Salad Dressing

Can be prepared in 45 minutes or less.

Beets--both pickled and boiled--have long been a popular German side dish for meats. The sour cream dressing gets a kick from vinegar and mustard.

White asparagus has a delicate flavor that works especially well with our truffle vinaigrette, but try the dish with green asparagus, too.

This Asian-inspired vinaigrette is a lively dressing for seafood salads as well as simple greens. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe was created to accompany Couscous and Chicken Salad with Orange- Balsamic Dressing.

A nice dressing for greens or coleslaw.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less but requires addtional sitting time. Serve this salad as a fiery first course for an Asian-style entrée such as a stir-fry, or use it as a side dish for grilled chicken or fish.

Serve the dressing on shrimp salad, chicken salad or mixed greens; add diced jicama and fresh cilantro leaves to the salad for even more flavor.

For this recipe, it's worth the effort to look for purslane at your local farmers market or specialty produce store. The salad green's fleshy texture and subtle citrus notes work well with the gentle flavors of Meyer lemon and makrut lime leaves.

I got the idea for this recipe from my Lebanese mother-in-law, Leila Matar, who often makes a tahini dressing for green salads. It also turns up in her kafta (meatloaf), on falafel, and, with some parsley and extra lemon, over fried or grilled fish. Active time: 5 min Start to finish: 5 min

The salad can remain at room temperature up to two hours before serving.

Active time: 30 min Start to finish: 30 min