Here are five of my favorite everyday–salad dressings. Super easy and perfect for elevating your basic greens, dipping your roasted veggies or drizzling over your salmon dish.
As always, all of the dressings are made from REAL ingredients. No fillers or additives here. For that reason–each dressing will last about one week in the fridge.
Let’s Get Saucy Y’all
Balanced Balsamic Vinaigrette
Perfect for your every day salad–all year long! Prep a batch of it on Sunday afternoon to dress your salads all week! Recipe Yields 1 Cup
Ingredients
- 1/3 Cup Extra Virgin Olive Oil
- 1/4 Cup Balsamic Vinegar
- 2 tsp Dijon Mustard
- 2 tsp Honey
- 1/2 tsp Kosher Salt
- Fresh Ground Pepper to taste
Instructions
- Combine all ingredients in a bowl and whisk until well-combined. Store dressing in a mason jar or airtight container for up to 10 days
Cilantro Pumpkin Seed Pesto
A copy cat from a dressing I love at True Food Kitchen! Recipe Yields 2 Cups
Ingredients
- 2 bunches chopped fresh cilantro
- 1/2 Cup Extra Virgin Olive Oil
- 1/2 Cup Avocado Oil
- 3/4 Cup Roasted & Salted Pumpkin Seeds
- Juice of one orange
- Juice of one lime
- 1 tbsp Kosher salt
- 1 tsp chopped garlic
- 1/2 tsp ground cumin
Instructions
- In a blender or food processor, puree 2 bunches of cilantro with EVOO & Avocado Oil
- Add the pumpkin seeds, salt, garlic, cumin & citrus juice and blend until smooth
Lemon Tahini Dressing
Recipe Makes 2 Cups
Ingredients
- 1/2 Cup Tahini Be sure it's runny and not chunky
- 2 tbsp water
- 2 tbsp EVOO
- 2 tbsp Fresh Lemon Juice
- 1 tbsp Maple Syrup
- 1 tbsp Classically flavored Hummus
- 1 garlic clove
- 1/4 tsp Kosher Salt
- 1/4 tsp Fresh Ground Pepper
- 1/2 tsp Paprika
Instructions
- Shake everything up in a sealed mason jar or salad dressing jar until evenly combined
- Add an additional 1-3 tablespoons of water if you’d like to thin out the dressing a bit.
- Serve immediately, or refrigerate in a sealed container for up to 1 week.
Kale Walnut Pesto
Update your basic pesto for the fall season! This hearty pesto is delicious over your salad, on your pasta, inside your egg taco, or your roast chicken!
Ingredients
- 1/2 Cup Walnuts
- 2 Cup Chopped Kale
- 1 garlic clove
- 1/3 Cup EVOO
- 1/4 Cup Grated parmesan cheese
- 2 tbsp lemon juice
- 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
Instructions
- Pulse the walnuts and garlic in a food processor. Add the kale and pulse again.
- Add lemon juice, salt and pepper and pulse again
- While blender or food processor are mixing, drizzle in the olive oil. Scrape the sides, and pulse again. For a smoother pesto, add more olive oil.
- Add grated parm and pulse again
Apple Cider Vinaigrette
Yields 1 Cup
Ingredients
- 1/4 Cup Organic Apple Cider Vinegar
- 2 tbsp Lemon Juice
- 1 tbsp Honey
- 1/4 Cup EVOO
- Salt & Pepper to taste
- 1/4 Cup Diced red onions
Instructions
- Shake everything up in a sealed mason jar or salad dressing jar until evenly combined
- Use immediately or store in an airtight mason jar for up to 2 weeks
