Dress Me Up!

Last Updated April 01, 2015

What’s in fashion for spring? Greens, in all shades, plus accents of late-season tomato and pepper reds. Accessorize with quick, healthy dressings that coordinate perfectly. Maria Anselmo has the recipes so you can dress for success.

Broccoli and Tomato Salad with Avocado Dressing

Raw broccoli on its own can have a strong taste and hearty crunch. Letting the broccoli marinate in the dressing allows the flavor to mellow. A good use for our nearly year-round avocado season, this...

Tomato Basil Dressing

This dressing works well with Mediterranean dishes. Drizzle over slices of fresh mozzarella or burrata as part of an antipasti. Dressing will keep for two days.

Miso Carrot Ginger Dressing

Toss this tangy dressing with thinly sliced cucumber, julienned snow peas and sweet peppers or chopped kale salad with shelled edamame, thinly sliced red onion and chopped cashews; or drizzle over...

Sesame Ginger Dressing

Pair this dressing with an Asian slaw containing shredded red cabbage, broccoli and carrots, or toss with multicolored carrots. I prefer Braggs Aminos, a gluten-free soy sauce alternative made from...

Roasted Red Pepper Vinaigrette

This recipe utilizes a basic lemon vinaigrette as the base. This dressing is perfect for roasted or grilled corn on the cob, but also works well with other grilled veggies. To save time, you can...

Raspberry Vinaigrette

Bright in both color and flavor, this dressing complements a spinach salad that incorporates fruits and nuts like apples or orange segments, pecans or walnuts.