It happens to the best of us, even the most diehard salad lovers: salad boredom. It’s a thing (and if it wasn’t, it is now). It’s the moment you have a fridge full of  fresh greens but cannot take one more bite of the same old vinaigrette–or whatever dressing rut you fell into. There are so many ways to change it up when it comes to dressing up your greens. The key is making enough of it so it will last a few salads, and prep times don’t become a deterrent every time.

Here are a couple good ones. Does anyone want to share their faves?


Asian-inspired salad dressing (makes enough for a few salads): 

1/4 cup japanese mirin (they sell a fantastic one at R. Hirt in Eastern Market)

1/8 cup soy sauce (or to taste)

1 tsp grated ginger root

2 tsp sesame oil

4 garlic scapes or chives, diced (optional)

Method: Combine ingredients in jar with lid. Shut jar and shake well before serving.


Fattoush-Style Dressing

  • 1/2 cup Olive Oil
  • ¼ cup Fresh Squeezed Lemon Juice
  • 2 teaspoons Apple Cider Vinegar (can Substitute White Vinegar)
  • 2 teaspoons Dried Mint or zaatar (a  lebanese mixture of savory, thyme, and sumac, available  in most Middle-Eastern groceries)
  • 2 cloves Garlic, Minced (or 3 garlic scapes, minced)
  • 1-½ teaspoon Honey or Sugar
  • ¾ teaspoons Salt
  • ¼ teaspoons  Black Pepper
  • 1 teaspoon Sumac (if no zaatar)
  • ¼ cups Fresh Herb Loosley Packed  (such as oregano, chives, thyme, parsley)Method: Combine ingredients in jar with lid and shake. It’s very versatile. Serve on any salad greens.


    Creamy Avocado Dressing:


    • 1 large avocado (or two small ones),  skin and pit removed
    • 1/4 cup (62.5 ml) extra virgin olive oil
    • 1/4 cup water
    • 1/4 cup fresh oregano (or mint or dill, or oregano or thyme or whatever herb is in season that you like 😉
    • 1 small clove fresh garlic (or 2 garlic scapes)
    • Juice of 1/2 lemon (or to taste)
    • 1 tsp  honey (optional)
    • Salt and pepper to taste

    Method: Place all ingredients except oil and water in the bowl of a food processor or high speed blender.  With the blade running, add the oil, slowly, followed by the water. Puree until smooth. Adjust thickness of dressing by adding less or more water.


1 Comment

sbo · November 4, 2014 at 2:51 am

This is a very good article. Thank you for a great information.
Looks really yummy.
I like to eat salad.

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