Making your own salad dressings

Making your own salad dressings, rather than buying them pre-made, is cheaper and potentially healthier, as you are in control of exactly what goes into them.  

Here are a few of my favourite dressings. For most of them, the only tools you need are measuring cups, measuring spoons, and a plastic squeeze bottle or glass jar. To help you decide on the best choice of vegetable oil to use, see my post on cooking oils

Maple Balsamic Dressing:

  • 1/4 cup balsamic vinegar
  • 1/2 cup oil (olive, canola, or oil of your choosing)
  • 2-3 teaspoons maple syrup, sugar, or honey
  • 1/2 teaspoon yellow or dijon mustard (to emulsify the oil and vinegar)
  • 1/4 teaspoon freshly ground black pepper

Shake the ingredients together in a bottle, or whisk by hand. Makes 3/4 cups of dressing.

Miso Sesame Dressing:

  • 1/3 cup light miso paste (check the ingredients if you are gluten-intolerant. Some are made with wheat, some with rice)
  • 1/4 cup  water
  • 1 tablespoon sugar
  • 2 tablespoons apple cider vinegar, white wine vinegar, or rice wine vinegar
  • 2 teaspoons light soy sauce (choose a gluten-free version if necessary)
  • 2 tablespoons peanut oil
  • 1 teaspoon sesame oil
  • pinch of ground ginger

Dissolve the miso paste in the water. Add the remaining ingredients and shake together in a bottle, or whisk by hand. Makes 3/4 cups of dressing.

Lemon Vinaigrette:

  • 1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons)
  • 1/2 teaspoon Dijon mustard (to emulsify the oil and lemon juice)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup oil (olive, canola, or oil of your choosing)
  • 1 tsp sugar, honey, or maple syrup (optional)

Shake ingredients together in a bottle, or whisk by hand.  Makes 3/4 cups of dressing.

Try this dressing on: Seafood salad with lemon vinaigrette, apricots, and fresh herbs.

Raspberry Vinaigrette: (you will need a blender or food processor for this one)

  • 1/2 cup fresh (or thawed from frozen) raspberries
  • 3 tablespoons raspberry vinegar, apple cider vinegar, or white wine vinegar
  • 1 shallot, chopped
  • 1 teaspoon honey, maple syrup, or sugar
  • 1/2 cup olive or canola oil
  • Salt and pepper

Blend the raspberries, vinegar, shallot and honey in a blender or food processor. Slowly blend in the oil to make a dressing of a smooth consistency. Add salt and pepper to taste. Makes about 1 cup of dressing.

Try this dressing on: Chicken, feta, and raspberry salad

Click here for more salad dressings.

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About dinutrition

I hold a Master of Science degree in Human Nutrition. As you can imagine, food is a pretty big part of my life. However, I also enjoy painting, muay thai (yes I can throw a punch), yoga, writing, and am a certified personal trainer.

Posted on March 2, 2012, in dairy-free, gluten-free, Recipes, salads, vegan and tagged , , , , , , , . Bookmark the permalink. 9 Comments.

  1. great list! how long do you keep them in the fridge for?

    • The first three should be good in the fridge for a couple of months in a sealed container. I am not as sure about the raspberry dressing. To be safe, I would recommend using it within a week. Of course, if your dressing starts to mold, or smells “off”, throw it out.

  2. Thank-you for sharing! I am going to get to work and make this!

  3. Thank you for the salad dressing recipes! I’ve been experimenting with making my own dressings and I’m finding I’d much rather make my own than buy it now.

    • That is great! I was looking at the labels on salad dressings in the grocery store yesterday and almost all of them are made with soy oil. It is nice to be able to add other oils with different flavours and nutrient profiles.

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