A Super Collection of Salad Dressing Recipes

Summer days are salad days, and these salad dressings provide a variety of different flavors to suit every taste.

Lemon Vinaigrette:

Yields 2 1/2 cups

Ingredients:
2 cups extra virgin olive oil
8 tablespoons lemon juice
1 shallot chopped
2 teaspoons Dijon mustard
1 tablespoon chopped chives
Sea salt and pepper to taste.

Directions:
Whisk together olive oil, lemon juice, shallot, mustard and chives in a medium bowl. Season with sea salt and pepper.
Store in an airtight container in the refrigerator for up to 2 weeks.

Apple Cider Vinaigrette:

Yield : 2 ½ cups

Ingredients:
¾ cups apple cider vinegar
11/2 cups extra virgin olive oil
2 small shallots, chopped
2 teaspoons Dijon mustard
Sea salt and pepper to taste

Directions:
Whisk together apple cider vinegar, olive oil, shallots and mustard in a medium bowl.
Season with sea salt and pepper.
Store in an airtight container in the refrigerator for up to 2 weeks.

Tahini Dressing:

Yields 2 cups

Ingredients:

  • 2/3 cups tahini
  • ½ cup extra virgin olive oil
  • 5 tablespoons freshly squeezed lemon juice
  • ½ cup water
  • 3 teaspoons chopped cilantro
  • Sea salt and pepper to taste.

Directions:

  1. Blend tahini, olive oil, lemon juice, water and cilantro in a blender until smooth and creamy.
  2. Season with sea salt and pepper.
  3. Store in an airtight container in the refrigerator for up to 2 weeks.

Asian Vinaigrette:

Yields 21/2 cups

Ingredients:

  • ¾ cups apple cider vinegar
  • 3 tablespoons wheat-free tamari
  • 2 limes, juiced
  • 3 teaspoons grated ginger
  • 1 ½ teaspoons minced garlic
  • 3 teaspoons Dijon mustard
  • 3 tablespoons chopped cilantro
  • 1 ½ cups toasted sesame oil

Directions:

  1. Blend all ingredients in a blender until smooth.
  2. Store in an airtight container in the refrigerator for up to 2 weeks.

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