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Wednesday, June 11, 2014

Super Simple Salad Dressings

Happy Hump Day!

Already sore from this mornings HIIT class. 
Focused on legs and shoulders and boy can I feel it. Well today I have some recipes for you .  I have been big on (big ) salads for lunch lately. When I go to the grocery store and ponder the dressing aisle, I am always un-impressed. 
The flavors don't sound that great or original. 
They are so high in calories. 
AND they are really expensive.

 So, instead of heading to the condiment isle, I have been making my own dressings at home. The best part? I bet you probably have most of these ingredients in your fridge/pantry already. (Minus the anchovy paste ;)

Below is a list of my go-to salad dressings I have been making the past week or two. Next week I will venture outside of the vinaigrette and find some more tasty recipes for you.   

So many salad dressings, so little time.

Martha Stewart's Lemon Vinaigrette 

Makes 1/2 cup
1 teaspoon Dijon mustard
1 1/2 teaspoons finely grated lemon zest
2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice
Coarse salt and freshly ground pepper
6 tablespoons extra-virgin olive oil

Combine mustard, lemon zest, and juice in a jar; season with salt and pepper. Add some of the oil, then cover and shake to combine. Continue adding more oil and shaking until all the oil is incorporated and mixture is thickened and uniform in color. Serve immediately.

Balsamic Vinaigrette
Makes about 1 cup

1/4 cup balsamic vinegar
3/4 cup extra-virgin olive oil
Fresh-ground pepper
Optional extras: spoonful of mustard, minced shallots, minced garlic, minced fresh herbs, teaspoon dried herbs, spoonful of honey or brown sugar

Combine the olive oil and balsamic in a jam jar or other container with a good-sealing lid. Add a big pinch of salt and a few grinds of black pepper. Screw on the lid and shake vigorously. Dip a piece of lettuce into the vinaigrette and taste. Adjust the salt, pepper, or the proportion of oil and vinegar to taste.

This vinaigrette will keep on the counter for several weeks (refrigerate if you added any fresh ingredients). The oil and vinegar will separate a few minutes after shaking — shake to recombine before dressing your salad. 

• Making More or Less Vinaigrette: Stick to a rough ratio of 3 parts oil to 1 part vinegar, and scale up or down accordingly. Smaller amounts are easily whisked together in a small bowl and poured immediately over the salad.

Rachel Ray's Sorta Cesar Dressing

1 lemon juiced
2 tsp dijon
2 tsp worcestershire sauce
1 tsp hot sauce
2 tsp anchovy paste
1/3 cup of olive oil 
Salt and Pepper to taste

Combine the lemon juice, worcestershire, hot sauce and anchovy paste.
Whisk in 1/3 cup of olive oil. S&P to taste. 

Raw Apple Cider Vinaigrette

1 garlic clove, minced
1 tablespoon Dijon mustard 
2 tablespoons fresh lemon juice 
1-2 tablespoons raw honey, as needed for sweetness 
1/3 cup extra-virgin olive oil 
salt and pepper, to taste


Combine all of the ingredients in glass mason jar, then seal the lid and shake until the honey dissolves and the ingredients are well combined. Adjust flavor to taste, if necessary. For best flavor, allow the dressing to marinate for at least 30 minutes before serving over your favorite greens.

Store leftovers in the fridge for up to a week, and shake well before serving each time.


  1. Mmmm dressing.
    Of course I have none of these ingredients, but that likely doesn't shock you ;)
    I used to date a guy that made a DELICIOUS avocado dill dressing. I really wish I'd gotten that recipe in the breakup.

    1. hahaha your fridge is a barren dessert ;) and YUM I will have to look that up

    2. True story. Sad fridge...
      Let me know what you find, I have never been able to replicate it from anything I've found online :/


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