I’m a huge fan of Sun-Dried Tomatoes like these Oven Dried Tomatoes (or Un Sun Tomatoes I hear them called sometimes!) And I’m a fan of Slow Roasted Tomatoes, too. Both have such an intensity and are so easy. But taking those intense tomatoes and make a dressing/vinaigrette like this Sun-Dried Tomato Vinaigrette is a way to get incredible flavor with very little effort!
I can hardly wait for the summer tomatoes to make big, gorgeous salads. And this one qualifies. It’s a straight up play on the classic BLT…behold the Bacon Lettuce Tomato Salad.
When I made my Lechon Asado the other day, of course, I made Cubano Sandwiches with the leftovers. I love love love Cubanos! I wasn’t feeling the usual suspects, fries or chips as a side. No, I wanted something bright, fresh and summery. So why not Cuban Cabbage Salad?
Have the winter doldrums set in yet? It has for me in the frozen northland. This time of year is when I start craving healthier food like salads with bright dressings, like Lemon Tahini Dressing.
These Roasted Sweet Potatoes & Brussels Sprouts are pretty special. Roasted to perfection, they’re gorgeous as is, but you’ll want to take these one step further: Finish them off with a sweet, tart White Balsamic Vinaigrette.
Simple little garnishing mixtures like this Cilantro Lime Oil are a great way to add a little flavor and brightness to all kinds of things.
I always make my salad dressings. Oh, I may have an “emergency” bottle in the fridge but I just pretty much ignore it.
My sister told me about Cornbread Salad. I mean, really, if she hadn’t raved, I never would have made it. I think she MADE me make it and report back, lol! I fell in love with it. Hard. Strange ingredients, but it’s like a miracle. The miracle of Cornbread Salad.
Way back when, my sister and I were discussing what should be on the menu for a family get together and we got down to the salad dressing. “Honey Dijon?” I asked. It was kind of a new thing then. “No one likes that,” she said. But I didn’t say, “I do, I do!” And goodness help me, I do. Home-made at least. Don’t tell my sis!
Sauces for salads are often called “dressings”. The concept of salad dressing varies across cultures. In Western culture, there are two basic types of salad dressing: Vinaigrette or Creamy dressings. Wikipedia
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Click the around all my salads for more fantastic dressings; not all my dressings have their own posts.
I have a confession – I’ve never warmed up to Ranch dressing. Everyone I know loves it…but not me. Sometimes I think I’m a lone hold out. Until now.
I’ve kind of fallen in love with this recipe, which is just a component in a meal to come. So I guess it’s a “teaser” recipe. Bright and crunchy with a Vietnamese “flair” this is a marvelous slaw to serve with all kinds of things.
Do you make your own dressings? They’re one thing that I love to whip up at home. And one of my favorite dressings is a good Balsamic Vinaigrette. This one’s very simple, the kind of dressing that can be tossed together as an afterthought.
Hot August days, cool crunchy salad, with a serious Bleu Cheese Dressing. There’s not much better!
I don’t know why this Steak Salad is called “California” Steak salad, but I bet those “California cows” aren’t too happy about that turn of events! I think it’s because of the avocado. Regardless of how happy this particular cow was, this salad is delish!
I love mixed salads and you’ll see a lot of salads on my blog – many with wonderful dressings and an array of gorgeous ingredients. This salad is a simple side salad, and every bit as scrumptious. Spring lettuces, barley (or another grain of your choice) a few herbs, and a little Parmesan to dress it up.
AARP. Who knew? I’ve been a proud member, according to my card, since 2015, but looking back I wish I would have signed up earlier.
This spectacular salad, the Taphouse Salad with Roasted Tomatoes Mushroom Smashburger, was stolen – or at least the idea of it was. This is my version of a Taphouse Salad, inspired by a beer pub in Sioux Falls, Taphouse 41. First of all, I never would have thought to order such a thing – my Dad did. Then I salivated over his meal while I ate mine. Bless his heart, he did give me a little tidbit here and there.
There’s nothing like the feeling of falling in love, and fallen I have. Wait – no news on the “guy” front – I’ve fallen for this Sweet Sorghum Vinaigrette. I hope you’ll feel the same way once you taste it! A touch of sweet with just a hint of smoky warmth, this is unlike any dressing I’ve ever tasted (or made) before.
If you’d like a tasty salad that helps bridge the gap from winter to spring, Irish Pub Salad is it. The beautiful bibb and butter lettuces are starting to come into the store, and the other vegetables are available most places year ’round.
My daughter was nuts about Poppy Seed dressing when she was young; I was horrified by the additives! (Funny, I wasn’t so alarmed by the sugar!) I started making this wonderful dressing, based on something my mother had given me.
How about you guys, do you use Italian Seasoning? Are you up for a fresh, homemade version, something that can become not just Italian Seasoning, but your own signature blend? I love mixing up my Homemade Italian Seasoning Blend to have on hand to jhuz up so many things.
There’s a little something about this combination of fruit that does it for me: Honey Dew, Strawberries and Blueberries. Add in a simple, lemony dressing (I’m almost embarrassed to tell you, it’s so easy) of lemon yogurt, finely zested lemon and a few poppy seeds, and there you have it. Familiar, tasty and just a bit sophisticated; this always goes over well.
A series of mishaps around a Chef’s published recipe (some hers, some mine) turned out to be quite the happy accident. The result though is nothing less than a perfect alchemy of flavors: lightly grilled asparagus, Kalamata olives, shaved Parmesan and Quinoa form the base of this salad.