If you’re like us, you have plenty of Fourth of July parties to attend this weekend, and if you’re stumped on a last minute idea as to what to bring to a cookout, try these fresh dressings for easy throw together last minute salads! These two could not be more different in origin or flavor, but they’ll have your party guests eating out of the palm of your hand…or salad bowl.
Greek Salad with a Creamy Dill Vinaigrette
This is the salad we made with the kabobs a few weeks ago. This dressing is loaded with flavor and not too unhealthy. Maybe healthier than ranch. But at least its salad, right?
Grocery List for Vinaigrette:
1 cup olive oil (we used classic)
1.5 tablespoon lemon juice
3 tablespoon white wine vinegar
1.5 tablespoon fresh dill
2 teaspoon minced garlic (jar)
1/2 teaspoon Italian seasoning
2 tablespoon buttermilk (If you do not have buttermilk on hand make it! Click here for recipe)
2 tablespooon real mayonaise (we like off brand mayo for dressings)
1/2 teaspoon Cavender’s All Purpose Greek seasoning
1.5 teaspoon sugar
1.5 teaspoon Grey Poupon Dijon mustard
Salt and black pepper to taste
Disclaimers: 1)Our garden dill was in the fridge for about a week making it not as strong. You may want to cut down on this ingredient, start with a couple of pinches. Keep adding until you get the dill flavor you like! 2)For the salt and pepper we used a 1/2 teaspoon of each in the dressing. Salt and pepper the dressing to your liking! We know everyone likes salt and spice different!
Directions: Mix all ingredients in a food processor until smooth. Store in refrigerator and keep cool if you are not using right away. You may need to shake / stir the dressing before serving. The oil and other ingredients get separated as it settles. This recipe makes about 1.5 cups of dressing.
The Toppings for the Greek Salad:
We used fresh garden lettuce. Any type will do! Even fresh spinach leaves would be great! Top salad with English cucumbers, cherry tomatoes, red/yellow bell peppers, red onions, kalamata olives, and feta cheese. We also like to salt and pepper our salads after the toppings are on!
We didn’t toss this salad, because well, look at those pretty salad toppings! Place dressing in a separate serving dish and let your guests dress their own!
Growing up, this was a hit, growing old this is still a hit. Only we put a modern twist on it, mostly by accident, but completely delicious. It was one of those days where you “use what ya got in the fridge even though it’s not exactly what the ol’ church cookbook recipe called for and hope it works out..”
2 bags of fresh spinach, or garden fresh spinach/lettuce
1/2 pound of bacon, feel free to add more, ‘Merica.
1 onion, chopped
1 pint Mayo
1/2 teaspoon kosher salt
2 teaspoons of mustard, Boetje’s stone ground is best because it’s Dutch, but any stone ground or even yellow mustard will do!
3/4 cup sugar
1/2 teaspoon celery salt
1/2 teaspoon red pepper flakes
Clean lettuce, place in bowl, and mix in chopped onion. Cook bacon as your normally would. Hard boil the eggs. Make the dressing out of the remaining ingredients. Whisk together very well, and pour on salad just before eating. Toss.
How much does this make, you ask? This is why I love our small town, rural cookbooks. The amount doesn’t matter. Just know “this makes a large batch.” And in these parts, a large batch is good because you just never know who’s showing up to the party, and it’d be a real pity if they left hungry. Always best to make too much.
May the 4th be with you —
P.S. If you make the Dutch Lettuce and are feeling extra naughty, save some of that bacon grease and whisk it in with the dressin’, you won’t regret.