salad dressing - The Art of Food and Wine

Fresh Berry Salad with Poppy Seed Dressing

Wed, 05 Jun 2024 00:26:08 +0000

This summer Berry Salad combines mixed greens and assorted berries, plus candied pecans with a tangy poppy seed dressing

Nothing says summer like fresh berries. This perfect summer salad is an ideal light lunch, a colorful side dish for dinner, or served in a large bowl at summer BBQs.

Like our Strawberry Spinach Salad, it’s a great way to use up leftover berries!

This post may contain affiliate links. Please see our Affiliate Disclosure Policy for more details.

Ingredients Needed

One of our favorite things about this fresh summer salad is its simple ingredients and its flexibility. So feel free to mix and match your favorite add-ins!

Mixed Greens – We think spring mix plus arugula is the perfect combination. You could also use fresh baby spinach leaves, romaine lettuce, arugula, or a combination of any/all of these
Fresh Berries – Choose your favorite summer berries. Any combo of raspberries, blackberries, strawberries, and blueberries works! Look for plump juicy berries
Poppy Seed Dressing – Or use a classic Lemon Vinaigrette. We have easy recipes for both but store-bought versions work too! Or use a simple olive oil and balsamic dressing
Candied Pecans – Or candied walnuts. Make your own or use store-bought. Any type of nuts work well with berries
OPTIONAL: crumbled blue cheese, goat cheese, or feta cheese

How to make Berry Salad with Poppy Seed Dressing

If you’re making homemade candied pecans make them first and set them aside to cool before using
If mixing up our Homemade Poppy Seed Dressing or Lemon Vinaigrette gather the dressing ingredients, mix, and set aside (or make ahead and store in the refrigerator in a mason jar)
Wash berries and gently pat dry. Stem and cut fresh strawberries in half if they are large
Add lettuce to 4 medium sized shallow bowls
Top with fresh delicious berries and then scatter the pecans on top
If using, add a sprinkle of feta cheese, blue cheese, or goat cheese on top of each salad
Drizzle liberally with dressing. Toss if desired. You can also serve the dressing on the side and let everyone add the amount they want
If desired, for a crowd, mix everything in one big bowl instead of individual bowls and let everyone serve themselves
Serve and savor!

Make Ahead Tips

Make dressing up to 3 days ahead of time and store in an airtight container in the refrigerator. Shake well or whisk before serving.
Candied or roasted nuts can be made up to 3 days in advance and stored at room temperature.
Clean and pat dry the berries up to 1 day ahead and store in the refrigerator
This salad should be assembled right before serving, so if you need to transport it the best way to do this is to bring the ingredients separately and toss everything with the green salad mix just before serving.

Helpful tips for making the best berry fruit salad

Start with cold ingredients. This will help reduce the chance of your salad wilting.
Don’t add the dressing to salads until you’re ready to serve.
If making candied or toasted nuts be sure to allow time for them to cool before adding to the salad.
If you want to toss the salad before serving we recommend tossing just the lettuce with the dressing and then adding the toppings. Berries are tender and fragile and can get crushed with extra tossing.

Storing Leftovers

REFRIGERATE: Store in an airtight container for one day.

Variations

Berry Salad is super adaptable so use anything that appeals to you. Here are some ideas:

Add a Protein – for a heartier main dish salad try adding shredded chicken, shrimp, sliced steak, or salmon
Add more Veggies – sliced red onions, zucchini, or cucumbers
Add a Grain – Add cooked brown rice, quinoa, or cous cous for a full meal
Healthy Add-Ins – avocado, olives, and roasted garbanzo beans
Salad Dressings – use any type that you love!

What to serve with this Fresh Berry Salad Recipe

Serve as the perfect side dish with any protein! Great for outdoor summer dining. Try it with any of these great recipes.

Cedar Plank Salmon has a smoky flavor that pairs well with bright berries
This light salad is a good match for Garlic Steak Bites
Pairing with Air Fryer Pork Chops or Pan Seared Scallops makes this a true 15-minute meal

Fresh Berry Salad

Elevate your salad game with this Fresh Berry Salad that combines mixed greens and assorted berries, plus candied pecans and poppy seed dressing

Course Brunch, lunch, Salad

Cuisine American

Diet Vegetarian

Prep Time 15

Total Time 15

Servings servings

Calories 262kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

6 ounces mixed greens (or romaine)
2 cups fresh berries (blueberries, blackberries, strawberries, raspberries)
½ cup candied pecans or walnuts recipe link below, or use a store-bought version
½ cup poppy seed dressing or lemon vinaigrette recipe links below, or use a store-bought version

OPTIONAL:

¼ cup blue cheese, goat cheese, or feta cheese crumbled

Instructions

Make the dressing and candied pecans, if making homemade, and set aside
½ cup candied pecans or walnuts
In 4 individual bowls add the mixed greens, top with the mixed berries, scatter the pecans (and optional cheese).
6 ounces mixed greens, 2 cups fresh berries, ½ cup poppy seed dressing or lemon vinaigrette, ¼ cup blue cheese, goat cheese, or feta cheese
Drizzle the dressing over the top of the salad. Or leave the dressing on the side and allow each person to add their own.

Notes

Candied Pecans are easy to make at home and can be made up to 3 days ahead of time and stored in an airtight container.
Lemon Vinaigrette or Poppy Seed Dressing pair well and these are the links to our homemade versions.
Dressing can be made ahead and refrigerated in an airtight container for up to one week. Shake or stir before serving.
Calorie and nutrient count does not include optional cheese.

Nutrition

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Poppy Seed Dressing

Wed, 29 May 2024 22:55:20 +0000

Poppy Seed Dressing is popular and versatile because it adds bursts of flavor to salads, sandwiches, and other dishes

With its sweet and tangy taste, this dressing has become a staple as a drizzle over mixed greens or as a marinade on grilled chicken or vegetables.

Say goodbye to store-bought dressings and whip up a batch of this delicious homemade poppy seed dressing recipe with fresh ingredients instead. No mystery ingredients in homemade dressings!

Tiny poppy seeds add a slight crunch and nutty flavor to this creamy dressing, making it stand out from other dressings.
The sweet and tangy taste of the vinegar and sugar creates the perfect balance of flavors.

Ingredients Needed

This recipe makes about one cup of dressing but can easily be doubled. See the printable recipe card below for the exact quantities, nutrient information, and serving size.

Apple Cider Vinegar – alternately you can use white wine vinegar or white vinegar
Sugar – or use honey or agave
Cream – or half & half
Dried Mustard – if you don’t have any dried mustard use Dijon mustard instead
Salt – just a pinch to balance the sweetness
Mayonnaise – we like Best Foods or Dukes
Poppy Seeds – the star of the show!

Step-by-step instructions to make Poppyseed Salad Dressing

In the bowl of a mini food processor or blender add the vinegar, salt, and sugar. Allow it to sit for a few minutes so that the salt and sugar begin to dissolve. You can also make this dressing in a medium bowl and stir with a whisk.
Add the mayonnaise, cream, and dry mustard.
Blend until smooth, creamy, and completely combined. Taste and add more salt to match your personal preference.
Add the poppy seeds and blend for a few seconds to combine, or stir them in by hand. Try to avoid overprocessing the seeds.
Transfer to a mason jar or other airtight container.
If not using the dressing right away store in the refrigerator for up to 7 days and shake well, or stir, before serving.

Variation Ideas

VINEGAR – use white wine vinegar in place of apple cider vinegar
WHITE SUGAR – swap with honey or agave, although both of these choices will be sweeter
DRY MUSTARD – use Dijon-style mustard instead
CREAM – use half & half or whole milk. Buttermilk would also make a nice tangy alternative
HONEY MUSTARD POPPY SEED DRESSING – add 2 Tablespoons of honey and 1 Tablespoon of Dijon mustard to the recipe

How to make a thicker dressing:

This homemade creamy poppyseed dressing recipe won’t be as thick as a store-bought version because those contain thickeners such as xanthan gum, titanium dioxide, and soybean oil.
We like to make it in a mini food processor (or blender) to help create a slightly thicker dressing. You can also add more mayo, or cut back on the cream, for a thicker result, but keep in mind that will change the flavor balance.

Storing the Dressing

REFRIGERATE: Store for up to 7 days in a sealed airtight container. We suggest a glass jar or container. Shake well before using.

Best ways to use Creamy Poppy Seed Dressing

We LOVE this dressing on a crunchy kale salad
Perfect on our Strawberry Spinach Salad
Drizzle on this Arugula Beet Salad for a tangy twist
Add to BLT sandwich or chicken salad sandwich
Make a fresh summer Berry Salad like the one pictured here (or any fruit salad) with a sprinkling of our Candied Pecans on top!

Poppy Seed Dressing

Make creamy, flavorful poppy seed dressing at home in no time with basic ingredients. Perfect for salads, sandwiches, vegetables, and chicken.

Course Dressing, Salad Dressing, Side Dish

Cuisine American

Prep Time 5

Total Time 5

Servings servings (1 Tablespoon)

Calories 90kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Equipment

Small Food Processor optional

Ingredients

¾ cup mayonnaise
2 Tablespoons cream (or 1/2 & 1/2)
3 Tablespoons sugar (or 2 TBS honey/agave)
4 Tablespoons apple cider vinegar or white vinegar
½ teaspoon dry mustard or dijon mustard
½ teaspoon salt
1 Tablespoon poppy seeds (more to taste)

Instructions

In a medium bowl or bowl of a small food processor (or blender) add the vinegar, sugar, and salt.
Allow mixture to sit for about 2 minutes to dissolve salt and sugar.
3 Tablespoons sugar, 4 Tablespoons apple cider vinegar, ½ teaspoon salt
Add mayonnaise, cream, and dry mustard. Blend until creamy.
¾ cup mayonnaise, 2 Tablespoons cream, ½ teaspoon dry mustard
Stir in poppy seeds and blend again for 5 seconds or blend by hand.
1 Tablespoon poppy seeds
Transfer to an airtight container. Refrigerate if not using immediately. Shake well before serving.
Dressing can be stored for about 7 days in the refrigerator

Notes

This recipe makes about 1 cup of dressing and can be doubled.
Want a thicker dressing? Add up to 1/4 cup more mayonnaise or less cream
Keep tightly sealed in the refrigerator for up to 7 days. We recommend a glass mason jar.
Shake well before using.

Nutrition

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Chicken Apple Salad

Fri, 01 Sep 2023 23:44:43 +0000

Chicken Apple Salad, with fresh greens and nuts, is spicy and tangy and full of flavors that will make it your new favorite lunch or dinner

This salad really does have it all!

Drizzled with creamy Garlic Parmesan Dressing, this salad is perfect for lunch, dinner, or brunch year-round. We love it served alongside Pork Loin Roast, Garlic Butter Steak Bites, or Individual Chicken Pot Pies.

Ready to get started? Just click on our “JUMP TO RECIPE” button below. For tips, processes, and substitutions keep reading. This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products to you that we love ♥️ and use.

Jump to Recipe

Ingredients for Chicken Salad with Apples

Boneless, Skinless Chicken Breast (about 6 ounces) – seasoned, baked, and cut into small dice or shredded. In a time crunch? Grab a rotisserie chicken from the market.
Green leaf lettuce – about 4 cups
Butter leaf lettuce – about 4 cups (or use 8 total cups of mixed greens)
Feta cheese – crumbled, or substitute blue cheese or goat cheese
Walnuts or Pecans – roughly chopped, we recommend toasting them for best flavor
Apple – Red Delicious, Honeycrisp, or Fuji, cut into cubes
Dressing – we like a tangy Parmesan Garlic Dressing (see recipe card for details), but our classic Lemon Vinaigrette is also a great match for this salad

Ingredients for Parmesan Dressing

This dressing pairs perfectly with chicken apple salad but, of course, you can use any salad dressing of choice, such as our Champagne Vinaigrette.

White Wine Vinegar or Champagne Vinegar – the flavor of champagne vinegar is slightly softer but either works
Red Wine Vinegar – we don’t recommend substituting balsamic because it’s too heavy. If needed just use more white wine vinegar or champagne vinegar
Celery Seed and Onion Powder – if you use celery salt or onion salt just omit the regular salt
Cinnamon – one of the secrets to this amazing dressing! (If you use store-bought dressing instead be sure to whisk in a little cinnamon)
Tarragon – dried or fresh
Garlic – choose fresh garlic if you can, but garlic powder works too
Anchovy fillet – optional, but we promise you it takes this dressing to a whole new level, doesn’t taste fishy and gives it a gorgeous umami flavor
Tabasco – or any other hot sauce of choice
Olive Oil – slowly drizzling olive oil in emulsifies this dressing and gives it a slightly creamy texture
Parmesan Cheese – use the good stuff – it’s worth it!
Salt and Pepper

How to make Chicken Apple Salad with Fresh Greens

Make the Dressing:

In a blender or small food processor: Mix together both vinegars, celery seed, onion powder, cinnamon, tarragon, garlic clove, anchovy, and tabasco and blend until smooth
Add Parmesan and blend until pureed
Slowly drizzle in olive oil and blend until the dressing is emulsified
Taste and add salt and pepper, as needed
If whisking in a bowl instead of using a food processor: Follow the same method but finely mince the garlic clove and use grated parmesan instead
Set dressing aside. If not using it right away store it in a sealed container in the refrigerator for up to 7 days. Shake well before using

Make the Salad:

If desired, lightly toast the nuts, let them cool, and roughly chop. Set aside.
Cut the cooked chicken into bite-sized cubes, or shred it, and set aside.
Core and cut the apple into bite-sized pieces. We leave the skin on our apples but peel them if you like. Set aside.
In a large bowl add the lettuce.

Add chicken, apples, and nuts.
Crumble the feta cheese and add to the salad bowl.
Drizzle in dressing and toss gently to combine everything.
Serve immediately.

Substitution Ideas:

We love this salad as it’s written but it’s easy to swap out some of the ingredients.

Lettuce: red or green leaf, mixed greens, or butter lettuce all work well
Apples: Red Delicious, Honeycrisp, or Fuji are our favorite choices
Nuts: walnuts are the traditional choice, but pecans are also a good pairing. Our candied pecans would be scrumptious in this salad too!
Cheese: try substituting the feta with crumbled blue cheese, gorgonzola, or goat cheese

Make Ahead:

This salad is great for meal prep! Almost everything can be made ahead.

The chicken can be cooked and refrigerated for up to 3 days
The dressing can be prepared and kept in the refrigerator for up to 14 days. Just be sure to mix well before serving.
Toast the walnuts or pecans, cool, and keep tightly sealed for about 5 days.
When ready to serve the salad, cut the apples, crumble the feta, and toss everything with the lettuce.

Other great salads to try:

Chicken Apple Salad

Chicken Apple Salad with zesty homemade garlic parmesan vinaigrette salad dressing. Fresh greens, walnuts, and feta make this salad a complete lunch or dinner.

Course Dressing, Salad, Salad Dressing

Cuisine American, Italian

Prep Time 15

Total Time 15

Servings servings

Calories 506kcal

Author Jayne and Cyndy ~ The Art of Food and Wine

Equipment

mini food processor or whisk

Ingredients

Parmesan Garlic Dressing

1 oz white wine vinegar or champagne vinegar (2 Tbsp)
1 oz red wine vinegar (2 Tbsp)
½ teaspoon celery seed
½ teaspoon onion powder
¼ teaspoon cinnamon
½ teaspoon dried tarragon (or 2 tsp fresh)
1 clove fresh garlic (or ½ tsp garlic powder)
1 anchovy fillet, packed in oil (optional)
3 shots Tabasco
2 Tablespoons Parmesan or Romano cheese, shredded or grated
4 oz extra virgin olive oil
1 pinch salt to taste
1 pinch black pepper, freshly ground to taste

Chicken Apple Salad

6 ounces cooked chicken breast, boneless, skinless cut into pieces or shredded
8 cups green, butter, red, or mixed leaf lettuce torn into bite-size pieces
1 large Apple, Fuji, Honeycrisp, or Red Delicious cut into bite-size pieces
½ cup feta, crumbled, or blue cheese/goat cheese
⅓ cup walnuts or pecans, toasted and roughly chopped
½ cup Dressing (recipe above) or more to taste

Instructions

Making the Dressing:

In a small food processor or blender add the first 9 ingredients (white vinegar through Tabasco) and blend well. Alternately, whisk in a bowl until smooth
Add Parmesan and blend until pureed (If hand whisking make sure to use finely shredded or grated Parmesan)
Slowly drizzle in the olive oil, little by little, and blend until emulsified. Test for flavor and add salt and pepper to taste.
If not using immediately store in a tightly sealed glass jar in the refrigerator.
Always shake well before serving.

Preparing the Salad:

Chop the cooked chicken into bite-sized pieces (or shred). Set aside.
Core and cut the apple into bite-sized pieces (no need to peel it). Set aside.
If desired, toast the nuts, cool, and roughly chop. Crumble the cheese.
In a large bowl combine the two lettuces, add the chicken pieces, nuts, and cheese. Toss gently.
Drizzle on the dressing, toss to combine and serve.

Notes

Dressing recipe makes 2/3 cup
Anchovy is optional, but highly recommended for flavor
We use Tabasco, but any hot sauce will work
This dressing will keep for 14 days, sealed in the refrigerator

Nutrition

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Citrus Salad with Citrus Vinaigrette

Thu, 12 Jan 2023 19:22:01 +0000

This bright healthy Citrus Salad with a variety of fresh oranges and grapefruits and then dressed in a zesty orange citrus vinaigrette and topped with pistachios and mint

Winter months are peak citrus season but this fresh colorful salad is gorgeous and versatile with simple ingredients available year-round

Most citrus is now available year-round in every grocery store, but certain varieties of citrus can only be found in the winter season, such as blood oranges, white grapefruit, and Cara Cara oranges. The fun part about this simple citrus salad recipe is that you can use as many varieties as you want. We used five different types for our salad because our local farmers’ market was full of citrus varieties!

This salad is gluten-free and can be vegan (if you substitute the honey with agave)

This post may contain affiliate links. Please see our affiliate disclosure for more details.

Ingredients for Winter Citrus Salad

This salad has 2 parts ~ the simple citrus vinaigrette and the salad greens with citrus

1. Citrus Dressing:

We like a simple orange vinaigrette but any light dressing will work

Orange and Zest – freshly squeezed juice is best, and lemon juice, lime juice, or grapefruit juice are great substitutes for oranges if you want it more tart. Any of these tangy citrus fruits will work.
Extra Virgin Olive Oil – use the best quality because this is a simple vinaigrette and the oil is what gives this dressing a creamy texture
Honey – adds a touch of sweetness to balance the tangy vinaigrette. (sub in agave for a vegan version)
Salt and Black Pepper – add a pinch, or more, depending on your personal preferences

2. Citrus Salad Ingredients:

Baby Arugula – Peppery arugula gives the salad a fresh bite, but you can use any type of sturdy fresh greens, such as radicchio, romaine lettuce, kale, or spring greens
Pistachios – shelled and roasted, these nuts add a perfect salty contrast to the zesty sweet citrus
Mint – fresh mint adds a pop of flavor to this salad. Mint and citrus are a classic flavor combination and a beautiful addition to this salad
Citrus – Choose a colorful variety of at least two types. See below for more about the types of citrus we chose

How to make easy Citrus Salad Dressing

The orange vinaigrette for this salad is super easy and comes together in a flash. Using fresh citrus is the key to a zesty bright flavor.

Whisk together fresh orange juice, orange zest, and honey in a small bowl
Slowly drizzle in the olive oil and continue to whisk until fully emulsified and creamy

Assembling the Salad

In a large salad bowl, toss the arugula with half of the vinaigrette and scatter the arugula on a large platter
Place prepared sliced citrus slices on top of the arugula in a shingle pattern
Drizzle more of the citrus honey dressing over the top
Sprinkle with chopped pistachios and mint leaves
You can also make a single serving side salad using a shallow bowl for each portion which makes a perfect light lunch

How to prep citrus

To prepare the citrus for the salad you need to remove the rind and the white pith (which is bitter), and then cut the fruit into wheels. Removing the peel is easy and quick with a little practice.

Cut off both ends of the citrus
Stand citrus up on one of the cut sides
Slice off the peel in small segments by moving a sharp knife down the sides of the citrus from top to bottom, following the natural curve of the fruit, cutting away the peel and the white pith in strips
Slice the fruit into wheels
If you prefer segments (also called citrus supremes) instead of wheels you can follow our easy steps on How to Segment an Orange

How do you choose the best citrus?

Look for fruit with even colored peel, no bruising, limited blemishes, and little discoloration. The ripe fruit should feel heavy and it should smell fragrant.

We found five gorgeous types for our salad, but in the off-season, you can easily use just sweet oranges and tangy grapefruit, which are available year-round.

Winter Citrus reaches peak season and is the sweetest and juiciest from December to late March.

Here is what we used (pictured below left to right)

Cara Cara Oranges ~ these oranges have distinctly pink flesh, a higher level of Vitamin C, and maintain the rich citrus flavor of a navel orange, with additional sweet hints of cranberry, blackberry, and raspberry
Navel Oranges ~ the most common variety of oranges with a sweet juicy flavor. Look for thick bright skin
Pink Grapefruit ~ rosy colored, semi-sweet and a little bit sour, pink grapefruit varies in color intensity. Ruby red or white grapefruit is a great alternative
Pomelo ~ this citrus is part of the grapefruit family but has a more delicate, floral taste than grapefruit. They are sweeter, have lower acidity, and have a thicker white pith. The outside can be light green or yellow but the inside is white
Blood Oranges ~ this gorgeous citrus fruit looks similar to navel oranges from the outside but has deep red, almost maroon-colored fruit and juice. The flavor is generally sweeter and they have a light raspberry taste

Substitutions and Additions for Citrus Salad

Arugula – any study lettuce variety works well in this salad such as radicchio, curly endive, romaine, butter, or kale. Or skip it all together and make a lettuce-free salad.
Citrus – choose any citrus that is in season!
Mint – try other fresh herbs such as basil, chives, parsley, or cilantro
Pistachios – any nut will work and is a great way to add crunch and salt to this salad. Consider walnuts, hazelnuts, pine nuts, sunflower seeds, pumpkin seeds, or almonds. Toasted nuts are recommended for the added flavor boost
Additional garnish ideas – during the holidays a sprinkling of pomegranate seeds looks gorgeous. Crumbled goat or feta cheese would also be nice
Try adding freshly sliced creamy avocado, fennel, beets, crispy chickpeas, or red onion for a more hearty salad
Make it a meal: Shredded chicken or salmon also pair well with citrus and can be layered on top to create a main dish
Eating plant-based? Substitute the honey in the dressing with agave or rice syrup

Tips

Prep Ahead: prepare all of the ingredients ahead of time, store separately in an airtight container, refrigerate (except nuts), and assemble just before serving
Don’t dress this salad until just before serving for best results
Store unpeeled citrus at room temperature for up to 3 days, and up to 7 days in the refrigerator
Room-temperature citrus is juicier and better for squeezing fresh juice
Be sure to wash any citrus before zesting

Looking for more great citrus or salad recipes?

Our classic Zesty Lemon Vinaigrette works on every salad!
Arugula Beet Salad with Goat Cheese features fresh segmented oranges
Herby Italian-inspired Gremolata, with lemon zest, is a fresh 5-minute topping for meats, seafood, soups, and pasta
A classic Tricolore Salad with oranges features the best of winter produce
These gorgeous Lemon Drop Martinis are a lemon bomb of flavor!
Easy-peasy Sheet Pan Chicken with Lemon or Chili Lime Pork Tenderloin makes the perfect weeknight dinner

Citrus Salad with Citrus Vinaigrette

Bright healthy Arugula Citrus Salad made with fresh oranges and grapefruits. Dressed in a zesty citrus vinaigrette, pistachios, and mint.

Course Salad, Salad Dressing

Cuisine American, European

Prep Time 15

Total Time 15

Servings servings

Calories 144kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

Salad Ingredients:

1 navel orange peeled, pith removed, and sliced in rounds
2 cara cara oranges peeled, pith removed, and sliced in rounds
2 blood oranges peeled, pith removed, and sliced in rounds
1 pomelo peeled, pith removed, and sliced in rounds
1 ruby red or pink grapefruit peeled, pith removed, and sliced in rounds
6 cups baby arugula
2 Tablespoons roasted, shelled pistachios roughly chopped
1 Tablespoon fresh mint leaves for garnish

Citrus Vinaigrette Dressing

2 Tablespoons fresh orange juice
½ teaspoon orange zest
1 teaspoon honey (or agave)
3 Tablespoons extra virgin olive oil
salt and pepper, to taste

Instructions

Orange Citrus Vinaigrette Dressing:

Zest one orange, then cut it in half and squeeze 2 Tablespoons of the juice into a small bowl. Add 1/2 teaspoon of the zest, and honey and whisk together. Drizzle in the olive oil one Tablespoon at a time, whisking until completely blended and emulsified. Add salt and pepper to taste. Set aside.

Salad Preparation:

Snip mint leaves from stems, wash and gently pat dry. Set aside for garnish.
On a wooden cutting board, cut off both ends of the remaining orange. Stand orange up on the cut side and slice off the peel by moving a sharp knife down the sides of the orange from top to bottom, following the natural curve of the fruit, cutting away the peel and the white pith in strips.
Cut orange, crosswise, into rounds.
Repeat with all of the other citruses.
In a large bowl toss arugula with half of the vinaigrette dressing and scatter on a large platter
Arrange the sliced citrus in a shingled pattern on top of the arugula and drizzle with the remaining vinaigrette dressing.
Sprinkle with pistachios and mint leaves and serve

Notes

For variety try our Easy Zesty Lemon Vinaigrette instead of the citrus dressing
Want to keep it vegan? Use agave instead of honey in the dressing
Store any unused dressing in the refrigerator for up to 7 days

Nutrition

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Easy Grilled Caesar Salad

Sun, 27 Jun 2021 00:31:17 +0000

Grilled Caesar Salad is an easy flavorful twist on the traditional recipe with a light caramelized flavor

Charred romaine wedges are topped with a zesty dairy-free Caesar dressing, homemade garlic croutons, and grated Parmigiano-Reggiano cheese

To prepare this grilled Caesar Salad there are three quick steps:

Prep the lettuce and grill it
Mix together the Caesar dressing and grate the cheese
Make the homemade croutons

How to prep and grill lettuce:

If you’ve never grilled lettuce before you’re in for a treat! The lettuce becomes wonderfully caramelized when grilled.

It’s popular on restaurant menus but quite easy to make at home. A quick visit to the grill gives any lettuce added flavor and color, and romaine is sturdy enough to hold its shape.

To prepare the lettuce:

Trim the bottom core, if needed, just enough to remove the unclean end, and remove any broken or loose outer leaves
Slice the head lengthwise, starting at the core, and cutting through to the top of the leaves. If the heads are extra big you can cut them into lengthwise quarters
Wash and dry
Brush with olive oil, coating the head all over, and sprinkle with salt and pepper. This helps keep the lettuce from sticking to the grill
Set aside while prepping the dressing and croutons

Ingredients for classic Caesar Salad Dressing

If you love Caesar salad as much as we do then you will love this traditional Caesar dressing, which also happens to be dairy-free (no mayonnaise) and gluten-free too. We use this dressing for both cold and grilled Caesar.

There are a million versions of Caesar dressing but this one is very traditional. We use anchovies (trust us, you need them!) and plenty of garlic. This recipe makes about 1 cup of dressing.

Caesar dressing is rich so a little goes a long way on this salad. You will likely use less dressing than on a cold Caesar because there is already so much flavor from the smoky caramelized lettuce

Olive oil – we prefer this over vegetable oil for a creamy finish
Anchovies – these are a must for Caesar so don’t skip them as they add that classic briny umami flavor to a real Caesar dressing
Garlic – we usually add extra but start with 3 cloves and adjust to suit your taste
Egg – If you are uncomfortable using raw egg use pasteurized whole eggs. You can also substitute in mayonnaise but it will change the flavor slightly
Worcestershire sauce – great for giving the dressing a deeper umami flavor
Lemon juice – make sure it’s freshly squeezed
Dijon mustard – use Grey Poupon brand if you’re keeping it gluten-free
Tabasco – just a dash!
White wine vinegar – gives the salad a pop of tang
Salt and pepper

How to make the Caesar dressing:

You can prepare this dressing super fast by using a small food processor, or it’s easy to make by hand, as well.

Pulverize the anchovies and garlic to make a paste (if mixing by hand just mash with a fork)
Add the egg, Worcestershire sauce, fresh lemon juice, Dijon mustard, Tabasco and white wine vinegar. Puree until smooth
Slowly drizzle in the olive oil. Did you know that most mini food processors have small drip holes in the lid for this exact purpose? Just drizzle slowly into the reservoir while blending
Blend for about 1 more minute to help thicken the dressing
Taste and adjust the seasonings then add salt and pepper to taste
Store any leftover dressing in the refrigerator for about 3 days

How to make Homemade Garlic Croutons

Homemade croutons are so tasty compared to the hard crunchy boxed croutons available at the grocer. And, they take just minutes to make.

Preheat oven to 350˚F
Cut sourdough or french bread into small cubes and place in a large bowl. You will only need about 1/4 of a regular loaf, or one small loaf, for this salad. Save the rest for another use
Melt butter and olive oil in a small pan, add minced garlic and a pinch of salt. Blend well to combine
Pour melted garlic butter over the cut bread and toss until all of the bread is well coated
Spread out in a single layer on a baking sheet
Bake until lightly crunchy and browned – about 10-12 minutes but check after 7-8 minutes because timing depends on the size of your croutons
Remove and let cool on a plate or paper towel

How to grill Romaine lettuce

Once the dressing and croutons are ready it’s time to grill the lettuce!

Heat an outdoor grill, or stove top grill pan, to medium-high
Place the lettuce wedges cut side down on the grill just until lightly charred. This takes about 2 minutes on an outdoor grill and a little longer on a stove top grill
Gently flip the lettuce over and grill the other side for just about 30-seconds to warm and add grill marks
Remove from the grill and place on a platter
We like to quickly grill a few lemons, cut in half, at the same time as the lettuce, for garnish

How to serve Grilled Caesar Salad

Once the lettuce is grilled this salad comes together quickly and is meant to be served warm.

Be sure to grate or shred the Parmigiano-Reggiano ahead of time.

Place grilled lettuce on a platter
Drizzle with prepared Caesar dressing
Sprinkle with grated Parmigiano-Reggiano cheese. We also like to cut thin strips of the cheese for a pretty presentation
Add baked croutons. Nestle in lemon wedges, if desired, and then add a little cracked black pepper.
Serve any remaining dressing on the side

Substitution suggestions:

If you are unable to eat fish (anchovies) you can leave them out all together
Uncomfortable with the raw egg? Use pasteurized eggs or swap in mayo
Tight on time? Use a store bought dressing

Other great grilling ideas:

This grilled Caesar can stand on it’s own but is excellent along with grilled meats since you’ve already got the grill going!

Grilled Salmon on a Cedar Plank or Grilled Jerk Chicken are two of our favorite main dish pairings
The umami flavor of Caesar is a great match for our Korean Beef Bulgogi
Chili Lime Pork Tenderloin has a light citrus flavor that pairs well with the rich Caesar dressing

Grilled Caesar Salad

Easy Grilled Caesar Salad, and traditional Caesar dressing, with homemade croutons and Parmesan, is a delicious smoky twist on the usual method.

Course Salad, Salad Dressing

Cuisine American, European

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 432kcal

Author Cyndy Ufkes – The Art of Food and Wine

Ingredients

2 heads Romaine lettuce

Dressing Ingredients:

¼ cup extra virgin olive oil + 2 Tablespoon for lettuce
3 anchovies, packed in oil
3 cloves garlic
1 egg
4 Tablespoons Worcestershire sauce
1 Tablespoon lemon juice, freshly squeezed
2 Tablespoons Dijon mustard
1 dash Tabasco
¼ cup white wine vinegar
salt
black pepper, freshly ground

Crouton Ingredients:

1 small sourdough or french bread baguette
4 Tablespoons butter
2 Tablespoons extra virgin olive oil
1 Tablespoon garlic, crushed
1 pinch salt

For Top of Salad:

½ cup Parmigiano-Reggiano (or Parmesan cheese), shredded
Black pepper, to taste

Instructions

Clean romaine heads, trim stem a little if needed and cut in half lengthwise. Pat dry, then lightly brush all over with 2 Tablespoons olive oil. Sprinkle lightly with salt and pepper.
Set aside while making the dressing and croutons

Instructions for making dressing:

In a small food processor pulverize the anchovies and garlic to make a paste.
If not using a processor: In a bowl crush garlic, add anchovies, and mash with a fork until you have a paste.
Add the egg, Worcestershire sauce, lemon juice, Dijon mustard, Tabasco, and white wine vinegar. Puree until smooth
Slowly drizzle in olive oil in bursts, until completely blended. Blend for an additional minute to thicken the dressing.
Taste and adjust any seasonings, then add salt and pepper to taste.

Instructions for croutons:

Preheat oven to 350˚F
Cut sourdough into small cubes and place in a large bowl.
In a small sauce pan, over low heat, melt butter with 2 Tablespoons olive oil, 1 Tablespoon of minced garlic, and a pinch of salt. Stir until well blended.
Pour butter mixture over the bread cubes and toss well to coat.
Spread out in a single layer on a baking sheet and cook until lightly crunchy, about 10-12 minutes.
Remove from oven and cool on a plate, or paper towel.

Instructions for grilling the romaine lettuce:

Heat the grill to medium-high, or a stove top grill pan to medium high.
Place lettuce halves cut side down and grill just until lightly charred which should be about 2-minutes. Flip and grill other side for about 30-seconds. Remove from the grill and put on a platter

To finish salad:

Drizzle the caesar dressing over the grilled romaine lettuce heads.
Sprinkle with Parmigiano-Reggiano, croutons, and cracked fresh black pepper.

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Fresh Peach Salad with Port Wine Vinaigrette

Fri, 18 Jun 2021 01:01:45 +0000

Juicy fresh peach salad with port wine vinaigrette is topped with crunchy candied pecans and tangy blue cheese

Fresh summer peaches are perfect for salads. They add a sweet touch and are especially delicious when combined with tangy blue cheese and a port wine cumin vinaigrette. This salad has just a few ingredients but all of them are so flavorful!

There are a few steps to making this delicious salad, such as blending the vinaigrette and preparing the candied pecans, and all can be done ahead of time. We will walk you through all the steps below, including how to make port wine syrup for the dressing.

How to make Port Wine Syrup

The first step to making the base of the port wine cumin vinaigrette is making a port wine reduction syrup. It’s simple to make with just 2 ingredients.

Combine sugar and port wine in a pan, heat to a boil, and reduce to a simmer. Stir occasionally until thickened, about 15 minutes. Cool the syrup before using it.

Ingredients for Port Wine Cumin Vinaigrette

Port Wine Syrup – be sure it’s cooled before using it
Rice Wine Vinegar – Compared to white vinegar, rice vinegar is less acidic with a delicate, mild, and slightly sweet flavor.
Red Wine Vinegar – this vinegar is tangy and is a staple for vinaigrettes
Champagne Vinegar – a mild, floral vinegar typically made from Chardonnay and Pinot Noir grapes. If you don’t have any on hand you can use white wine vinegar
Minced Shallots – we like the milder taste of shallots (vs. onions) for most vinaigrettes
Toasted Cumin – to toast cumin just cook in a dry skillet over medium heat for a few minutes to bring out the warm flavors
Black Pepper – freshly ground
Extra Virgin Olive Oil – use your best olive oil since this is the base of this vinaigrette

This vinaigrette comes together in just a few minutes. Either hand whisk it in a bowl or quickly blend it in a mini food processor.

To Prepare: blend everything together, except olive oil, and then slowly drizzle in the oil until well combined.

Ingredients for Fresh Peach Salad

Mixed Greens – we use a mixture of lettuces such as red leaf lettuce, green leaf lettuce, frisee, arugula, spinach, and baby romaine
Fresh Ripe Peaches – yellow and white peaches are our favorites for this salad. Try using a combination of both for extra visual appeal. Peaches are at their best June through August and as a result, are at their peak during this time.
Crumbled Blue Cheese – we used Maytag blue for our salad but you can use any variety of blue cheese, or gorgonzola. If you aren’t a fan of blue cheese you could substitute in some tangy goat cheese or feta.
Candied Pecans – these sweet pecans really add a nice crunchy touch and you can easily swap in walnuts if you prefer. Candied pecans are easy to make so be sure to jump over to our recipe to see how to make your own. (Be warned: these are addicting so you might want to make extra!)
Chives – adding chopped chives for garnish gives the salad a little bite. Chives are a mellow cousin of the onion and should be added last.
Port Wine Cumin Vinaigrette – this zesty dressing ties it all together! It has a deep flavor due to the port wine syrup. We are huge fans of cumin so add more if you are too.
In a time crunch? This salad works perfectly with our Classic Balsamic Vinaigrette, as well.

Assembling Peach Salad:

Once you have the vinaigrette made, and the candied pecans ready, this salad comes together quickly. The salad looks great on either a large platter or in shallow bowls.

Prepare vinaigrette and pecans
Thinly slice the peaches with the skin on
Crumble the blue cheese and chop the chives
Layer the greens on a platter or in shallow bowls
Add the peaches, pecans, and blue cheese
Toss with the vinaigrette and then sprinkle with the chives
Serve

Make your own Candied Pecans

The great part about making your own sugared nuts is you can adjust the seasonings. This recipe works well with pecans, walnuts, and almonds.

If you want them spicier add more cayenne or chili powder.
If you want them sweeter just add a bit less spice and more sugar and cinnamon.
Grab this amazing recipe, get creative, and share with us what you made!

What to serve with Fresh Peach Salad:

This salad has a sweet touch so works well with main dishes that have a bit of spice. Here are some great matches:

Chicken Paprikash (paprika) is a one-pot dish with deep rich paprika flavor
Flavorful marinated Chile Lime Pork Tenderloin is grilled to perfection with a beautiful zesty chili lime glaze
This 30-minute Shrimp in Chipotle Sauce is sweet, smokey, and lightly spicy! Shrimp is marinated and oven-roasted with a spicy kick of chipotle
The secret to Perfect Seared Scallops is quickly searing them in a blazing hot cast iron pan and basting them with butter.

Your Sommelier Wine Pairings:

When pairing wine with salads be mindful of the dressing you will be using. This one component will be your guide to selecting the right wine pairing. Match the weight of your dressing with the weight of the wine.

When looking for a great wine pairing for our amazing Peach Salad your dressing component is the Cumin Port Wine Vinaigrette. This dressing is a combination of tart, sweet, and fruity flavors and white acidic wines hold up well to most vinaigrettes.

A Sauvignon Blanc or Pinot Grigio will make an ideal pairing for this peach salad.

Here are our “go-to” wine pairings:

Sauvignon Blanc – a pick from the Loire Valley of France or Sonoma is a perfect match
Pinot Grigio – Italy has fine Pinot Grigio from the Friuli and Alto Adige region. Our California favorite comes from Laird Family Estates in the Napa Valley
Rosé – you can’t go wrong with a Rosé from Provence, France

Fresh Peach Salad with Port Wine Vinaigrette

Flavorful fresh peaches, crunchy candied pecans, and tangy blue cheese, on top of a bed of mixed greens with a port cumin vinaigrette.

Course Entree Salad, Salad, Salad Dressing

Cuisine American, European

Prep Time 20

Total Time 20

Servings servings

Calories 161kcal

Author Cyndy Ufkes – The Art of Food and Wine

Ingredients

For Salad:

12 cups Organic Mixed Greens
½ cup Blue Cheese crumbled
2 Fresh Ripe Peaches skin on, thinly sliced
½ cup Candied pecans (or walnuts) (see link to recipe in notes)
2 Tablespoons Chives chopped
¼ cup Port Wine Vinaigrette with Cumin More to taste, (See ingredients and directions below)

Port Wine Vinaigrette with Cumin:

6 Tablespoons Port Syrup See directions below
4 Tablespoons Rice Wine Vinegar
2 Tablespoons Red Vinegar
2 Tablespoons Champagne Vinegar
2 Tablespoons shallots minced
1 Tablespoon Toasted Cumin
1 Tablespoon black pepper, freshly ground
1 cup extra virgin olive oil

Port Wine Syrup:

½ cup Port wine
6 Tablespoons sugar

Instructions

How to make Port Wine Syrup:

In a small heavy bottomed pan combine sugar and port wine.
Heat to a quick boil, stir, then reduce heat to medium and simmer. Cook until reduced to a lightly thick syrup, about 15-18 minutes, stirring occasionally. Pour into a glass jar and let cool.

How to make Port Wine Vinaigrette with Cumin:

In a bowl, whisk all vinaigrette ingredients except olive oil. Slowly drizzle in the olive oil while whisking to emulsify.
Store in a sealed container and refrigerate if not using right away.

How to make Peach Salad with Port Wine Vinaigrette:

Prepare the candied pecans and let cool. Prepare vinaigrette and set aside.
Slice fresh peaches into thin slices. Crumble the blue cheese, and chop the chives.
On a large platter, or in shallow bowls, layer the mixed greens.
Scatter sliced peaches, blue cheese, and pecans over the lettuce.
Drizzle on the vinaigrette and toss everything together. Sprinkle with chives and serve.

Notes

Click for recipe link for Easy Candied Pecans

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Classic Vinaigrette Recipe – Champagne and Balsamic

Sat, 09 Nov 2019 02:11:13 +0000

When you think of must-have recipes Classic Vinaigrette is one of them!

Making a great vinaigrette is a basic cooking skill that you will use over and over again. Learn to make a great vinaigrette and you will never buy salad dressing at the market again!

This post may contain affiliate links. Read our disclosure policy.

Ingredients for Classic Vinaigrette:

An acid: such as balsamic vinegar, Champagne vinegar, red wine vinegar, white vinegar (or any citrus juice)
An oil: use your best quality olive oil, safflower oil or nut oil
Dijon mustard
Shallots
Salt and Pepper
Garlic (optional)

The classic vinaigrette ratio is 1 part acid to 3 parts oil

How to make a Classic Vinaigrette:

Whisk, whisk, and whisk some more!

Every great vinaigrette dressing begins with whisking! You have to whisk together the oil and the acid (vinegar or citrus juice) until smooth. In scientific terms, this is called an “emulsion” and as we all know, oil and water (or in this case acid) don’t mix naturally.

Always begin by adding all the ingredients, except the olive oil, in a bowl or jar.
Slowly whisk in the olive oil to combine everything together.
By whisking in slowly you allow the vinegar to accept the oil little by little.
Adding everything to a jar with a lid works well because you will need to shake the dressing each time you use it. Unlike a store brought dressing, a homemade dressing will separate.

Classic Champagne Vinaigrette

Using a food processor to make a quick vinaigrette:

Vinaigrettes can be made quickly using a small food processor. This works especially well if you want a super smooth dressing. Small processors make quick work of the emulsion process for you. Here is a link to my favorite mini processor. This one is my favorite because you can put all the pieces in the top rack of the dishwasher!

Vinaigrette is easily mixed in a small food processor

Personalize your vinaigrette dressings

It’s so easy to make classic vinaigrettes in any flavor that sounds good to you and matches the salad you are making. Almost any oil and acid will work!

Pear and Pecan Salad with Champagne Vinaigrette

Here are a few ingredient ideas to try:

What are the best types of oil for vinaigrette?

Neutral Oils: olive, canola, safflower, grapeseed, sunflower
Flavored Nut Oils: sesame, hazelnut, walnut, almond, pecan, pistachio
Vegetable Based Oils: pumpkin, avocado

Best types of acids for vinaigrette:

Vinegar: white wine, red wine, balsamic, Champagne, apple cider
Fruit Juices: lime, orange, grapefruit, cherry, or here is a link to our Classic Lemon Vinaigrette

Strawberry Pecan Salad with Balsamic VInaigrette

Storing vinaigrette:

A freshly made vinaigrette can be stored, sealed, in the refrigerator for about 2 weeks. Be sure to shake well before using.

We love to pair this Champagne Vinaigrette with our Brussel Sprout Pomegranate Salad

Brussels Sprout, Apple, and Pomegranate Salad

Classic Vinaigrette Recipe – Champagne and Balsamic

Classic Vinaigrette is perfect for every salad. This is the best basic dressing you will find and easy to make.

Course Salad, Salad Dressing

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 95kcal

Author Cyndy Ufkes at The Art of Food and Wine

Ingredients

¼ cup balsamic vinegar or Champagne vinegar, See NOTE below
1 tsp honey
1 tsp Dijon mustard
1 tsp shallot, minced
1 tsp garlic, minced
¼ tsp salt
⅛ tsp black pepper, freshly ground
¾ cup extra virgin olive oil

Instructions

Combine the vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Slowly drizzle in the olive oil and whisk until well combined.
Alternately:
Add the lid to the jar and shake vigorously until completely combined, or blend in everything in a small food processor.
Shake well again before serving.
Refrigerate if not using immediately.

Notes

NOTE:

Use balsamic vinegar for the Balsamic Vinaigrette

Use Champagne vinegar for the Champagne Vinaigrette

Nutrition

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