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From the Journal: Best Dressed

by Magnolia
Published on March 6, 2024

From the Journal: Best Dressed

STORY BY ALYSSA SHULTIS

RECIPES BY SHELLI McCONNELL

PHOTOGRAPHY BY CARSON DOWNING

PRODUCED BY SCOTT J. JOHNSON

FOOD STYLING BY KELSEY MOYLAN

A long banner is centered with white text.

Let springtime breathe new life into your next meal by adding a simple, fresh dressing.

Not only are these cool dressings and vinaigrettes bursting with big flavor, they’re also a breeze to make. Use them to dress up crisp greens or drizzle them over fresh fruit and seasonal vegetables, or stretch them beyond salads to brighten a grain bowl or marinate grilled meat. Many of the ingredients are pantry staples, so all you need to do is whisk, drizzle, and taste.

From the Journal: Best Dressed

Greek Citrus Vinaigrette

PREP: 10 minutes

MAKES: 1¼ cups

Whisk together ⅔ cup olive oil; ¼ cup fresh lemon juice; 2 Tbsp. orange juice; ¼ cup finely chopped shallot; 2 Tbsp. chopped fresh dill; 1 Tbsp. Dijon mustard; 2 cloves garlic, minced; and ¼ tsp. each freshly ground black pepper and kosher salt in a small bowl. Serve immediately or cover and chill up to 3 days. If chilled, let stand at room temperature 30 minutes and whisk well before serving.

MOST LIKELY TO SUCCEED: Drizzle over fresh cucumber, tomato, and red onion; use as a marinade for chicken; or toss in a grain and chickpea salad.

Lemon Tahini Dressing

PREP: 10 minutes

MAKES: 1¼ cup

Whisk together ½ cup tahini; ⅓ cup fresh lemon juice; 2 Tbsp. honey; 1 Tbsp. olive oil; 1 clove garlic, minced; ¼ tsp. kosher salt; and ⅛ tsp. cayenne pepper in a small bowl. Gradually whisk in ¼ cup water. Whisk in additional water 1 Tbsp. at a time to reach drizzling consistency. Stir in 2 Tbsp. finely chopped fresh parsley or cilantro. Serve immediately or cover and chill up to 3 days.

MOST LIKELY TO SUCCEED: Drizzle over an iceberg wedge and sprinkle with feta, add to a grilled chicken wrap, or toss with steamed broccoli.

Berry Balsamic Vinaigrette

PREP: 10 minutes

MAKES: 1⅓ cups

Combine 1⅓ cups fresh or frozen berries (raspberries, strawberries, blueberries), chopped if large and thawed if frozen; ¼ cup olive oil; 2 Tbsp. balsamic vinegar; 2 tsp. honey; and ¼ tsp. each freshly ground black pepper and kosher salt in a blender. Cover and blend until smooth. Serve immediately or cover and chill up to 3 days.

MOST LIKELY TO SUCCEED: Dress a fresh spinach and goat cheese salad, drizzle over a fruit bowl, or stir into whole milk greek yogurt and drizzle with honey.

Seven jars of salad dressings sit next to a plate of green lettuce.

Toasted Sesame Dressing

PREP: 10 minutes

MAKES: 1 cup

Whisk together ¾ cup Japanese-style mayonnaise, such as Kewpie brand; 3 Tbsp. unseasoned rice vinegar; 2 Tbsp. chopped scallions; 2 tsp. each toasted sesame seeds, packed brown sugar, toasted sesame oil, and soy sauce; 1 clove garlic, minced; and 1 tsp. sriracha sauce in a small bowl. Whisk in water 1 tsp. at a time to reach drizzling consistency. Serve immediately or cover and chill up to 3 days.

MOST LIKELY TO SUCCEED: Dress a kale salad, toss with ramen, or use as a dip for steamed edamame.

Green Goddess Dressing

PREP: 10 minutes

MAKES: ¾ cup

Combine ⅓ cup each mayonnaise and sour cream or ⅔ cup plain Greek yogurt; ¼ cup fresh flat-leaf parsley leaves; 2 Tbsp. each fresh tarragon leaves and chopped fresh chives; 2 Tbsp. white wine vinegar or fresh lemon juice; 1 anchovy fillet or ½ tsp. anchovy paste; 1 small clove garlic, minced; and 1⁄4 tsp. each freshly ground black pepper and kosher salt in a food processor. Blend until smooth. Add water 1 Tbsp. at a time to reach drizzling consistency.

MOST LIKELY TO SUCCEED: Drizzle over roasted vegetables, use as a dip for crudités, or drizzle over chilled steamed green beans.

Jalapeño Honey Vinaigrette

PREP: 10 minutes

MAKES: 1⅓ cups

Whisk together ⅔ cup vegetable oil; ¼ cup fresh lime juice; 3 Tbsp. honey; 3 Tbsp. finely chopped scallions; 1 to 2 Tbsp. finely chopped fresh cilantro; 2 tsp. finely chopped fresh jalapeño pepper; 2 tsp. Dijon mustard; 1 small clove garlic, minced; and ¼ tsp. each ground cumin and kosher salt in a small bowl. Serve immediately or cover and chill up to 3 days.

MOST LIKELY TO SUCCEED: Drizzle over avocado and orange slices, brush over grilled pork or chicken skewers, or drizzle over cantaloupe wedges.

Roasted Tomato Vinaigrette

PREP: 15 minutes

ROAST: 20 minutes

MAKES: 2 cups

Preheat oven to 400°F. Combine 1 lb. roma tomatoes, quartered; 4 cloves garlic; 1 Tbsp. olive oil; 1 tsp. kosher salt; and ¼ tsp. red pepper flakes in a bowl. Toss to coat. Spread on a baking sheet. Roast 20 to 25 minutes or until charred. Let cool. In a blender combine tomato mixture, ¼ cup packed fresh basil leaves, 2 Tbsp. olive oil, and 2 Tbsp. red wine vinegar or sherry vinegar. Blend until smooth. Add water 1 Tbsp. at a time to reach drizzling consistency. Serve immediately or cover and chill up to 3 days.

MOST LIKELY TO SUCCEED: Use as a dipper for Italian bread, toss with pasta, or use in a panzanella salad.


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