Spring is for Salads! And Yummy Salad Dressing Recipes!
A few years ago, I had trouble finding dressings that were natural and didn't contain
any fillers, high sodium, or disgusting fake flavors.
So, my husband and daughter set out on a mission to create all of our favorite dressings at home, and all from scratch.
They turned out great. And if you don't think you have the time to make your own, then you'll never believe how simple these recipes are!
And don't skip the blue cheese dressing! I used to hate that stuff. But ever since we made it at home, it's one of my favorites. I am not even kidding. I know.... it sounds crazy, but my daughter's homemade blue cheese dressing is the absolute best. Try it, and tell me you don't like it.
So, here goes. In no particular order...
Ranch Dressing:
1 ½ t. garlic powder
1 T. Minced onion
1 ½ t. celery salt
1 T. parsley flakes
1 t. black pepper
2 t. salt
1t. onion powder
Cayenne pepper to taste (optional)
1 c. sour cream
1 ½ c. plain yogurt
milk
Instructions:
Whisk all ingredients (except milk) together. If needed, add a 1 t. of milk at a time to thin out the dressing.
Blue Cheese:
1 c. sour cream
1 ½ c. mayo
12oz. Blue cheese crumbles
3-4 t. garlic salt
milk
Instructions:
Mix all ingredients together except milk. Add milk to thin to preferred consistency.
Honey Mustard:
1 ½ mayo
4 T. yellow mustard
4 T. Dijon mustard
4-6 T. honey
2 t. lemon juice
Instructions:
Whisk all ingredients together, and serve!
OK, this honey mustard is amazing on a salad, but we also make chicken wings and use this dressing as a dipping sauce. You'll thank me later...
Basic Vinaigrette:
½ c. olive oil
3 T. apple cider vinegar
2 cloves of garlic finely minced
2 t. Dijon mustard
½ super fine sugar
½ t. salt
¼ t. pepper
Instructions:
First whisk the oil and acv together, then add the rest of the ingredients. Store in the refrigerator, and shake well before use.
Balsamic Vinaigrette:
½ c. olive oil
6 T. Balsamic vinegar
4 t. honey
1t. salt
½ t. pepper
Instructions:
Whisk all ingredients together. Store in a cool dark place. Shake well before use.
We store our dressings in mason jars, and keep them in the fridge. If you do make one of the vinaigrettes, the oil will sometimes solidify in the fridge, so take it out about half an hour or more before serving your salad. And be sure to shake it up well before pouring it on!
Let me know if you try any of them and which one is your favorite!
What about you? Do you have any great dressing recipes? I would love for you to share!
Blessings,
Tabitha