Save money and skip preservatives with this easy-to-make salad dressings. All of them are good in the fridge for a week or two.
Classic French vinaigrette
A classic for delicate young greens, this dressing is also ideal for tossing with steamed potatoes or cooked and cooled legumes or crisp veggies. Augment it with fresh herbs (chives and tarragon work particularly well), and/or a tsp. of Dijon mustard for extra Frenchiness.
1 tsp. minced shallot
2 tbsp. white wine vinegar
½ cup extra virgin olive oil
Add all ingredients and whisk until it thickens and become slightly opaque.
This pleasant sweet and tart dressing is yummilicious on salads featuring cheese, as well as chopped salads and beet salads
½ cup extra-virgin olive oil
1 tbsp. honey
Juice of half of a lemon (about ¼ cup)
1 tbsp. Dijon mustard
Whisk all ingredients together until emulsified (dressing thickens and become somewhat opaque).
Garlicky Tahini Dressing
A hippy classic, this tahini dressing really shines on crunchy garden salads. It’s also a great condiment to falafel sandwiches.
1 garlic clove, crushed
Juice of half a lemon (about ¼ cup)
¼ cup tahini paste
Water to thin to desired consistency.