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The Salad Dressing to Eat All Week (and Not Just on Lettuce)

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Is a salad dressing just a sauce? Are all sauces also dressings? These are questions I asked myself one 11 P.M. last week in an unconditioned, very hot apartment as I put April Bloomfield’s genius lemon-caper dressing into a hot pan with asparagus—the start of the “sauce” that would eventually coat pasta and my week’s worth of meatlessballs.

April Bloomfield's Lemon Caper Dressing
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April Bloomfield's Lemon Caper Dressing

We can discuss deeper questions about dressings and sauces—but only after meals for the week are sorted out. Arm yourself with a few batches of April’s dressing/“sauce,” and your week of meals just got a lot better.

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In addition to the ingredients for the dressing, pick up the following:

  • Salmon
  • Pasta
  • Grain of choice
  • Sandwich bread
  • Lettuces
  • Greek yogurt or labneh
  • Chicken breasts (or tofu)
  • Whatever vegetables look good, especially asparagus
  • Fresh herbs: parsley, basil, chives
  • Canned tuna
  • Some eggs
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Make the dressing on Sunday. Then through the week, put it to good use:

  • Spoon it over some simply grilled salmon.
  • Marinate some chicken breasts (or tofu) in the dressing, then throw them on the grill.
  • Pack a grain salad for the week: The grains will soak up the heady flavors of the dressing. Add in whatever vegetables or protein (canned tuna, hard-boiled eggs) you have around.
  • Fold it into an egg salad or a tuna salad.
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  • Make egg or tuna salad sandwiches, or use the dressing as a sandwich schmear for a chicken or salmon or hearty greens sandwich.
  • Mix it with yogurt or labneh for dipping falafel or chicken or salmon.
  • Spoon it over a salad of asparagus, torn bread, and hard boiled eggs.
  • Make a big leafy salad, of course.
  • And, yes, use it as a pasta sauce.
  • Use the last of it to begin a sauce for next week: pesto!
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Tell us: How do you use up the last of your salad dressing?


Tags: salad dressing, lemon, caper, april bloomfield