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Salads and Dressings to enjoy with reckless abandon

 Plant-Based & Deliciously Addicting

Hazelnut & Herbs Gravy

Hazelnut & Herbs Gravy

Hazelnut & Herbs Gravy is tastier and healthier than a meat based version, and can be made in advance while sipping a cocktail.  There’s no fat to skim, and a lot less clean up.  Roasted hazelnuts, shallots, and mushroom broth create a rich, meaty taste, punctuated by umami notes thanks to maple syrup and soy sauce.

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Behind The Scenes At A Restaurant Reopening:  Jaffa, Miami

Behind The Scenes At A Restaurant Reopening: Jaffa, Miami

How are the talented chefs and restaurant owners coping with the pressure that comes hand in hand with a re-opening? Has the past six months changed their views on the restaurant business?  If so, how?  A conversation with chef Yaniv Cohen, owner of Jaffa, in Miami Florida, sheds light on these questions.

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A Long Adventure Down A Plant-Based Road

A Long Adventure Down A Plant-Based Road

It seems like forever since I’ve written a post for Salad Every Day. Not that I haven’t been experimenting with new salad dressings and crazy, yummy combinations of ingredients. It’s just that the experimenting has a new focus, a focus that has taken me down a long,...

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 Favorite Dressing Ingredient: Turmeric

Hint Of Harissa Dressing

Hint Of Harissa Dressing

At a recent food industry conference, I took furious notes as an authority on consumer trends shared his forecast.  I was seeking any information that might be useful in the commercial launch of my salad dressings.  The speaker’s predictions were based on surveys...

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Behind The Scenes At A Restaurant Reopening:  Jaffa, Miami

Behind The Scenes At A Restaurant Reopening: Jaffa, Miami

How are the talented chefs and restaurant owners coping with the pressure that comes hand in hand with a re-opening? Has the past six months changed their views on the restaurant business?  If so, how?  A conversation with chef Yaniv Cohen, owner of Jaffa, in Miami Florida, sheds light on these questions.

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Croutons & Other Crunchy Toppings

A Long Adventure Down A Plant-Based Road

A Long Adventure Down A Plant-Based Road

It seems like forever since I’ve written a post for Salad Every Day. Not that I haven’t been experimenting with new salad dressings and crazy, yummy combinations of ingredients. It’s just that the experimenting has a new focus, a focus that has taken me down a long,...

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Hot & Spicy Salads

Salad Dressing Recipes

Behind The Scenes At A Restaurant Reopening:  Jaffa, Miami

Behind The Scenes At A Restaurant Reopening: Jaffa, Miami

How are the talented chefs and restaurant owners coping with the pressure that comes hand in hand with a re-opening? Has the past six months changed their views on the restaurant business?  If so, how?  A conversation with chef Yaniv Cohen, owner of Jaffa, in Miami Florida, sheds light on these questions.

read more
A Long Adventure Down A Plant-Based Road

A Long Adventure Down A Plant-Based Road

It seems like forever since I’ve written a post for Salad Every Day. Not that I haven’t been experimenting with new salad dressings and crazy, yummy combinations of ingredients. It’s just that the experimenting has a new focus, a focus that has taken me down a long,...

read more

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About Kate and Salad Every Day

Welcome and thanks for visiting Salad Every Day!

It’s easy to make a salad, right? With increasing amounts of high quality, ready-to-eat produce available, it’s about snipping open a plastic bag and dumping the greens into the bowl. But a great dressing can be tricky - especially a great dressing that’s actually good for you. That’s why I’ve shifted the focus of Salad Every Day. It began as a blog about the art of a great salad. Now the focus is on clean, bold flavored, plant-based dressings that you can enjoy with reckless abandon, knowing that you’re preserving, rather than sabotaging, the nutritional profile of your meal.

My quest to create these dressings has meant turning to ingredients that are often unorthodox. For example, some dressings include chia seeds, hemp, flax seed, plant-based milks, squash, or vegetable broth. Regardless, all the recipes are packed with flavor that can compliment a wide variety of produce without compromising nutrition.

While you can make these dressings at home, some of my recipes are admittedly complicated. That’s why I’m working diligently to introduce a retail line of these deliciously addicting dressings. I hope to be in Miami farmers markets by March, and additional cities by summer. I’ll keep you posted here on my progress.
My focus on luscious yet healthy dressings began last spring while researching an article for another blog, Sweatpants and Coffee. The focus of the article was beach season salads. My research revealed that for many, the typical approach to cutting back the fat in home made dressings is to forget dressing altogether and squeeze lemon wedges over the salad as a substitute. The thought of that still makes me sad!

Once on the path, there was no looking back. I constantly experiment with plant-based ingredients that might make a good ingredient in a dressing. If a potential ingredient is free of suspicious additives, has nutritional value and can contribute to a flavor profile, I pursue it. I have established a “flavor advisory board” to ensure that it’s not just me who likes a recipe, so I get plenty of feedback. It’s a lot of trial and error, and a lot of stuff goes down the sink. But there’s tons of satisfaction that comes with creating a winner, not just in terms of flavor but in terms of conquering the question so often posed to me, “…isn’t salad dressing bad for you?”

Another question is, why plant-based? I’m not a strict vegan, in fact, I have a strong affinity for cheese. But I think the more yummy alternatives to animal products we have to choose from, the better. And I like the idea of creating recipes that leave as small an environmental footprint as possible. So, while my older blog posts might contain cheese, yogurt, or crème fraîche, all posts beginning this year will be strictly plant-based.

Questions? Suggestions? Please reach out via the contact link in the main menu, or send me a message via Facebook.

Meanwhile, hope your day includes a great salad!

 

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