Home Made Salad Dressings

Once you go home made with the salad dressing, there is really no way to go back to the store bought bottled version! No way, no how!

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 

White Balsamic and Honey Vinaigrette:
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 

Salad of warm figs w goat cheese and balsamic glaze

One of my recent creations: a salad of warm figs (in season and delish right now) w goat cheese

Ingredients:

1)  Arugula (washed and dried, I use a salad spinner)

2)  Large figs (6-8)

3) Goat Cheese (I like the soft kind), about 2 table spoons per serving

4) 1/4 cup of pine nuts 

5) 1/4 of thinly sliced red onion (or more if you like)

6) 1 table spoon extra virgin olive oil

7) 2 tablespoon of aged balsamic

8) 1 teaspoon of berry preserves

9) Balsamic glaze for decoration

Wash and dry figs, slice in half, warm in over or toaster over on an oiled tray for about 20 minutes.

In the meantime, wash and try arugula.

Slice red onions thinly.

Heat small skilled and toast pine nuts, careful not to burn.

For dressing, mix ingredients 6-8. 

Once figs are ready, toss arugula and red onions w dressing. You don't want to leave the dressing on too long b/c arugula is delicate and gets mushy. Plate and top w pine nuts. 

Add warm figs, top w a 1/2 spoon or so of goat cheese. Top figs w balsamic glaze (store bought), if you don't have it, can use some of the dressing for this.

Enjoy!