Salads That Don't Suck

By Dee Ryan // Photos by Carmen Troesser

If you see those ready-to-serve salads while strolling the produce aisle, keep on walking. There’s never a reason to buy bottled dressing. These six stunning salads are full of color, texture and filling flavors that won’t disappoint on the dinner table, in the break room or at the potluck. Easy and foolproof doesn’t have to be so boring.

Spring Roll Salad

The Asian-inspired Spring Roll Salad boasts a variety of textures and colors.

Carmen Troesser

This Asian-inspired salad is a triple threat: super crunchy, spicy and pretty on a plate.

2 main servings, 4 side servings

1 2-oz. package bean thread or vermicelli rice noodles

1 tsp. toasted sesame oil

3 cups shredded napa cabbage

1 cup thinly sliced, peeled English cucumber ½ cup chopped peanuts

½ cup shredded carrot

¼ cup chopped cilantro

¼ cup chopped mint

Wasabi Dressing (recipe follows)

• Cook rice noodles according to package directions and drain. With scissors, cut the noodles into 3- to 4-inch pieces.

• In a large bowl, toss the noodles with the sesame oil. Add the napa cabbage, cucumber, peanuts, carrot, cilantro, mint and wasabi dressing to taste and toss.

Wasabi Dressing

If wasabi packs too much punch, try replacing it with local hot sauce Sriracha Granada for big flavor and less sting.

3½ Tbsp. seasoned rice vinegar

1½ Tbsp. wasabi paste

1½ tsp. sugar

½ tsp. soy sauce

¼ cup neutral oil

• Whisk together the vinegar, wasabi, sugar and soy sauce. Slowly whisk in the oil until emulsified, then refrigerate until ready to use.

Farro Salad with Giardiniera

This salad will keep you full for hours.

Carmen Troesser

This workhorse salad earns the title of entree. It’s filling enough to get you through the day after lunch without putting you to sleep and will be met by applause from every vegetarian at the potluck.

4 main servings; 8 side servings

¼ cup olive oil

3 Tbsp. giardiniera liquid

2 Tbsp. grated Parmesan

1 tsp. dried oregano

Kosher salt, to taste

Sugar, to taste

4 cups water

1 cup farro

1 cup giardiniera

1 15.5-oz. can cannellini beans, drained and rinsed

1 cup chopped fresh tomatoes

½ cup chopped Italian parsley

¼ cup chopped basil

¼ cup shaved Parmesan, for garnish

• Combine the olive oil, giardiniera liquid, Parmesan and oregano in a jar and shake vigorously to combine. Taste and season with salt and sugar if needed. Set aside.

• In a medium saucepan, combine the water and farro. Bring to a boil over high heat. Reduce the heat to medium-low, cover and simmer until the farro is tender, about 30 minutes. Drain well, then transfer to a large bowl to cool.

• Toss the farro with 3 tablespoons reserved dressing. Add the giardiniera, beans, tomatoes, parsley, basil and 3 tablespoons dressing. Gently toss to combine, taste and add additional dressing if desired. Top with the Parmesan and serve at room temperature.

Go the extra mile and DIY your own giardiniera. Get the recipe at saucemagazine.com.

Grilled Kale Salad

A perfectly summery way to prepare kale.

You’ve massaged it, chopped it, baked it into chips – now it’s time to grill. Add a little smoke, some crunchy radishes and pistachios in a creamy, herbaceous dressing and once again kale reigns. Pro tip: Grill bread to serve on the side.

2 main servings; 4 side servings

1 bunch kale (about ½ lb.), rinsed and dried 3 Tbsp. neutral oil Kosher salt, to taste

3 radishes, trimmed and thinly sliced

¼ cup chopped, raw pistachios

¼ cup shredded carrot

Creamy Kale Salad Dressing (recipe follows)

• Prepare a grill for high, direct heat.

• Toss the kale with the oil and a generous pinch of salt, making sure both sides of the leaves are coated.

• Working in batches, grill the kale on both sides until crispy, about 30 to 45 seconds. Use a sharp knife to remove the tough rib of each kale leaf and roughly chop. Toss the kale with the radishes, pistachios and carrot, and drizzle the salad with dressing. Serve immediately.

Creamy Kale Salad Dressing

3 Tbsp. minced shallot

1 Tbsp. white wine vinegar

Kosher salt, to taste

1 cup plain Greek yogurt

2½ Tbsp. lemon juice

2 Tbsp. neutral oil

1 tsp. sugar

2 Tbsp. chopped fresh mint

2 Tbsp. minced herbs (parsley, chervil, tarragon, chives)

Freshly ground black pepper, to taste

• Place the shallot and vinegar plus a pinch of salt in a jar with a lid. Let sit 30 minutes.

• Add the yogurt, lemon juice, oil and sugar, cover and shake to combine. Add the herbs and shake again, adding additional oil to thin, if desired. Season to taste with salt and pepper and refrigerate.

Citrus-Avocado Salad

This colorful salad can be enjoyed any time of year.

This citrus salad belongs in your yearround bag of tricks – it’s a colorful showstopper on a winter table and equally delightful as a cool summer side.

4 servings

1 blood orange

1 grapefruit

1 navel or cara cara orange

½ cup matchstick-cut jicama

¼ cup thinly sliced red onion

4 cups chopped lettuce like romaine, spinach, arugula or mixed greens

Honey-Lime Vinaigrette (recipe follows)

1 large avocado, cubed

¼ cup toasted pepitas

• Using a sharp knife, remove the peels and pith from the blood orange, grapefruit and navel orange. Slice the fruit into ¼-inch rounds, reserving any juice for use in the vinaigrette.

• In a large bowl, combine the blood orange, grapefruit, navel orange, jicama and red onion and gently toss with honeylime vinaigrette to taste. Add the lettuce and toss, then fold in the avocado.

• Top with toasted pepitas and serve immediately.

Honey-Lime Vinaigrette

3 Tbsp. lime juice and any reserved citrus juice

1 tsp. cumin

1 tsp. honey

1 tsp. minced shallot

¼ tsp. cayenne pepper

¼ cup neutral oil

• Whisk together the lime and citrus juices, cumin, honey, shallot and cayenne. Slowly whisk in the oil until emulsified.