Do you need some new ideas for salad dressings? Try one of these! From the kitchen of Andi Wolff, any of these dressings make a great companion to our fresh, locally grown greens!
Thyme-Honey Vinaigrette
Works great on a salad mixed with walnuts.
Ingredients
Scale
- ½ cup Canola Oil
- ¼ cup Cider Vinegar
- ¼ cup Fresh-squeezed Lemon Juice
- ¼ cup Honey
- 1 ½ tsp. Dried Thyme
- Salt & Fresh Black Pepper to taste
Instructions
- Combine all ingredients in a jar and shake until well mixed.
Yogurt-Dill Dressing
Very versatile! Serve over salad or on chilled, steamed vegetables. Omit the oil, vinegar, and water and it becomes a great dip!
Ingredients
Scale
- ½ cup Plain Yogurt
- ¼ cup Canola Oil
- ¼ cup White Wine Vinegar
- 2 Tbs. Mayonnaise
- 1 Tbs. Water
- ½ Tbs. Fresh-squeezed Lemon Juice
- ½ tsp. Dijon Mustard
- ½ tsp. Dried Dill Weed
- ½ tsp. Sugar
- ¼ tsp. Onion Powder
Instructions
- Combine all ingredients in a jar and shake vigorously until smooth.
Avocado Dressing
This is a thick dressing, but it coats the greens well when tossed.
Ingredients
Scale
- 1 Ripe Avocado, roughly chopped
- ¼ cup Fresh-squeezed Lemon Juice
- 2–3 Tbs. Water
- 1 Tbs. Vegetable Oil
- 1 Tbs. Rice Vinegar
- 1 small clove Garlic, crushed
- 1 tsp. Soy Sauce
- ½ tsp Black Pepper
Instructions
- Process all ingredients with a blender or food processor until smooth.
Creamy Roasted Garlic Dressing
This one requires some cooking, so you’ll have to plan ahead. But it’s worth it! You can use it as a salad dressing or drizzle it over roasted or grilled vegetables.
Ingredients
Scale
- 1 head Garlic
- 3 Tbs. Olive Oil, plus more for drizzling
- 3 Tbs. Balsamic Vinegar
- 1 Tbs. Distilled White Vinegar
- 2 Tbs. Sour Cream
- 1 Tbs. Grated Parmesan Cheese
- 1–2 Tbs. Water
- ½ tsp. Worcestershire Sauce
- Salt & Fresh Black Pepper to taste
Instructions
- Preheat oven to 375°. Cut off the pointed end of the garlic head and place on a large sheet of aluminum foil. Drizzle with oil and wrap up tightly. Bake for 45 minutes or until cloves are very soft. Cool and remove pulp from skins by squeezing at base of bulb. Place roasted garlic pulp, 3 Tbs. oil, balsamic vinegar, white vinegar, sour cream, parmesan, water, Worcestershire, salt and pepper in a blender or food processor and blend until smooth. Serve on your choice of greens.
