Monday, 21 January 2008

Various Salad Dressings


Last Updated:  September 17, 2017



Honey/Mustard # 1

1/4 cup Dijon or a spicy/sweet mustard
1/2 cup honey
1/2 cup cider vinegar
2/3 cup olive oil
salt and fresh ground black pepper to taste




Sun Dried Tomato

1/2 cup sun-dried tomatoes, drained or rehydrated if dry
2 tbsp fresh basil
2 tsp capers
2 cloves garlic
2 tbsp balsamic vinegar
2/3 cup olive oil or another quality oil



Honey-Mustard #2 

½ cup olive oil
2 tablespoons lemon juice
2 tablespoon smooth Dijon mustard
1 tablespoon apple cider vinegar or more lemon juice, to taste
1 tablespoon honey, more to taste
2 cloves garlic, pressed or minced
½ teaspoon sea salt
Pepper, to taste



Carrot Ginger Dressing

⅓ cup extra-virgin olive oil
⅓ cup rice wine vinegar (or in a pinch regular white vinegar)
2 large carrots, peeled and roughly chopped (about ⅔ cup)
2 tablespoons peeled and roughly chopped fresh ginger
2 tablespoons lime juice
1 tablespoon plus 1 teaspoon honey
1½ teaspoons toasted sesame oil
¼ teaspoon salt, more to taste


  • In a blender, combine all of the salad dressing ingredients as listed. 
  • Bend until completely smooth. 
  • Taste, and add additional salt if desired or blend in a bit more honey.
  • Keep in fridge. 


Ranch Dressing Recipe

1 c. sour cream or plain homemade yogurt (half and half makes it pourable, typically)
1 Tbs. red wine vinegar
2 cloves crushed fresh garlic
1/2 tsp. onion powder
1/2 tsp. each: dried parsley, dill weed, chives
a few shakes cayenne pepper or a few chili flakes
black pepper to taste
salt to taste

  • Mix and serve. 
  • Store in the refrigerator.
  • Lasts as long as the sour cream would have lasted.