Spring has sprung, and so have lettuces and other fresh vegetables! There are few meals more healthy and delicious than a crisp, garden-fresh salad. But don't settle for the same old salad dressing, day in and day out. Shake up your spring green routine with these versatile SAGE favorites. Try them on coleslaw, with crudités, alongside buffalo wings, atop grilled meats or veggies, and of course, to dress your salad!
A Note from Our Chefs
We've suggested pairings for these dressings below, but pick your greens carefully! At the store, check for water at the bottom of the container—any wilted greens will affect the flavor of the whole bunch. Try to use greens as soon as possible after buying them, preferably within four days' time. Dressings will last for two weeks stored in the refrigerator.
Cilantro-Lime Yogurt Dressing
Try this creamy, zesty number atop a hearty Southwestern salad of romaine, roasted corn, avocado, and black beans.
Yields 1 cup
Ingredients: 1 cup plain yogurt 1 tablespoon minced green onion 1 tablespoon chopped fresh cilantro 3 teaspoons lime juice ¼ teaspoon kosher salt
Preparation:
- Cut lime in half and juice into a mixing bowl.
- Add remaining ingredients and mix well.
- Use immediately or refrigerate until ready to use.
Mango Vinaigrette
Try this light, fruity vinaigrette over a hearty, dark green like spinach or kale.
Yields 1 ½ cups
Ingredients: 2/3 cup orange juice ¼ cup white balsamic vinegar 1 mango, peeled and diced ¼ teaspoon kosher salt
Preparation:
- Place mango in mixing bowl.
- Add remaining ingredients and mix well.
- Use immediately or refrigerate until ready to use.
Ranch Dressing
Try this SAGE student favorite with iceberg or romaine lettuce, crudités, or buffalo wings.
Yields 2 ¼ cups
Ingredients: 1 cup mayonnaise 1 cup buttermilk ½ cup sour cream ½ teaspoon dried parsley 1 teaspoon dried dill 1 teaspoon dried chives ½ teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon kosher salt ¼ teaspoon ground black pepper
Preparation:
- Combine all ingredients in a mixing bowl, and mix well.
- Place in airtight container and refrigerate until ready to use.
Red Wine Vinaigrette
Try this classic vinaigrette on a simple tossed salad of mixed greens, grape tomatoes, and sliced cucumbers.
Yields 1 cup
Ingredients: 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 garlic clove, minced 2/3 cup extra-virgin olive oil ¼ teaspoon kosher salt Pinch ground black pepper
Preparation:
- Place garlic, mustard, vinegar, salt, and pepper in mixing bowl or food processor.
- Stirring constantly, slowly add extra-virgin olive oil to emulsify.
