Hey folks, Big-ass salads have long been a favorite in the Mark's Daily Apple community, but even if you're not much of a salad eater, you can still indulge in all the flavors and good fats in Primal Kitchen salad dressings. Here are some ideas:
Green Goddess Dressing: 2-3 tablespoons poured over a can of tuna or sardines (drained) and half an avocado. Mash with a fork and eat as is or use as you'd do tuna salad.
Sesame Ginger Dressing: Pour a bottle into a big glass bowl, add a few pounds of skinless boneless chicken thighs, and stir to coat. Marinate overnight and then grill. Always a big hit and this is a great way to meal prep for the rest of the week.
Cilantro Lime Dressing: I'm not a big rice eater, as you know, but the best rice I've ever had was made by starting with rice cooked in real chicken bone broth and then finished with a few slugs of Cilantro Lime Dressing.
Balsamic Vinaigrette: Use this to finish roasted Brussels sprouts—just pour it right in the roasting pan after it comes out of the oven and is still hot. Stir and it forms a nice glaze. You can also do the same with a pan you just used to sear steak. Add it to the hot pan, use it to deglaze all the crispy bits, and add some bone broth to reduce to a nice sauce. Turn off heat and finish with cold (or even frozen) butter.
If any of these sound good, place an order and give 'em a try. | 
