Dressings: Top O’ The Salad to Ya

By Valarie Carter / Photography By Brooke Allen | Last Updated March 01, 2015
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The greens are coming! The greens are coming!

Soon our gardens, containers and markets will be brimming with fresh greens. Be prepared with your arsenal of dressings so that not one leaf goes to waste. After a long brown winter, we crave salads at every meal.

Top dressed greens with poached, fried or soft- or hard-boiled eggs and the salad course suddenly becomes breakfast.

Herbed Buttermilk Dressing

Herbed Buttermilk Dressing
Ditch the powdered ranch packets and enjoy this cool and creamy, fresh herb packed dressing.

Roasted Red Pepper Vinaigrette

Roasted Red Pepper Vinaigrette
A lighter take on the classic vinaigrette, a 1:3 vinegar-to-oil ratio, this zingy dressing uses ⅔ less oil than the traditional.

Hot Bacon and Mustard Dressing

Hot Bacon and Mustard Dressing
Especially delicious over spinach greens, this dressing holds up well to heartier greens such as Swiss chard and kale. Works well over tender greens for a wilted salad.

Shallot and Champagne Vinaigrette

Shallot and Champagne Vinaigrette
Delicious over tender greens and a poached egg, especially a Fischer’s Eggs duck egg

Local Caesar

Local Caesar
Go local by swapping traditional olive oil for delicious, local pecan oil.
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