5 To Die For Salad Dressings

“A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.”

— Yotam Ottolenghi

Anytime someone asks me what my last meal would be, assuming I got to choose, I always say “Pizza, a good salad… and still deciding on dessert.” The response is always, “A salad?!”
I honestly love a good salad and I eat a lot of them.

Salads don’t have to be boring. I am constantly looking for a new salad inspiration and I love finding the perfect mix of flavors and textures. One thing that I find to be crucial is a delicious salad dressing. One that not only compliments the salad ingredients but also has flavor.
I am going to share my favorite top 5 tried and true homemade salad dressings that I am constantly making and using with you:

Italian Vinaigrette

Ingredients:
1/3 cup vinegar
I usually grab my white wine vinegar but have used others and it’s always turned out.
3/4 teaspoon dried oregano
1/2 teaspoon dried mustard
1 teaspoon salt
1 pinch of pepper
1/8 cup of chopped red onion
1 1/2 teaspoon garlic (chopped or I use my garlic press)
3/4 cup olive oil

I combine the vinegar, oregano, mustard, salt, pepper, onion, and garlic in a blender. Blend together and then slowly add the olive oil. The slower you add the olive oil it will emulsify better, thicken up and be smooth.
I make it shortly before I need to use it and then store the rest in the fridge until I need it again.

Not sure what kind of salad to pair this vinaigrette with?
Try this one

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Honey Dijon

1/2 cup grape seed oil
1/2 cup honey OR maple syrup
1/4 cup rice vinegar
3 tablespoons Dijon mustard
1-2 tablespoon lemon juice
1 tablespoon mustard seeds
Salt and pepper to taste

Combine all ingredients in a blender OR in a mason jar and either shake until all is combined or use an emulsifier. I make shortly before I need to use it and then store the rest in the fridge until I need it again.


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Lemon Vinaigrette

1/4 cup lemon juice
2 tablespoons shallot
2 teaspoons Dijon mustard
2 teaspoons honey or maple syrup
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
1/4 cup avocado oil

Combine all ingredients in a blender OR in a mason jar and either shake until all is combined or use an emulsifier. I make shortly before I need to use it and then store the rest in the fridge until I need it again.

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Champagne Vinaigrette

1/2 cup champagne vinegar
2 tablespoons honey or maple syrup
1 tablespoon Dijon mustard
1 teaspoon finely grated lemon peel
1 tablespoon fresh lemon juice
1 teaspoon finely chopped shallot
1/2 a clove of garlic
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup olive oil

Combine all ingredients in blender except for olive oil. Blend until smooth and slowly add olive oil. The slower you add the oil better it will emulsify better, thicken up and be smooth. I make shortly before I need to use it and then store the rest in the fridge until I need it again.

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Pumpkin Vinaigrette

1/2 cup pumpkin puree
1/2 cup apple cider vinegar
4 tablespoons maple syrup
2-3 teaspoons dijon mustard
2-3 gloves of garlic, finely minced
1 teaspoon salt
1/4 teaspoon black pepper
1 cup olive oil
3 tablespoons fresh thyme leaves. Whole or chopped.
2 tablespoons water

Combine all ingredients in a blender OR in a mason jar and either shake until all is combined or use an emulsifier. I make shortly before I need to use it and then store the rest in the fridge until I need it again.

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What would YOU choose for your last meal?
Do you have a favorite homemade salad dressing? If so, share it in the comments!

xo,
Alison