It is the point in the summer where the heat is getting old and you are running out if ideas for an interesting meal that does not call for turning on the oven. Well, how about a salad? Not the lettuce, tomato, cucumber, red onion buried in some store-bought Italian dressing type of salad– although with the fresh farmers market vegetables available this time of year that doesn’t sound so terrible.
But with a little bit of creativity and experimentation with new ingredients you can turn out a beautiful meal filled with bright colors, interesting textures and a palate pleasing, easy homemade dressing that will change the way you look at salad as a main dish.
The word “salad came” from the word “sal” meaning “salt” which in ancient Roman and Greek times was a main ingredient in the dressings they used to flavor raw vegetables. It was thought then, and remains true today, that eating raw vegetables helps digestion and keeps the gut healthy.
A salad can be composed of almost any combination of vegetables and or fruit, and with the addition of pasta, beans, meat, fish, nuts, herbs and spices can be a satisfying dinner or lunch. Don’t be afraid to experiment with new additions and if you are hesitant, put whatever new ingredient you want to try on the side and taste it with little bites.
Along with the freshest of ingredients, dressings are an important part of making a delicious meal and super simple to make. Dressings that you purchase in the stores often have gums, stabilizers, thickeners and chemicals to extend shelf life and keep them emulsified (mixed together). You are paying for cheap highly processed oils, potassium sorbate, calcium disodium edta, xantha gum, sodium benzoate, artificial colors, unnecessary sweeteners and water(!). As an alternative, take a few minutes to mix a good oil, an acid such as a red or white wine vinegar, or your favorite citrus, a chopped shallot, some chopped onion or a clove of crushed garlic, a little spoonful of your favorite mustard and some salt and freshly ground pepper in a jar. You can also add any combination of spices and/or herbs that suit your taste buds. Shake like crazy until it is emulsified (all mixed together) and you have a flavorful, healthy dressing whose ingredients you can pronounce.. Experimenting with spices and herbs is fun and can expand your flavor choices easily. Here are a couple of recipes to get you started. If you like a creamy cheesy dressing I’ve included one for you too.

Basic Italian Vinaigrette
The usual recipe is a 3-1 ratio oil to acid. But when using a fruit juice, such as lemon, I prefer 2-1 and you can experiment with this to suit your and your family’s taste.

* ½ cup good oil. (EVOO is always a flavorful choice, but a good canola oil is fine.)
* 3 Tablespoons quality wine vinegar
* 1 teaspoon mustard
* 1 clove garlic
* 1 teaspoon Italian seasoning or any combination of your favorite spices or herbs
* Salt and pepper to taste

The variations you can add to this is almost endless but here are a few suggestions:
* 1 tablespoon capers
* A couple anchovies, diced fine
* Bacon bits
* Any grated dry cheese such as Asiago, Parmigiano Reggiano or dry Monterey (not the stuff in the green can, please).
* A sprinkling of fresh Basil
finely chopped rosemary, oregano, tarragon or the fresh herb of your choice
* A tablespoon or so of mayo, sour cream or Greek yogurt will add a creamy texture.

Mix or shake until emulsified and store in the refrigerator. This recipe just gets better with age and will last at least 2-3 weeks refrigerated.

Basic Blue Cheese Dressing
* ½ cup mayo
* ½ cup sour cream
* 1/3 cup crumbled blue cheese
* 1 teaspoon lemon juice
* A dash of Worcestershire sauce
* 1 clove garlic smashed and chopped
(You can substitute greek yogurt for the sour cream or mayo, or just use 1 cup of yogurt and eliminate them both.)

Mix or shake well. Add some milk or water if it is too thick.

This dressing will last a week in the refrigerator and is also a great vegetable dip.
These should get you on the road to making your own delicious salad dressings and cut the ties with chemically laced bottled dressings.

Here is a simple main dish salad that I always included in my summer cooking classes and was loved by my students.

Garden Orzo Salad with Roasted Chicken
Serves 4
Dressing
* 1/3 cup Champagne or any good white wine vinegar
* ½ cup walnut oil or EVOO
* 1 teaspoon Dijon mustard
* 1 clove garlic pressed
* Sea salt and freshly ground pepper to taste
* 3 cups orzo
* 8 cups of water
* 3 tablespoons salt
* ½ red pepper stemmed seeded and cut into fine dice
* ½ yellow pepper stemmed seeded and cut into fine dice
* ½ red onions diced fine
* 1 corn, cobbled
* 2 cups frozen peas, defrosted
* ½ cup raisins or chopped apple, optional
* ¼ cup chopped basil
* 2 roasted chicken breasts sliced
* Salt and freshly ground pepper to taste

1. Bring water to a boil add the salt and cook the orzo until al dente about 6-9 minutes.
2. While water is coming to a boil, whisk all dressing ingredients together in a small bowl or jar. Set aside. (You can make the dressing in advance.)

3. When orzo is tender, drain, rinse under cold water to stop the cooking and drain well. In a large bowl, toss the warm orzo with the dressing. Add remaining ingredients except the chicken and fold gently to combine flavors. You can make this in advance too.
To serve, mound the salad on butter lettuce leaves and top with fanned chicken slices.

Don’t be tied down to this recipe. Any vegetable you have in your fridge will work; cooked broccoli, shredded carrots, steamed asparagus, shaved Brussel sprouts, spinach leaves, chopped kale. I could go on but you get the idea.
This is a great recipe for store bought rotisserie chicken and any small pasta such as elbow, shells, or small penne pasta can be substituted for the orzo.
You can also substitute cooked shrimp, slices of salmon, trout or left over sliced beef (If you are using beef, a little horseradish in the dressing will add a kick.)
And if you don’t like wine vinegars use the juice of one lemon or a few limes.
If you love cheese, try your favorite in this dish.
Enjoy the summer weather while it’s here and let your creativity go wild designing your own signature salad dressings and salads.

Heidi Cotler is a self taught, certified culinary instructor who has loved playing with food for over 40 years. While working at Tower Records as Tower Books Vice President, she began teaching at Home Chef and has taught at Beyond Pots & Pans in Stockton, the Sacramento Natural Foods Coop, and Shallots Cooking School in Vacaville. After retiring from Tower, Heidi was co-owner of Spice for Life, a personal catering company focused on clients who required a special diet.
She now teaches private parties the joy of cooking and playing with food.

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