Whether you grow them in your garden, support a local farm through their CSA box, or pick up what’s fresh at the farmers market, local shop, or grocery, summer is the season for fresh vegetables and happy salads.
When deciding on a dressing, think about texture in addition to flavor. Do you want a creamy ranch to dress crisp greens (and perhaps dunk pizza crust)? Or a barely there vinaigrette to unify chopped cucumber, tomato, and perhaps some feta? Keep in mind that you can change a thicker dressing into a drizzle by adding water, a tablespoon or two at a time, until you reach the consistency you’re looking for. When choosing oils for home cooking, I recommend those high in monounsaturated fats, such as olive oil and The Oil Barn’s high-oleic safflower oil.
The four dressings in the photo are: Avocado Lime (you also might enjoy Avocado Ranch, from a post this spring), Garden Ranch, French Vinaigrette, and Cashew Tamari Dressing, recipe below.
Photo by Samantha Lord
Cashew Tamari Dressing
makes ¾ cup
Ingredients
- ½ cup raw cashews
- 4 tablespoons water
- 2 tablespoons apple cider vinegar Bragg's
- 2 tablespoons tamari or soy sauce
- 2 tablespoons olive oil or high-oleic safflower oil The Oil Barn
- 1 clove garlic, sliced
- lots freshly ground black pepper
Instructions
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Whir all ingredients in a high-powered blender until smooth and creamy. Refrigerate.
