Summer time is for enjoying many fresh vegetables, salads ,and homemade salad dressings!!!

I got turned onto making my own Salad Dressing after taking a cruise...yes sir there were no bottled salad dressing'. Each night the waiter would come out with a beautiful display of dressing' I was hook....and there was no Ranch dressing!!!

Basic Vinaigrette

Ingredients

• 1/4 cup fresh lemon juice (from 1 to 2 lemons)
• 1 teaspoon honey
• 1 small shallot, minced
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified.
2. Season with the salt and pepper.

 

Creamy Herb Dressing

Ingredients

• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 2 tablespoons chopped fresh herbs (such as chives, parsley, and dill)
• kosher salt and black pepper

Directions

In a small bowl, whisk together the buttermilk, mayonnaise, herbs, ½ teaspoon salt, and ¼ teaspoon pepper.

 

 

Roast Lemon Vinaigrette

Ingredients

• 2  lemons
• 1 teaspoon olive oil
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 3 tablespoons extra-virgin olive oil

Directions

1. Heat oven to 400° F. Halve lemons crosswise and remove the seeds. Place the lemons in a glass baking dish and drizzle with 1 teaspoon olive oil. Turn cut-side down and roast until tender and slightly golden, 25 to 45 minutes, depending on size; let cool.
2. Squeeze the juice and pulp into a small bowl. Add any juice from the baking dish along with the honey and salt. Whisking constantly, slowly add the extra-virgin olive oil. Drizzle the vinaigrette over shrimp or vegetables.

 

Simple Vinaigrette

Ingredients

• 1 teaspoon Dijon mustard
• 1 tablespoon red wine vinegar
• 3 tablespoons olive oil
• 1/2 small shallot, finely chopped
• kosher salt and black pepper

Directions

1. In a small bowl, combine the mustard, vinegar, oil, shallot, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Whisk until well combined.

 

Quick Carrot-Ginger Dresssing

Ingredients

• 1 cup sliced carrots (about 2 large)
• 1 small shallot, sliced
• 1 2-inch piece fresh ginger, peeled and sliced
• 1/4 cup white miso (soybean paste; found in the refrigerated section of the supermarket)
• 2 tablespoons rice vinegar
• 3/4 teaspoon toasted sesame oil
• 1/3 cup canola oil

Directions

1. Place the carrots, shallot, ginger, miso, vinegar, and sesame oil in a blender. Blend, scraping down the sides as necessary, until very finely chopped, about 1 minute.
2. Add the canola oil and blend until nearly smooth, about 30 seconds. If necessary, thin the dressing with up to 2 tablespoons water. The dressing will keep in the refrigerator for up to 3 days.

 

 

Creamy Parmesan Dressing

Ingredients

• 1/2 cup olive oil
• 1/2 cup grated Parmesan
• 1/4 cup sour cream
• 2 tablespoons white wine vinegar
• kosher salt and black pepper

Directions

1. In a small bowl, whisk together the oil, Parmesan, sour cream, vinegar, 2 tablespoons water, and ¼ teaspoon each salt and pepper.

Balsamic-Dijon Vinaigrette

Ingredients

• 1/3 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• kosher salt and black pepper

Directions

1. In a small bowl or jar, whisk or shake together the oil, vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper.

Lemon and Shallot Vinaigrette

Ingredients

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons honey
• 1 shallot, finely chopped
• kosher salt and black pepper

Directions

1. In a small bowl or jar, whisk or shake together the oil, lemon juice, honey, shallot, ½ teaspoon salt, and ¼ teaspoon pepper.

White Wine Vinaigrette

Ingredients

• 1/3 cup white wine
• 1/4 cup freshly squeezed lemon juice (from 2 to 3 lemons)
• 1 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3/4 cup extra-virgin olive oil

Directions

1. In a medium bowl, whisk together the wine, lemon juice, honey, salt, and pepper.
2. Still whisking, slowly add the oil in a steady stream. (You can cover and refrigerate the vinaigrette for up to 1 week. Whisk to recombine before using.)
3. Drizzle over a green salad, broiled seafood, sliced roast chicken, or steamed vegetables.

 

Blue Cheese Dressing

Ingredients

• 1/2 cup buttermilk
• 1/4 cup sour cream
• black pepper
• 4 ounces blue cheese, crumbled (1 cup)

Directions

1. In a small bowl, whisk together the buttermilk, sour cream, and ¼ teaspoon pepper.
2. Fold in the blue cheese.

           I love Blue Cheese dressing mixed with a little ranch on a Cobb Salad!!!

Red Wine Vinaigrette

Ingredients

• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• kosher salt and black pepper

Directions

1. In a small bowl, whisk together the oil, vinegar, mustard, honey, ½ teaspoon salt, and ¼ teaspoon pepper.