing should be tasted as the ingredients are added to ensure the final product isn’t over salted.

4. Juice from lemons, oranges and limes adds brightness and freshness. For a greater punch of citrus in your recipe, rub citrus zest between your fingers with a pinch of salt or sugar (whichever is called for in the recipe). This releases the oils in the zest and gives a big, bold flavor boost.

You can put your new dressing skills to the test with my Grilled Turkey Chopped Thai Salad recipe. The colorful vegetable salad, topped with protein-packed turkey tenderloin and edamame, is perfectly complemented by a flavorful peanut dressing!

Cristen Clark is a pig farmer, creator of the Food & Swine blog and an award-winning baker and cook. She lives on a farm near Runnells with her husband Mike and children Halle and Barrett.

Grilled Turkey Chopped Thai Salad

FOR THE TURKEY

• 1 pound turkey tenderloins or turkey breast

• 1 teaspoon seasoned salt

• ½ teaspoon black pepper

FOR THE SALAD

• 8 to 10 cups Napa shredded cabbage or chopped romaine hearts

• 6 green onions, chopped

• 2 cups carrots, shredded

• 2 cups bell pepper or any sweet pepper, red and yellow preferred, thinly sliced

• 2 cups red cabbage, thinly sliced

• 2 cups snow pea pods or snap peas, chopped

• 2 cups edamame, shelled

FOR THE DRESSING

• 1 large garlic clove, finely minced and mashed

• ½ cup creamy peanut butter

• ¼ cup honey

• 3 tablespoons soy sauce

• Juice of one small lime

• 3 tablespoons rice vinegar

• 1 teaspoon sesame oil

• ½ teaspoon sriracha or a pinch of cayenne pepper

• 1 tablespoon water (if a thinner consistency is desired)

GARNISH

• Salted peanuts, lightly chopped

• Cilantro leaves

• Sesame seeds

• Wonton strips

Preheat grill to medium-high heat. Sprinkle seasoned salt and pepper onto turkey. Grill until meat registers 170 degrees F in the center, on a digital instant read thermometer, approximately 4-5 minutes per side. Rest and slice prior to serving.

Combine cabbage and lettuce in a large serving bowl. Add onions, carrots, bell pepper, red cabbage, snow peas and edamame in clustered rainbow style rows on top of greens.

Fan strips of grilled turkey on top of salad, dress lightly and place a bowl of extra dressing on table for guests. Salad can be tossed together to combine, if desired. The dressing recipe is purposely generous.

Servings: 4-6 entrées

Nutrition per serving: 367 Calories, 33g Carbohydrate, 13g Fat, 2.1g Saturated Fat, 32g Protein, 5.9g Fiber, 752mg Sodium

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