Salad Dressings

BASIC VINEGAR & OIL
1-1/2 c. olive oil
1/2 c. red wine vinegar
2 Tbsp. white sugar
1 Tbsp. crushed garlic
2 tsp. salt
1 tsp. black pepper
Instructions
  1. Gather the ingredients.
  2. Place the oil, vinegar, salt, and pepper in a glass jar. Tighten the lid and shake vigorously for about 10 seconds or until fully combined.
  3. Let stand for 30 minutes at room temperature to let the flavors meld. Give the dressing a good whisk immediately before serving. Serve with your favorite salad.
HONEY DIJON DRESSING
2 Tbsp. Dijon mustard
2 Tbsp. extra-virgin olive oil
2 Tbsp. apple cider vinegar or fresh lemon juice
1 Tbsp. honey
1 small garlic clove, grated or minced
¼ tsp. sea salt, more to taste
Freshly ground black pepper
Instructions
  1. Gather the ingredients.
  2. Place the oil, vinegar, salt, and pepper in a glass jar. Tighten the lid and shake vigorously for about 10 seconds or until fully combined.
  3. Let stand for 30 minutes at room temperature to let the flavors meld. Give the dressing a good whisk immediately before serving. Serve with your favorite salad.
Greek Yogurt Ranch Dressing
3/4 c. whole milk plain Greek yogurt
1 clove garlic, finely minced OR 1 teaspoon garlic powder
1/4 c. fresh minced parsley OR 1 tablespoon dried parsley
1/4 med. onion, diced (@ 2 Tbsp.) OR (2 tsp.) onion powder
2 Tbsp. fresh minced chives OR 1 Tbsp. dried chives
1 tsp. salt
1/4 tsp. black pepper
2 tsp. Dijon mustard
Juice of 1/2 lemon (@ 2 Tbsp.)
1/4 c.—1/2 c. buttermilk
Instructions
  • Combine all ingredients in a jar with a tight-fitting lid, shake until well combined.
  • Alternatively, for thicker dressings like the ranch or Italian, you can combine all ingredients in a food processor or blender and pulse until well combined and smooth.
  • Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.
Chili-Lime Salad Dressing
Zest & juice of 2 limes (@ 4 Tbsp. juice & 3 tsp. zest)
1/4 c. red wine vinegar
1 Tbsp. soy sauce
1 Tbsp. honey
1/3 c. extra virgin olive oil
1 clove garlic, finely minced OR 1 teaspoon garlic powder
1/2 tsp. red pepper flakes
1 tsp. ground cumin
1/2 tsp. salt
Instructions
  • Combine all ingredients in a jar with a tight-fitting lid, shake until well combined.
  • Alternatively, for thicker dressings like the ranch or Italian, you can combine all ingredients in a food processor or blender and pulse until well combined and smooth.
  • Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.
Honey Mustard Salad Dressing
1/4 c. Dijon mustard
1/4 c. honey
1/4 c. apple cider vinegar (I prefer raw, unfiltered)
1/4 c. extra virgin olive oil
1 tsp. salt
1/4 tsp. black pepper
Instructions
  • Combine all ingredients in a jar with a tight-fitting lid, shake until well combined.
  • Alternatively, for thicker dressings like the ranch or Italian, you can combine all ingredients in a food processor or blender and pulse until well combined and smooth.
  • Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.
Italian Salad Dressing
2/3 c. extra virgin olive oil
1/4 c. red wine vinegar
3 Tbsp. finely grated parmesan
1 Tbsp. fresh minced parsley (OR) 2 tsp. dried parsley
1/4 medium onion, diced (@ 2 Tbsp.) OR (2 tsp.) onion powder
Juice of 1/2 lemon (@ 2 Tbsp.)
1 Tbsp. fresh minced basil (OR) 2 tsp. dried basil
1 Tbsp. fresh minced oregano (OR) 2 tsp. dried oregano
1 clove garlic, finely minced (OR) 1 tsp. garlic powder
1 tsp. honey
1 tsp. salt
1/4 tsp. black pepper
Instructions
  • Combine all ingredients in a jar with a tight-fitting lid, shake until well combined.
  • Alternatively, for thicker dressings like the ranch or Italian, you can combine all ingredients in a food processor or blender and pulse until well combined and smooth.
  • Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.
Greek Yogurt Blue Cheese Dressing
1/2 c. whole milk, plain Greek yogurt
2 Tbsp. buttermilk
Juice of 1/2 lemon (@ 2 Tbsp.)
1 tsp. Worcestershire sauce
1/2 c. finely crumbled blue cheese
1/2 tsp. salt
1/4 tsp. black pepper
1 clove garlic, finely minced (OR) 1 tsp. garlic powder
Instructions
  • Combine all ingredients in a jar with a tight-fitting lid, shake until well combined.
  • Alternatively, for thicker dressings like the ranch or Italian, you can combine all ingredients in a food processor or blender and pulse until well combined and smooth.
  • Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.
Lemon Vinaigrette Salad Dressing
1/4 c. red wine vinegar
2 Tbsp. Dijon mustard
1/2 c. extra virgin olive oil
Zest & juice of 1 lemon (@ 4 Tbsp. juice & 3 tsp. zest)
1 clove garlic, finely minced (OR) 1 tsp. garlic powder
1 Tbsp. honey
1 tsp. salt
1/4 tsp. black pepper
1 Tbsp. fresh minced oregano (OR) 2 tsp. dried oregano
Instructions
  • Combine all ingredients in a jar with a tight-fitting lid, shake until well combined.
  • Alternatively, for thicker dressings like the ranch or Italian, you can combine all ingredients in a food processor or blender and pulse until well combined and smooth.
  • Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.
Sesame Ginger Salad Dressing
1/3 c. extra virgin olive oil
2 Tbsp. toasted sesame oil
1/4 c. seasoned rice vinegar
1 clove garlic, finely minced (OR) 1 tsp. garlic powder
2 Tbsp. soy sauce
1 Tbsp. honey
2 Tbsp. peel & grated fresh ginger (OR) 2 tsp. ground ginger
Instructions
  • Combine all ingredients in a jar with a tight-fitting lid, shake until well combined.
  • Alternatively, for thicker dressings like the ranch or Italian, you can combine all ingredients in a food processor or blender and pulse until well combined and smooth.
  • Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.
Balsamic Vinaigrette Salad Dressing
1/2 c. extra virgin olive oil
1/2 c. balsamic vinegar
2 tsp. Dijon mustard
1 clove garlic, finely minced (OR) 1 tsp. garlic powder
1 Tbsp. honey
1 tsp. salt
1/4 tsp. black pepper
Instructions
  • Combine all ingredients in a jar with a tight-fitting lid, shake until well combined.
  • Alternatively, for thicker dressings like the ranch or Italian, you can combine all ingredients in a food processor or blender and pulse until well combined and smooth.
  • Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.
  • ½ cup extra-virgin olive oil
  • 3 tablespoons vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup or honey
  • 2 medium cloves garlic, pressed or minced
  • ¼ teaspoon fine sea salt, to taste
  • Freshly ground black pepper, to taste
Instructions
  1. In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
  2. Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
  3. Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquefy the olive oil again. Whisk to blend and serve.
Sweet Onion Dressing
Ranch Dressing

Cooking w/ Baby Bears