Skip to main content

5 Dressings to Dress Up Your Salad

Apr 16, 2017 08:04AM ● Published by Melanie Heisinger

Summer is right around the corner, and that means the bathing suit season is almost upon us. That also might mean more salads, which can easily get old fast. 

Here are a few easy salad dressings you can make at home to keep things interesting. But be careful with how much you use, not all are as low-calorie as they seem! 

Adapted from The Kithn's article


Quick Ranch Dressing

 

Makes 3 to 4 tablespoons, enough to dress 1 salad

2 tablespoons well-shaken cultured buttermilk
1 tablespoon mayonnaise
Salt and freshly ground black pepper
1/2 teaspoon rice vinegar, optional
1/4 teaspoon garlic powder, optional 
1 to 3 teaspoons finely chopped fresh chives, mint, and/or Italian parsley, optional

Whisk together the buttermilk and mayonnaise. Taste and season with salt and pepper. 
If desired, whisk in rice vinegar, garlic powder, and herbs. Refrigerate until serving and up to 3 days. 

Full recipe here


Italian Salad Dressing

Makes 1 1/2 cups (using 2-4 tablespoons per salad)

1 cup neutral salad oil, such as canola (See Recipe Note)
1/4 cup white wine vinegar
2 tablespoons red wine vinegar
1 large garlic clove, pressed
2 tablespoons finely chopped shallots
2 tablespoons finely chopped red bell pepper
2 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
Pinch of red pepper flakes
Freshly ground black pepper, to taste

Combine all of the ingredients in a jar with a tight fitting lid. Shake vigorously until the mixture is thickened and well-combined. Alternatively, combine the ingredients in a bowl and whisk until combined.
Taste the dressing using a lettuce leaf and adjust seasonings. The dressing will keep in the refrigerator for several weeks.

Full recipe here


Eggless Caesar Dressing

Makes 1 cup

5 anchovy filets
3 cloves garlic, chopped
1 teaspoon freshly ground black pepper
1/4 cup lemon juice
2 tablespoons sherry or red wine vinegar
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
With a mortar and pestle, bash the anchovies, garlic and pepper.  Whisk in the lemon juice, vinegar and mustard. Slowly whisk in the oil until emulsified. Stir in the parmesan and taste for seasoning. 
Alternatively, combine all ingredients in a blender and puree until emulsified. 
Refrigerate in a sealed container for up to one week. Toss liberally with romaine lettuce, croutons and additional Parmesan for an authentic eggless Caesar salad. 

Full recipe here


Creamy Blue Cheese Dressing

Makes about 1 1/2 cups

4 ounces (about 1 heaping cup) blue cheese, crumbled
1/4 cup sour cream
1/4 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons lemon juice
Salt and pepper to taste

In a small bowl, use a fork to mash together the cheese and sour cream until it forms a chunky paste about the consistency of cottage cheese. Stir in the buttermilk, mayonnaise and lemon juice. Taste and season with salt and pepper. Store in a covered container in the refrigerator for up to one week.

Full recipe here


Balsamic Vinaigrette

 

Makes about 1 cup

3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Salt
Fresh-ground pepper

Optional extras: spoonful of mustard, minced shallots, minced garlic, minced fresh herbs, teaspoon dried herbs, spoonful of honey or brown sugar

Combine the olive oil and balsamic in a jam jar or other container with a good-sealing lid. Add a big pinch of salt and a few grinds of black pepper. Screw on the lid and shake vigorously. Dip a piece of lettuce into the vinaigrette and taste. Adjust the salt, pepper, or the proportion of oil and vinegar to taste.

This vinaigrette will keep on the counter for several weeks (refrigerate if you added any fresh ingredients). The oil and vinegar will separate a few minutes after shaking — shake to recombine before dressing your salad.

Full recipe here



All photos and content courtesy of http://www.thekitchn.com/.

Food+Drink, Today recipes
  • Arlene Arnold came to the world of quilting in 1975 with millions of others in the Great Quilt Re...


  • Hawaiian Hula (dance) classes

    11/20/2017
    02:00PM — 07:30PM

    During our Hula classes, we respect the traditions of Hula and do our best to research the langua...


  • Kino Hana, Cardio-Hula

    11/20/2017
    07:00PM — 08:00PM

    ALOOOOHA!!!! Ready to shake up your fitness routine? Ready to shape up and tone your amazing bo...


  • String Quartet Concer

    11/20/2017
    07:30PM

    7:30 p.m. Monday, November 20, Fresno Pacific University String Quartet concert, McDonald Hall At...


  • Arlene Arnold came to the world of quilting in 1975 with millions of others in the Great Quilt Re...


  • Hawaiian Hula (dance) classes

    11/21/2017
    02:00PM — 07:30PM

    During our Hula classes, we respect the traditions of Hula and do our best to research the langua...


  • Hanford's Third Tuesday Takeover

    11/21/2017
    06:00PM — 08:00PM

    12 participating venues, each with live local music, and art on display. Come on out and be a par...


  • Kino Hana, Cardio-Hula

    11/21/2017
    07:00PM — 08:00PM

    ALOOOOHA!!!! Ready to shake up your fitness routine? Ready to shape up and tone your amazing bo...


  • Symphonic Band Concert

    11/21/2017
    07:30PM

    7:30 p.m. Tuesday, November 21, Fresno Pacific University Symphonic Band concert with Firebaugh H...


  • 2017 Art Hop

    12/07/2017
    05:00PM — 08:00PM

    ArtHop occurs every 1st and 3rd Thursday of each month. It’s one of the most active and successfu...


WHO IS CEN CALI LIFE MAGAZINE?

It is the mission of Cen Cali Life Magazine to spotlight what makes our Central Valley a unique and integral part of the Golden State. To learn more about us and our mission, click on the "About Us + Advertising Link" at the top of this page.

Happy Reading,

Karen Maroot

Publisher


 

PROUDLY BROUGHT TO YOU BY THESE COMMUNITY SPONSORS