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Dressed for Summer

Pick one of three flavorful, fresh dressings to accent your salad
Written By: 
Viktorija Krulikas

Spring mix, iceberg, or spinach—in this season of light bites, your salad deserves the best complement it can get. Leave the bottle of Hidden Valley hidden in the fridge, and try these easy-to-make, flavorful dressings from regional restaurants. You’ll enjoy every crisp bite.

Andy’s Asian-style

Zuma Café, Marshall
(Yields 2 cups)

Ingredients: 

1 inch fresh ginger root, grated
or minced
5-6 garlic cloves, minced, to taste
1/2 cup tamari
1/4 cup mirin (may substitute with honey, maple syrup, or brown sugar)
1/4 cup rice wine vinegar
Juice from 1 lime or lemon
1 cup toasted sesame seeds

Directions: 

Mix ingredients, except sesame seeds, which should be added after dressing is blended.

Strawberry Champagne Vinaigrette

The Purple Onion Café & Coffee House, Saluda
(Yields 3 cups)

Ingredients: 

1½ cups strawberries, destemmed
1 Tbs. sugar, or to taste
1/4 tsp. salt
1/2 cup champagne vinegar
1½ cups olive oil

Directions: 

With a hand blender, combine strawberries, sugar, salt, and champagne vinegar until smooth. Slowly blend in olive oil.

Cilantro Ranch

Black Cat Burrito, Boone
(Yields 3 cups)

Ingredients: 

1/2 cup sour cream
3/4 cup mayonnaise
2 cups buttermilk
1/2 bunch cilantro
1½ tsp. black pepper
1½ tsp. salt
1½ tsp. dry oregano
1½ tsp. dry basil
1½ tsp. garlic, minced

Directions: 

Combine all ingredients in a bowl and mix with a hand blender.