A versatile salad dressing can pair with a variety of greens and toppings, which are abundant at the Farmers Market this time of year. Here are suggestions for pairings with grilled meats and vegetables.
Honey-Mustard Dressing
Ingredients
5 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
1 teaspoon mustard
1 tablespoon chopped green onions
Salt and fresh ground pepper, to taste
Directions
1.
Add all ingredients into a small bowl. Use a fork to vigorously mix until ingredients are well incorporated and the mixture is a uniform, creamy consistency. (Alternately put the ingredients in a jar with a lid and shake it.)
2.
Tip: Dress the salad right before serving and give it a light toss with tongs. If you have heavier components in your salad (tomatoes, nuts, cheese, grains), dress the greens first, toss, then add the toppings. Otherwise, all of those toppings will end up at the bottom of your bowl.
Arugula Salad – Pair With Grilled Burgers or Steaks
Ingredients
Arugula
Tomatoes, sliced
Mushrooms, sliced
Cilantro, chopped
Cheese curds, blue cheese, or Parmesan shreds
Lettuce Salad – Pair With Grilled Chicken Thighs
Ingredients
Butter lettuce
Green onions
Radishes, sliced
Kohlrabi, peeled, cut into sticks
Mint
Cilantro
Spinach Salad – Pair With Grilled Brats
Ingredients
Spinach
Red/green lettuce, chopped
Green onions, sliced
Parsley
White cheddar cheese, cubed
Candied pecans
Swiss Chard Salad – Pair With Bacon and Eggs
Ingredients
Swiss chard
Green lettuce
Bacon Bits
Hard-boiled eggs
Red onion, sliced or minced
Toasted pecans
Published May 28, 2020