Below are two types of salad dressings, first is the variations of basic vinegar and oil, and the second is the creamy style dressings. I welcome more, just send me your favorite.
- Vinaigrette Ratio: 1:3 vinegar to oil
- Long-term dressing: For a long term dressing do not add herbs or veggies. A dressing with oil, acid, sweet and seasoning can stay in the fridge for a long time.
- Short-term dressing: Once you add veggies or herbs you need to consume the dressing within a few days, since those foods will go bad.
- Temporary emulsification: Salad dressing are temporary emulsification liquids, this means while sitting the ingredients will separate, so you will need to shake this dressing up (which is why dressing are in glass lidded jars) before using to remix the ingredients.
- Oil replacements: use nut oils, infused oils, tahini, smashed avocado, soft silken tofu, browned butter
- Vinegar replacements: Use citrus, fruit vinegar, pomegranate molasses, various mustards
Asian Sesame Dressing
1/3C olive oil
2T sesame oil
1T honey
1-1/2 peeled zested ginger
1/2t kosher salt
pinch of pepper
1/4t garlic powder
2T rice vinegar
Put all the ingredients in a bowl and whisk. Then put into a clean glass jar and keep in the fridge. Shake before using. The fresh ginger makes this a short-term dressing.
Balsamic Vinaigrette Dressing
1/2C extra virgin olive oil (954.5c, 0k, 0p, 0f)
1T Dijon mustard (12c, 1.41k, .72p, .6f)
1 minced garlic (4c, .99k, .19p, .1f)
Kosher salt and freshly ground pepper
3T balsamic vinegar
Put all the ingredients, except the oil, into a bowl, and whisk. Then slowly pour in the oil and whisk while pouring. The fresh garlic makes this a short-term dressing.
~12T Serving: 1T = 80.87c, .2k, .76p, .06f
Brown Butter Dressing (1)
4T unsalted european butter
1T white wine vinegar
2t fresh lemon juice
1/2t kosher salt
2T neutral oil
Melt butter in a small saucepan, whisking swirling occasionally, until butter is dark brown and smells nutty. Immediately pour into a measuring cup to cool slightly. In a bowl, mix the vinegar, lemon juice, and salt. While whisking, slowly drizzle in the brown butter until the dressing is emulsified. Then whisk in the oil, taste and season as required. Long-term dressing.
Greek Vinaigrette Dressing
1/2C extra virgin olive oil (954.5c, 0k, 0p, 0f)
1t Dijon Mustard (12c, 1.41k, .72p, .6f)
1 juiced lemon (12c, 4.06k, .18p, .2f)
2 minced garlic (8c, 1.98k, .38p, .2f)
1/2t dried oregano (3c, .58k, .1p, .4f)
1/4t kosher salt
1/4t black pepper
1/3C red wine vinegar
Put all the ingredients, except the oil, into a bowl, and whisk. Then slowly pour in the oil and whisk while pouring. The fresh garlic and dried herbs makes this a short-term dressing.
~15T Serving: 1T = 65.97c, .54k, .09p, .09f
Honey Mustard Dressing
1/4C extra virgin olive oil
1/4C Dijon mustard
1/4C honey
1t kosher salt
1/4t black pepper
1/4C apple cider vinegar
Put all the ingredients, except the oil, into a bowl, and whisk. Then slowly pour in the oil and whisk while pouring. This is a long-term dressing.
Hot Sauce Dressing
1/4C avocado oil
2T apple cider vineGar
2t honey
1T Dijon mustard
2T hot sauce
This is great to top a Tex-Mex salad (lettuce, grated cheddar cheese, cooked mix of hamburger meat + black beans + onions +garlic + red bell pepper, and salted corn chips.)
Italian Dressing
2/3C extra virgin olive oil
3T finely grated parmesan
2t dried parsley
2t onion powder
2T lemon juice
2t dried basil
2t dried oregano
1t garlic powder
1t honey
1t kisher salt
1/4t white pepper
1/4C red wine vinegar
Put all the ingredients, except the oil, into a bowl, and whisk. Then slowly pour in the oil and whisk while pouring. Be sure to make only a little for the herbs will make this salad dressing a short-term dressing.
Lemon Vinaigrette Dressing
1/2C extra virgin olive oil (954.5c, 0k, 0p, 0f)
2T Dijon mustard (24c, 2.82k, 1.44p, 1.2f)
1 lemon zest and juice (12c, 4.06k, .18p, .2f)
1 minced garlic (4c, .99k, .19p, .1f)
1T honey (64c, 17.3k, .06p, 0f)
1t kosher salt
1/4t black pepper
2T dried oregano (18c, 3.84k, .6p, 2.4f)
1/4C red wine vinegar
Put all the ingredients, except the oil, into a bowl, and whisk. Then slowly pour in the oil and whisk while pouring. Short-term dressing.
~16T Serving: 1T = 66.53c, 1.81k, .15p, .24f
Olive Oil Vinaigrette Dressing
1/2C Eolive oil (954.5c, 0k, 0p, 0f)
1T Dijon mustard (12c, 1.41k, .72p, .6f)
2t honey (42.66c, 11.54k, .04p, 0f)
1/4t kosher salt
Pinch black pepper
3T Apple cider vinegar
Put all the ingredients, except the oil, into a bowl, and whisk. Then slowly pour in the oil and whisk while pouring. This is a long-term dressing.
~12T Serving: 1T = 84.09c, 1.08k, .06p, .05f
Sriracha Salad Dressing
3T olive oil
4T red wine vinegar
1T sriracha sauce
Salt and pepper to taste
1T brown sugar
Put all ingredients into a lidded jar and shake.
Per 1T; 44C, 2.7K, 0P, .1F, 64.7MG SODIUM
Blue Cheese Creamy Dressing
1/2C plain Greek yogurt
2T buttermilk
1/2 juiced lemon
1t Worcestershire sauce
1/2C crumbled blue cheese
1/2t kosher salt
1/4t black pepper
1t garlic powder
Put all the ingredients, except the oil, into a bowl, and whisk. Then slowly pour in the oil and whisk while pouring.
Creamy Parmesan Dressing
3/4 cup mayonnaise
4T Dijon mustard
1/2C finely grated Parmesan
1/4-1/2C lemon juice
4t Worcestershire
1t Siracha
Pinch salt +pepper
Put all the ingredients in a bowl and whisk. Then put into a clean glass jar and keep in the fridge. Shake before using.
Horseradish Spicy Sweet Dressing
1 zest and juice half lemon
3T creme fraiche
3T plain whole milk yogurt
1T honey
2T prepared horseradish
2T dijon mustard
Salt and pepper to taste
Put all ingredients in a bowl and whisk. Then put into a clean glass jar and keep in the fridge. Shake before using.
Peanut-Lime Creamy Dressing
1/4C creamy peanut butter
2T water
1 juiced + zested lime
1T tablespoon rice vinegar
1T peeled + zested ginger
1T gluten free tamari sauce
1T honey
Put all the ingredients, except the oil, into a bowl, and whisk. Then slowly pour in the oil and whisk while pouring.
