mmm... salady

Soup season is FINALLY over.  Hooray!  I love soup but I hate soup weather.

Here are three salad dressings that I make often:

Lemon Dressing

Squeeze the juice of one lemon into a liquid measuring cup.

Add twice as much olive oil.  (for example, if you get 2 oz lemon, add 4 oz olive oil)

Add one crushed garlic clove.

Salt and pepper.

Mix or shake well.  This is great over savory salads.  The one above has spring mix, green leaf lettuce, cucumbers, orange bell peppers, grated yellow carrot, tomato, sliced olives, bacon bits and pine nuts.  Artichoke hearts, chicken, cheese, or croutons are also great with this.

Sweet Dressing

1 T. Sugar (or agave nectar for a healthier lighter taste)

1 T. apple cider vinegar

2 T. canola oil

If you want to make a lot just keep the ratios the same.  Just think 1:1:2.  If you like it sweeter, add more sugar.

Mix or shake well.  This works well over salads with salads that have fruit.  My friend, Mo, makes this (thanks, Mo!  Sorry if I messed up your ratios) with spring mix, mandarin oranges or canned pears, and sliced almonds and that is how I fell in love with this dressing.  Today I had spring mix, apples, strawberries, blackberries and bacon bits.  I love lettuce, mango, chicken and candied almonds with this.  Think: leafy (romaine, red leaf, spinach, and/or spring mix), fruity (mandarin oranges, dried cranberries, strawberries, pears, and/or apples), protein-y (chicken, steak slices, parmesan cheese, and/or nuts), and your good.  

Asian Dressing

This one is for you, Michelle :).

2 T ground roasted white sesame seeds

2 T rice vinegar

2 T vegetable oil

1/2 t. sugar

1 T soy sauce

1-2 t mayonnaise (optional)

Mix well.  Easiest in a food processor.  Start with lettuce, spring mix, shredded cabbage or any combo of those.  Add contrasting color:  julienned daikon, julienned carrot, red peppers, and, uh, I can't think right now.  You get the picture.  Oh, deep fried wontons and saifun noodles, mandarin oranges, sliced almonds, and, of course, lettuce taste great with this salad.  For a super simple salad julienne or grate carrots and top with this dressing.

Was that too hard to understand?  Let me know if you need me to clarify.

Also, I am in the search for the perfect ranch dressing.  I like certain restaurants but that isn't always an option.  The best stuff from the grocery store that I have found is Wild Coyote.  Made in St. George.  But is there an easy one to make?