Lovin’ Goodies by Chef Mary B

ORANGE-GINGER DRESSING Serves 8 A tangy, Asian-inspired dressing like this one pairs well with a sweet salad, such as Chop-Chop Salad.

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CHOP-CHOP SALAD Makes 6-8  servings While you could make this in a food processor, it is well worth it to chop these ingredients by hand into ¼” chunks to fully appreciate the ingredients. For an East Meets West/Asian fusion type dish, serve with Orange-Ginger Dressing.

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PAPAYA-NASTURTIUM BLOSSOM SALAD Makes salad and dressing for four Last summer I grew three different nasturtium varieties to garnish my dishes. Here the blossoms, as well as their leaves, take a more central role than a single edible flower usually does. Papaya’s mellow sweetness and orange vinaigrette round out the flavors in this unusual salad.

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RAW RANCH DRESSING Makes 3 cups Ranch is America’s most popular salad dressing, according to the Association for Dressings and Sauces. The bottled version you’ve probably encountered—on an iceberg lettuce salad, perhaps?—was created by the folks at Clorox. Yes, that Clorox. While they obviously hit a nerve in creating a creamy, mild dressing that doubles [...]

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