These dressings can be easily modified to suit your taste buds! You only need to use a small amount of dressing (one tablespoon) for taste! A basic salad dressing can be stored in a mason jar in your refrigerator for up to 3-4 weeks. Most dressings use a basic ratio of sweet and sour flavors, along with a healthy oil such as olive oil. Thicker dressings keeps for up to 5 days and can be used to dress salads, roast veggies, and cooked whole grains. Smaller amounts of leftover dressings can be frozen in ice cube trays or other small containers and stored in a zippered plastic bags when frozen; you can defrost as needed.
1. BASIC SALAD DRESSING
Makes about 2 cups
Ingredients
- 1 cup of vegetable oil
- ½ cup of any vinegar, lemon, or lime juice
- ½ cup honey or maple syrup, optional
- 1 heaping tablespoon Dijon mustard
- 1 heaping tablespoon of fresh herbs (half this amount if using dried herbs)
- Sprinkle of salt and pepper
Mix the above ingredients together and serve with the salad of your choice.
2. CREAMY AVOCADO DRESSING
Dresses salad for 2 to 4 people
Ingredients:
- 1 avocado
- 1 small garlic clove, minced
- 2 teaspoons olive oil
- 2 tablespoons sour cream or plain yogurt
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- ½ teaspoon honey
- ½ teaspoon sea salt or seasoned salt
- 2 tablespoons lemon juice
Directions:
- Cut avocado in half.
- Peel, remove pit, cut into large cubes.
- Place all ingredients in blender or mash with a fork until creamy and smooth.
- Use as a salad dressing, as a dip for raw or steamed vegetables, or as spread for sandwiches.
3. CREAMY YOGURT DRESSING
Makes about 2 cups
Ingredients:
- Juice of ½ lemon
- 2 tablespoons vegetable oil
- 1 garlic clove, chopped
- 1 cup plain yogurt
- Salt and Pepper to taste
Mix the above ingredients together and serve with the salad of your choice.
4. GARLIC-GINGER PUMPKIN SEED SAUCE
Ingredients:
- 1 cup raw pumpkin seeds
- 1 tablespoon garlic, minced
- 2 inches of fresh ginger, peeled and chopped into chunks
- 1 tablespoon maple syrup
- 3 tablespoons vegetable oil
- 1 tablespoon apple cider vinegar
- 3 tablespoons lemon juice
- ¾ to 1 cup water
- Salt and pepper, to taste
Directions:
- In a dry skillet over medium heat, toast pumpkin seeds, stirring often, just until they begin to pop. Do not burn them.
- Remove from heat and pour into a bowl. Set aside to cool.
- When the seeds are cool, combine with garlic and ginger in a food processor. Begin pulsing to blend.
- Blend on high until the mixture has the consistency of sand, cleaning the blades and sides of the bowl as you progress.
- Add remaining ingredients (start with just ¾ cup of water) and blend again, scraping down the sides of the bowl from time to time.
- Add remaining water to reach your desired consistency.
- Season to taste with salt and pepper.
- Store in an airtight glass container in the refrigerator for up to 5 days.
5. LEMON POPPYSEED DRESSING
Ingredients:
- 1/3 cup honey or maple syrup
- ½ cup lemon juice
- 2 teaspoons diced onions
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ⅔ cup plain yogurt
- 1 tablespoon poppy seeds
Directions:
- Blend honey or maple syrup with lemon juice, onion, mustard and salt in a blender or covered jar, until smooth.
- Add yogurt, blend.
- Add poppy seeds, blend.
6. SIMPLE CAESAR DRESSING
Makes 6 or more servings
Ingredients:
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- ½ cup feta cheese, crumbled
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¾ teaspoons ground pepper
- ¼ cup water
- ½ cup extra-virgin olive oil
Directions:
Combine all ingredients in a blender and process until smooth, or mix together with a big fork if you prefer it chunky.
7. YOGURT DILL DRESSING
Makes about 1 cup
Ingredients:
- ⅔ cup plain yogurt
- 1 clove garlic, chopped, or 1 teaspoon dried dill
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- 1 few pinches of salt
- Water to thin, as necessary
Directions:
- Whisk all ingredients together.
- Add water to thin to desired consistency.
- Season to taste.
- Store leftovers in the refrigerator for up to 3 days.
8. Balsamic Dressing
Ingredients:
- 3 tablespoons balsamic vinegar
- 10 tablespoons olive oil
- Salt and pepper to taste
Directions:
- Add dressing ingredients to a jar with a lid and shake.
- Thinly slice fennel and place in a bowl.
- Wash and dry the Salad greens and add to the bowl.
- Toss with just enough dressing to coat: don’t over-dress it.
9. Lemon and Oil Dressing
Dresses a salad for 2 to 4 people
Ingredients:
- 1 clove garlic, halved
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon sea salt or seasoned salt
- Fresh ground black pepper
Directions
- Place all dressing ingredients in a cup and allow to sit for 15 minutes or longer, so the garlic flavors the oil. Pierce garlic with a fork and use it to whip ingredients together. Discard garlic.
- Pour dressing over salad and toss well. Make extra dressing and keep in a mason jar in your fridge. Give jar a good shake before use!
Variations:
Replace lemon juice with vinegar of your choice – remember that the ratio is always three parts olive oil to one part lemon juice/vinegar. Other possible ingredients: rosemary, parsley, basil, oregano, and chives, honey or Dijon mustard.