Salad Dressing Recipes

Fall greens are returning to markets, embrace the season and make your own salad dressings. We have three recipes to create variety and flavor for you this salad season!

Vinaigrette

Use this ratio: 1 part lemon juice to 3-4 parts extra virgin olive oil

For every cup of dressing, add: 

• 1-2 clove(s) of garlic, finely grated or pressed
• 1 teaspoon of your favorite mustard
• Salt + freshly ground pepper

Blend well all ingredients except oil in a jar, then add oil and shake well until blended.

Variations:
Green Herb: basil, parsley, arugula, cilantro leaves minced, then buzzed in blender. Start with about 3 Tbs minced herbs. Use one herb or blend to taste.
Balsamic Vinegar: Use balsamic vinegar and add 2 tbsp apple butter per cup

French Dressing

• 1 Tablespoon red wine vinegar
• 1 Tablespoon honey
• 2 Tablespoons water
• 5 Tablespoon extra virgin olive oil
• 2 Tablespoon tomato paste

Blend well all ingredients except oil in a jar, then add oil and shake well until blended.

Tamari Lemon Dressing

Use this ratio: 1 part lemon juice, 1 part tamari (natural soy sauce), 2 parts extra-virgin olive oil

Blend all ingredients in jar, sprinkle toasted sesame seeds after dressing salad. This dressing tastes wonderful with a spinach, kohlrabi, and mushroom salad.

Try being a little adventurous with your salad! In addition to lettuce, you can add steamed or roasted vegetables (green beans, broccoli, broccoli rabe, cauliflower, snow and sugar snap peas etc.), warm or cold. In addition to salad regulars such as carrots, radishes, celery, etc, other great veggies to add raw are snow and snap peas, finely sliced Chinese cabbage, arugula, kohlrabi and whatever else strikes your fancy.

Add hard cooked eggs, sliced meats, crumbled bacon for a complete meal.