You Don't Win Friends with Salad... Or Do You?

Hethyr:  For the last week, I’ve been in Florida visiting my family.  The weather for the first few days was amazing – in the 80s and sunny with a slight breeze.  We boated, beached and bummed.  It was great! 

Relaxing on the beach in Florida

My future brother-in-law, Mark, was recently working in the Gulf and caught some yellowfin tuna during a fishing trip on a rare day off.  He graciously let us cook some for dinner one night while we were in town. The method used to catch the fish was trolling which, according to the Monterey Bay Aquarium Seafood Watch, is “an environmentally responsible fishing method. Fishermen can quickly release unwanted catch from their hooks since lines are reeled in soon after a fish takes the bait.”  

My mom and I hit up a farmers’ market for some local goods to accompany the tuna.  I was surprised to see a lot of produce from other states/countries as the markets I’m used to in CO consist of almost all local goods.  But we sought out the local FL produce and ended up with a bounty… Ruskin tomatoes, escarole, arugula, basil, tangerines, strawberries, sweet corn, artisan bread... my mouth is watering just thinking about it!  We decided to have corn-on-the-cob and escarole-arugula-basil salad with tangerine-balsamic vinaigrette as our side dishes.  

My mom picked up some Gulf shrimp and made a delicious Cajun-style shrimp dish with crusty bread for dipping while my sister Krystl and I cooked the marinated tuna to each person’s liking.  Everything was incredible!

Cajun Shrimp, Marinated Tuna, Corn-on-the-Cob,
Escarole, Arugula & Basil with Tangerine-Balsamic Vinaigrette

After trying the vinaigrette, my mom asked if I had other dressing recipes that I would share.  Since we are overloaded with salad greens in the springtime with our CSA, I, in fact, have many, many dressing recipes that I am more than happy to share!  For years, I have made my own salad dressings because they’re much less expensive to make than the small bottles available at grocery stores, I know exactly what ingredients are being used and because the combinations and flavors are endless.  You can create a dressing to complement any meal you’re having.

Here are a few of my very favorites…

Asian Sesame Vinaigrette

Makes a little over 1 cup

• 2 tablespoons low-sodium soy sauce
• 2 tablespoons seasoned rice vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1 tablespoon sesame seeds
• 1/2 teaspoon salt
• 3/4 cup olive oil
• 2 tablespoons dark sesame oil

Combine all ingredients in a mason jar with an airtight, spill-proof lid. Shake vigorously before drizzling over salad.  Alternatively, you can whisk together first six ingredients in a medium bowl, then slowly stream in olive oil and sesame oil.  Store in the refrigerator for up to 3 months.  You may need to bring to room temperature just prior to use to allow the oils to re-liquefy.

Tangerine-Balsamic Vinaigrette

Makes a little over 1 1/4 cups

• 6 tablespoons tangerine juice (use 1 large or 2 small tangerines)
• 1/4 cup balsamic vinegar
• 3/4 cups olive oil
• Salt and pepper to taste

Combine all ingredients in a mason jar with an airtight, spill-proof lid.  Shake vigorously before drizzling over salad.  Alternatively, you can whisk together tangerine juice, vinegar, salt and pepper in a medium bowl, then slowly stream in olive oil.  Store in the refrigerator for up to 2 weeks.  You may need to bring to room temperature just prior to use to allow the oil to re-liquefy.

Greek Vinaigrette

Makes approximately 1 cup

• 1/4 cup red wine vinegar
• 1 tablespoon lemon juice
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried dill weed
• Salt and pepper to taste
• 3/4 cup olive oil

Combine all ingredients in a mason jar with an airtight, spill-proof lid.  Shake vigorously before drizzling over salad.  Alternatively, you can whisk together red wine vinegar through salt and pepper, then slowly stream in olive oil.  Store in the refrigerator for up to 3 months.  You may need to bring to room temperature just prior to use to allow the oil to re-liquefy.

Peach or Apricot-Ginger Vinaigrette

Makes approximately 1 cup

• 2 tablespoons peach or apricot preserves
• 1 small shallot, minced
• 1 tablespoon fresh ginger, minced or 1 teaspoon ground ginger
• 1/4 cup seasoned rice vinegar
• Salt and pepper to taste
• 1/2 cup olive oil

In a medium bowl, whisk together preserves through salt and pepper, then slowly stream in olive oil.  Store in the refrigerator for up to 2 weeks.  You may need to bring to room temperature just prior to use to allow the oil to re-liquefy.


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Post-beach Jon

Jon:  The Florida trip was definitely a great time.  As you can see from the picture above, I'm sporting a glowing white Colorado winter skin tone.  About two hours after this picture was taken, the glowing white had transitioned into a nice strawberry red.  And speaking of strawberries, those were perfectly in season and were probably the best thing I tasted all week.  I also had a strawberry-mango smoothie at the farmers' market which was absolutely delicious.  The only fruit we've been eating for the last six months in Colorado is apples so I was thrilled to eat something else.


It was incredibly satisfying to eat a salad, too, even though the server at Rusty BelliesHethyr made the tangerine-balsamic vinaigrette.  I instead had to subsist on quesadillas, popcorn, cereal and apples until she returned to cook for me again.

Store bought:  8 ounces (1 cup) for $4.29!

Aside from the fact that Hethyr's salad dressings are delicious, they probably cost about 10 cents to make. And in case you haven't noticed, salad dressing costs an arm and a leg at the store.  It's quite a racket.  In fact, maybe Hethyr should get in the salad dressing biz and jack the price up a thousand percent. We could use our salad dressing profits to buy a second home in Florida so we could eat strawberries and lettuce in the winter. Hmmm....