I’ve never found a store-bought ginger dressing I could get excited about. Until now. Marzetti’s new Simply Dressed salad dressings includes a Ginger Sesame that is the best I’ve ever come across in a supermarket.

I’ve never found a store-bought ginger dressing I could get excited about. Until now. Marzetti’s new Simply Dressed salad dressings includes a Ginger Sesame that is the best I’ve ever come across in a supermarket.

One thing I’ve learned about salad dressing — the oil can make it or break it. Many commercial dressings use high fructose corn syrup, which tends to be the first thing I taste.

Not Marzetti. Their recipe is a blend of excellent quality canola oil, extra virgin olive oil and sesame seed oil. It makes a big difference, along with all-natural soy sauce, ginger puree, sugar, sea salt and toasted sesame seeds. Everything is real, which means no preservatives, no trans fat and no MSG. It has 40 calories per tablespoon, and it comes in an 12-ounce bottle.

Ginger Sesame dressing is delicious on a salad, and it also would be terrific as a sauce or marinade. Use it in an Asian Ginger Slaw with Grilled Salmon, a recipe we found on the company’s website. 

I can’t wait to try the other flavors:  Strawberry Poppyseed, Champagne, Greek Feta, Balsamic, Ranch, Caesar, Cole Slaw, Blue Cheese and Pomegranate Vinaigrette. For a $1 off coupon, visit www.marzetti.com.

Incidentally, Wendy’s carries packets of the Pomegranate flavor, and customers often pair it with the Apple Pecan Chicken Salad.

Asian Ginger Slaw with Grilled Salmon

6 (6-ounce) salmon fillets 1 tablespoon vegetable oil 1⁄2 head Napa cabbage, finely chopped (about 3 cups) 1⁄2 head small red cabbage, finely chopped (about 2 cups) 1 cup shredded carrots 1 bunch green onions, 6-inch sections, both green and white parts, chopped 1 red pepper, julienne 1⁄2 cup fresh cilantro leaves 1⁄2 cup fresh mint leaves, torn (if desired) 1 cup Marzetti Asian Ginger Dressing

Prepare grill or broiler to medium. Brush salmon with vegetable oil. While grill or broiler is heating, prepare vegetables for salad. Combine cabbages, carrots, green onion, pepper, cilantro and mint leaves with 3⁄4 cup dressing. Toss well. Arrange on a serving platter.

If grilling, spray grill with non-stick cooking spray. If broiling, spray pan with spray. Cook salmon starting with flesh side down. Grill 5 to 6 minutes, turn salmon over, cook additional 2 to 3 minutes until center is opaque; brushing fish with 1⁄4 cup remaining Marzetti salad dressing the last few minutes of cooking.

Arrange finished salmon on platter over slaw mixture. Serve with additional dressing if desired.

-- www.marzetti.com