With barbecue season in full swing, it’s time to take your sides up a notch with some seriously flavorful salads designed to hold their own alongside all your go-to grillables. The folks at Little Leaf Farms in Devens, Mass. share two of their tangiest vinaigrette recipes for you to try atop their crisp and curly greens. Add either (or both!) of these to your repertoire for the summer (and beyond!) so you can enjoy memorable and healthful salads with your heaping plates of grilled and smoked meats.

Pickle Vinaigrette

Put your leftover pickle juice to good use in this piquant dressing, which also includes grainy Dijon mustard and garlic. The bright acidity ensures that your salad will stand up next to rich and succulent grilled goodies. And, since the herbaceous brine is pretty much pre-spiced, all you have to do seasoning-wise is add salt and pepper to taste. Get the recipe here…

Kimchi Vinaigrette

This recipe combines kimchi (a Korean, lacto-fermented cabbage-based condiment/side dish) with sesame oil, soy sauce and rice vinegar for a pungent vinaigrette that’ll wake up your taste buds. Look for kimchi in the refrigerated part of the produce section at your local grocery store if you don’t feel like making your own. Blend up a batch of this creamy-yet-tangy dressing and balance out a meat-heavy meal with a bold salad. Get the recipe here…