Three salad dressings!

There is a chance you have your tried and true salad dressing you use ALL the time. You're probably really good at making it, and you've used it all winter on your farmers market salad greens. Well listen up, I've got three new dressings for you to try, and I'm throwing in a whole salad recipe while I'm at it. Your greens will appreciate it.

Green Salad with Citrus Dressing

from Martha Stewart


1 pink grapefruit, peel and pith removed
1 navel orange, peel and pith removed
2 heads of lettuce, leaves torn
1/2 small red onion, thinly sliced

1/4 cup low-fat plain Greek yogurt
1/4 cup extra-virgin olive oil

2 tb white wine vinegar
3 tb fresh dill, chopped
Salt and pepper


Working over a bowl, cut out grapefruit and orange segments, then squeeze 1/4 cup juice total from membranes.

Place endive and romaine and butter lettuces on a platter and top with citrus segments and onion. Whisk together citrus juices, yogurt, dill, vinegar and oil. Drizzle over salad and season with salt and pepper.

Homemade Goddess Dressing

from About Food, makes 2/3 cup


1/2 cup tahini
1/2 cup apple cider vinegar
1/4 cup soy sauce (or tamari)
1 tbsp lemon juice
1/2 tsp salt
3 cloves garlic
1/2 cup water
2 tbsp dried parsley
1 tbsp sugar
1/2 cup oil


Add all the ingredients, except for the oil to a blender or food processor and puree until smooth and creamy. Slowly add oil until well mixed. Dressing will be thick, but you can always add a bit more water if you prefer a thinner consistency.

Classic Balsamic Vinaigrette

from Epicurious, makes 3/4 cup


3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 garlic clove, minced
1/2 cup olive oil
2 teaspoons fresh lemon juice
Salt and freshly ground pepper


In a small bowl, combine the vinegar, honey, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.