Sorry salads, I’m really just here for the dressing. Okay maybe in this case the grilled peaches too. But really who wants to eat plain leafy greens, when they are clearly calling out to be doused in a delicious coating of sweet, sour, creamy. Anything to mask the fact that I am more or less eating a big bowl of grass. As much as I want to live my inner bunny realness, a delightful dressing is why I eat salads.
It always makes me sad to see people bash salads, especially when you hear rhetoric like they are boring, for vegetarians, or the worst culprit is when they often have higher calories than other options on a restaurant menu. And yes all those can be the case but they also aren’t mutually exclusive. You can have a really exciting salad and it not be more calorific than a ginormous bowl of fettuccine alfredo (I’m looking at you Cheesecake Factory). Yes the oil and mayo add calories, but in moderation it is OK. Remember that at the heart of it you are eating whole fresh vegetables. So if adding some dressing (hopefully homemade) allows you to ensure half of your plate is veggies-then go for it!
And now if you will allow me, I’m going to pull out my megaphone to preach the words of how much better making salad dressing is from scratch. For those that are new to my blog (hello! welcome!) part of the reason why I cook, besides the obvious love of eating, is because of my lactose intolerance. It is alarming how much of the processed food aisle’s ingredients list contains lactose in some form or another. Salad dressings are right up there. My store bought salad dressing lane is all up in that vinaigrette station. Don’t get me wrong I love a good balsamic vinaigrette as much as the next girl, but we all know caesar/creamy dressings are the ultimate in salad decadence. I mean there’s even a whole Hidden Ranch devoted to the joy of what my nieces fondly once called “carrot dip”. Alas that world was lost to me when my body stopped producing lactase. Not to mention when you start to look at the label of store bought dressing- the amount of chemicals and additives is a bit unnecessary and frankly unwanted because shouldn’t it just be oil and vinegar?
So if you haven’t made your own salad dressing before, I give you this challenge: try it this week. And you’ll wonder why you ever bought it pre-packaged before. I call this one ceasar-poppy because it is has the garlicy/thicker aspect of a traditional caesar dressing (minus the buttermilk) and the slight sweetness generally associated with a poppy seed dressing. Match made in Hidden Valley heaven I’d say.
To easily make a quick vinaigrette combine your ingredients (olive oil, balsamic vinegar, dijon mustard, honey) in a small dip sized container, I use these. It helps me limit my portion and I can easily shake it up to emulsify!
HC for Me Tip
Now back to the main event-putting the dressing on something. As much as I want to eat it by the carrot spoonful, it is that much better when combined with the sweetness of the peach and the acidity of the pickled onions. However please don’t limit this ceasar-poppy seed dressing to just this salad. Use it on a slaw, use it as a spread on a sandwich. No one is judging your dressing use, least of all me!
Grilled Peach Salad with Caesar Poppy Dressing
Ingredients
- Caesar Poppy Dressing:
- 1 clove garlic, minced
- 1/4 cup mayo
- 1 tsp dijon mustard
- 1 tsp maple syrup
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp poppy seeds
- For the Salad:
- spinach, arugula and mixed greens
- sliced almonds
- pickled red onions
- peaches, pits removed and cut into wedges
Directions
- Step 1 Make the dressing: in a small bowl add all ingredients except for the poppy seeds. Blend using an immersion blender- you will see it start to thicken. Season with salt and pepper and stir in the poppy seeds. Keep in fridge until ready to use.
- Step 2 Slightly oil the peaches before placing on a hot grill. Try not to touch while cooking to allow for the perfect grill marks *if you don’t have a bbq, the salad will taste just as good fresh!*
- Step 3 In a large bowl, add in all your greens and toss with your salad dressing. Tip: don’t add any of the other toppings at this time as they will all sink to the bottom.
- Step 4 Once the greens are fully coated, serve salad on plates or in new bowl. Top with peaches, pickled red onions, and almonds. Feel free to add other toppings: Parmesan cheese, blueberries, etc!
I like this much better than any store bought dressing – tastes great and you know what you are eating!