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Delicious, Easy-to-Make Salad Dressings

Delicious, Easy-to-Make Salad Dressings

Summer is wonderful time of year for salads. They’re cool, light, and could be considered the comfort food of the season.  Just imagine some grilled salmon with baby mixed greens or arugula with a lemon or strawberry vinaigrette, or grilled chicken with a chopped kale salad with some added super greens (and reds) with a white balsamic vinaigrette and blue cheese . . . . Yum! Now let’s talk about a fresh, tasty homemade salad dressing for these summer salads.

Here are three salad dressing recipes that have been taste-tested (and approved), and are healthier and more economical than buying the store bought variety. The best part? You made them!

Honey Lemon Vinaigrette

Ingredients:
Rind of one of the fresh lemons prior to squeezing (gently grate it to exclude the white pith which is very bitter)
¼ cup of freshly squeezed lemon juice (approximately 2 lemons)
½ cup olive oil – as opposed to extra-virgin olive oil, regular olive oil doesn’t really compete with the flavor
½ teaspoon Dijon Mustard
Dash of salt & pepper
2 tablespoons honey (you can always add more if you want it sweeter or less if you want it more tangy)

Directions:
Put all ingredients into a large measuring cup, bowl or blender and blend/emulsify until smooth. This is the time to taste and if you feel you need an extra kick of sweetness, add it now. Store in a jar or container for up to a week.

Strawberry Vinaigrette

Ingredients:
1 cup fresh strawberries
¼ cup good balsamic vinegar
¼ cup olive oil – as opposed to extra-virgin olive oil, regular olive oil doesn’t really compete with the flavor of the strawberries
1 tablespoon Dijon mustard
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon honey – this was listed last because you should taste the dressing first to see if it is sweet enough to your liking. Depending upon the richness of your balsamic vinegar you may not need the honey. If you feel it needs an extra kick of sweetness, add it.

Directions:
Hull the strawberries, and then put all of the ingredients into a large measuring cup, bowl or blender, and blend/emulsify until smooth. This is the time to taste and if you feel you need the extra kick of sweetness, add it now. Place in a jar or salad dressing  container for easy use.

White Balsamic Vinaigrette

Ingredients:
¼ cup white balsamic vinegar
¾ cup olive oil—as opposed to extra-virgin olive oil, regular olive oil doesn’t really compete with the flavor
1 tablespoon Dijon mustard
1 tablespoon minced shallots
Dash of salt & pepper
1 tablespoon honey

Directions:
Put all ingredients into a large measuring cup, bowl or blender and blend/emulsify until smooth. This is the time to taste and if you feel you need an extra kick of sweetness, add it now. Store in a jar or container for up to a week.

All of these dressings can be kept up to a week, preferably in the refrigerator. Remove about 20-30 minutes before serving so it loses the congealing effect.

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  • Pam says:

    Can Canola Oil be substituted for olive oil in all these salad dressing recipes? We are not fans of olive oil at all.

  • Sharon Gilmore says:

    Yum! Love the recipes for dressings. Please send some creamy recipes for fish and chicken toppers. I have tried so many bottles dressings that are just plain awful. Summers in Texas are too hot to cook much so salad plus healthy meat toppers are a must.

  • Joan says:

    Please post nutritional info.

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