10 Salad Dressing To Make Yourself

Can I let you in on a little secret?

I hate having unnecessary clutter, even if its in my refrigerator, namely by way of salad dressings!  I’m not sure how we end up with so many open bottles, but when I cleaned it out the other day there were 8 open bottles of salad dressing.  Ugh!!!  Not anymore!!

With just a few minutes and a mason jar or a blender, you can mix up delicious salad dressings.  Even my dressing snobs (ranch and blue cheese, you know who you are) love these recipes.   I love that it is one less thing for me to buy and store and that for the most part, all of the ingredients live in my refrigerator or pantry, pretty much year round.

Your tip today is to pick one of these 10 Salad Dressings To Make Yourself and make the switch.  Make this the summer of the salad!!!  Your taste buds and your waistline will thank you!

10 Salad Dressings To Make Yourself

Classic Vinaigrette: Whisk 2 tablespoons red wine vinegar, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil.

Mango-Lime: Purée 1 chopped peeled mango, the zest and juice of 1 lime, and 1 teaspoon dijon mustard, 1 teaspoon sugar, 1 teaspoon kosher salt in a blender. Gradually blend in 1/4 cup rice vinegar and 1/2 cup vegetable oil.

Creamy Italian: Blend 1/4 cup mayonnaise, 3 tablespoons red wine vinegar, 2 tablespoons sour cream, 2 Tbsp. olive oil, 1 teaspoon Italian seasoning, 1 garlic clove and 1/4 teaspoon kosher salt in a blender. Stir in 1 tablespoon chopped parsley.

Ranch: Whisk 1/2 cup buttermilk, 1/4 cup mayonnaise, 2 tablespoons each chopped parsley and chives, 1 tablespoon cider vinegar, 1/4 teaspoon kosher salt, a pinch of garlic powder and a dash of hot sauce.

Bacon Ranch: Whisk 1/2 cup buttermilk, 1/4 cup mayonnaise, 2 Tbsp. Parsley, 2 Tbsp. Chives, 1 Tbsp. Apple cider vinegar, 1/4 tsp. Kosher salt, a pinch of garlic salt and a dash of hot sauce; add 4 slices crumbled cooked bacon.

Creamy Blue Cheese: Whisk 1/4 cup each buttermilk and sour cream, 1/2 cup crumbled blue cheese, the juice of 1/2 lemon, and salt and hot sauce to taste.

Spicy Honey-Mustard: Whisk 2 teaspoons each honey and dijon mustard, 2 tablespoons lime juice, and 1/2 teaspoon each lime zest and kosher salt. Gradually whisk in 1/4 cup each olive oil and vegetable oil, then add 2 teaspoons franks red hot.

Asian Sesame: Whisk 2 tablespoons cider vinegar, 1 tablespoon brown sugar, 1 1/2 teaspoons grated peeled ginger, 3 tablespoons sesame oil, 1/3 cup vegetable oil, 1/2 teaspoon kosher salt, and pepper to taste.

Peanut-Lime: Blend 1/4 cup creamy peanut butter, 3 tablespoons water, the juice of 1 lime, 1 tablespoon each rice vinegar and chopped peeled ginger, and 2 teaspoons each soy sauce and honey in a blender.

Green Goddess:  Blend 1/2 cup mayonnaise, 1/2 cup sour cream, 1/2 cup chopped scallions, 1/2 Cup chopped basil, Juice of 1 lemon, 1 clove of garlic-minced, 1 tsp. Salt, 1/2 tsp. Pepper.

**Recipe Notes:  There isn’t a need to buy buttermilk.  You can easily make buttermilk by adding a tablespoon of lemon juice or vinegar to a cup of milk.  Allow the milk to sit for five minutes and when you return you will see that it has thickened slightly and is ready for use.

I often will use these recipes as meat marinades and they work amazingly well.  The peanut lime is a regular in our stir fry’s.  Please promise that you will give it a try.  After you try, come back to let us know! We would love to hear which was your favorite!

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