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Since a ton of restaurants are starting to open back up, I've been eating straight garbage. To cushion the multiple times I eat out each week, I've been trying to incorporate some healthier meals in between(gross). Salads aren't really my thing, but the only thing that has ever changed my mind was Sweetgreen's spicy cashew dressing. I've been using this recipe that was inspired that exact dressing, and you can make them in batches so it's super clutch.
Aug 3, 2021
Related Recs
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Most sauces/dressings are pretty simple recipes using super common ingredients you already have at home! Or, if you’re more lax like me, you can throw some veggies in a blender with a fatty liquid base and an acid like lemon juice and make your own variation of a green goddess that literally tastes amazing on anything. Making my own sauces has made me a much more confident home cook!!
May 1, 2025
Hate to admit this but I fell in love with a viral recipe from Tik Tok!!! I've made it a lot this summer; pairs well with everything and easy to bring to a party. Here's the recipe I use! Most of the time I just use olive oil and everything seasoning from TJ's, but it's also amazing with chili crisp and sesame dressing. <3
@jennie
STAFF
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These are the things I needed to make really good salads at home:
- a really big salad bowl for optimum tossing (I got mine from IKEA)
- salad tossers (or just use tongs, but make sure you get it all tossed for optimum salad)
- really good extra virgin olive oil (I almost never buy pre made dressing as this is the basis for all the dressings I like)
This is what I put in:
- leaves
- crunch
- flavoursome/textural difference
- dressing
- acid
- weight
Some examples:
- leaves: spinach, rocket, watercress
- crunch: thinly sliced radishes and celery, roasted chickpeas, roasted tenderstem brocolli, charred corn, apple
- flavoursome/textural variation: chunks of goats cheese, shavings of parmesan, avocado, olives, mint, basil
- dressing: olive oil, garlic salt, black pepper, chilli flakes, wholegrain mustard, balsamic vinegar glaze, hummus
- acid: a squeeze of lemon, orange zest
- weight: puy lentils, couscous, pasta, croutons
If you get a good amount of textural and flavour variation you're in for a good time. Just try out different combinations til you find what works for you! I also like to chop the leaves a little bit to get a nice balanced forkful of bits and leaves
3d ago
Top Recs from @serey-morm
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I’ve never been to Disney as a kid and as I grew older I always felt like I was too old for it. I spontaneously tagged along with my family the day before they left and I think that was the best decision I’ve ever made. I’m a huge fan of Star Wars and Avatar, and even as an adult I think I had the best week of my life and I felt like a kid again. I legitimately had real tears of joy on some of the rides. It’s never too late!
Mar 1, 2022
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While everyone is raving about their trendy nonstick pans, I’m here to bring the spotlight back to cast iron cookware. There’s a huge stigma around how hard it is to take care of cast irons, but it’s really not bad! You just gotta keep using it, and over time, it basically becomes nonstick. This article has sent off a tangent, and now I am a proud owner of a well-seasoned cast iron pan and griddle.
Mar 1, 2022
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Excessively hiking this year has been so fun, but the other half of the fun is the technical hiking apparel that goes with it - oh, and wearing only hiking gear even when I’m not hiking. I really appreciate Japan’s love for outdoor style and culture. GO OUT’s web magazine has been my daily morning check-in and my biggest outdoor gear inspiration. I recently picked up a few of their physical magazines (it’s hard to come by in the US) and I really enjoy flipping through them every now and then. Contrary to typical magazines that we’re used to, GO OUT magazines are basically beefed up catalogs of goodies and collabs that make for great coffee table content.
Dec 10, 2020