In the summer everyone tends to “graze” because of the heat. If this is how you work, then make some of these great salad dressings ahead of time and store in your fridge. They are quick, easy and delicious.
Oriental Dressing
1/3 cup rice vinegar
1 tbsp granulated sugar
1 tbsp finely chopped green onion
1 tbsp soy sauce
1 tsp Worcestershire sauce
1 large clove garlic, minced
1/4 tsp finely grated ginger root
Salt and pepper
2/3 cup vegetable or peanut oil
In a small bowl, combine vinegar, sugar, onion, soy sauce, Worcestershire sauce, garlic, ginger root and salt and pepper to taste. Gradually whisk in the oil. Let stand for up to one hour for flavor to to blend. Whisk again. Makes 1 1/4 cups of dressing.
Classic Vinaigrette
1/4 cup wine vinegar
1 tsp Dijon mustard
3/4 tsp salt
Pepper
1 clove garlic, crushed
3/4 cup vegetable oil
1 tsp chopped fresh herbs (optional)
In a small bowl combine vinegar, mustard, salt, pepper to taste and garlic. Gradually whisk in oil. Add herbs if using. Makes 1 cup of dressing.
Italian Dressing
2 tbsp white or red wine vinegar
1 tbsp finely chopped shallot or onion
1 tbsp lemon juice
1 1/2 finely chopped fresh oregano
1 tsp finely chopped garlic
1/2 tsp salt
Pepper
Crushed red chilies
1/3 cup olive oil
In a small bowl, combine vinegar, shallot, lemon juice, oregano, garlic, salt, and pepper and chilies to taste. Gradually whisk in oil. Let stand for one hour before serving. Whisk again. Makes 2/3 cup.
Roquefort Dressing
1/2 cup vegetable oil
1/4 cup white wine vinegar
2 tbsp milk or light cream
1/4 tsp salt
Pepper
1/4 cup crumbled Roquefort or blue cheese
In a bowl, beat together oil, vinegar, milk, salt and pepper to taste. Gently stir in cheese. Refrigerate until thoroughly chilled. Makes about 1 cup of dressing.
Buttermilk Herb Dressing
1 cup buttermilk
1/4 cup vegetable oil
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh dill
1 tbsp white wine vinegar
1 tsp Dijon mustard
1/2 tsp salt
1 small clove garlic, minced
In a food processor or a jar with a lid, combine buttermilk. Oil, parsley, dill, vinegar, mustard, salt and garlic. Process or shake to mix well. Makes about 1 1/4 cups of dressing.
Mustard Cream Dressing
1/4 cup sour cream
1/4 cup mayonnaise
2 tsp Dijon mustard
1 clove garlic
Salt and pepper
In a small bowl, combine sour cream, mayonnaise, mustard, garlic and salt and pepper to taste. Mix well. Makes about 1-2 cup.
Doing something as simple as switching up your salad dressing regularly can keep your salads from getting boring and can help keep your healthy eating on track. Plus, with recipes this easy, it’s faster than waiting for your restaraunt order to be ready. You can even pack them for lunches at work. Here’s to happy tastebuds and to an even happier waistline!
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