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| wedge salad made with garden-fresh iceberg, tomatoes and red onion and topped with bacon and creamy yogurt-feta dressing |
Today is "Homemade Living" Wednesday! I am working with 5 other bloggers, posting in this series which will appear every Wednesday. We each post every other week. I hope you'll join us!
I love fresh veggies and in the summer I enjoy them in their natural state - washed, peeled and ready to eat. So whether I'm mixing up salads or just a bowl of chopped fresh veggies, I use these dressings to drizzle over dishes all summer long.
These are great hostess gift ideas, or if you participate in food swaps they would make great swapping items. Many of the dressings can do double-duty as meat marinades too!
In my last Homemade Living Series post I shared a lengthy list of the homemade spice/herb mixes we use, and many of you let me know you found this very helpful so this week I thought I'd share some of the homemade salad dressing recipes we use. This is my dressing recipe library - I'm hoping you'll find new recipes to add to your own!
Light Balsamic Vinaigrette
1/2 cup extra-virgin olive oil
2 1/2 Tablespoons balsamic vinegar
2 teaspoons minced shallot
2 teaspoons Dijon mustard
1/4 teaspoon salt
freshly ground black pepper, to taste
Place all ingredients in a glass jar with tightly sealed lid. Shake vigorously to combine. Store in the refrigerator up to 1 month.
Creamy Yogurt-Feta Dressing
1/2 cup plain low-fat yogurt
2 Tablespoons white wine vinegar
1 small garlic clove, peeled and minced
1/4 cup crumbled feta cheese
1/4 cup canola oil
2 packed Tablespoons fresh basil leaves
freshly ground pepper to taste
salt to taste
Place the yogurt, vinegar, garlic and feta in a blender and process on high 30 to 60 seconds, until smooth. With the blender running, add the oil in a steady stream. Add the basil leaves and blend for about 15 seconds, until smooth. Season the dressing. Store in the refrigerator up to 1 week.
Creamy Yogurt-Garlic Dressing
1/4 cup extra virgin olive oil
2 Tablespoons yogurt
1 Tablespoon white wine vinegar
1 Tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 small garlic clove, peeled and minced
1/4 teaspoon salt
pepper to taste
Place all ingredients in a glass jar with tightly sealed lid. Shake vigorously to combine. Store in the refrigerator up to 1 month.
Basil Vinaigrette
3 Tablespoons red wine vinegar
1 Tablespoon fresh squeezed orange juice
1/3 cup packed basil leaves
1/4 cup chopped yellow onion
2 small garlic cloves, peeled
1 teaspoon Dijon mustard
salt to taste
freshly ground black pepper to taste
1/4 cup plain non-fat yogurt 2/3 cup canola oil
Place the vinegar, orange juice, basil, onion, garlic, mustard, a pinch of both salt and pepper in a blender and process 30 seconds, or until smooth. Add the yogurt and process 10 seconds. With the blender running, add the oil in a slow, steady stream. Store in the refrigerator up to 1 week.
Orange-Sesame Vinaigrette
3 Tablespoons canola oil
3 Tablespoons toasted sesame oil
3 Tablespoons soy sauce
2 Tablespoons freshly squeezed orange juice
2 Tablespoons unseasoned rice vinegar
1 teaspoon freshly grated ginger
1 teaspoon honey
salt to taste
freshly ground black pepper to taste
Place all ingredients in a glass jar with tightly sealed lid. Shake vigorously to combine. Store in the refrigerator up to 2 weeks.
Sesame Vinaigrette
2 Tablespoons unseasoned rice vinegar
2 Tablespoons soy sauce
1/4 cup toasted sesame oil
2 Tablespoons honey
1/4 teaspoon Asian chili sauce
1 Tablespoon freshly grated ginger
2 teaspoons sesame seeds
Place all ingredients in a glass jar with tightly sealed lid. Shake vigorously to combine. Store in the refrigerator up to 1 month.
Peanut Dressing with Thai Basil
1/4 cup roasted peanut oil
2 1/2 Tablespoons rice vinegar
1 Tablespoon soy sauce
1 garlic clove, peeled and minced
1/2 serrano chile, minced
2 scallions, including 1-inch of the greens, thinly sliced
8 mint leaves, finely chopped
2 Tablespoons finely chopped Thai basil
2 Tablespoons chopped cilantro
pinch of salt
Place all ingredients in a glass jar with tightly sealed lid. Shake vigorously to combine. Store in the refrigerator up to 3 days.
Lime and Fresh Mint Vinaigrette
1 teaspoon grated or minced lime zest
2 Tablespoons freshly squeezed lime juice
pinch of salt
5-6 Tablespoons extra-virgin olive oil or canola oil
2 scallions, including 1-inch of the greens, thinly sliced into rounds
2 Tablespoons fresh mint, chopped
Place all ingredients in a glass jar with tightly sealed lid. Shake vigorously to combine. Store in the refrigerator up to 3 days.
Lemon-Shallot Dressing
2/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
2 Tablespoons finely minced, peeled shallots
1 Tablespoon mayonnaise
1 small garlic clove, peeled and minced
1 teaspoon Dijon mustard
3/4 teaspoon lemon-pepper seasoning
1/4 teaspoon black pepper
3/4 teaspoon salt {or to taste}
1/4 teaspoon Worcestershire sauce
Place all ingredients in a glass jar with tightly sealed lid. Shake vigorously to combine. Store in the refrigerator up to 1 month.
Walnut Balsamic Vinaigrette
2 Tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
3 Tablespoons toasted walnut oil
2 Tablespoons extra-virgin olive oil
salt to taste
freshly ground black pepper to taste
Place all ingredients in a glass jar with tightly sealed lid. Shake vigorously to combine. Store in the refrigerator up to 1 month.
Basic Vinaigrette
2 Tablespoons red or white wine vinegar
1 Tablespoon minced, peeled shallot
1 teaspoon mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup plus 2 Tablespoons extra-virgin olive oil
Place all ingredients in a glass jar with tightly sealed lid. Shake vigorously to combine. Store in the refrigerator up to 1 month.
Green Goddess Dressing
2 teaspoons dried tarragon
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon water
3/4 cup mayonnaise
1/4 cup sour cream
1/4 cup roughly chopped fresh parsley
1 medium garlic clove, chopped
1 anchovy fillet, rinsed and dried {or anchovy paste}
1/4 cup chives, chopped
salt to taste
black pepper to taste
Combine tarragon, lemon juice and water in a small bowl and let sit 15 minutes. In a blender, blend the tarragon mixture, mayonnaise, sour cream, parsley, garlic and anchovy 30-60 seconds, or until smooth. Transfer to a bowl and stir in the chives, season with salt and pepper. Store in the refrigerator up to 2 days.
Onion-Poppy Seed Dressing
1/3 cup cider vinegar
1/2 cup granulated sugar
1/2 large sweet onion, peeled and cut into wedges
1 teaspoon ground mustard
1 cup canola oil
1 teaspoon poppy seeds
In a blender, combine vinegar, sugar, onion and mustard and blend 60 seconds, or until smooth. With the blender still running, add the oil in a slow, steady stream. Transfer to a bowl and stir in the poppy seeds. Store in the refrigerator up to 1 week.
Creamy Peppercorn Dressing
1 Tablespoon coarsely ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup sour cream
1/4 cup mayonnaise
2 Tablespoons milk
2 teaspoons Dijon mustard
2 1/2 teaspoons red wine vinegar
1 garlic clove, peeled and minced
salt to taste
Heat pepper and oil in small saucepan over low heat until faint bubbles appear. Gently simmer, swirling pan occasionally, until the pepper is fragrant, about 7 minutes. Remove from heat and allow to cool to room temperature before continuing.
In a medium bowl, whisk together sour cream, mayonnaise, milk, mustard, vinegar and garlic. Gradually whisk in the pepper mixture until incorporated. Season with salt. Store in the refrigerator up to 4 days.
Catalina Dressing
1/2 cup canola oil
2 Tablespoons chopped, peeled shallot
1/3 cup ketchup
1/4 cup cider vinegar
3 Tablespoons granulated sugar
1 teaspoon salt {or to taste}
1/2 teaspoon chili powder
1/2 teaspoon celery seed
In a small bowl, combine 1/4 cup the canola oil with the shallot. Microwave until the shallot is softened, about 2 minutes. Allow to cool 7 minutes.
In a blender, combine shallot mixture, ketchup, remaining 1/4 cup canola oil, vinegar, sugar, salt, chili powder and celery seed and process until smooth, about 30 seconds. Store in the refrigerator up to 1 week.
Caesar Dressing
1/2 cup mayonnaise
1/4 cup grated parmesan cheese
2 anchovy fillets, rinsed and patted dry {or anchovy paste}, optional
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon white wine vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
1 garlic clove, peeled and minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup extra-virgin olive oil
In a blender combine the mayonnaise, parmesan, anchovy, lemon juice, vinegar, Worcestershire, mustard, garlic, salt and pepper until smooth, about 45 seconds. With the blender running, add the oil in a slow, steady stream. Store in the refrigerator up to 2 days.
Fresh Herb Vinaigrette
1/4 cup white wine vinegar
1 Tablespoon Dijon mustard
2 Tablespoons fresh herbs {such as thyme, parsley, or tarragon}
pinch of granulated sugar
3/4 cup extra-virgin olive oil
salt to taste
pepper to taste
Place all ingredients in a glass jar with tightly sealed lid. Shake vigorously to combine. Store in the refrigerator up to 3 days.
Maple-Ginger Vinaigrette
1 medium garlic clove, peeled and chopped
1 medium shallot, peeled and chopped
1-inch piece fresh ginger root, peeled and coarsely chopped
2 Tablespoons Dijon mustard
2 Tablespoons soy sauce
2 Tablespoons pure maple syrup
3 Tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil
1/2 cup canola oil
salt to taste
pepper to taste
In a blender, combine garlic, shallot, ginger, mustard, soy sauce, maple syrup, and vinegar until well blended, 30-60 seconds.
With the blender running, add the oils in a slow, steady stream. Add seasonings to taste. Store in the refrigerator up to 3 days.
Raspberry Vinaigrette
3/4 cup extra-virgin olive oil
3 Tablespoons raspberry vinegar
1 Tablespoon shallot, peeled and minced
2 teaspoons minced fresh tarragon {or 3/4 teaspoon dried}
1 garlic clove, peeled and minced
1/2 teaspoon salt
1/4 teaspoon pepper
Place all ingredients in a glass jar with tightly sealed lid. Shake vigorously to combine. Store in the refrigerator up to 1 week.
Tomato-Basil Vinaigrette
3/4 cup extra-virgin olive oil
1 large ripe tomato, cored, seeded and chopped fine
1/4 cup red wine vinegar
4 scallions, sliced thin
2 Tablespoons minced fresh basil
1 garlic clove, peeled and minced
1 teaspoon salt
1/4 teaspoon pepper
Place all ingredients in a glass jar with tightly sealed lid. Shake vigorously to combine. Store in the refrigerator up to 3 days.
Thousand Island Dressing
1 cup mayonnaise
1/2 cup minced sweet pickles
1/4 cup chili sauce
4 green olives with pimientos, minced
2 Tablespoons minced fresh parsley
1 Tablespoon water
2 teaspoons freshly squeezed lemon juice
1 garlic clove, peeled and minced
1/2 teaspoon salt
1/4 teaspoon pepper
Place all ingredients in a glass jar with tightly sealed lid. Shake vigorously to combine. Store in the refrigerator up to 4 days.
Blue Cheese Dressing
6 ounces Blue cheese, crumbled {1 1/2 cups}
1/2 cup plus 2 Tablespoons buttermilk
1 garlic clove, peeled and minced
1/2 cup plus 2 Tablespoons sour cream
6 Tablespoons mayonnaise
2 Tablespoons white wine vinegar
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper
In a medium bowl, using a fork, mash the blue cheese, buttermilk and garlic together until the mixture resembles cottage cheese. Stir in the sour cream, mayonnaise, vinegar, sugar, salt and pepper. Store in the refrigerator up to 4 days. Stir before using.
Greek Dressing
6 Tablespoons extra-virgin olive oil
3 Tablespoons red wine vinegar
1 Tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 garlic clove, peeled and minced
1/2 teaspoon salt
1/4 teaspoon granulated sugar
pinch pepper
Place all ingredients in a glass jar with tightly sealed lid. Shake vigorously to combine. Store in the refrigerator up to 1 month.
Avocado Dressing
1/4 cup freshly squeezed lime or lemon juice
1 small avocado, peeled, seeded and coarsely chopped
1 garlic clove, peeled and chopped
1 jalapeno chile, seeded and diced, optional
3 scallions, including 1-inch of the greens, coarsely chopped
1/4 cup chopped cilantro
1/2 cup plus 2 Tablespoons olive, avocado, sunflower seed or canola oil
salt to taste
In a blender, combine all ingredients except the oil and process until smooth, about 60 seconds. With the blender still running, add the oil in a slow, steady stream. Season with salt to taste. Store in the refrigerator for up to 1 day. **for creamier dressing, stir in 1/4 cup sour cream or yogurt after blending**
Previous Homemade Living Posts:
Making Small Batch Nut Butters
Homemade Spice Mixes & Herb Blends