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Spring Salad Dressings
Spring and early summer produce is abundant, greens-heavy, and easy to throw together into flavorful salads with minimal prep time. Here are a few of our favorite salad dressings that complement spring veggies exceptionally well.
Sesame Miso Vinaigrette
(adapted from this New York Times recipe)
- 2 medium garlic cloves, smashed with the side of a knife 1 small shallot or two scallions, roughly chopped
- 2 tablespoons soy sauce
- 4 tablespoons balsamic or red or white wine vinegar
- 1 tablespoon light miso paste
- 1 tablespoon dark brown sugar
- 1⁄2 cup neutral oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons toasted white or black sesame seeds
Whisk together the first 6 ingredients, and then continue stirring vigorously while drizzling in the oil. Fold in the sesame seeds before serving.
**Salad suggestions: leafy greens, bell peppers, mushrooms, asparagus
Tahini Lime Dressing
(adapted from this Key To My Lime recipe)
- 1⁄4 cup tahini
- Juice of 1 small (or 1⁄2 large) lime
- 1⁄2 tablespoon grated or minced ginger
- 1⁄2 tablespoon granulated sugar, maple syrup, or honey
- 1⁄2 teaspoon salt
- Water as needed for consistency
Stir together the first five ingredients, then add water, 1⁄2-tablespoon at a time until reaching desired consistency. Note: cold water actually works better than warm to help avoid tahini seizing/breaking.
**Salad suggestions: kale, broccoli, shaved carrots, pickled onions
Green Goddess Herb Dressing
(adapted from this Love and Lemons recipe)
- 1 cup whole milk Greek yogurt
- 1 cup parsley
- 1 cup mixed fresh herbs (cilantro, mint, dill, etc)
- 2 tablespoons chopped scallion greens or chives
- 2 tablespoons lemon juice, plus 1⁄2 teaspoon zest
- 1 tablespoon olive oil
- 2 teaspoons capers
- 1 clove garlic
- Salt and pepper to taste
Combine all ingredients in a food processor or blender and process until completely combined.
**Salad suggestions: Snap peas, radishes, hearty greens