Homemade Salad Dressings? - Mothering Forums
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#1 of 18 Old 10-25-2010, 04:25 PM - Thread Starter
 
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Anyone care to share their homemade salad dressing recipes? I basically buy two kinds (Cardini's Ceasar and Kraft's Greek Vinaigrette), and I make a blue cheese one... but it would be nice to expand our repertoire LOL

Thanks!

~S~ Mom to W ('04) & D ('05) & in April
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#2 of 18 Old 10-25-2010, 04:31 PM
 
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I like nutritional yeast salad dressing:
http://freerangeliving.blogspot.com/...-dressing.html

and also plain vinaigrette made with some honey dijon, apple cider vinegar, lemon juice, and sunflower oil. A clove of garlic is nice in there too.

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#3 of 18 Old 10-26-2010, 12:34 AM
 
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I can't stop eating Fat Free Vegan's Lite Goddess Dressing. I crave it. I eat a big salad every day just for this dressing!

Mama lady to my lady baby born 3/09 on the kitchen floor.  Looking forward to seeing which room's floor the next one will be born on in October.  love.gif
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#4 of 18 Old 10-26-2010, 01:06 AM
 
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we make all our own salad dressings and they tend to go bad since they have a short shelf life.. but this recipe is a lifesaver since we can make exactly how much we want, when we want:

http://allrecipes.com/Recipe/Italian...ix/Detail.aspx


 

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#5 of 18 Old 10-26-2010, 01:11 AM
 
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I love making salad dressings. In my head, there's two kinds - vinaigrette and creamy. Here's my limited repertoire. I always use olive oil, except for Asian vinaigrette (see below). I don't measure, so adjust ingredients to taste.

Creamy: yogurt or buttermilk + oil + sea salt + herbs.

Make it Mediterranean: dill, lemon juice, tahini sauce. Tastes better after sitting in fridge overnight.
Garlicky: put in blender with a clove or two of roasted garlic.

Vinaigrette: vinegar + oil + sea salt + optional citrus or other spices. The ratio is 3 parts oil to one part vinegar.

Customize the vinaigrette:
My favorite: tablespoon of Dijon mustard and two tablespoons of honey. (Bonus - the oils and liquids in this recipe tend not to separate as much.) Add chopped fresh basil.
Asian: add teaspoon soy sauce, canned mandarin oranges with liquid and use sesame oil.
Italian: whatever herbs you would use in spaghetti (rosemary, thyme, basil).
Add freshly ground pepper.
And classic simple vinaigrette with fresh squeezed citrus of any kind is always delicious.
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#6 of 18 Old 10-26-2010, 01:20 AM
 
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I'm pretty simple when making salad dressing. Tonight, I just mixed dijon mustard with balsamic vinegar, olive oil, sea salt,and pepper. No measurements; I just pour a bit of each and blend to taste. Sometimes I'll add crumbled up bacon (if we have it as leftovers) and blue cheese crumbles if I'm in the mood. If I'm feeling adventurous, I'll add some dried herbs.

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#7 of 18 Old 10-26-2010, 09:49 AM
 
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Maple Balsamic Vinaigrette:

2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1 Tb. maple syrup
salt, pepper
(1 tsp. dried oregano, basil, or thyme) - optional

It's really good on a simple spinach salad with peaches and pecans, but also nicely dresses a more complicated salad of spinach, arugala, red onion, roasted pumpkin or sweet potato, pumpkin seeds and dried cranberries and candied pecans.
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#8 of 18 Old 10-26-2010, 10:00 AM
 
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This is our standard dressing.
I use some combination of the herbs, I don't always have all of them, and whatever nutbutter I have handy if I don't have tahini. The original recipe called for mayonnaise but I'm allergic to eggs.

Herb Salad Dressing

2 cloves garlic, minced or crushed
½ cup olive oil
4 tbsp lemon or lime juice
1 tsp chervil
1 tsp basil
1 tsp dried thyme
1 tsp oregano
1 tsp savory
½ tsp coriander
¼ tsp sage
½ tsp sea salt, seasoned salt or salt-free seasoning (I use Herbamare Spicy)
2 tsp mustard
2 tbsp tahini

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#9 of 18 Old 10-26-2010, 10:28 AM
 
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You can get a really convincing, yummy, "store-bought-like" Ranch by mixing yogurt and sour cream(50/50 ish) and then adding dried dill weed, garlic powder, parsley flakes, and dehydrated onion plus salt to taste. I don't measure anything either, just mix to taste. Thin with milk, cream, or buttermilk. I don't know if you do store bought mayo, but adding some of that makes it even closer to commercial Ranch dressing.

Honey Mustard is really easy to... Mustard, honey(or maple syrup is good too!), and some vinegar and oil.

Another that is good, though I have no idea what to call it, Asian style considering the ingredients I suppose... About three tablespoons of miso, three tablespoons of tahini, few tablespoons of lemon juice, some diced green onion and then water until you reach the consistency you like. I LOVE this one. It's awesome. If you mix it thick(less water) it makes a really fabulous dip.
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#10 of 18 Old 10-26-2010, 11:15 AM
 
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Green Goddess dressing

1 cup mayonnaise
1 cup chopped scallions, white and green parts
1 cup chopped fresh basil leaves
¼ cup freshly squeezed lemon juice
2 teaspoons chopped garlic
2 teaspoons kosher salt
1 teaspoon pepper
1 cup sour cream

Just mix it all in the blender. I often mix it up by using part basil part cilantro, you can substitute yogurt for the sour cream and sometimes I add avocado to it.
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#11 of 18 Old 10-26-2010, 01:29 PM
 
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I'm with the Balsamic crowd, but I add some honey. The bit of dijon mustard you put in, helps the oil and the vinegar emulsify.

Trying to build up my house, not tear it down namaste.gif.   Got 3 wonderful kids jumpers.gif  ribboncesarean.gif autismribbon.gif, blessed with a wonderful husband luxlove.gif and have the privilege of staying home full time to enjoy it all! 

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#12 of 18 Old 10-26-2010, 04:58 PM
 
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This parmesan, oil & bals vinegar dressing is my favourite:
http://gorgeoustown.typepad.com/lex_...mamma_ros.html

Loving my two wild and crazy boys -- DS1 06/07 and DS2 12/09
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#13 of 18 Old 10-26-2010, 06:52 PM
 
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I don't use it for salads, but I love creamy chedder dressing for dipping carrots and stuff in. (oven "fried" polenta fries are divine in it.)

I take a bunch of buttermilk, and some yogurt (strained or greek yogurt works better for consistancy), and mix it together. Then I take grated chedder, and either blend it in with an immersion blender or I just mash the grated cheddar in. Then I mix in some white wine vinegar and a little salt, to taste. I mix everything to taste. It's sooo good. (I'm not a huge fan of creamy dressing on salad, though I'm sure if you did, it would be good on it.)

I usually make a vinegrette though. About 4 parts oil to 1 part vinegar. either half and half red and balsamic, or white, or red and 1 part pomagranate molasses. Lots of mustard, salt to taste. (the key to great salad dressing is proper salt. start low, and add slowly, it has a sweet spot. The dressing tastes bland, decent, good, pretty good, really good, OMG AMAZING, a little salty but delish, kinda salty, too salty. The sweet spot isn't super small, but it's definitely there, and it makes a big difference to salt correctly. (Actually, most food has this salt curve)

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#14 of 18 Old 10-27-2010, 02:34 PM
 
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Our standard dressing (iun a jar int he fridge at all times)

half half EVOO and balsamic, pepper, salt, microplaned/crushed garlic, squeeze of grainy mustard. Basic, but great.

Or lemon juice, garlic and EVOO

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#15 of 18 Old 10-28-2010, 04:07 PM - Thread Starter
 
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Thanks ladies - these sound really good!

~S~ Mom to W ('04) & D ('05) & in April
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#16 of 18 Old 10-28-2010, 04:10 PM
 
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Standard dressing, made every night.

1. Pour some olive oil in small bowl (maybe 2 tbs?)
2. Pour in a splash of vinegar, red or balsamic
3. Add a bit of dijon mustard
4. Sprinkle salt and pepper
5. If I'm feeling really motivated, toss some minced garlic in.
6. Whisk.
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#17 of 18 Old 10-28-2010, 05:49 PM
 
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2 Tbs PB
squirt of sriracha
a little ginger
2 tbs agave
1/4 cup rice vinegar
1 Tbs soy sauce
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#18 of 18 Old 10-30-2010, 10:24 PM
 
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I'm surprised I haven't seen this one yet, dh uses olive oil, lemon and salt. I think he sprinkles random herbs at times, but it doesn't need it. Healthy, easy, simple.

Some good ideas by others though, thank you!

Kimberly DH of 8 years DS 08/2002 DS 04/2005 DD 11/2007
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