The Perfect Beauty Dressing to Pair with Spicy Greens

I love spicy, bitter arugula, mustard greens and dandelion greens, but you really only need a few in your salad, lest you overpower more subtle, delicate greens like butter lettuce and mache.

So what do you do with the rest of the spicy greens you're harvesting at this time of year? I know you've got more than just a handful.

You know they're so good for your body and your beauty...

I've found that the answer is to choose a strong, spicy dressing that kicks up the flavor of your salad even more. My current favorite is my Spicy Horseradish Dressing. It's wonderful tossed with a spicy green, or over a lettuce like Romaine that pairs will with stronger flavors. The beans that I snuck into the dressing offer a great dose of protein for vegetarians and meat-eaters— and they make the dressing thick and creamy.

Horseradish is really a hideous vegetable, but, like these other unlikely beauty foods, it's great for your outer beauty. It's a member of the Brassica family, which includes kale mustard greens, radish and cabbage— the foods that it pairs so well with. Horseradish is rich in antioxidant phytochemicals that detoxify the body, and it's a powerful digestive aid and gastric stimulant. It increases circulation, giving you a healthy glow and bringing nutrients to your skin, and it decreases water retention (always a plus!). The jury's still out, but horseradish may have more cancer-preventing potential than even broccoli!

Try this protein-packed horseradish dressing this summer for an unexpectedly spicy salad:

Spicy Horseradish Dressing
Recipe Type: Dressing
Author: Jolene Hart
Prep time: 5 mins
Total time: 5 mins
This dressing has a real kick, so pair it with other powerful greens for a spicy, satisfying salad that is worlds beyond your basic vinaigrette. The protein-rich beans in this dressing are great for vegetarians and meat-eaters alike.
  • 1 cup cooked cannellini beans, drained and rinsed
  • 3 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 2 tbsp horseradish
  • cup sun-dried tomatoes (rehydrate first if needed)
  • 2 tbsp almond milk
  1. In a blender or food processor, puree beans, vinegar and olive oil until smooth. Add horseradish, sun-dried tomatoes and almond milk and pulse until sun-dried tomatoes are chopped, but not fully liquified.

Arugula image:

Horseradish image: