Dressing for Summer

Whip up a classic salad dressing — then use it in a new side dish.

Photo By: Ryan Liebe

Photo By: Ryan Liebe

Photo By: Ryan Liebe

Photo By: Ryan Liebe

Photo By: Ryan Liebe

Photo By: Ryan Liebe

Photo By: Ryan Liebe

Photo By: Ryan Liebe

Photo By: Ryan Liebe

Photo By: Ryan Liebe

Choose a Dressing

Food Network Magazine developed quick and easy recipes for three classics — mustard vinaigrette, blue cheese dressing and green goddess dressing — and tossed up three salads that pair perfectly with each.

Photographs by Ryan Liebe

Mustard Vinaigrette

Whisk 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)

Asian Three-Bean Salad

Give traditional three-bean salad an Asian twist. Hold the garbanzo beans and celery, and throw in some edamame, toasted sesame seeds, pickled ginger and ponzu sauce. The new ingredients taste surprisingly delicious with the Dijon mustard dressing.

Get the Recipe: Three-Bean Salad with Mustard Vinaigrette and Pickled Ginger

Corn and Tomato Pasta Salad 

Add lemon zest and chopped shallots to the mustard vinaigrette for a bold, fresh pasta salad dressing. A combination of corn, tomatoes, fresh fennel and goat cheese provides a variety of contrasting flavors and textures. 

Get the Recipe: Corn and Tomato Pasta Salad

Strawberry, Cucumber and Melon Salad 

Tossing strawberries into a bed of baby spinach with mustard vinaigrette isn't anything new, but mixing in cucumber and cantaloupe gives this leafy green salad a sweet and refreshing edge. 

Get the Recipe: Strawberry, Cucumber and Melon Salad

Blue Cheese Dressing

Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)

Kohlrabi-Blue Cheese Slaw

This is not your run-of-the-mill mayonnaise-dressed red cabbage coleslaw. After making the blue cheese-dressed side once, you'll be inspired to incorporate more kohlrabi into your recipes. 

Get the Recipe: Kohlrabi-Blue Cheese Slaw

Blue Cheese Caesar Salad

Whisk anchovies, lemon and Parmesan into the blue cheese dressing to create a funky riff on Caesar dressing. 

Get the Recipe: Blue Cheese Caesar Salad

Avocado-Tomato Salad with Bacon and Blue Cheese

The combination of avocado, tomato and bacon doesn't leave much to be desired. Blue cheese dressing makes the dish even more irresistible.

Get the Recipe: Avocado-Tomato Salad with Bacon and Blue Cheese

Green Goddess Dressing

Combine 1/2 cup each mayonnaise and sour cream, 1/3 cup each chopped parsley and chives, and 1/4 cup chopped tarragon in a blender. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper; puree until smooth. (Makes 1 1/2 cups.)

Herbed Potato Salad with Bacon

This is potato salad all grown up. Fingerling potatoes provide an almost velvety texture, thick-cut bacon adds smokiness, and the herb-heavy dressing makes an elegant twist to mayonnaise. 

Get the Recipe: Herbed Potato Salad with Bacon

Grilled Vegetable-Couscous Salad

Creating a good cookout side dish shouldn't require a bunch of time and effort. Throw your favorite veggies on the grill, then toss them together with Israeli couscous, chickpeas and creamy green goddess dressing.

Get the Recipe: Grilled Vegetable-Couscous Salad

Baby Greens with Radishes and Sunflower Seeds

From the lettuce mixture and cucumbers to the green goddess dressing, this crunchy salad is loaded with green goodness. It's a good pick to counterbalance indulgent BBQ fare like hot dogs and burgers. 

Get the Recipe: Baby Greens with Radishes and Sunflower Seeds