Summer Salads!

Summer means delicious salad fixin’s. Use the summer salad dressing recipes below to create countless variations. Along with a wide variety of salad greens and fresh spinach as a base for your creations, you can also try a massaged kale salad or celery top salad. Mix in everything from thinly sliced or grated radishes, to chopped celery, cherry tomatoes, sliced stone fruit, fresh herbs, and any number of other veggies or fruits you may have on hand.

These summer dressings add a nice accent to greens, especially when you include nuts, seeds, or even rice noodles. If time is short, simply drizzle olive oil and your choice of vinegar over your salad in a large bowl, sprinkle with salt and pepper, toss, and serve!

Mustard Vinaigrette

• 4 tablespoons olive oil
• 2 tablespoons balsamic or red wine vinegar
• 1 teaspoon mustard
• 1 clove garlic minced finely
• Salt and pepper to taste

Cook’s note: Use this vinaigrette on everything from a side dinner salad to a salade Nicoise.

Creamy Salad Dressing

• ⅓ cup mayonnaise or vegan mayo
• 1 small shallot, minced
• 2 tablespoons red wine vinegar
• 2 teaspoons sugar
• ¼ teaspoon celery salt
• Black pepper to taste

Cook’s note: Great on spinach-cucumber salad, or mix with 2–3 cups shredded cabbage and some julienned carrots for a traditional coleslaw.

Asian-Style Dressing

• 4 tablespoons olive oil
• 1 tablespoon soy sauce
• 3 teaspoons sesame oil
• ½ teaspoon honey
• ⅓ cup fresh orange juice
• Salt and pepper to taste
• Red pepper flakes to taste (optional)

Cook’s note: This dressing is fantastic for a mixed green salad featuring vegetables like radishes, carrots, and celery. You can also add rice noodles to showcase the dressing’s flavor and some fresh cilantro or basil leaves as a garnish.

Preparation

• For each recipe, whisk together all ingredients until emulsified. For the creamy salad dressing, refrigerate for at least 20 minutes (up to overnight) before serving.

Recipes by Non-Reactive Pan