Homemade Salad Dressings
Homemade salad dressings make a huge difference in taste when creating your favorite salad combinations. Depending on the mix of ingredients, flavors, and textures, finding the right dressing combination will accentuate and accompany your meal in the best way possible. With so many salad options and creations these days ranging from sweet to more savory , it can be fun to experiment and find your very own unique combination of flavors.
Here are three different salad recipes with fresh homemade dressings using some of our favorite product lines. Add to your lunch or dinner menu this week!
Brussels Sprout Salad with a warm Red Wine Vinegar Dressing
Dressing:
- 1/2 cup red wine vinegar
- 2 Tbsp dijon mustard
- 3-4 Tbsp olive oil
- 2 tsp sugar
- Salt and Pepper to taste
Salad:
- 4 slices of bacon, baked and cut into pieces
- 1 ½ pound Brussels sprouts, trimmed and sliced thinly/shredded
- 1 cup radicchio, sliced thinly
- Gorgonzola crumbles
- 1 Granny smith apple, cored and diced
- ¼ cup toasted almonds
Directions:
Preheat oven to 400° F. Place bacon on Oven Crisp Baking Sheet and bake in oven for 12-15 minutes. Once bacon is crispy, take out of oven and cut into small pieces. Combine vinegar, mustard, olive oil, sugar, salt and pepper in small bowl. Heat dressing in microwave (40-60 seconds) or on the stove top. Set aside. In a large bowl, add Brussels sprouts, radicchio, almonds, apples, Gorgonzola cheese and bacon. Toss in desired amount of warm dressing until evenly distributed.
Wedge Salad with a Parmesan Peppercorn Dressing
Dressing:
- 1 cup mayonnaise
- ½ cup sour cream
- ½ cup grated Parmesan
- ¼ cup flat leaf parsley
- ¼ cup green onion, sliced
- 1 Tbsp ground tricolor peppercorns
- 1 tsp Worcestershire
- ½ tsp vinegar
- salt and pepper to taste
- 1 clove of garlic, minced
- ½ cup buttermilk
Salad:
- 2 heads iceberg lettuce, quartered
- 1 avocado, diced
- 1 red onion, cut in half and sliced into rings
- ¾-1 cup cherry tomatoes cut in half
Directions:
Place dressing ingredients in blender and blend. Chill for at least a half hour. Assemble salad on baking sheet or platter and drizzle dressing on top.
Harvest Spinach Salad with Maple Balsamic Dressing
Dressing:
- 4 Tbsp Olive Oil
- 2 Tbsp Balsamic vinegar
- 2 tsp maple syrup
- 2-3 tsp Dijon mustard
- Salt and pepper
Salad:
- 1 bag of spinach
- 1 large sweet potato, cut into chunks and roasted
- Rosemary
- Salt and pepper
- Olive oil
- 1 cup cooked quinoa
- ½- ¾ cup cherry tomatoes, cut in half
- ½ cup candied walnuts
- 1 pomegranate
- Goat cheese (or feta)
Directions:
Follow instructions for cooking 1 cup of quinoa in a saucepan. Cool completely. Meanwhile, preheat oven to 400° F. Peel sweet potato and cut into cubes. Place in a single layer on a Natural Prism Quarter Sheet pan. Drizzle a small amount of olive oil, rosemary, and salt and pepper. Bake in the oven until tender.
