BLT salad with creamy peppercorn dressing

Since I've been trying to "spice up my salads," I've tried to become more creative in toppings, dressings, etc. In fact, I've become one of those people that likes to make their own salad dressings (hey, it's healthier, right?!) When my parents came to visit a few weekends ago, we went to this popular pizza place in downtown DC and my mom ordered this delicious creamy peppercorn salad. I've been dreaming about recreating it since. It's almost just as good, and perfect with a wedge of head lettuce. I've listed the recipe for both the salad and the dressing below. 

P.S.- Find my other recipes for salads here!

BLT salad with creamy peppercorn dressing

- 1/4 of a head of lettuce, cut into a wedge

- 1/4 cup of bacon bits

- 5 cherry tomatoes, halved

Creamy peppercorn dressing (makes one cup)

- 1/2 cup mayonnaise

- 1/2 cup sour cream

- 1/3 cup freshly grated Parmesan cheese

- 2 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)

- 2 tablespoons milk (not nonfat)

- 2 teaspoons freshly ground black pepper

- 2 medium garlic cloves, finely chopped

- 1/2 teaspoon kosher salt

Place all of the ingredients in a medium bowl and whisk until combined. Refrigerate in a container for up to 4 days.

Apple walnut salad with champagne vinaigrette dressing

Since I posted the recipe for champagne vinaigrette salad dressing, I thought I'd follow up with a recipe for an amazing salad to go with it. If you're a fan of adding fruit to your salads, then this one will easily be a favorite. It's perfect for an entire meal, or as a side salad with whatever you're serving. Honestly, I've eaten this as my lunch (and possibly dinner) for the past couple of nights, and I'm still not tired of it!

Apple walnut salad with champagne vinaigrette dressing (makes enough for one)

- 2 1/2 cups of mixed greens

- 1/4 cup of Granny Smith apples, diced

- 1 T of parmesan cheese, grated

- 1/3 cup grilled/breaded chicken, sliced thinly

- 1/4 cup of candied walnuts (recipe here)

- champagne vinaigrette dressing 

Champagne vinegar salad dressing

I think my friends would seriously make fun of me if they knew I made my own salad dressing from scratch instead of buying the storebought stuff. Mostly it's because I hate a lot of salad dressings in general (I use oil + vinegar 95 percent of the time), but there's something about throwing together your own salad dressings that just seems healthier. 

This recipe is from the Nordstrom cafe menu, one of my favorite places to eat out. Sounds weird that Nordstrom has a restaurant, but they have the best food. This dressing is sweet but still light, so it's great on a salad of mixed greens and fruit. Stay tuned for a salad recipe early next week that goes perfectly with this!

xxo

Champagne Vinegarette Salad Dressing (Makes 2 cups)

- 1 tablespoon chopped shallot
- 1 tablespoon Dijon mustard
- 2 tablespoons sugar
- 1 teaspoon minced garlic
- 1/2 cup champagne vinegar
- 1 1/2 cups salad oil
- 3/4 teaspoon salt
- 1/2 teaspoon white pepper (I used black pepper, which is fine)

Combine all ingredients--except for the salad oil-- in a food processor and mix until well blended. Pour into a mason jar (or any sort of jar with a lid) and add oil. Shake well. Keep refrigerated.

Spinach salad with candied walnuts

It is the end of January, and for some reason, I was craving this summer salad. Packed with fruit, spinach and nuts, it has all of the ingredients of a super-healthy salad. And since I'm trying my hardest to avoid eating cheese (it's really not all that healthy, but it's soo good), I felt relieved because this salad definitely doesn't need any type of cheese-- although you could always crumble blue cheese or feta on top. First I will teach you how to candy walnuts, and then I'll explain the process of putting together the salad and salad dressing.

Candied Walnuts (makes enough for leftovers)

1 1/2 cups walnuts
1/4 cup white sugar
1/2 cup water

Really this is a guessing game every time I make these, but this is about how much of each ingredient you'll need. I heat the water and sugar up first in a Teflon-coated frying pan (do not boil), and then toss the nuts in, mixing occasionally with a wooden spoon over low-medium heat. All in all, it takes about 20 minutes. You will see sugary coating around the walnuts about 15 minutes in. Cool for five minutes before serving.

Balsamic honey dressing

1 t honey
1 t Dijon mustard
1 T balsamic vinegar
2 T olive oil

Mix ingredients together in a bowl

Assembling the salad

Layer 2 cups, spinach, 1/4 cup blueberries, 1/4 cup chopped strawberries, and a handful of candied walnuts. Pour desired amount of salad dressing over and serve.