I know that summer is right around the corner and in our family this means a lot more salads are made. I wish I was better about eating salads all winter long. The truth of that statement is, I am not. Eating salads in the winter months becomes a game of bait and switch. I buy the salad stuff and think in my mind that the green leaves will make the perfect lunch and then at the last minute I switch it to some form of comfort food like pasta or soup.
Every time around November I have the same pep talk with myself and manage to blow all promises out of the water of a greener winter.
Am I alone in this?
I have found that having salad dressing in the refrigerator helps. I usually don't buy bottled dressing because I like to make it from scratch.
I find making homemade salad dressing fun. I like combining my favorite flavors together. This dressing happened because I was writing up a piece about creating a "spa life at home" for Capital Style Magazine. I was asked to share several recipes that were light and incorporated fresh ingredients.
The process of making a dressing for your family is simple. If you have a selection of fresh herbs, seasonings, extra virgin olive oil, and something to invoke flavor--you have the fixings to create a dressing. I used Dijon mustard and citrus juices to create most of the flavor in this dressing. I then added fresh dill to build on the flavor profile I created.
You can easily substitute the juice and fresh herb to alter the final dressing. Juices that I have used in the past are pomegranate, orange, pineapple and mango. Herbs that I have used in the past are basil, thyme, rosemary, oregano, mint and cilantro. Instead of using Dijon mustard you could try a different variety of mustards: sweet, spicy, whole seed, etc....
Mix and match ingredients to find the perfect salad dressing for your family.
It doesn't have to be complicated. Just use what you have on hand or what you have already purchased to go into your recipe. This adds layers to your dish when you can find, as an example, lemon used multiple ways throughout a meal. At least, I like to do this.
PS: I used this dressing for a salad that I made with salmon, lemon and dill. I made the salmon into kabobs and served over a bed of lettuce. The recipe can be found here. The kabobs are pictured above.
Citrus and Dill Salad Dressing
Makes 1/3 cup
Prep Time: 5 minutes
3 tablespoons fresh orange juice
3 tablespoons fresh grapefruit juice
1 tablespoons Dijon Mustard
1 teaspoon fresh dill, diced small
1/4 cup extra virgin olive oil
1-2 teaspoons real maple syrup (sweetener)
Salt and pepper, to taste
1. Combine all ingredients in small bowl.
2. Whisk ingredients until well combined.
3. Use immediately on salad. Refrigerate leftovers for 1 week.
Written by Sherron Watson