Three Ways To Dress A Naked Salad

Let us take a moment and appreciate the humble green salad. The crisp crunchy greenness. The tender bites of bitter and sweet. The whole feel-good shiver you get when you chow down a plate of bunny food.

Bunny food rocks, my friend.

But how to dress a naked green? That is the question. Bottled stuff simply won't do. Too many additives and stabilizers and gums you can't pronounce. Or the ubiquitous evil soybean oil. Ick. (Did I just write Ick? Well, I meant it. I loathe soybean oil.)

I offer you, instead, three simple dressings- three recipes you can whip up in a New Mexico minute, adapted from my first cookbook, Recipes from a Vegetarian Goddess. Toss them with love.

Basil Citrus Vinaigrette

This a perfect dressing for a brunch salad- especially if you're serving Mimosas.

4 tablespoons extra virgin olive oil
2 tablespoons fresh orange juice
2 tablespoons Champagne vinegar
1 teaspoon orange zest
2 tablespoons minced fresh basil
1/2 teaspoon organic agave nectar
A pinch of sea salt, to taste
Fresh ground pepper, to taste

Mix all of the ingredients in a glass dish or cup. I use a fork for this. Drizzle over fresh greens. Toss. Munch. Be happy.

Serves 4.


Ginger Dressing

The Asian flavors in this include soy sauce- if you're allergic to soy try substituting molasses.

2 tablespoons sesame oil
1 tablespoon light olive oil
4 tablespoons rice vinegar
2 tablespoons wheat-free soy sauce
1 inch fresh ginger, grated
1 garlic clove, minced
1/2 teaspoon organic agave nectar

Mix all of the ingredients in a glass dish or cup. I use a fork for this. Taste test and adjust seasonings.

Pour over an Asian-inspired mix of spring greens, matchstick carrots, sliced water chestnuts, mung bean sprouts, sliced mushrooms, red onion and cashews. Toss. Smile.

Serves 4.


Greek Salad Dressing

Greek salad makes an easy weeknight supper. Pair it with a hearty bread like my Sweet Potato Cornbread. Add in some hard boiled eggs, sardines or tuna if you like.

4 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons golden balsamic vinegar
1 teaspoon lemon zest
1 tablespoon minced fresh oregano
1 tablespoon minced fresh mint
1 clove garlic, minced
1/2 teaspoon organic agave nectar
A pinch of sea salt, to taste
Fresh ground pepper, to taste

Mix all of the ingredients in a glass dish or cup. I use a fork for this. Taste test and adjust seasonings.

Drizzle over a Greek salad that includes cucumbers, red onion, kalamata olives, pepperoncini, grape tomatoes and feta cheese. Toss. Devour. Dance. Smash a few plates.

Serves 4.