My Favorite Homemade Salad Dressings
I have been eating a lot of salads lately, and personally I prefer to make a homemade dressing to go along with them. Not only do they taste better than the store-bought version, they are fresh, healthy, and so simple to make. Some of these may even last a few days when refrigerated.
So because I needed a place to keep them all in one place, and also because I wanted to share these with you, I thought it would be a good idea to share them all in one post.
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Sesame Hoisin Dressing
*serves 4
1/4 cup good-quality hoisin sauce1/4 cup sesame oil1 tablespoon rice vinegar2 tablespoons water
Make the dressing by whisking together all the ingredients. Store in an airtight container in the fridge for up to 10 days.
Note: This one is for Asian-style salads.
recipe via Camille Styles
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Balsamic Vinaigrette
*serves 4
1 tablespoon balsamic vinegar5 tablespoons olive oil
Whisk together sauce ingredients until smooth; set aside and refrigerate.
Note: I love this over a salmon arugula salad, or a steak and arugula salad.
recipe adapted via Delicious Magazine
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Champagne Vinaigrette
1 teaspoon finely minced garlic1/2 teaspoon Dijon mustard3 tablespoons champagne vinegar1/3 cup good olive oil1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper
Whisk together sauce ingredients until smooth; set aside and refrigerate.
Note: This recipe is a sweet and tangy versatile vinaigrette.
via Smitten Kitchen
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Lemon Vinaigrette
*serves 2
3 tablespoons olive oiljuice of 1 lemon1 tablespoon white wine vinegar1 teaspoon dijon mustard2 tablespoons chopped scallion {optional}salt & pepper
Whisk together sauce ingredients until smooth; set aside and refrigerate.
Note: This one is pretty versatile and so fresh.
recipe via Love & Lemons
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Honey Dijon Dressing
*serves 4
3 tablespoons olive oil1½ tablespoons apple cider vinegar (or white wine vinegar)1 tablespoon smooth Dijon mustard1½ teaspoons honeySea salt and freshly ground pepper, to taste
Whisk together sauce ingredients until smooth; set aside and refrigerate.
Note: I love this dressing over a kale salad with apples, watermelon radishes, dried cherries, and chicken.
recipe via Cookie & Kate
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Cilantro Lime Dressing
*serves 2
1 cup loosely packed cilantro, stems removed1/2 cup plain Greek yogurt2 cloves garlicJuice of 1 limePinch of salt1/4 cup olive oil2 tablespoons apple cider vinegar
Combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside and refrigerate.
Note: It tastes great with a southwestern salad.
recipe via Damn Delicious
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Spicy Nut Sauce
*serves 4
1/3 cup nut butter2 cloves garlic, minced1 tbsp ginger, minced2 tbsp tamari2 tbsp coconut sugar3 tbsp water
Whisk together sauce ingredients until smooth; set aside and refrigerate.
Note: For Asian or Thai-style salads, and even spring rolls.
recipe via Camille Styles
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Green Goddess Dressing
½ jalapeño pepper⅔ cup Greek yogurtJuice from 1 lime¼ cup olive oil½ teaspoon salt1 tablespoon agave nectar½ teaspoon minced garlic½ cup packed cilantro2 scallions
Puree all the dressing ingredients together, adding the cilantro last and stopping when the texture feels right to you. I went for little green flecks of cilantro and scallion throughout.
Note: When you want a detox salad, this is one is so good.
recipe via Pinch of Yum
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Classic Caesar Salad Dressing
*serves 4
6 anchovy fillets, imported from Italy {I use anchovy paste}3 cloves garlic, peeled2 large egg yolks1/4 cup red wine vinegarjuice of 1 small lemon1 cup olive oil8 tablespoons grated Romano cheese1 tablespoon chopped flat-leaf parsley1/4 teaspoon dried oreganosalt and freshly ground black pepper
In a blender or food processor, pure the 6 anchovy fillets. Add 3 cloves garlic and blend the mixture until it is well mixed. Add 2 large egg yolks and blend the mixture for about 2 minutes. Turn off the blender ad add 1/4 cup red wine vinegar, the juice of 1 small lemon, and blend again for about 30 seconds. While the motor is running, VERY slowly pour in a steady stream of 1 cup olive oil, until it is incorporated. Add 8 tablespoons of Romano cheese, 1 tablespoon of parsley, and 1/4 teaspoon of dried oregano and pulse for another 30 seconds. Season the dressing to taste with kosher salt and fresh ground pepper. Transfer the dressing to a sealed container and refrigerate for a minimum of 4, and a maximum of 24 hours. This will thicken the dressing.
Note: This is by far the best caesar dressing I've made.
recipe via Carmine's