As you can likely tell, I'm a "Do it Yourself" kind of guy. When it comes to food, if I can make it from scratch, I generally will. Salad dressings are one of those shortcuts that when store bought, usually lead to ingesting poor quality ingredients. I'm challenged by the fact that you can make a delicious vinaigrette in a matter of minutes, yet so many people still head to the store and pick up a bottle or two of processed, sugar ridden dressings.
3 parts oil (fat), 1 part vinegar (acid), a touch of sea salt, and you have yourself a vinaigrette. Want it Italian? Use balsamic vinegar. Asian? Rice wine vinegar. Mid-summer salad? Add fresh herbs with a squeeze of lemon.
Rather then try to make a new salad dressing every day, make a large batch (a pint to a quart), and use it throughout the week. This way, there is one less item to prep and it can be used for multiple dishes beyond salad. Each week, change up the flavors and ingredients and enjoy your own homemade dressings.
5 "Damn Easy" Dressings
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup olive oil
- 1 tablespoon raw honey
- 1 tablespoon whole grain mustard
- 2 tablespoons freshly chopped parsley
- 1 teaspoons freshly chopped thyme
- pinch of sea salt
- 1/4 teaspoon of freshly cracked black pepper
Add all the ingredients to a Mason jar, top with the lid then shake for 20-30 seconds.
- 2 tablespoons freshly grated ginger
- juice of 2 limes
- 1/4 cup rice wine vinegar
- 1/4 cup sesame oil
- 2 tablespoons toasted sesame oil
- 1/4 cup Nama Shoyu
- 1.5 tablespoons fish sauce (get the best here)
Add all the ingredients to a Mason jar, top with the lid then shake for 20-30 seconds. Store in an air-tight container in the fridge for a week or two.
- 1 cup full fat yogurt
- juice of 1/2 lime
- 1/2-1 teaspoon chipotle powder
- 1/2 teaspoon toasted and ground cumin
- 1 teaspoon sea salt
Pour the yogurt into a bowl. Stir in the remaining ingredients. Mix well to incorporate. Pour back into a jar and consume within a week.
- 3/4 cup peeled and chopped raw or roasted beets
- 1/2 cup sherry wine vinegar
- 1 cup olive oil
- pinch or two sea salt
- 2 teaspoons freshly chopped rosemary
Place the ingredients into a blender and blend for 30-45 seconds until smooth and emulsified. Place in a jar and store in the fridge. Consume within a week.
Garlicky Hemp Seed
- 1 cup hemp seeds
- 3/4 cup olive oil
- 1/2-3/4 cup spring water
- 3 garlic cloves
- 1 teaspoon sea salt
- 1 tablespoon chopped chives
Add all the ingredients except the chives to a blender and blend on high for 45 seconds. Taste, adjust seasonings if needed then fold in the chopped chives. Store in the fridge, consume within a week.