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Homemade Salad Dressings
Why buy bottled salad dressing when it is
so easy to make your own? A wonderful
dressing can easily be whipped up in a
few minutes. Most dressing ingredients
are staples that you probably have in your
pantry right now. Homemade dressings
are less expensive than bottled versions
and there are no preservatives, stabilizers,
and artificial flavors. There is no waste
with homemade dressings since you only
make the amount you need. Or you can
make enough dressing for a few days and
store it in a container with a lid in your
refrigerator; just shake it well before using.
There are basically 2 types of salad dressings, vinaigrettes and creamy dressings.
The usual proportions for a basic vinaigrette dressing are three parts oil to one part vinegar or lemon juice. Use extra-virgin olive oil when olive oil is the
required ingredient, a good-quality vinegar, Kosher or sea salt, and freshly ground black pepper. Only use freshly squeezed lemon or lime juice in your salad
dressings. The bottled versions do not have the same bright, citrus flavor. Some recipes that use canola or vegetable oil as an ingredient, do so because it
has little flavor and will not compete with the other ingredients in the dressing. Try some different combinations like walnut oil, lemon-infused olive oil, or fruit
flavored oil with white wine vinegar. There are also some wonderfully flavored vinegars that can be blended with olive oil for a quick and delicious dressing.
Vinaigrettes: To emulsify a vinaigrette means to combine two liquids, oil and vinegar, that normally do not mix smoothly. This is done by slowly adding one
ingredient to another while whisking rapidly. Emulsifying disperses and suspends one liquid throughout another. If your vinaigrette separates, just whisk it
back together. Vinaigrettes will keep in the refrigerator for up to 2 weeks. Since the oil and vinegar will separate, just whisk it to re-emulsify. If you store it in a
container with a lid, all you need to do is shake it vigorously. If the oil has solidified, let the vinaigrette come back to room temperature before re-emulsifying.
Creamy Dressings: A creamy salad dressing may also contain oil and vinegar but it will also have some type of thickening ingredient.
Whole eggs, egg yolks, mayonnaise, sour cream, buttermilk, pureed fruits and vegetables are just some of the items that will the dressing a creamy texture.
The usual proportions for a basic vinaigrette dressing are three parts oil to one part vinegar or lemon juice. Use extra-virgin olive oil when olive oil is the
required ingredient, a good-quality vinegar, Kosher or sea salt, and freshly ground black pepper. Only use freshly squeezed lemon or lime juice in your salad
dressings. The bottled versions do not have the same bright, citrus flavor. Some recipes that use canola or vegetable oil as an ingredient, do so because it
has little flavor and will not compete with the other ingredients in the dressing. Try some different combinations like walnut oil, lemon-infused olive oil, or fruit
flavored oil with white wine vinegar. There are also some wonderfully flavored vinegars that can be blended with olive oil for a quick and delicious dressing.
Vinaigrettes: To emulsify a vinaigrette means to combine two liquids, oil and vinegar, that normally do not mix smoothly. This is done by slowly adding one
ingredient to another while whisking rapidly. Emulsifying disperses and suspends one liquid throughout another. If your vinaigrette separates, just whisk it
back together. Vinaigrettes will keep in the refrigerator for up to 2 weeks. Since the oil and vinegar will separate, just whisk it to re-emulsify. If you store it in a
container with a lid, all you need to do is shake it vigorously. If the oil has solidified, let the vinaigrette come back to room temperature before re-emulsifying.
Creamy Dressings: A creamy salad dressing may also contain oil and vinegar but it will also have some type of thickening ingredient.
Whole eggs, egg yolks, mayonnaise, sour cream, buttermilk, pureed fruits and vegetables are just some of the items that will the dressing a creamy texture.
Basic Vinaigrette
(Makes about 1 cup)
A basic vinaigrette pairs well with greens, chopped salads, bean salads, and
grain salads. It can also be used on grilled vegetables.
3 to 4 tablespoons red or white wine vinegar
3/4 cup extra-virgin olive oil
Salt and pepper
Optional Ingredients:
1 clove garlic, minced
2 tablespoons fresh herbs
1 tablespoon Dijon mustard
When making a vinaigrette, always start with the vinegar and salt first.
If you are using mustard, add that next.
Then slowly whisk in the oil. Finally add the garlic and/or herbs.
Taste and season with salt and pepper.
Test by dipping a leaf into the dressing to check the acid and salt balance.
(Makes about 1 cup)
A basic vinaigrette pairs well with greens, chopped salads, bean salads, and
grain salads. It can also be used on grilled vegetables.
3 to 4 tablespoons red or white wine vinegar
3/4 cup extra-virgin olive oil
Salt and pepper
Optional Ingredients:
1 clove garlic, minced
2 tablespoons fresh herbs
1 tablespoon Dijon mustard
When making a vinaigrette, always start with the vinegar and salt first.
If you are using mustard, add that next.
Then slowly whisk in the oil. Finally add the garlic and/or herbs.
Taste and season with salt and pepper.
Test by dipping a leaf into the dressing to check the acid and salt balance.
Basic Balsamic Vinaigrette
(Makes about 1 cup)
3 to 4 tablespoons balsamic vinegar
3/4 cup extra-virgin olive oil
Salt and pepper
Whisk all the ingredients together in a small bowl.
(Makes about 1 cup)
3 to 4 tablespoons balsamic vinegar
3/4 cup extra-virgin olive oil
Salt and pepper
Whisk all the ingredients together in a small bowl.
Dijon Vinaigrette
(Makes about 1/2 cup)
A basic vinaigrette that can be used to dress most types of lettuce or greens.
3 tablespoon red wine vinegar
2 tablespoon minced red onion
1 tablespoon Dijon mustard
1 garlic clove, minced
1/3 cup olive oil
Salt and pepper
Whisk together the red wine vinegar, minced red onion, Dijon mustard, and garlic clove.
Slowly whisk in the oil and season with salt and pepper.
(Makes about 1/2 cup)
A basic vinaigrette that can be used to dress most types of lettuce or greens.
3 tablespoon red wine vinegar
2 tablespoon minced red onion
1 tablespoon Dijon mustard
1 garlic clove, minced
1/3 cup olive oil
Salt and pepper
Whisk together the red wine vinegar, minced red onion, Dijon mustard, and garlic clove.
Slowly whisk in the oil and season with salt and pepper.
Champagne Vinaigrette
(Makes about 1/4 cup)
This vinaigrette pairs well with a tender leaf lettuce such as Bibb.
2 tablespoons champagne vinegar
1 shallot, minced
6 tablespoons olive oil
Salt and pepper
Whisk together the vinegar and shallot.
Slowly add the oil until the mixture is well blended.
(Makes about 1/4 cup)
This vinaigrette pairs well with a tender leaf lettuce such as Bibb.
2 tablespoons champagne vinegar
1 shallot, minced
6 tablespoons olive oil
Salt and pepper
Whisk together the vinegar and shallot.
Slowly add the oil until the mixture is well blended.
Basic Vinaigrette
Basic Balsamic Vinaigrette
Dijon Vinaigrette
Champagne Vinaigrette
Fig Vinaigrette
Citrus Dressing
Lemony Ginger Vinaigrette
Sun-Dried Tomato Vinaigrette
Asian Sesame Dressing
Pesto Vinaigrette
Spicy Tomato Vinaigrette
Greek Salad Dressing
Basic Balsamic Vinaigrette
Dijon Vinaigrette
Champagne Vinaigrette
Fig Vinaigrette
Citrus Dressing
Lemony Ginger Vinaigrette
Sun-Dried Tomato Vinaigrette
Asian Sesame Dressing
Pesto Vinaigrette
Spicy Tomato Vinaigrette
Greek Salad Dressing
Fig Vinaigrette
Serve with arugula, fresh figs, goat cheese, and crisp pancetta.
2 tablespoons black fig vinegar
1/2 teaspoon Dijon mustard
6 tablespoon olive oil
Salt and pepper
Whisk together the vinegar and mustard.
Slowly whisk in the olive oil. Season with salt and pepper.
Serve with arugula, fresh figs, goat cheese, and crisp pancetta.
2 tablespoons black fig vinegar
1/2 teaspoon Dijon mustard
6 tablespoon olive oil
Salt and pepper
Whisk together the vinegar and mustard.
Slowly whisk in the olive oil. Season with salt and pepper.
Citrus Dressing
(Makes about 1/3 cup)
This is a light-flavored dressing for tender leaf lettuce varieties. Add wedges of orange or
artichoke hearts to the salad. The dressing is also nice over roasted beets or fennel.
3 tablespoons lemon or lime juice
2 tablespoons orange juice
2 teaspoon sugar
3 tablespoons canola oil
Salt and pepper
Whisk together all of the ingredients in a small bowl.
(Makes about 1/3 cup)
This is a light-flavored dressing for tender leaf lettuce varieties. Add wedges of orange or
artichoke hearts to the salad. The dressing is also nice over roasted beets or fennel.
3 tablespoons lemon or lime juice
2 tablespoons orange juice
2 teaspoon sugar
3 tablespoons canola oil
Salt and pepper
Whisk together all of the ingredients in a small bowl.
Lemony Ginger Vinaigrette
(Makes about 1/2 cup)
2 tablespoons white wine vinegar
1 teaspoon finely grated lemon zest
2 tablespoons lemon juice
1 teaspoon grated fresh ginger
1/2 tablespoon sugar
6 tablespoons canola oil
Salt and pepper
Whisk together all of the ingredients in a small bowl.
(Makes about 1/2 cup)
2 tablespoons white wine vinegar
1 teaspoon finely grated lemon zest
2 tablespoons lemon juice
1 teaspoon grated fresh ginger
1/2 tablespoon sugar
6 tablespoons canola oil
Salt and pepper
Whisk together all of the ingredients in a small bowl.
Sun-Dried Tomato Vinaigrette
(Makes about 3/4 cup)
This dressing adds a bold taste to greens or a pasta salad
1/4 cup drained oil-packed sun-dried tomatoes
4 teaspoons balsamic vinegar
4 teaspoons red wine vinegar
1 garlic clove, minced
1/3 cup olive oil
Salt and pepper
Place the tomatoes, balsamic vinegar, red wine vinegar, and garlic in a blender or food processor.
Puree until smooth.
Slowly add the oil until well blended. Season with salt and pepper.
(Makes about 3/4 cup)
This dressing adds a bold taste to greens or a pasta salad
1/4 cup drained oil-packed sun-dried tomatoes
4 teaspoons balsamic vinegar
4 teaspoons red wine vinegar
1 garlic clove, minced
1/3 cup olive oil
Salt and pepper
Place the tomatoes, balsamic vinegar, red wine vinegar, and garlic in a blender or food processor.
Puree until smooth.
Slowly add the oil until well blended. Season with salt and pepper.
Asian Sesame Dressing
(Makes about 1/3 cup)
Serve with baby spinach leaves, orange sections, and slices of avocado.
For a main course salad, add grilled chicken, shrimp, or salmon.
2 tablespoons finely chopped shallots
2 tablespoons rice wine vinegar
1 tablespoon vegetable oil
2 teaspoons dark or toasted sesame oil
2 teaspoons minced fresh ginger
Salt and pepper
Whisk together all the ingredients in a small bowl.
(Makes about 1/3 cup)
Serve with baby spinach leaves, orange sections, and slices of avocado.
For a main course salad, add grilled chicken, shrimp, or salmon.
2 tablespoons finely chopped shallots
2 tablespoons rice wine vinegar
1 tablespoon vegetable oil
2 teaspoons dark or toasted sesame oil
2 teaspoons minced fresh ginger
Salt and pepper
Whisk together all the ingredients in a small bowl.
Pesto Vinaigrette
(Makes about 2/3 cup)
This dressing is best made in a food processor. Serve with spinach leaves, cooked peas,
and pine nuts, with a potato salad, or a pasta salad.
1 large garlic clove
1/4 cup grated Parmesan cheese
10-12 fresh basil leaves
1/4 cup fresh parsley leaves
1 teaspoon salt
1 teaspoon sugar
Pepper to taste
1/3 cup olive oil
2 tablespoons red wine vinegar
With food processor running, drop garlic clove through the feed tube.
Add cheese, basil, parsley, salt, sugar, and pepper.
Process about 10 seconds until all the ingredients are finely chopped.
Combine the oil and vinegar. With the machine running, slowly pour through the feed tube.
The mixture will combine very quickly. It should be slightly thick and coarse.
(Makes about 2/3 cup)
This dressing is best made in a food processor. Serve with spinach leaves, cooked peas,
and pine nuts, with a potato salad, or a pasta salad.
1 large garlic clove
1/4 cup grated Parmesan cheese
10-12 fresh basil leaves
1/4 cup fresh parsley leaves
1 teaspoon salt
1 teaspoon sugar
Pepper to taste
1/3 cup olive oil
2 tablespoons red wine vinegar
With food processor running, drop garlic clove through the feed tube.
Add cheese, basil, parsley, salt, sugar, and pepper.
Process about 10 seconds until all the ingredients are finely chopped.
Combine the oil and vinegar. With the machine running, slowly pour through the feed tube.
The mixture will combine very quickly. It should be slightly thick and coarse.
Spicy Tomato Vinaigrette
(Makes about 1 cup)
3/4 cup peeled and chopped fresh tomatoes
3 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
1 teaspoon hot sauce
Salt and pepper
Combine all the ingredients in a blender or food processor.
Adjust the hot sauce to your taste.
(Makes about 1 cup)
3/4 cup peeled and chopped fresh tomatoes
3 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
1 teaspoon hot sauce
Salt and pepper
Combine all the ingredients in a blender or food processor.
Adjust the hot sauce to your taste.
Greek Salad Dressing
(Makes about 1/4 cup)
For a traditional Greek Salad, serve with shredded iceberg or romaine lettuce, sliced
or diced cucumbers, tomato wedges, black olives, and crumbled feta cheese.
1 tablespoon lemon juice
3 tablespoons olive oil
1/2 small garlic clove minced or 1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
Salt and pepper
Whisk together all of the ingredients in a small bowl.
(Makes about 1/4 cup)
For a traditional Greek Salad, serve with shredded iceberg or romaine lettuce, sliced
or diced cucumbers, tomato wedges, black olives, and crumbled feta cheese.
1 tablespoon lemon juice
3 tablespoons olive oil
1/2 small garlic clove minced or 1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
Salt and pepper
Whisk together all of the ingredients in a small bowl.
Avocado Dressing
(Makes about 3/4 cup)
Nice with a Mexican or Latin-style salad. Add some black beans, tomato, corn, and
pumpkin seeds. Also good drizzled over roasted fingerling potatoes.
This dressing does not store well due to the avocado.
3 tablespoons vegetable oil
5 tablespoons lemon or lime juice
1/4 cup sour cream
1 ripe avocado, peeled and diced
2 to 3 tablespoons water
Salt and pepper
In a blender or food processor, combine the oil, juice, sour cream, and avocado
Puree until smooth. Add water as needed. Season with salt and pepper.
(Makes about 3/4 cup)
Nice with a Mexican or Latin-style salad. Add some black beans, tomato, corn, and
pumpkin seeds. Also good drizzled over roasted fingerling potatoes.
This dressing does not store well due to the avocado.
3 tablespoons vegetable oil
5 tablespoons lemon or lime juice
1/4 cup sour cream
1 ripe avocado, peeled and diced
2 to 3 tablespoons water
Salt and pepper
In a blender or food processor, combine the oil, juice, sour cream, and avocado
Puree until smooth. Add water as needed. Season with salt and pepper.
Honey-Mustard Dressing
(Makes about 3/4 cup)
This sweet and sour dressing pairs well with most green salads. Try it in a cole slaw
for an interesting new flavor or drizzle it over grilled meats or vegetables.
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons rice wine vinegar
1/2 cup olive oil or vegetable oil
1/4 teaspoon salt
Freshly ground black pepper
Whisk together the honey, mustard and vinegar.
Slowly whisk in the oil until well blended.
Season with salt and pepper.
(Makes about 3/4 cup)
This sweet and sour dressing pairs well with most green salads. Try it in a cole slaw
for an interesting new flavor or drizzle it over grilled meats or vegetables.
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons rice wine vinegar
1/2 cup olive oil or vegetable oil
1/4 teaspoon salt
Freshly ground black pepper
Whisk together the honey, mustard and vinegar.
Slowly whisk in the oil until well blended.
Season with salt and pepper.
Caesar Salad Dressing
(Makes about 3/4 cup)
For a traditional Caesar Salad, serve this dressing mixed with chopped romaine and grated
Parmesan cheese, topped with croutons, and optional anchovy fillets.
1 garlic clove, minced
2 anchovy fillets, minced or 1/2 teaspoon anchovy paste
1 egg (see note below)
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup olive oil
Salt and pepper
Whisk together the garlic, anchovies, egg, lemon juice, and Worcestershire sauce.
Gradually add the oil, whisking until the mixture is well blended.
Season with salt and pepper.
(Makes about 3/4 cup)
For a traditional Caesar Salad, serve this dressing mixed with chopped romaine and grated
Parmesan cheese, topped with croutons, and optional anchovy fillets.
1 garlic clove, minced
2 anchovy fillets, minced or 1/2 teaspoon anchovy paste
1 egg (see note below)
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup olive oil
Salt and pepper
Whisk together the garlic, anchovies, egg, lemon juice, and Worcestershire sauce.
Gradually add the oil, whisking until the mixture is well blended.
Season with salt and pepper.
Blue Cheese-Buttermilk Dressing
(Makes about 1/2 cup)
This dressing is nice poured over iceberg wedges and topped with chopped, crisp bacon,
pancetta, or proscittuo. It also makes a nice dipping sauce for crudités or Buffalo chicken wings.
1/4 cup buttermilk
1/4 cup plain yogurt or mayonnaise
2 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon minced garlic or pinch of garlic powder
Few drops of hot sauce
1/4 cup crumbled blue cheese
Salt and pepper
Whisk together all of the dressing ingredients in a small bowl.
If the dressing is too thick, add a little more buttermilk to thin.
(Makes about 1/2 cup)
This dressing is nice poured over iceberg wedges and topped with chopped, crisp bacon,
pancetta, or proscittuo. It also makes a nice dipping sauce for crudités or Buffalo chicken wings.
1/4 cup buttermilk
1/4 cup plain yogurt or mayonnaise
2 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon minced garlic or pinch of garlic powder
Few drops of hot sauce
1/4 cup crumbled blue cheese
Salt and pepper
Whisk together all of the dressing ingredients in a small bowl.
If the dressing is too thick, add a little more buttermilk to thin.
Roasted Garlic Dressing
(Makes about 1/2 cup)
A dressing for garlic lovers. Try it on romaine for an alternative to Caesar Salad Dressing.
2 heads garlic
1/3 cup plus 1 tablespoon olive oil
Salt and pepper
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
Preheat oven to 300 degrees F.
Trim 1/2-inch off the top of the heads of garlic.
Place the garlic in a small baking dish.
Drizzle 1 tablespoon of oil over the cut tops and season with salt and pepper.
Cover with foil and bake until garlic is soft, about 1 hour.
Squeeze the base of the garlic to remove the cloves from the skin.
Put the garlic in a blender of food processor.
Add the lemon juice, mustard, anchovy paste, and Worcestershire.
Puree until smooth.
Slowing add the remaining 1/3 cup of oil.
(Makes about 1/2 cup)
A dressing for garlic lovers. Try it on romaine for an alternative to Caesar Salad Dressing.
2 heads garlic
1/3 cup plus 1 tablespoon olive oil
Salt and pepper
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
Preheat oven to 300 degrees F.
Trim 1/2-inch off the top of the heads of garlic.
Place the garlic in a small baking dish.
Drizzle 1 tablespoon of oil over the cut tops and season with salt and pepper.
Cover with foil and bake until garlic is soft, about 1 hour.
Squeeze the base of the garlic to remove the cloves from the skin.
Put the garlic in a blender of food processor.
Add the lemon juice, mustard, anchovy paste, and Worcestershire.
Puree until smooth.
Slowing add the remaining 1/3 cup of oil.
Buttermilk Ranch Dressing
(Makes about 3/4 cup)
This is a classic American dressing for green salads.
It’s also nice with crudités as a dipping sauce.
1/2 cup butter milk
1/4 cup mayonnaise
1 tablespoon sour cream
1/2 teaspoon apple cider vinegar
1 small garlic clove, minced
1/4 teaspoon dried thyme
Pinch of dry mustard
1 tablespoon finely chopped chives
Salt and pepper
Whisk together all of the ingredients in a small bowl.
Refrigerate until ready to use.
Green Goddess Dressing
(Makes about 3/4 cup)
A creamy avocado dressing that goes well with fresh greens or grilled vegetables.
Make it just before serving, as it does not store well due to the avocado.
1 ripe avocado, peeled and diced
1/3 cup buttermilk
1/4 cup parsley
2 tablespoon mayonnaise
1 small garlic clove, minced
2 tablespoon lemon juice
Salt and pepper
Whisk together all of the ingredients in a small bowl.
Horseradish Dressing
(Makes about 1/2 cup)
Traditionally paired with beef, this dressing is nice with a steak salad.
11/4 cup plain yogurt
2 tablespoons sour cream
1 tablespoon prepared white horseradish
2 tablespoons mayonnaise
Salt and pepper
Whisk together all of the ingredients in a small bowl.
(Makes about 3/4 cup)
A creamy avocado dressing that goes well with fresh greens or grilled vegetables.
Make it just before serving, as it does not store well due to the avocado.
1 ripe avocado, peeled and diced
1/3 cup buttermilk
1/4 cup parsley
2 tablespoon mayonnaise
1 small garlic clove, minced
2 tablespoon lemon juice
Salt and pepper
Whisk together all of the ingredients in a small bowl.
Horseradish Dressing
(Makes about 1/2 cup)
Traditionally paired with beef, this dressing is nice with a steak salad.
11/4 cup plain yogurt
2 tablespoons sour cream
1 tablespoon prepared white horseradish
2 tablespoons mayonnaise
Salt and pepper
Whisk together all of the ingredients in a small bowl.
Poppy Seed Dressing
Serve with a salad of fresh spinach and sliced strawberries, or slices of other fresh fruit.
1/2 cup sugar
2 to 3 tablespoons poppy seeds
2 teaspoons minced onion
1/2 teaspoon Worcestershire sauce
Pinch of paprika
1/4 cup apple cider vinegar
1/2 cup vegetable oil
In a small bowl, whisk together the first 6 ingredients.
Slowly whisk in the oil until combined and thickened.
Creamy Parmesan Dressing
This dressing matches well with most types of lettuce.
Add some croutons or toasted chopped almonds or pine nuts.
1 egg yolk (See note below)
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon white wine vinegar
1/3 cup olive oil
1/4 to 1/3 cup grated Parmesan cheese
Salt and pepper
Whisk together all the ingredients.
Add a little water if the dressing is too thick.
Note: If you are concerned about serving a dressing with a raw egg, substitute 1 tablespoon
mayonnaise for the yolk.
Serve with a salad of fresh spinach and sliced strawberries, or slices of other fresh fruit.
1/2 cup sugar
2 to 3 tablespoons poppy seeds
2 teaspoons minced onion
1/2 teaspoon Worcestershire sauce
Pinch of paprika
1/4 cup apple cider vinegar
1/2 cup vegetable oil
In a small bowl, whisk together the first 6 ingredients.
Slowly whisk in the oil until combined and thickened.
Creamy Parmesan Dressing
This dressing matches well with most types of lettuce.
Add some croutons or toasted chopped almonds or pine nuts.
1 egg yolk (See note below)
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon white wine vinegar
1/3 cup olive oil
1/4 to 1/3 cup grated Parmesan cheese
Salt and pepper
Whisk together all the ingredients.
Add a little water if the dressing is too thick.
Note: If you are concerned about serving a dressing with a raw egg, substitute 1 tablespoon
mayonnaise for the yolk.
Yogurt Dressing
This cool and creamy dressing may be served with sliced cucumbers, carrot or beet
salads, or with grilled eggplant or zucchini.
2 cups plain yogurt
1/3 cup olive oil
1/4 cup fresh lemon juice
Salt
2 to 3 teaspoons minced garlic (optional)
2 tablespoons chopped fresh mint or chives (optional)
Whisk together the yogurt, oil, and lemon juice in a small bowl.
Season with salt. Stir in the garlic or herbs.
This cool and creamy dressing may be served with sliced cucumbers, carrot or beet
salads, or with grilled eggplant or zucchini.
2 cups plain yogurt
1/3 cup olive oil
1/4 cup fresh lemon juice
Salt
2 to 3 teaspoons minced garlic (optional)
2 tablespoons chopped fresh mint or chives (optional)
Whisk together the yogurt, oil, and lemon juice in a small bowl.
Season with salt. Stir in the garlic or herbs.
Fresh Raspberry Dressing
(Makes about 3/4 cup)
This dressing pairs well with any green salad mixed with berries.
Add some candied nuts for some crunch.
1/2 cup fresh raspberries
2 tablespoons raspberry vinegar
1 tablespoon water
1 tablespoon sugar
2 tablespoons vegetable oil
Salt and pepper
Puree the raspberries in a food processor.
Press through a strainer to remove the seeds.
Whisk together the raspberry puree with the remaining ingredients.
(Makes about 3/4 cup)
This dressing pairs well with any green salad mixed with berries.
Add some candied nuts for some crunch.
1/2 cup fresh raspberries
2 tablespoons raspberry vinegar
1 tablespoon water
1 tablespoon sugar
2 tablespoons vegetable oil
Salt and pepper
Puree the raspberries in a food processor.
Press through a strainer to remove the seeds.
Whisk together the raspberry puree with the remaining ingredients.
Peanut Dressing
(Makes about 1 cup)
This is a sweet and creamy dressing that is traditionally served on Asian-inspired
green salads or mixed with cooked noodles, scallions, and grated carrot for a sesame
noodle salad.
1/4 cup rice wine vinegar
2 tablespoons creamy peanut butter
1 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons dark or toasted sesame oil
1/2 cup canola oil
Pinch of red pepper flakes
Salt and pepper
Whisk together all of the ingredients in a small bowl.
(Makes about 1 cup)
This is a sweet and creamy dressing that is traditionally served on Asian-inspired
green salads or mixed with cooked noodles, scallions, and grated carrot for a sesame
noodle salad.
1/4 cup rice wine vinegar
2 tablespoons creamy peanut butter
1 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons dark or toasted sesame oil
1/2 cup canola oil
Pinch of red pepper flakes
Salt and pepper
Whisk together all of the ingredients in a small bowl.
Avocado Dressing
Honey-Mustard Dressing
Caesar Salad Dressing
Blue Cheese-Buttermilk Dressing
Roasted Garlic Dressing
Buttermilk Ranch Dressing
Green Goddess Dressing
Horseradish Dressing
Poppy Seed Dressing
Creamy Parmesan Dressing
Yogurt Dressing
Fresh Raspberry Dressing
Peanut Dressing
Honey-Mustard Dressing
Caesar Salad Dressing
Blue Cheese-Buttermilk Dressing
Roasted Garlic Dressing
Buttermilk Ranch Dressing
Green Goddess Dressing
Horseradish Dressing
Poppy Seed Dressing
Creamy Parmesan Dressing
Yogurt Dressing
Fresh Raspberry Dressing
Peanut Dressing
| 25 Salad Dressing Recipes |
Fig Balsamic Vinegar by Trentin Aceti - $ 10.95
From: CyberCucina.com
Grilled Sundried Tomatoes - $ 8.50
From: CyberCucina.com
Amore Anchovy Paste - $ 1.99
Retail Price: 3.20
You Save: $1.21
 Leonardi Saba Dressing (8.45 oz.) - $ 26.95 Saba is produced near Modena by the Leonardi family who are personally involved in choosing the grapes for the must from which it is made. Once selected, the Trebbiano (white grapes) and Lambrusco (black grapes) grapes are cooked in large open pots for over 30 hours. After cooling slowly, the must is aged in barrels of different wood (oak, ash, mulberry and chestnut) for several years, taking on the flavors and scents of the barrels. Saba dates back to ancient times when the Egyptians, Romans and Greeks used it as a sweetner and to flavor many dishes. Saba, with honey, was the most commonly used sweetner of that time. Saba seasoning gives sweet flavor to the dishes it is added to. It can be used to season meats, to dress polenta, in dips for vegetables, atop ice creams and other sweets. Can also be used as an aperitif when added to sparkling water. Each bottle contains 8.45 fluid ounces (250 ml) of Leonardi Saba Dressing and includes recipe suggestions. |
To best incorporate the wonderful flavor of
garlic into a dressing, the garlic should be
mashed to a paste. The best way that I find to
do this is to grate the garlic on a rasp.
garlic into a dressing, the garlic should be
mashed to a paste. The best way that I find to
do this is to grate the garlic on a rasp.
Organic White Truffle Flavored Olive Oil - $ 15.95
From: CyberCucina.com
Chocolate Balsamic Vinegar - $8.95
From: CyberCucina.com
It’s quick and easy to purchase croutons in a box but once you make your own all the others can’t compare. Use a crusty, Italian (or similar) bread that is a day or 2 old. You only need to use a few slices. Cut the slices into cubes; you can make them as large or small as you like (I prefer about 1- inch cubes.) Slice a garlic clove into 2 to 3 pieces. Coat the bottom of a skillet with some olive oil and add the garlic slices. Heat the skillet over medium-high heat. When the garlic starts to sizzle, add the bread cubes. Stir them once to coat the cubes with the oil and then just allow them to cook. Turn them occasionally so that they brown evenly on all sides, about 5 to 6 minutes. Add more oil if the skillet gets too dry. Remove and discard the garlic slices when they start to brown. Transfer the croutons to a plate and sprinkle them lightly with grated Parmesan cheese. You can serve them with a salad immediately or allow them to sit for up to 30 minutes. You can also make the croutons in the oven. Cut the bread into cubes, toss with some olive oil, place on a baking sheet, and bake in a 400 degrees F oven until crisp, about 8 minutes. |
| Homemade Croutons |
