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Need help with a salad dressing, please.

7 years ago

We're having lobster claw and knuckle meat in browned butter, Spanish rice and a salad for dinner tonight.

I'm planning a salad of greens, orange sections, avocado chunks and toasted slivered almonds. I would like to make a light sweet-sour dressing but not feeling too inspired today. I have oranges and limes for juice, light and dark balsamic and cider vinegars, honey, maple syrup, and the usual condiments and spices.

Any ideas for the salad dressing?

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Comments (5)

plllog
7 years ago
last modified: 7 years ago
With the oranges already in the salad, and being that you want some sweetness, I would make a white wine balsamic vinaigrette, heavy on the vinegar (not just a spoonful), with a floral Spanish EVOO. They both have the idea of sweetness without being sugary. Some seasoning, a little garlic, but not enough to interfere with the delicacy of the lobster, or perhaps a bit of ginger. I'm not sure that qualifies for the sweet and sour you were thinking of, but it's what comes to mind.
carolb_w_fl_coastal_9b
7 years ago
last modified: 7 years ago
Late to this & wondering what you chose, but anyway, here's a nice flexible one that might go well - other preserves can be used instead of raspberry, if desired. I've also made it w/ strawberry - wondering if marmalade would be good for that salad...?

Raspberry Dressing yield: approx. 3/4 cup

1 clove garlic, crushed or minced

1/3 cup vinegar, lemon, lime juice or a mixture

2 Tbs raspberry preserves

1/3 cup oil (your choice)

1/2-1 tsp. black pepper

pinch salt

Blend all ingredients in blender until smooth. If you wish, you may strain out seeds from preserves before adding.
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Funky, You can use any preserve in that first dressing, as a variation. I don't think the red pepper jelly is terribly sweet; and I suppose one could easily adjust it if they did. I am a fanatic about how a salad is dressed --- 90% of the time I feel they are overdressed. If you dress very lightly and toss, to me the dressing is rarely too sweet because the dressing doesn;t over power. The only bottled dressing I buy is Ken's 1000 Island. My son likes it, and he knows how to make it from mayo, ketchup and relish, but TBH it tastes about the same. I do buy ranch packets, mainly to make dip. Other than that, I make my own. It lasts fairly long and to me it tastes a zillion times better. I have tried all of the fancy bottled ones, and they just don't cut it for me. As far as going bad ..I mean, the vinaigrette has vinegar ... a preservative. And the dairy based ones; you can usually smell if they have turned. I make half batches. FWIW:The "shelf life" of salad dressings varies somewhat. Generally, vinaigrettes can be kept refrigerated for up to 2 weeks. Dairy-based dressings, like buttermilk, and dressings made with fresh ingredients, like chopped onion, fresh herbs, tomato sauce and chopped hard-cooked egg, will keep up to 1 week.
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lindac92
7 years ago
Late to the party...but I would do a dab of dijon for a little bite, lime jucie and some of that light balsamic, nice olive oil ( don't be stingy!) and a fairly good amount of celery seed>
Or perhaps use a mild ground red pepper instead of the dijon? maybe not...wouldn't like the red color that would lend.
sleevendog (5a NY 6aNYC NL CA)
7 years ago
Too late also but a light simple dressing with a bite...AC vinegar, lime,(i prefer lemon in a simple dressing but you have lime), mustard, just a touch, and i like to wiz in a small chunk of avocado if serving avocado. Adds a bit of creaminess. I'd let the orange speak for itself. And the nuts. (not in the dressing).

My summer salad dressings are so simple and mild...but i can tell the seasons are changing...i just bought a lb of Canadian wild rice for fall grain salads and my dressings get a bit richer. I ofter look at what dried fruits i have like a half dozen dried cranberries or a date, maybe a fig.
Islay Corbel
7 years ago
If oranges, then perhaps no avocado and add a little honey to the vinaigrette.

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