6 Ridiculously Easy Homemade Salad Dressings

March 20, 2012 | By | Comments (10)

A dressing can make or break a salad. Too much and it becomes a soggy mess, too little and it’s tasteless, too acidic and you pucker with every bite.

Here are six simple dressings which will hopefully help you put down the bottle, and get on your way to more exciting salads.

Let me know if you make any of these dressing and what type of salad you used them on!

Recipes correspond to the picture above clockwise from the farthest left:

Tahini Dill

¼ cup fresh lemon juice
3 tablespoons Tahini
3 tablespoons water
1 tablespoon chopped fresh dill
Pinch cayenne pepper
Kosher salt, to taste

Whisk all ingredients together.

Meyer lemon vinaigrette

*Meyer lemons are a cross between a lemon and an orange. They are milder and less acidic than a regular lemon.

3 tablespoon fresh Meyer lemon juice
3 tablespoons olive oil
Kosher salt and black pepper, to taste

Whisk all ingredients together.

Thousand Island

(This is the dressing that got me eating salads as a child—on iceberg lettuce no less. Fond memories!)

½ cup mayonnaise
½ cup ketchup
2 tablespoons pickle relish

Whisk all ingredients together.

Carrot Apple

½ pound carrots, peeled and grated
1 granny smith apple, peeled and chopped
¼ cup cider vinegar
½ cup vegetable oil
2 tablespoons water
Kosher salt, to taste

Blend all ingredients together until smooth.

Creamy tarragon and avocado

1 cup baby spinach
½ cup sour cream
½ avocado
¼ cup fresh tarragon leaves
2 tablespoon fresh lemon juice
1 small clove garlic
Kosher salt and black pepper, to taste
water, to thin

Blend together the first 7 ingredients. Add as much water as you need to thin.

*You can leave out the water and use this as a dip or spread rather than a dressing. It would go great with crudités or spread on crostini with a piece of proscuitto.

Shallot vinaigrette

¼ cup olive oil
1 shallot, minced
2 tablespoons good quality red wine vinegar
1 tablespoon chopped parsley
Kosher salt and black pepper, to taste

Cook the shallots in the oil until soft. Let cool. In a bowl combine the shallot mixture with the remaining ingredients.

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