Salad dressings definitely have a stigma. They’re usually either too rich, taste like a jar of Hidden Valley ranch, or are just plain boring. (Hey, there are only so many ways you can DIY a balsamic vinaigrette.)

Terry Hope Romero, chef and bestselling author of Veganomicon: The Ultimate Vegan Cookbook, hopes to solve that dressing—and salad—dilemma with her new book, Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love.

“So many salads in restaurants are awful. A lot of times they’re this really bad lettuce and bottled dressing and a piece of pink tomato,” says Romero. “For the longest time, I didn’t want to eat a salad.”

So, if you’re like me and your go-to dressing is either balsamic, a little Dijon, and olive oil—or a squeeze or lemon—these dressings are serious game changers (think Chia Chipotle and Creamy Maple Mustard).

All you need to do is add the kale. —Molly Gallagher

(Photo: Salad Samurai)

Back at the Ranch Dressing (pictured on a Kale Cesar Salad)Makes: About 1 1⁄2 cupsTime: Less than 10 minute, not including soaking the cashews

1⁄2 cup unroasted cashews3⁄4 cup hot water2 tbsps freshly squeezed lemon juice1 Tbsp olive oil1 clove garlic, peeled2 tsp white (shiro) miso2 tsp Dijon mustard1 tsp garlic powder1 tsp onion powder3 Tbsp chopped fresh herbs, such as dill, basil, or tarragon

1. Soak the cashews in the hot water for 30 minutes. Then pour into a blender (including the soaking water) and blend until very smooth. Alternatively, if you have a high-powered blender (like a Vitamix or Blendtec), no soaking is required: just pulse the cashews into a fine powder, add the hot water, and pulse again until very smooth.2. Add the remaining ingredients and pulse until smooth. Chill the dressing in a tightly covered container until ready to use, or at least 20 minutes for the flavors to blend. Store chilled and use within two days.

From Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books.

(Photo: Salad Samurai)

Chia Chipotle Dressing (pictured on a Fiery Fruit and Quinoa Salad)Makes: 1 cupTime: Less than 10 minutes

1⁄2 cup freshly squeezed or store-bought orange juice3 Tbsp freshly squeezed lime juice2 Tbsp olive oil1 Tbsp chopped chipotle chiles in adobo sauce2 Tbsp agave nectar1 Tbsp chia seeds1 clove garlic, minced1⁄2 tsp ground cumin1⁄2 tsp salt

1. Whisk together all of the ingredients in a glass or plastic measuring cup. Cover and chill for ten minutes or overnight to plump up the chia seeds. Store chilled and use within two days for best flavor.

From Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books.

(Photo: Salad Samurai)

Creamy Maple Mustard Dressing (pictured on a Mushroom Barley and Brussels Harvest Bowl)Makes: 1 1/2 cupsTime: Less than 10 minutes

1⁄2 cup unroasted cashews1⁄2 cup hot water1⁄4 cute whole grain mustard2 Tbsp maple syrup1 Tbsp minced shallots

1. Soak the cashews in the hot water for 30 minutes. Then pour into a blender (including the soaking water) and blend until very smooth. Alternatively, if you have a high-powered blender (like a Vitamix or Blendtec), no soaking is required: just pulse the cashews into a fine powder, add the hot water, and pulse again until very smooth.2. Add the remaining ingredients and pulse until creamy and smooth. Chill the dressing in a tightly covered container until ready to use, or at least 20 minutes for the flavors to blend. Store chilled and use within two days.

From Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books.

(Photo: Salad Samurai)

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