Homemade salad dressings are so satisfying and easy to make! There’s really no reason to buy a bottle of dressing from the supermarket, when you can satisfy every picky eater and your own personal tastes with just a few ingredients. These three salad dressings represent a range of flavors; there’s a creamy one made with Greek yogurt, a balsamic vinaigrette with a peppercorn kick, and nutty, citrus-y dressing.
It’s no coincidence that we’re talking about salad dressings now, as the summer heat is turning up. There are days when you simply don’t want to turn the oven on. These summer salad dressings will add a punch of flavor to a leafy green salad or grilled vegetables and meat. You can also bottle them up in a few mason jars and give them as housewarming gifts or take them to a potluck. And have fun with them! Add some fresh herbs (I love basil in all 3 of these) or use flavored oils & vinegars.
Stop by the blog again later this week for a recipe or two using these tasty dressings (update: check out our Grilled Chicken Salad with Almonds, Feta & Blueberries). My personal favorite is the nutty citrus and shallot dressing. When I was done photographing the image below, I picked up the spoon and drank the dressing straight. Seriously. It’s that good. And isn’t it pretty? I love the contrast of the yellow dressing with the purple-y shallots
One year ago: Tuna tartare and wonton chips, one of my favorite dinner party dishes.
- 4 tablespoons of your favorite nut oil, such as almond or walnut
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 3 tablespoons fresh orange juice (about 1/2 orange)
- 1.5 tablespoons minced shallot
- 1/2 teaspoon honey or agave
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Combine all of the ingredients in an airtight jar. Shake well to emulsify. Taste and adjust salt & pepper.
- Refrigerate for up to 4 days.
- Serve over tender baby greens or a shredded carrot salad.
- 6 tablespoons extra virgin olive oil
- 2 tablespoon balsamic vinegar
- 1.5 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- optioinal: 1/2 teaspoon dijon mustard
- Combine all of the ingredients in an airtight jar. Shake well to emulsify. Taste and adjust salt & pepper.
- Use within 2 week. Shake well before serving.
- I like to add a tiny amount of dijon mustard to help the vinaigrette stay emulsified longer (without really add much flavor).
- 3 tablespoons Greek yogurt
- 3 tablespoons extra virgin olive oil
- 1 tablespoon rice vinegar
- 1 tablespoon lemon
- 1 garlic clove
- 1/2 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Combine all of the ingredients in an airtight jar. Shake well to emulsify. Taste and adjust salt & pepper.
- Refrigerate for up to 2 days.
- Use as a dip for vegetables or on sweet, tender bibb lettuce.
