Slideshow: Healthy Salad Dressings
Use these healthy dressings to create tasty salads all summer long.
Classic: Olive Oil and Lemon Juice Dressing
Place salad greens in a bowl. Squeeze fresh lemon juice over the top, and extra-virgin olive oil. Add salt and freshly ground pepper, and toss gently until mixed. Grate on a little aged Parmigiano Reggiano if you like.
Classic: Basic French Vinaigrette
In a jar, shake together minced shallots, Dijon mustard, white wine vinegar and extra-virgin olive oil until dressing is emulsified. Add salt and pepper to taste. If you like, mix in flavor combinations, such as chives, dill and capers; basil, kalamata olives and garlic; or thyme, rosemary, oregano and garlic. Keeps in the refrigerator for two weeks.
Creamy: Green Goddess Dressing
In a blender, combine yogurt, sour cream or mayonnaise with spinach, scallions, avocado, fresh tarragon and white wine vinegar. Keeps in the refrigerator for one to two days.
Creamy: Buttermilk Ranch Dressing
Whisk together sour cream, buttermilk, minced garlic, scallions, fresh dill and other herbs of your choosing, and white wine vinegar. Keeps in the refrigerator for one week.
Asian: Thai Peanut Dressing
In a blender, combine peanut butter, grated gingerroot, lime juice, rice wine vinegar, soy sauce, fish sauce, honey and water. Keeps in the refrigerator for about two weeks.
Asian: Sesame-Shiitake Vinaigrette
Saute minced fresh shiitake mushroom caps and add to tamari, rice wind vinegar, grated gingerroot, minced shallot, cayenne pepper and sesame oil. Keeps in the refrigerator for about two weeks.
Fruity: Strawberry-Honey Balsamic Vinaigrette
Blend together strawberries, balsamic vinegar and honey. While the blender is running, slowly drizzle in extra-virgin olive oil or walnut oil until the dressing is smooth and emulsified. Keeps in the refrigerator for one week.
Fruity: Curried Orange-Ginger Vinaigrette
Toast curry powder in a small skillet; remove from heat an dmix into almond oil. In a separate bowl, whisk together honey, orange juice and zest, rice wine vinegar, grated fresh gingerroot, and minced shallots. Finally, whisk in curry-infused almond oil until emulsified. Keeps in the refrigerator for two weeks.
Making your own salad dressings is even easier with a few simple tools: pepper mill, empty bottle or jar to shake up dressings, measuring spoons, garlic press, citrus squeezer, sharp paring knife.
Show Me How: Homemade Salad Dressings With Betsy Nelson