For an oriental flare, try this dressing over cucumbers, carrots, cilantro, mint, rice noodles and shrimp.  Some days I grill the shrimp, but even when I am lazy, pre-cooked shrimp from a fine fish store does the trick. This was adapted from Jamie Oliver’s Happy Days with the Naked Chef.

INGREDIENTS

Olive oil

Rice wine vinegar

Sugar

Ginger

Lemon grass (remove the outer leaves and finely chop the inner ones)

Salt & Pepper

Soy Sauce

DIRECTIONS

Olive Oil to the 2/3 orange line

Rice wine vinegar to the top orange line

3 tablespoons of sugar

2 tablespoons of soy sauce

Salt & pepper to taste

Shake vigorously in the Salad Success shaker

Pour the need amount of the dressing into the bottom of the salad bowl

Add chopped lemon grass

Let the flavors meld for 10 minutes, then add rest of the salad and toss and top off with some chopped scallions.

This recipe is wonderfully versatile.  Often I will use white balsamic vinegar and not use the Dijon mustard if I want a base over a blue cheese or poppy seed topping.  Sometimes I replace the sour cream with crème fraîche for a subtle, luxurious indulgence to my palate.  Try this creamy vinaigrette with different herb & spice  garnishes such a chives, peppercorns, basil or my all time favorite, tarragon.

INGREDIENTS

Olive Oil

Red wine or balsamic vinegar

Dijon mustard

Sour cream

Salt & pepper

Herbs for garnish

DIRECTIONS

Olive oil to the blue oil line of SaladSuccess shaker

Add vinegar to the blue vinegar line

1 spoonful of Dijon mustard

3 tablespoons of sour cream

Salt and pepper to taste

Shake vigorously

Pour over garnishes

A delightfully tangy dressing that brings out smooth cooling tastes of the avocadoes and the sugar sweet flavor of ruby-red grapefruits. In The Martha Stewart Living Cookbook, it is suggested to use this dressing over avocados, grapefruit, and red-leaf lettuce.

INGREDIENTS

Olive Oil

Freshly squeezed and strained limes – about 6 – 7

Honey

Cayenne pepper – fine grind

Salt & pepper

DIRECTIONS

Pour olive oil up to the ½ blue template mark of SaladSuccess shaker

Add lime juice

2 tablespoons of honey

1 flat tsp. of cayenne pepper

Salt and pepper to taste

Shake vigorously

Adapted from Newman’s Own Cookbook, this delightful cumin dressing is superb on grilled chicken salad or burritos. I usually add avocado, jicama, sweet red peppers and black beans.   For a lighter taste you can replace the olive oil with canola oil.  For those of you who don’t like a spicy dressing – cut back on the cumin.

INGREDIENTS

Oil or canola oil

Distilled white vinegar

Fresh strained lemon juice from 4 lemons

Dijon Mustard

Ground Cumin

Shallots

Salt & pepper

DIRECTIONS

Put 2 peeled shallots in the SaladSuccess Shaker for an infusion.  For a faster infusion, cut shallots in half

Oil to the blue oil line

Vinegar to the top blue vinegar line

Add lemon juice

1 heaping tablespoon of Dijon mustard

3 tablespoons of ground cumin

Salt & pepper to taste

Shake vigorously in the SaladSuccess Shaker

This recipe comes from Jamie Oliver, Happy Days with the Naked Chef, and is a “must have” for any foodie, not just for the recipes, but for the writing.  It’s the kind of book you can cuddle up and read in front of a warm fire and a glass of Grand Marnier.  When I first read Jamie’s recipe for “The Easiest, Sexiest Salad in the World” (figs, Parma ham*, mozzarella, and basil with honey lemon dressing), I thought I was in food orgasmic heaven.  Then I made the salad, and my family went into an ecstatic food trance.  I think that I’ll start reading his books before I go to bed at night.  My husband will be appreciative.

INGREDIENTS

Olive Oil

Freshly squeezed lemon juice without pulp – approx. 9 lemons

Honey

Salt & Pepper

DIRECTIONS

Olive Oil to the 2/3 orange line

Lemon juice to the top orange line

3 tablespoons of honey

1 tsp of salt

½ tsp of pepper

Shake vigorously the SaladSuccess Shaker

Salad Suggestion:  Along with the Parma ham, mozzarella, and basil, I sometimes add fresh heirloom tomatoes from the garden and slices of avocado.  Sublime.

*Parma ham might be hard to find in your area.  You can substitute with slices of an Italian prosciutto.

Often, when making potato salad (I love to make it with Yukon Gold potatoes, capers, hard boiled eggs and garden herbs), I want a little more punch to my dressing.  But you can use this dressing on any type of salad, especially a vegetable salad such as one made with cooked green beans with goat cheese and herbs.

Ingredients

Olive oil

Rice wine vinegar

Dijon Mustard

Honey Mustard

Salt and Pepper

Directions

Olive oil to the blue oil  line of the SaladSuccess Shaker

Rice wine vinegar to the top vinegar line

One spoonful of Dijon mustard

2 spoonfuls of Honey mustard

1 dash of pepper

2 dashes of salt

Shake vigorously in the SaladSuccess Shaker

Adapted from Newman’s Own Cookbook by Paul Newman and A.E. Hotchner

The night before perparing this wonderful salad, I make an infusion of garlic in my olive oil.  Using a SaladSuccess bottle, I fill it near to the top and drop in a peeled bud of rough chopped garlic.

Ingredients

Infused garlic olive oil

White wine or white balsamic vinegar

Juice of two lemons

2 hard-boiled or 3 minute coddled eggs*

Dried Mustard or Dijon Mustard

Salt

Pepper

Tabasco Sauce

1 half tube of anchovy paste

½ cup of grated Parmesan Cheese

Toasted croutons

Romaine lettuce in bite size pieces

Directions

Olive oil to the oil line

White vinegar to the vinegar line

Juice of two lemons

1 Tsp of dry mustard or Dijon mustard

Egg yokes – Optional (See paragraph below)

½ tube of anchovy paste

2 pinches of salt

1 pinch of pepper

A dash or two of Tabasco sauce

Shake aggressively

Caesar salad is traditionally made with a 3 minute coddled eggs.  If you are comfortable with your egg source or can buy pasteurized eggs, add the yolks to the dressing mixture.  If you are uncertain, hard boil the eggs, and serve them sliced on top of the lettuce along with the parmesan cheese and croutons, then pour over the dressing.  I like to use Reggiano, but sometimes have been known to use less expensive parmesan.

This is for those days that you have a sweet and sour tooth.  Tastes great  on any type of salad, with or without fruit, such as apple, pears and berries.

Olive Oil

Balsamic or Red Wine Vinegar

Honey

Dijon Mustard

Salt

Pepper

____________________________________

Olive oil to the ¾ blue line

Vinegar to the top blue line

2 tablespoons of honey

2 big pinches of salt

1 pinch of pepper

Shake vigorously

Oh my!  When I first tested this recipe with a salad made up of chicken, ripen mango, feta cheese, mixed greens, heirloom tomatoes, and avocado, I knew that I was in food heaven.

Ingredients

Olive Oil

Mint – 10 leaves

Orange Zest

Juice from 2 fresh oranges

Honey

Dijon Mustard

Cayenne

Coriander

Cumin

Paprika

Salt

Directions

Olive oil to the 2/3 orange line

Orange juice to the top orange line

1 tsp salt

1 tsp coriander

1 tsp cumin

1 tsp paprika

1 heaping tsp of mustard

½ tsp of cayenne pepper

Large spoonful of honey

Shake vigorously in the SaladSuccess shaker bottle

Suggestions for Salad: Mixed greens, arugula, mangoes, figs, feta cheese, goat cheese, avocado, tomatoes, dried fruit, mix nuts, brown rice, chicken, steak, lamb

Put orange zest on salad along with slivers of mint (I use scissors)

Adapted from the Tassajara Dinners & Desserts cookbook  by Dale & Melissa Kent

This is a wonderful all seasons recipe especially for our fall fruits.  I suggest that you try this on a bed of spinach with sliced thin pears or apples, pecans or walnuts and a sprinkling of goat cheese.  I usually use an ale or beer mustard, but a spicy brown or honey mustard is equally as great.  If you really want this to be a gourmet salad, consider toasting the nuts at 350ºF for 10 minutes.  For maple syrup pecans, just mix a 1lb. of shelled nuts in a bowl with 2/3 cup of maple syrup, 3 tbsp. sugar, and a 1½  tsp. cinnamon or a dash of cayenne and then bake on a greased sheet at 350ºF for 10 minutes. If you are having a “I hate to cook day“, to heck with roasting nuts and just add to your salad about a cup of fruit and nuts mix.

Olive oil to the ½ line

Real maple syrup to the ¾ line

Red wine or balsamic vinegar to the top of the blue line

Spoonful of spicy brown, ale or honey mustard

Juice of 1 line

Salt, 2 pinches

Pepper, 1 pinch

Shake vigorously