Category: Salad Dressings

Lemon Vinaigrette

This easy lemon vinaigrette recipe is a great one to have in your back pocket. It’s delicious and versatile – perfect for tossing with salads, roasted vegetables, and more!  No vinegar makes a difference.

Ingredients:

¼ c fresh lemon juice
1 small garlic clove, grated
1 tsp Dijon mustard
¼ tsp sea salt, more to taste
Freshly ground black pepper
½ tsp honey, or maple syrup, optional (honey used)
¼ to ⅓ c extra-virgin olive oil
½ tsp fresh or dried thyme, optional (not used)

Directions:

  1. In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
  2. Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
  3. If your dressing is too tangy, add more olive oil, to taste.
  4. Add the thyme, if desired, and season to taste.
  5. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

Notes:  Use a jar!!  Honey takes a little effort to incorporate.

Serves:  Makes 1/2 cup.
Source:  loveandlemons.com/lemon-vinaigrette

Zucchini Salad with Lemon Vinaigrette

This raw zucchini salad recipe is a simple, elegant summer side dish.  Sneaky way to get a vegetable in at a BBQ.

Ingredients:

  • Lemon Vinaigrette
  • 1/4 c minced shallot (used red onion)
  • 3 small-medium zucchini
  • 1/4 c toasted pine nuts
  • 1 Tab chopped chives
  • Handful of basil
  • Shaved Parmesan, optional
  • Sea salt and freshly ground black pepper

Directions:

  1. Make Lemon Vinaigrette dressing.
  2. Mix in shallots.
  3. Set aside.
  4. Use a vegetable peeler or mandolin slice zucchini into thin strips.
  5. Place the zucchini in a large bowl.
  6. Toss with drizzles of the dressing,
  7. Transfer the zucchini to a platter.Top with the pine nuts, chives, basil, and a few shavings of Parmesan, if using.
  8. Drizzle with more dressing.
  9. Season with salt and pepper, to taste.

Serves:   4
Source:  loveandlemons.com

Notes:  Long strips look lovely, but how to eat?  If you plate the zucchini and sprinkle nuts etc. the nuts will not end up left on the platter.
If family, cut them into four pieces or rounds.  Leave them in the bowl and toss with nuts, chives, and basil when ready to serve.  Dress to taste, sprinkle with Parmesan.

Lemon Vinaigrette
This easy lemon vinaigrette recipe is a great one to have in your back pocket. It’s delicious and versatile – perfect for tossing with salads, roasted vegetables, and more!  No vinegar makes a difference.

Ingredients:

  • ¼ c fresh lemon juice
  • 1 small garlic clove, grated
  • 1 tsp Dijon mustard
  • ¼ tsp sea salt, more to taste
  • Freshly ground black pepper
  • ½ tsp honey, or maple syrup, optional (honey used)
  • ¼ to ⅓ c extra-virgin olive oil
  • ½ tsp fresh or dried thyme, optional (not used)

Directions:

  1. In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
  2. Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
  3. If your dressing is too tangy, add more olive oil, to taste.
  4. Add the thyme, if desired, and season to taste.
  5. Store in the fridge for up to 1 week. The olive oil will solidify a bit
    in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

Notes:  Use a jar!!  Honey takes a little effort to incorporate.

Serves:  Makes 1/2 cup.
Source:  loveandlemons.com/lemon-vinaigrette

Poppy Seed Dressing

You can vary this dressing and make it creamy by adding half a cup of mayonise, sour cream or Greek yogurt. 

Mustard is an emulsifier – it helps keep the oil from separating from the rest of the ingredients.  When I made this with the blender, it became very thick so I stirred in some additional oil by hand.

 Ingredients:

  • 1/2 c sugar
  • 2 tsp finely chopped onion
  • 1/2 tsp salt
  • 1/3 c lemon juice
  • 1 tsp Dijon mustard
  • 2/3 c  oil
  • 1 Tab poppy seed

Directions: 

  1. Using a hand mixer (or blender or food processor) on low speed, combine sugar, onion, salt, lemon juice and mustard.
  2. Add oil in slow steady stream until well blended.
  3. Add poppy seed.

Servings: 12

Source:  Karen Eckardt from the Midway Road Baptist Church (Dallas, TX) cookbook. Also, an old favorite, Betty Crocker.

Easy Orange Salad Dressing

A light citrus dressing that’s easy and mess-free. It can be whipped up in under 5 minutes and pairs well with infinite salad ingredients.  Imagine it with blood orange juice!

Ingredients:

  • 1/3 c orange juice (Juice of 1 1/2 oranges)
  • 1/2 Tab raw honey
  • 2 Tab white wine vinegar
  • 1/2 Tab olive oil
  • 1/4 tsp. sea salt
  • 1/4 tsp. fresh black pepper

Directions:

  1. In a food processor or blender, combine all the ingredients and blend until smooth.
  2. You can also make the dressing without either appliance. Just add everything to a bowl and whisk vigorously.
  3. Shake before use.
  4. Store in refrigerator up to 1 month.

Serves:  1 cup
Source: thefitchen.com

Key Lime Salad Dressing

With a little Key lime juice and garlic, you are only minutes away from a savory salad dressing.

Ingredients:

  • 2 Tab honey
  • 1 clove garlic
  • 1/2 c olive oil
  • 1/4 c Key lime juice
  • 2 Tab chopped red onions
  • salt and pepper

Instructions:

  1. Process all ingredients in blender for 5 seconds until emulsified.
  2. Pour onto prepared salad greens.

Serves:  1 cup

Source:  Siouxhoney.com

Asian Honey-Sesame Salad Dressing

This Asian Honey-Sesame Salad Dressing is not just for salads, it is also a perfect marinade to pair with chicken or shrimp.

Ingredients:
3 Tab honey
2 medium garlic cloves, minced
1 Tab chopped or grated fresh ginger
1 Tab red onion, finely chopped
1/4 c rice vinegar
1 tsp Dijon mustard
3 Tab light brown sugar
1 Tab soy sauce
1 tsp sesame oil
1 tsp Sriracha
2 Tab sesame seeds
1/3 c olive oil
1 tsp sea salt
1/4 tsp ground black pepper

Instructions:
1. Combine all ingredients in a jar and shake or stir until evenly combined.

Serves:  1 1/2 cups

Source:  Siouxhoney.com

Sesame Seed Salad Dressing

For a light salad dressing, try this Sesame Seed Salad Dressing. Just combine the ingredients in a jar and shake!

Ingredient:

  • 1/4 c honey
  • 1/2 c sesame oil
  • 1/4 c vinegar
  • 3 Tab toasted sesame seeds
  • 2 Tab lemon juice
  • 2 cloves garlic

Instructions:

1. Combine ingredients in jar and shake well.
2. Refrigerate until ready to use.

Serves:  1 cup

Source:  Siouxhoney.com

Sweet Russian Salad Dressing

Who would have thought ketchup would make a tasty salad dressing ingredient?

Ingredients:

  • 1/4 c honey
  • 1/2 c olive oil
  • 1/4 c ketchup
  • 1 1/2 tsp soy sauce
  • 1/8 teaspoon dry mustard
  • 2 Tab apple cider vinegar

Instructions:

  1. Blend all ingredients by shaking in a tightly covered jar.
  2. Store in the refrigerator.

Serves: 1 cup

Source:  Siouxhoney.com

Easy One Jar Lemon Salad Dressing

A simple salad dressing that you can make in one jar in under 5 minutes. Tasty, tart, and sweet. The perfect combination for a spring salad.

Ingredients:

  • 1/3 c   fresh squeezed lemon juice
  • 1/4 c + 3 Tab olive oil
  • 1/4 c coconut vinegar (or white wine vinegar)
  • 3 Tab raw honey
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Directions:

  1. Add all ingredients to a jar or bowl.
  2. Shake or mix together until fully combined.
  3. Add to salad of choice and enjoy!

Serves:  4-6

Source:  thefitchen.com

Five Minute Raspberry Balsamic Salad Dressing

Make your own dressing at home and make it healthy! This creamy, tart, and sweet dressing is perfect for any combination of greens, nuts, and veggies.  And it is pretty!

Ingredients:

  • 1 c raspberries (frozen would work, but fresh is better.)
  • 2 Tab lemon juice
  • 2 Tab olive oil
  • 2 Tab honey
  • 1 1/2 Tab balsamic vinegar
  • 1 Tab fresh basil
  • salt to taste
  • black pepper to taste

Directions:

  1. Add all ingredients to a blender’
  2. Puree.
  3. Add salt and pepper to taste.

Serves:  1 cup

Source:  thefitchen.com  Author: Jordan Cord