4 delicious {homemade} salad dressing recipes

Since becoming vegetarian, I eat a lot of salad. Well, technically we’ve always eaten a lot of salad, but it’s even more of a staple now. If I’m not having a big salad for my main course, I usually have a small salad with whatever we are having, especially for dinner. Even my kids are big salad fans. So now that we’ve established that we love salad at our house, you’re probably wondering if I have a point.

I do.

When you eat a lot of salad, what else do you need?

Salad dressing! And not just any salad dressing, good salad dressing. I am not a fan of store bought dressings, but I’m also not a fan of extra work. The point of a salad or veggie wrap (which we also love dressing on) at our house is to create a healthy, yummy, QUICK meal. I think that these dressings add just the right touch to your favorite salad, wrap or sandwich and are all quick and simple to throw together. So here are just a few of our favorite dressings, in no particular order.

Balsamic Vinaigrette

1 cup olive oil
1/2 – 2/3 cup balsamic vinegar
2 TB. Dijon Mustard
2 – 4 tsp. dry basil
2 – 4 tsp. dry oregano
1/2 tsp. garlic powder or 4 – 6 cloves minced fresh garlic

Place all ingredients in a blender and blend for 20 – 30 seconds. This balsamic is a little bit thick, so be aware that that’s normal.

Thai Peanut Salad Dressing

3 TB water
1 tsp. hot sauce
2 TB Rice Wine Vinegar
1 TB chopped green onion
1 TB Peanut Butter
1 TB Soy Sauce
1 tsp. minced fresh ginger
1 tsp. toasted sesame oil
2 tsp. peanuts

Place all ingredients in a blender and blend until well combined.

Emily’s Vinaigrette

1/3 cup olive oil
2 TB. apple cider vinegar
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. tabasco

Place all ingredients in blender and blend until smooth and combined.

Poppyseed Vinaigrette

1 1/2 cup sugar or sugar substitute
2 tsp. dry mustard
2 tsp. salt
2/3 cup apple cider vinegar
1 TB. minced onion

Place above ingredients in medium saucepan and cook over medium heat until sugar is fully dissolved. Let cool and pour into blender. Slowly add:

1 1/3 cup olive oil
2 TB poppy seeds

Blend on high about 30 seconds.

There you go! We always have most, if not all, of these dressings in our refrigerator. I love to mix the Balsamic Vinaigrette or Emily’s Vinaigrette with a little bit of Bleu Cheese on my salads. So, so good. I store my dressings in mason jars and use  a spoon for serving.


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