The “Glue” in Salad


Before I say anything, school is here (for me, at least)!!! Expect a post on cafeteria food because I know it will be delicious.

Why was the girl embarrassed when she opened the fridge, because she saw the salad dressing. Pretty good huh?

Just a few days ago, when my mom prepared a feast of make-your-own-salad, I was thinking… which component is the most significant? Tough question, but I think that a lot of us can come to the conclusion that besides lettuce/spinach/cabbage, dressing is the answer. The salad dressing is the “Glue.” Imagine what salad would taste like if you completely sucked the dressing out of it. The image that pops up in my mind is a bland tasting plate of vegetables. You would basically have to eat the vegetables piece by piece which isn’t very pleasant in my mind. It’s almost like “glue” can be interpreted two ways. In a literal and metaphorical sense.

There are many great things about dressing, but the thing that stands out most to me is that it’s like an insurance to toppings like avocado or egg that really only provide texture and not much flavor. Also, when you’re tossing a salad, you will typically put the dressing in first, so that it blends all the flavors together.

There are many types of dressing, but only certain ones go well with different ingredients. Here’s a list of the types of dressings I have discovered as well as a couple of toppings that pair extremely well with them.

  1. Asian Dressings
    Description: You can expect these to be more thick. There is generally a lot of miso, sesame, and other Asian ingredients in these dressings. I don’t know why I feel this way, but boiled eggs hit the spot when matching garnishes and asian dressings.
  2. Vinaigrettes
    Description: These dressings are kind of darkish and taste like balsamic vinegar (mostly). I can’t really describe the taste, but it’s good with a lot of condiments. Corn, tomatoes, and steak are all great pairings.
  3. Creamy Dressings
    Description: This category includes ranch and any other cream based dressing. The toppings I recommend with these types of dressings are chicken, bacon, and avocado.

The ones I frequently use are below, but I am still very curious about what your favorite dressings are. I’m open to suggestions. At first, you might not understand the title, but after reading this, I’m sure you’ll be able to understand that dressing really is the “Glue” and key ingredient in a salad.

Here’s a recipe for a mustard dressing my mom makes. It’s tasty with kale.

  • 1/2 cup balsamic vinegar
  • 1 cup olive oil
  • 1 tablespoon of honey or sugar
  • 2 tablespoons of Dijon mustard
  • 1 teaspoon of salt
  • 1/2 teaspoon black pepper

Write your recipes down as well because it doesn’t hurt to know more.

A Very Yummy Miso Dressing.
My Absolute Favorite, Shitake Mushroom.
The Classic Ranch Dressing. Everyone likes it!

2 Comments Add yours

  1. Aaron says:

    Great post! I would have to say that ranch is my favorite dressing. I’m from the Southeast and it’s a staple there. This link has a great Cheddar Bacon Ranch quiche that we make often. If you try it I highly recommend making your own ranch from the hidden valley dressing packets, instead of using the bottled version.


  2. Ra says:

    I love a great salad Nate. I usually use the first one (Japanese Miso) mostly because it’s available at Costco. But if price is no object then I splurge and use Annie’s Shiitake Sesame. So good.


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