Dress up your salads: classic dressings for summer fare by Nava Atlas

Vegetarian Journal, March-April, 2004

SALADS CAN BE MORE ENticing to both adults and kids when jazzed up with flavorful dressings. for some years, I relied on store-bought, natural dressings, which are tasty as well as convenient. Recently, though, I've returned to making my own. They literally take minutes to make, and their flavors surpass those of store-bought versions. Not to mention that homemade dressings are more economical. Since most of the ingredients are pantry standards, the makings of a great dressing are nearly always at hand. Best yet, being a vegan no longer means having to avoid dairy- or mayonnaise-based dressings like ranch and Thousand Island. With soy versions of mayonnaise and yogurt, you can create the delicious dressings you've always loved.

Refrigerate unused portions of dressings, and in the case of oil-based dressings, bring to room temperature before using again.

BASIC VINAIGRETTE
(Makes about 8 two-Tablespoon savings)

Here's a basic, all-purpose dressing
for salads, slaws, and marinating.
Increase the proportion of vinegar
if you prefer a more pungent taste.

1/2 cup extra-virgin olive oil
1/4-1/3 cup balsamic or apple cider
    vinegar, to taste
  1 Tablespoon maple syrup or brown rice
    syrup
    Tablespoon Dijon-style mustard
  1 teaspoon Italian or all-purpose seasoning

Combine all ingredients in a tightly
lidded bottle and shake thoroughly.
Shake well before each use.

Total calories per serving: 134   Fat: 14 grams
Carbohydrates: 3 grams            Protein: < 1 gram
Sodium: 50 milligrams             Fiber: < 1 gram

GOOD WITH: Green salads, grain
and/or bean salads, pasta salads,
lentil salads, and corn salads. Use
for marinating vegetables before
roasting or grilling, or for marinating
tofu that has been very well
drained, blotted, and diced to use
as a feta cheese substitute.

GARLICKY GRAINY
MUSTARD VINAIGRETTE
(Makes about 8 two-Tablespoon servings)

When you want a vinaigrette that's
more assertive than the basic recipe
above, turn to this one.

1/2 cup extra-virgin olive oil
    Juice of 1/2 lemon
1/4 cup balsamic vinegar
2-3 Tablespoons grainy mustard, to taste
  1 clove garlic, crushed, optional
1/2 teaspoon dried dill
1/4 teaspoon dried oregano
1/4 teaspoon dill
1/4 teaspoon basil
Freshly ground block pepper to taste

Combine all the ingredients in a
tightly lidded cruet or bottle and
shake well. Shake well again
before each use.

Total calories per serving: 133   Fat: 14 grams
Carbohydrates: 2 grams            Protein: <1 gram
Sodium: 52 milligrams             Fiber: 1 gram

GOOD WITH: Any of the same dishes
noted under Basic Vinaigrette.

RANCH DRESSING
(Makes about 8 two-Tablespoon servings)

Ranch dressing is not always easy
to buy ready-made in a dairy-free
version, so this versatile recipe comes
to the rescue.

1/2 cup plain soy yogurt
1/4 cup vegan mayonnaise
1/4 cup water
Juice of 1/2 lemon or 1 1/2 Tablespoons
    white wine vinegar, or more to taste
  1 teaspoon salt-free all-purpose seasoning
1/2 teaspoon dried dill

Combine all ingredients in a small
bowl and whisk together until
smooth. Transfer to a tightly lidded
cruet or bottle. Shake or stir well
before each use.

Total calories per serving: 47   Fat: 4 grams
Carbohydrates: 2 grams           Protein: 1 gram
Sodium: 26 milligrams            Fiber: 1 gram

VARIATION: Eliminate the water
and use this as a dip for raw vegetables.

GOOD WITH: Green salads, slaws,
pasta salads, and potato salads.

THOUSAND ISLAND
DRESSING
(Makes about 8 two-Tablespoon servings)

This is the first dressing that
enticed my sons to try salad when
they were young. It's a good bet for
young children, though it's a pleaser
for any age. It also makes a good
dressing for veggie burgers and
other sandwiches.

1/2 cup vegan mayonnaise
1/4 cup plain say yogurt
1/4 cup ketchup
  1 Tablespoon sweet pickle relish, or more
    to taste

Combine all ingredients in a small
bowl and whisk together until
smooth. Transfer to a small lidded
container. Spoon onto salads.

Total calories per serving: 84   Fat: 7 grams
Carbohydrates: 5 grams           Protein: 1 gram
Sodium: 156 milligrams           Fiber: < 1 gram

GOOD WITH: Green salads; also great
as a spread for veggie burgers, soy
deli heroes, and other sandwiches.

FRENCH DRESSING
(Makes about 8 two-Tablespoon servings)

This is one of my persona/favorites
for green salads. I hope you'll agree
that this is better than the store-bought
variety.

1/4 cup ketchup
1/2 cup vegan mayonnaise
  3 Tablespoons light olive oil
  2 Tablespoons red wine vinegar
    or plain vinegar
  1 Tablespoon maple syrup
1/2 teaspoon paprika, or more to taste
  1 clove garlic, crushed (optional)

Combine all the ingredients in a
small mixing bowl and whisk
together until smoothly blended.
Transfer to a tightly lidded cruet
or bottle. Shake well before
each use.

Total calories per serving: 127   Fat: 12 grams
Carbohydrates: 6 grams            Protein: < 1 gram
Sodium: 141 milligrams            Fiber: <1 gram

GOOD WITH: Green salads, salads
using slightly bitter greens, and
taco salads.

ASIAN SESAME
SALAD DRESSING
(Makes about 8 two-Tablespoon servings)

Savory and tangy, this is the perfect
dressing for salads served with
Asian-style meals.

1/3 cup light olive oil
  2 Tablespoons dark sesame oil
1/3 cup rice vinegar or white wine vinegar
  1 Tablespoon maple syrup
  1 Tablespoon low-sodium soy sauce
1/2 teaspoon grated fresh ginger or pinch
    of ground ginger
  1 Tablespoon sesame seeds

Combine all ingredients in a
tightly lidded cruet or bottle.
Shake well before each use.

Total calories per serving: 117   Fat: 12 grams
Carbohydrates: 2 grams            Protein: < 1 gram
Sodium: 68 milligrams             Fiber: < 1 gram

GOOD WITH: Asian-style coleslaw
(try using napa cabbage), broccoli
slaw or other grated vegetable
salads (such as with root vegetables
or carrots), cold noodle salads,
and green salads using crunchy
roots and nuts. Try this on a green
salad with mixed baby greens,
grated carrots, and daikon radish,
or with white turnips, sprouts,
and sliced almonds. Any of these
salad ideas make great accompaniments
to stir-fries.

GREEN GODDESS
(Makes about 8 two-Tablespoon servings)

This strong herbal dressing not only
has a luscious taste, but makes good
use of nutrient-rich parsley.

  1 cup firmly packed fresh parsley
1/2 cup light olive oil
1/2 cup peeled, seeded, and chopped
    cucumber
Juice of 1/2-1 lemon, to taste
  1 scallion, thinly sliced
  1 Tablespoon fresh dill and/or several
    basil leaves
1/2 teaspoon salt
Freshly ground pepper

Place all ingredients into a food
processor. Process until herbs are
very finely minced. Transfer to a
tightly lidded cruet or bottle and
shake well before each use.

Total calories per serving: 125   Fat: 14 grams
Carbohydrates: 1 gram             Protein: < 1 gram
Sodium: 150 milligrams            Fiber: < 1 gram

VARIATION: Substitute or add other
fresh summer herbs of your
choice.

GOOD WITH: Tomato salads; grain
and/or bean salads, especially
barley, rice, and white beans; pasta
salads; lentil salads; and cold noodle
salads. Also, makes an unusual
dressing for potato salads.