4 Salad and Dressing Recipes

A perfectly composed salad is like a work of art: a play of complementary colors, textures, and of course, flavors. And while dressing might be the finishing touch, that doesn’t mean it should be an afterthought. These four salad recipes—featuring a spicy lime vinaigrette to a classic creamy Caesar—prove just how versatile dressings can be. With the right pantry ingredients, they’re quick and easy to whip up, too.

Thai Pork Salad With Spicy Lime Vinaigrette

Yield: 4 to 5 servings
Active Time: 15 minutes
Total Time: 19 minutes

Ingredients

For the base
1 tablespoon Nuco Liquid Coconut Oil
1 pound ground pork
For the dressing
1/4 cup Nuco Liquid Coconut Oil
1 teaspoon fish sauce
1 teaspoon coconut sugar
1/2-inch fresh ginger, peeled and grated
1/2 teaspoon sriracha
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
Juice of 2 limes

Leaves from 1 head of Bibb lettuce
6 green onions, thinly sliced

Instructions

Make the base
In a medium skillet over medium heat, add 1 tablespoon liquid coconut oil. Sauté pork until fully cooked and slightly browned, about 4 minutes. Set aside.

Make the dressing
Whisk all ingredients in a small bowl until well combined. Divide cooked pork evenly between lettuce leaves, then drizzle each lettuce cup with a spoonful of dressing. Top with green onions before serving.

Greek Salad With Kalamata Vinaigrette

Yield: 4 to 5 servings
Active Time: 10 minutes

Ingredients

For the dressing
1/4 cup Kalamata olives, chopped
1 tablespoon capers, chopped
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 cup extra virgin olive oil
For the salad
7 cups romaine lettuce, washed, dried, and cut into strips
1 cup feta cheese, crumbled
1/2 pint grape tomatoes, halved

Instructions

Make the dressing
In a mason jar, add olives, capers, garlic, mustard, oregano, salt, and black pepper. Shake well. Add oil, and shake again until vinaigrette is thick and emulsified.

Make the salad
To make the salad, place romaine, feta, and tomatoes in a large bowl. Toss with the dressing before serving.

Arugula Salad With Candied Sunflower Seeds and Raspberry Vinaigrette

Yield: 4 to 6 servings
Active Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the sunflower seeds
1 teaspoon Nuco Liquid Coconut Oil
2 teaspoon agave
1/2 cup sunflower seeds
1/4 teaspoon sea salt
For the dressing
3 tablespoons seedless raspberry jam
2 teaspoons sherry vinegar
Juice of 1/2 lime
Zest of 1 lime
1 garlic clove, minced
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/4 cup Nuco Liquid Coconut Oil
For the salad
7 cups arugula, washed and dried
Fresh raspberries, for garnish

Instructions

Make the sunflower seeds
Preheat oven to 400 degrees.

In a skillet over medium-high heat, melt coconut oil and agave. Add sunflower seeds and stir to coat. Pour seeds onto a parchment-lined half-size baking sheet. Bake for 10 minutes, stirring halfway through. Remove from oven and sprinkle with sea salt. Allow to completely cool.

Make the dressing
While the sunflower seeds bake, make the dressing. In a mason jar, add jam, sherry vinegar, lime juice, zest, garlic, mustard, and salt. Shake well. Add coconut oil, and shake again until vinaigrette is thick and emulsified.

Make the salad
Place arugula on a large serving platter. Scatter candied sunflower seeds and raspberries over the top, then drizzle with dressing. Serve immediately.

Caesar Salad With Avocado Mayo

Yield: 4 to 5 servings
Active Time: 15 minutes
Total Time: 19 minutes

Ingredients

For the breadcrumbs
2 teaspoons ghee
1 cup panko breadcrumbs
For the dressing
3 tablespoons avocado oil mayo
Juice of 1 lemon
1 teaspoon whole-grain Dijon mustard
1 sardine, mashed into paste
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 cup extra virgin olive oil
For the salad
7 cups Romaine lettuce, washed, dried and cut into strips
1 cup shredded parmesan cheese

Instructions

Make the breadcrumbs
Melt ghee over medium heat, then add panko and stir to combine. Toast for 3 to 4 minutes, or until panko is golden brown. Set aside and let cool.

Make the dressing
In a mason jar, add avocado mayo, lemon juice, mustard, sardine paste, salt, and pepper. Shake well. Add oil, then shake again until vinaigrette is thick and emulsified.

Make the salad
To make the salad, toss romaine, parmesan cheese, and toasted breadcrumbs. Drizzle with dressing and serve.

Recipe credit: Angela Gaines
Photo credit: Paul Delmont