Salads are probably the mostly widely served item on most people’s menus. They are generally used as appetizers, meal starters and side dishes. You can use a salad as a blank canvas and change up the makings by adding different types of fillers such as nuts, fruits, or other type things. Either way, they are delicious and make great meal enhancers.  I have included some of my most favorite dressings for salads as I often get bored of the same old dressing.  I tend to change every few days.  Here are some of my favorites:

Peanut Dressing

2 tablespoons creamy peanut butter

1 tablespoon rice vinegar

1 tablespoon honey

1 ½  teaspoons water

1 ½ teaspoons soy sauce

1 tablespoons sugar

¾ teaspoon kosher salt

¼ teaspoon cayenne pepper

Pinch red pepper flakes

1 tablespoon canola oil

Whisk together the  first five ingredients.  Stir in the sugar, salt, cayenne and red pepper flakes.  Add oil and continue to mix until smooth. Refrigerate for up to five days.  Bring to room temp and whisk before using.

Dill Dressing

½ cup oil

½ cup sugar or splenda

3 ½ tablespoons lemon juice

1 ½ tablespoons of vinegar

1 tsp. salt

Bunch of dill

Combine all ingredients in a blender (or you can use an immersion blender as well). Then stir fry together:

6 cloves garlic, sliced thin

1 cup sliced almonds

Toss these into the salad with the dressing.

Teriyaki Dressing

1 cup sugar (or Splenda)

½ cup red wine vinegar

¼ cup soy sauce

½ cup oil

1 tsp garlic powder

Mix all together; super easy.

Cousin Deb’s Salad Dressing

½ cup sugar

1 tsp. salt

½ tsp dry mustard powder

½ tsp paprika

¾ cup oil

½ cup vinegar

½ cup ketchup

1 tsp chopped garlic

Mix all together

Shabbos tip prep:  Make your dressings early in the week. Put them in plastic or glass containers. Mark them on the top so you know which dish they are for and then use them as needed on Shabbos.  This will save you time at the last minute for having to make the dressings.

Gail Hochman has been a resident of Bergen County for over 30 years.  She has been blessed with many grandchildren whom she loves to cook for.

By Gail Hochman