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Need help with a salad dressing, please.

9 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
9 years ago
last modified: 9 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_9/10
9 years ago
last modified: 9 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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I'd personally prefer an Italian type dressing. Chase's recipe above looks good. Your ingredients sound good, but you need a little color... you have a lot of red (tomatoes and pepperoni) and white (pasta and cheese) so you need a little yellow (maybe some yellow peppers or you could use cheddar cheese instead). A little green (peppers, broccoli, asparagus, zucchini, or green onion) would be good too, and black olives look and taste good in a pasta salad. Now, just between you and me, if your not serving it for company the color really doesn't matter and I'd just load it with your favorite stuff whatever it is, and whatever you have. The secret is all in the dressing; if it's good, everything will taste good. Adding or subtracting an item or two shouldn't really matter. There are no right or wrong ingredients for a pasta salad.
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I am a finnicky salad eater because I don't like most salad dressings. I especially do not like extremely vinegary dressings. Here are my three favorites. The first 2 are a little sweet. 2 teaspoons salt 1 scant teaspoon Tabasco 1/2 cup Splenda 1 cup oil 1/2 cup tarragon vinegar Combine and shake well. I use any kind of relatively neutral oil, including olive oil. I rarely have tarragon vinegar. I use almost any kind of vinegar. My favorite is Perel's Spicy Pecan vinegar. The other one I make often is Sweet and Sour Dressing. Yield 2 1/2 cups 1 cup vegetable oil 1 cup sugar (or Splenda) 1/2 cup wine vinegar 3 tsp soy sauce salt and pepper to taste Combine all ingredients and shake well. This dressing is from The Kitchn, but it is quite similar to one I have made 4 ounces (about 1 heaping cup) blue cheese, crumbled 1/4 cup sour cream 1/4 cup buttermilk 2 tablespoons mayonnaise 2 tablespoons lemon juice Salt and pepper to taste In a small bowl, use a fork to mash together the cheese and sour cream until it forms a chunky paste about the consistency of cottage cheese (I don't mash my blue cheese.). Stir in the buttermilk, mayonnaise and lemon juice. Taste and season with salt and pepper. Store in a covered container in the refrigerator for up to one week.
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Did you try the first dressing that ginger st. thomas posted yet? When I did a search, that one came up most often and had an orangy color when a pic was posted. I also found another one that was posted a lot. House Ginger Salad Dressing A Japanese style salad dressing at Teppan-yaki restaurants. Mix following ingredients and keep it in a refrigerator. 12 T. Vegetable Oil * 6 T. White rice Vinegar 5 T. White Miso (soy bean paste) 4 T. Grated raw onion (with juice) 2 T. Grated raw carrot 1 tsp. Sugar 2 T. Juice from grated ginger * Light oil such as corn, cotton, sunflower, etc. You may adjust the amount of miso, vinegar, or ginger juice to fit to your taste. Dash with lemon or lime juice will make a difference in the flavor.
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That's a tough one. It would be nice to see the entire dress, including the bodice. Chances are slim that you would be able to find a perfect match for either of the fabrics I see in the photo. If you will be wearing black shoes with the dress, you could add a bit of black at the hem, either material or a wide lace. I wouldn't just tack it on at the bottom, I would probably sew it on where the solid fabric is sewn to the print and make it long enough to peek out beneath the solid fabric just enough to cover your knees. And it might be a good idea to add some black on the bodice, too. Maybe at the waist. I'm not sure, but it looks a bit sparkly. Is that gold? It might be pretty to have gold peeking out from beneath the hem, too.
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lindac92
9 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)
9 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
9 years ago
If oranges, then perhaps no avocado and add a little honey to the vinaigrette.

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