The same old oil and vinegar dressing can become rather dull and uninspiring. If the salad dressing blahs are keeping you from eating your greens, it is time to experiment and try some new things. I have a few suggestions for you to try. Here they are:
- Creamy: For a creamy texture add some nonfat plain yogurt. Thin it with a little water first (especially if you are using thick Greek-style yogurt. Another option for creamy texture is a little smashed avocado, and once again I thin it with a bit of water.
- Tangy: For a little tang try lemon juice. It mixes well with olive oil, or can be great on its own. Cranberry juice concentrate is another way to add a new tangy flavor to your dressing and complements toasted pecans quite nicely.
- Citrus: I have also taken to just squeezing a half an orange over butter lettuce. The fresh squeezed juice is so sweet and perfect for the delicate greens. I also enjoy the peppery taste of fresh squeezed pink grapefruit on the spicy green arugula.
I have some more suggestions, so
- Get seedy: Grinding up seeds, like pumpkin or sunflower adds a nice texture and flavor to dressing. Sesame seeds and poppy seeds aren't just for bagels! They also make nice additions to dressings.
- Fresh Herbs: Don't forget the power of fresh herbs. Going Italian? Toss some Italian parsley into the mix. Going Asian? Try a little cilantro. Going Greek? Add some finely chopped fresh mint to your greens. Fresh thyme and tarragon work well when you are adding roasted chicken to your greens.
- Go Tomatoes: Here's a recipe for tomato-paprika salad dressing that is unique and great not only on salad greens, but drizzled over lightly steamed veggies.
So try some new dressing and make your salad sing!