Our kitchen now makes four salad dressings, which you can find bottled to take home in the Grab ‘N’ Go case. Of course they’re great on a green salad—perfect when the temperature outside soars to 95 degrees—but they can serve as dips and sauces as well.
The creamy cilantro dressing, made with Greek yogurt and mayo, is thick enough for dipping raw veggies. We serve it with black beans and corn in our Southwestern salad; Brenda in our Marketing office suggests using it on a salade niçoise made with seared North Carolina yellowfin tuna from Locals Seafood. The avocado green goddess with its tangy lemon juice, organic parsley and garlic, green onion, and fresh basil also makes a perfect dressing on fish or shrimp.
Local cucumbers are in season; eat them drizzled with the lemon tahini dressing. We make it with organic onions and celery, green peppers, and organic tamari.
Our miso ginger vinaigrette contains white miso made in western North Carolina from organic soybeans, sun-dried sea salt, Blue Ridge Mountain well water, and organic handmade rice koji (fermented rice). It’s perfect in a cold noodle salad. Or, serve it over shredded raw veggies topped with crunchy ramen noodles (substitute it for the dressing in the crunchy ramen salad, here.)
Accentuate the local flavors of summer with local salad dressings.