If you looked inside my refrigerator, you would find a small section of salad dressing bottles that are a third to half empty. I have a salad dressing buying problem. I buy them thinking it will make my salad a day habit easier and more interesting, but in reality, even if I love the dressing I bought (there are a couple I really love) I tend to get tired of them real quick. Unless I get through the bottle in a week, I pretty much shun the dressing because it doesn’t taste “fresh” anymore. Such a waste. I probably should just limit myself to buying one bottle at a time…or just continue to make my own. 🙂

There really is nothing more fresh or better tasting than healthy homemade salad dressings. I do reserve the right to pick one up at the store to change things up or if I’m feeling lazy, but it’s so easy to make your own salad dressing it’s a shame not to. The combinations are endless and you can’t question any of the ingredients. Here are a few of my personal favorites I’ve posted over the years. Grab a little jar and get ready to make your own!

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I have never been one to only eat salads in the warm weather months. Maybe that’s because I live in Florida and we have warm weather almost all year long?

I’d like to believe that I would enjoy a salad here and there in the cold winters that some of you experience in the North (and/or West I guess I should say). For me, building a salad comes from whatever is in season, looks good in the produce section or whatever you are craving really. I can never say no to a crisp bowl of crunchy salad veggies with a good homemade dressing or vinaigrette.

Now, though I can eat salad any day of the year, I don’t necessarily always want to make a salad for myself. That’s another story. Lately I have been in a salad rut, but was inspired to create this one with the newly arrived fruits of the season that I’ve been seeing lots of – apples and pears. What goes perfectly with a salad chock full of apples and pears? Why, pecans of course.

I have a hard time choosing a favorite when it comes to nuts, but I will say that pecans are definitely up there on the list. Especially when it comes to fall inspired dishes, like this salad. I created a simple pecan vinaigrette using Fisher Nut Pecan Halves and it is absolutely delicious, as you can imagine a nutty vinaigrette to be. Toasting up the pecans and adding them to the vinaigrette base while still warm infuses a little extra flavor into the mixture – so good! It was a perfect dressing for this simple seasonal salad, but honestly I can’t wait to drizzle it over other fall roasted veggies like butternut squash and Brussels sprouts.

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Remember Jenna’s granola I shared with you earlier this week? Well, it’s gone (time to make more!). I threw the last of it on this salad the other day for lunch and let me tell you, granola on salad is where it’s at.

I was having a major craving for pear and gorgonzola something the other day. That something turned into a salad (surprise surprise). I had the pears, the gorgonzola, and the greens but I was missing those honey sweet crunchy nuts that I felt absolutely belonged on top of a salad like that.

At the same time I was experiencing this intense craving, I happen to get Sommer’s comment on my granola blog post that said something sort of like, “I could honestly put granola on top of EVERYTHING!!”

Ding ding ding. There ya have it.

Granola on salad. And this Greek Yogurt Poppyseed Dressing pulled it all together perfectly.

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Over time, my husband and I seemed to have developed a hobby of collecting condiments. Mustards, barbecue and hot sauces, relishes, jellies and chutneys…we are always coming home with at least one jar or bottle of something, especially when traveling or after a visit to a gourmet or specialty foods store. Some people get excited about new jewelry and clothes – I get excited about food items. And this is a-okay in my book.

Mustards of all kinds are always a favorite around here for dressing up sandwiches (with a minimal amount of calories too, can’t beat that) and I seem to find myself with several almost empty jars of mustard in the fridge pretty often. When I’ve spooned out the last bit of mustard, I always know a Mustard and Herb Vinaigrette is in the near future. It’s the perfect time to grab a bunch of fresh greens, tear them up in a bowl or plate and serve yourself up a nice (big) simple salad for lunch or dinner.

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I just discovered baby bok choy at my produce market recently and I just think they are the cutest vegetables. I have cooked with regular bok choy before in stir fries and noodle bowls, but I wanted to do something different with these little guys. I wanted to grill them.

Grilling a leafy vegetable like this really gives it a unique flavor. The heat from the grill softens up the bok choy, but also gives it a little bit of char, which I love. I threw together a quick sesame vinaigrette to pour over it while it was still warm and then ate the bok choy at room temperature. This would make a really nice side dish to any grilled meat…something a little different from the norm. You could also use this dressing on any Asian themed salad…I see it on a bed of mixed greens, carrots, red bell peppers and edamame and peanuts….yum. And now that I think about it, I may try grilling some carrots in my grill basket and dressing them in this too. Coming soon?

To grill the bok choy simply toss them in a little vegetable oil (couple of teaspoons) and sprinkle with salt and pepper. Place them on a preheated grill over medium heat. Grill for a few minutes on each side until you see the vegetable soften a bit and start to char. Set grilled veggies on your plate and spoon dressing over them while still warm. Serve at room temperature.

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Grilled Baby Bok Choy with Asian Sesame Vinaigrette

• Author: Aggie's Kitchen
• Category: Salad Dressings
• Cuisine: Asian

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Ingredients

• 1/4 cup Nakano rice vinegar
• 1/4 cup vegetable oil
• 1 teaspoon sesame oil
• 1/2 teaspoon minced ginger
• 1 teaspoon dijon mustard
• pinch salt and pepper
• 2 tablespoons sesame seeds, lightly toasted

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Instructions

1. In a jar or air tight container combine all ingredients and shake vigorously until well combined. Serve over grilled baby bok choy, other veggies or salad.

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For more ideas on how to use Nakano rice vinegars to splash on flavor (without the calories) to your veggies and salads visit Nakano on Facebook.

Other Aggie’s Kitchen recipes using rice vinegar:

Asian Couscous Salad

Shrimp, Broccoli and Edamame Stir Fry

Firecracker Shrimp Stir Fry

Turkey Burgers with Peanut Sauce

(Disclosure: I received products and compensation from Nakano for this post, but my opinions are always my own. I developed this recipe using their product, but Nakano is a product you would already find in my home.)

Follow Aggie’s Kitchen’s board Homemade Salad Dressings on Pinterest.

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Not only was this salad totally amazing, but let’s just say I was able to clean out most of my produce drawer with it too.  I love it when that happens!

I mentioned on Facebook the other day that I had a piece of frozen mahi defrosting in my fridge..and didn’t know what to do with it.  The suggestions came pouring in.  A few people mentioned fish tacos and that sounded great to me…however to be honest, I was really trying to keep it on the lighter side, and avoiding any unnecessary carbs (good or not…I had had my share already that day).  So why not turn fish tacos into an actual taco-less salad instead, right?

This is my favorite kind of evening meal…how can you not feel great after eating this.  So many flavors, textures and levels of heat from the fish and veggies…it was perfect.  The homemade dressing totally sealed the deal too.  Can’t wait to make this again.

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Blackened Fish Taco Salad with Cilantro Lime Vinaigrette

• Author: Aggie's Kitchen
• Category: Fish
• Method: Stovetop

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Ingredients

• any firm white fish (mahi, tilapia, grouper)
• Chef Prudhomme’s Blackened Redfish Magic seasoning
• romaine, torn
• tomatoes, chopped
• red onion, sliced or chopped
• jalapeno, sliced
• avocado, chopped
• corn

Cilantro Lime Dressing

• 1/4 cup of lime juice and white vinegar combined (1–2 limes, juiced plus white vinegar)
• 1/2 –3/4 cup light oil (I use grapeseed oil, but light olive oil, vegetable oil or canola oil would be great)
• 1 garlic clove
• 1 tablespoon of honey
• 1 bunch of cilantro
• salt and pepper to taste

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Instructions

1. Heat nonstick skillet over medium high heat. Pat fish fillet with dry paper towel, then season liberally with seasoning. Add a teaspoon or two of light oil to skillet (or nonstick spray), then gently add fish to pan. Cook for approximately 3-4 minutes, until bottom layer of fish is cooked and looks “white”. Gently turn fish and cook for another 3-4 minutes or until fish is completely cooked through and flaky. Assemble salad, top with fish and Cilantro Lime Dressing and enjoy.

Cilantro Lime Dressing

1. Combine all ingredients in blender or food processor. Store in airtight container or jar in refrigerator for up to 1 week.

Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission

Now, I almost forgot to mention the winner of my last giveaway from Scarlet Threads…it was Miss Candace from Candace’s Calling…congrats girl!

Like I promised I have another great Scarlet Threads apron to give away to a lucky reader…it’s the Anna…it’s funky and retro and I just love it.

Leave a comment on this post to enter.  Each comment on this post will count as an entry.  And like last time you can earn additional entries by:

1. Share this giveaway on Facebook or Twitter or on your own blog (earn an entry for each!)

2. Become a fan of Aggie’s Kitchen and/or Scarlet Threads on Facebook

3. Express interest in hosting your own apron party (I will email you info).

(Giveaway is open to US residents only…sorry!)

Giveaway ends Friday, September 10 at 10pm EST.   Winner will be chosen randomly by Random.org.  Good luck! 🙂

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