5 Trader Joe’s Dressing Recipes That Will Up Your Salad Game

5 Trader Joe’s Dressing Recipes That Will Up Your Salad Game

Tradeview.my.id – Trader Joe’s has recently changed the packaging of their Green Goddess dressing, but don’t worry, it’s still the same flavor that you know and love! However, if you’re like me and you were purchasing this dressing solely on the cool bottle design (seriously, who knew Trader Joe’s had such great designers?), then it might be time to try out some new recipes using your favorite green goddess dressing from Trader Joe’s! Here are five of my favorite salad recipes using Green Goddess dressing from Trader Joe’s.

How to make a salad worth Instagramming

I’ve gone on a deep dive into Trader Joe’s Green Goddess dressing with the hopes of figuring out how to make a salad worth Instagramming. Here are five Trader Joe’s dressing recipes that will up your salad game: 1) Layering dressings – by alternating two dressings, like raspberry vinaigrette and green goddess, you can create interesting combinations. 2) Draining some of the liquid from the bottom of one jar – you can save a lot of time by using only half of the dressing in one jar. 3) Swapping some spices for others – swapping whole grain mustard for honey mustard adds another dimension to an otherwise similar taste profile. 4) Experimenting with vinegars – adding apple cider vinegar to the mix makes this more refreshing. 5) Adding different nuts or seeds – adding crunchy pine nuts or sunflower seeds is a delicious addition. 6) Adding other vegetables – add cucumbers, avocado, radishes, broccoli, cauliflower…any vegetables! Try them all!

Spinach and butternut squash salad with beetroot vinaigrette

1. Start by cooking the butternut squash in a pan with some olive oil, and then add the chopped shallots. Cook until they are slightly golden. 

2. In a large bowl, whisk together 3 tbsp of Trader Joe’s Green Goddess dressing, 1 tbsp of white wine vinegar and a pinch of sea salt. 

3. Add your cooked squash to the bowl, season with salt and pepper to taste, then add some torn spinach leaves (I recommend using a light hand at this stage so that you can adjust accordingly) 

4. Once everything is combined nicely in the bowl mix in half of your cooked beetroot chunks as well as any baby vegetables you have on hand such as green beans or zucchini ribbons 

5. Dress the salad once more with Trader Joe’s dressing, serve it on top of a bed of lettuce, and enjoy!

Beetroot carpaccio salad with pear and pumpkin seeds

I want to share with you one of my favorite Trader Joe’s Green Goddess dressing recipes, beetroot carpaccio salad with pear and pumpkin seeds.

1. Soak the boiled beets in cold water until they’re cool enough to peel – the skins should come off pretty easily. Quarter the beets, then toss them in a bowl with a few teaspoons of brown sugar and some salt and pepper. 

2. Meanwhile, cut up four handfuls of green grapes (about 600g) into quarters (you should get about 160g per head) and place them in another bowl; add a couple tablespoons of apple cider vinegar, two tablespoons of brown sugar, salt and pepper to taste, then mix it all together well so the vinegar is evenly distributed throughout all the grapes. 

3. To assemble the dish, take four large slices of sourdough bread and toast them slightly under the grill or broiler, then smear each slice with a tablespoon of tahini paste. Layer on top half a grape bunch on each slice (160g), spoon over 4 tablespoons of chopped parsley leaves, crumble over 4 teaspoons of pumpkin seeds and then put half an avocado on top. Add another quarter grape bunch on top before finishing off with the last slices of bread. Serve immediately while warm, either as part-time or as an appetizer at your next dinner party!

The moment when this recipe came to me was one when I was feeling extra creative with my Trader Joe’s ingredients and wanted to experiment more than usual.

Fennel, kale, and radicchio salad with lemon tahini dressing

In a large bowl, whisk together 1⁄4 cup lemon juice, 1⁄2 teaspoon sea salt, 1 teaspoon honey and 1⁄2 cup tahini until well combined. Slowly pour in 1⁄3 cup olive oil while whisking to form an emulsion. Add another squeeze of lemon juice and season with freshly ground black pepper to taste. This dressing is delicious on a kale and radicchio salad tossed with thinly sliced fennel or celery hearts or whatever strikes your fancy. Just toss with your desired amount of Trader Joe’s Green Goddess dressing. The zesty sauce pairs beautifully with tender grilled shrimp skewers over fresh field greens and creamy avocado slices for a healthy meal that will make you forget all about that Chipotle burrito. Use the same basic recipe as above but substitute 2 tablespoons lime juice for the lemon, omit the honey and add two cloves garlic minced fine.

Potato salad with herb dill butter

This potato salad, has a satisfying crunch to it and the herbs are delicious. Add some Trader Joe’s Green Goddess dressing and your mouth will thank you!

-A four pound bag of Russet potatoes (peeled and chopped) -4 tablespoons of cold butter, diced into small cubes 

-6 hard boiled eggs (chopped up) -1 tablespoon olive oil (or more if needed) -Salt to taste 

-6 tablespoons of finely chopped chives or green onions (you can also use both!) -2/3 cup mayonnaise 

-1/2 cup sour cream 

-8 tablespoons of apple cider vinegar 

-6 tablespoons granulated sugar 

-1⁄4 teaspoon dried dill weed (or 1 tablespoon fresh) 

-Kosher salt to taste -Green onion, finely chopped (optional) -8-10 basil leaves, thinly sliced for garnish 

-White pepper to taste (optional)

-11⁄2 cups shredded Parmesan cheese for garnish (optional)