F&W’s Melissa Rubel creates seven dressings that are fabulous with almost every part of a meal, from a green salad to grilled shrimp.

By Melissa Rubel Jacobson
Updated June 30, 2017
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Seven Superfast Salads

Credit: © Tina Rupp

Heirloom Tomato Salad

Season 1 1/4 pounds sliced heirloom tomatoes with salt and pepper and top with the Basil Vinaigrette.

Credit: © Tina Rupp

Watercress Salad with Toasted Pine Nuts

Toss 1/4 cup toasted pine nuts with 2 bunches watercress and 1 thinly sliced Belgian endive. Add the Honey-Lemon Dressing and toss to coat thoroughly.

Credit: © Tina Rupp

MIxed Grilled Vegetables

Brush thickly sliced zucchini, peppers, eggplant and onions with olive oil. Grill until tender and browned. Serve warm, topped with the Creamy Feta Vinaigrette.

Credit: © Tina Rupp

Romaine Salad with Grilled Sourdough Croutons

Brush two 1-inch-thick slices sourdough bread with olive oil and season with salt and pepper. Grill until toasted. Cut into croutons and toss with leaves from 2 hearts of romaine and the Caesar-Syle Dressing.

Credit: © Tina Rupp

Cabbage-and-Sesame Slaw

Toss 14 ounces coleslaw mix with the Ginger Vinaigrette and 1 tablespoon toasted sesame seeds.

Crunchy Cucumber-Dill Salad

Toss 2 sliced seedless cucumbers with 2 tablespoons chopped dill and the Sherry-Shallot Vinaigrette.

Frisée and Endive Salad

More Amazing Salads & Dressings:

Credit: © David Nicolas