email this page- Use a good homemade salad dressing (see recipes).
- Dress the salad in moderation-don't drown the greens.
- Use greens that actually have some flavor-arugula, spring mix, frisée, spinach, radicchio, mâche, watercress and endive.
- Consider contrasts in your salad-sweet dried cranberries or raisins with sharp feta cheese, rich walnuts with bright crisp radishes or carrots.
- Actually toss the salad. This way all the ingredients get coated with the dressing. (There's a reason it's called a "tossed" salad.)
Homemade Ranch Dressing
Mark Boughton Photography; styling by Teresa Blackburn
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Because it’s a best-selling salad dressing and is served with everything from chicken wings to pizza, we felt we owed it to readers to print a recipe for homemade ranch dressing (and because homemade is so much better than the bottled version). It’s ridiculously easy to make. You’ll never go back to the bottle.
Ingredients
Ingredients
½ cup reduced-fat buttermilk
½ cup light sour cream
½ cup light mayonnaise
2 tablespoons chopped chives
2 tablespoons chopped fresh parsley
1 garlic clove, crushed
2 teaspoons fresh lime juice
Coarsely ground black pepper
Instructions
½ cup light sour cream
½ cup light mayonnaise
2 tablespoons chopped chives
2 tablespoons chopped fresh parsley
1 garlic clove, crushed
2 teaspoons fresh lime juice
Coarsely ground black pepper
1. Combine all ingredients in bowl. Whisk well. Makes 1½ cups.
Nutritional Information
Per (1-tablespoon) serving: 25 calories, 2g fat, 5mg chol., 1g prot., 1g carbs., 0g fiber, 50mg sodium
Sun-Dried Tomato Dressing
Mark Boughton Photography; styling by Teresa Blackburn
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This thick dressing doubles as a topping for burgers or as a dipping sauce for shrimp. Thin with 1/4 cup water if you like a thinner dressing.
Ingredients
Ingredients
½ cup oil-packed sun-dried tomatoes
½ cup apple cider vinegar or red wine vinegar
1 shallot
4 basil leaves
1 teaspoon chopped chives
1 garlic clove, crushed
1 teaspoon sugar (optional)
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
½ cup extra-virgin olive oil
Instructions
½ cup apple cider vinegar or red wine vinegar
1 shallot
4 basil leaves
1 teaspoon chopped chives
1 garlic clove, crushed
1 teaspoon sugar (optional)
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
½ cup extra-virgin olive oil
1. Combine all ingredients except oil in a blender or food processor. Pulse until tomatoes are finely chopped. Add oil, a little at a time. Pulse until thick and well blended. Makes about 1 cup.
Recipe by Jeanette Hurt ("The Art of Salad," May 2009.)
Nutritional Information
Recipe by Jeanette Hurt ("The Art of Salad," May 2009.)
Per (1-tablespoon) serving: 70 calories, 7g fat, 0g chol., 0g prot., 1g carbs., 0g fiber, 80mg sodium.
Lime Honey Mustard Dressing
Mark Boughton Photography; styling by Teresa Blackburn
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Ingredients
¼ cup rice vinegar or white wine vinegar
1 shallot, finely chopped
2 tablespoons finely chopped cilantro
1½ teaspoons Dijon mustard
1½ teaspoons honey
Grated rind of 1 lime
1 teaspoon fresh lime juice
½ teaspoon grated peeled fresh ginger
½ teaspoon salt
1/8 teaspoon coarsely ground black pepper
¼ cup extra-virgin olive oil
Instructions
1 shallot, finely chopped
2 tablespoons finely chopped cilantro
1½ teaspoons Dijon mustard
1½ teaspoons honey
Grated rind of 1 lime
1 teaspoon fresh lime juice
½ teaspoon grated peeled fresh ginger
½ teaspoon salt
1/8 teaspoon coarsely ground black pepper
¼ cup extra-virgin olive oil
1. Combine all ingredients in a bowl. Whisk well. Makes about 3/4 cup.
Recipe by Jeanette Hurt ("The Art of Salad," May 2009.)
Nutritional Information
Recipe by Jeanette Hurt ("The Art of Salad," May 2009.)
Per (1-tablespoon) serving: 50 calories, 4.5g fat, 0g chol., 0g prot., 2g carbs., 0g fiber, 105mg sodium.
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