Making homemade salad dressing is a quick and simple way to take your salad to another level!
Here are a few versions that are in my regular rotations. Keep in mind, the portions size here is to accommodate my family of four, so adjust accordingly.
I tend to use a ceramic bowl where I mix all the ingredients with a fork. I continue to mix the ingredients as I dress the salad.
If you have leftovers, they will keep refrigerated for 2-3 days. Don't forger to mix prior to adding to salad.
Balsamic Vinaigrette and Variations:
I have used a variation of this one here: Strawberry, Almond and Goat Cheese Salad
- 2 Tablespoons ExtraVirgin Olive Oil
- 3 Tablespoons Aged Balsamic
- 1/4 Teaspoon Dijon Mustard
- Sea Salt to Taste
If you are feeling motivated, you can also add the following:
1/2 Small Chopped Shallots OR 1 Clove Minced Garlic
2 Grated Strawberries OR Berry Preserves
Strawberry, Almond and Goat Cheese Salad Dressing in Balsamic |
I have used a variation of this one here: Peach and Burrata Salad
- 2 Table Spoons Extra Virgin Olive Oil
- 2 Tablespoons White Balsamic Vinegar or Apple Cider Vinegar
- 1 Teaspoon Honey
- Sea Salt to Taste
Ponzu Sesame Dressing:
This one goes really well seafood or Asian inspired salads.
I have used a variation of this one here: Baked Lobster Tail with Spring Salad and Shrimp Mango Avocado Salad
- Juice of 1/2 lemon
- 2 tablespoons of Ponzu Sauce
- 1 tablespoon of Sesame Oil
Shrimp, Mango, Avocado Salad Dressed in Ponzu Sesame |