The Big 5: Essential Salad Dressings for Summer

Buying packaged salad dressing can not only be really expensive, but it can also squash any health benefits you originally thought you were getting from that beautiful spinach, kale or arugula salad!

Well, of course, you will still be getting loads of nutrition from all of those raw vegetables, but do you really want to coat them in a mixture of chemicals, preservatives, salt and even sugar? Instead, you can make your own healthy dressings at home in only 5 minutes and with simple, easy to find ingredients. 

Make one, some, or all of these on a regular basis. They keep well for weeks—even months—if stored in tightly lidded containers in the refrigerator, where they will take up very little space. And they work well as a sauce on cooked vegetables, meats, and tofu, too. In any of these recipes, some or all of the olive oil can be a high-quality type, for more intense flavor. I always use an extra-virgin olive oil.

1.Raspberry-shallot dressing (Vegan)

The fruitiness of raspberry vinegar and the sweetness of shallots are a fine match. This versatile vinaigrette goes with pretty much any kind of greens, and it’s great on grilled chicken.

Ingredients

1 tablespoon finely minced shallot

3 tablespoons raspberry vinegar

Pinch of salt

1/3 cup olive oil

Combine the shallot, vinegar, and salt in a smallish bowl. Whisk until thoroughly combined, then continue whisking as you drizzle in the olive oil. When all the olive oil is incorporated, the dressing is ready to serve—or to refrigerate until use. (Alternatively, you can put all the ingredients in a small jar with a tight-fitting lid and just shake it emphatically until thoroughly combined.) Immediately before using, shake well or stir from the bottom.

Tips:

Substitute roasted walnut oil or roasted pecan oil for half of the olive oil.

Add 1 tablespoon minced mint or basil leaves.

After adding the olive oil, stir in up to ½ cup raspberries (fresh or unsweetened frozen). If using frozen, let them defrost directly in the dressing, and they will give off lovely raspberry juices in the process.

Add 1 to 2 tablespoons pomegranate molasses (see Get Cooking) before whisking in the oil.

2.Creamy balsamic-honey dressing

Sometimes you want a vinaigrette with a little creaminess. Buttermilk makes this one luxurious and rich-tasting. If your honey is stiff, place the jar (without the lid) in a microwave for about 15 seconds, to get it more liquefied. (Don’t try this with a plastic honey bear or squeeze bottle, however, which can easily overheat and melt. Instead, spoon the honey into a microwavable bowl and heat it in that.)

Ingredients

2 tablespoons balsamic vinegar

¼ cup buttermilk

2 tablespoons honey

¼ teaspoon salt

1 tablespoon finely minced shallot

5 tablespoons extra-virgin olive oil

Combine the vinegar, buttermilk, honey, salt, and shallot in a smallish bowl. Whisk until thoroughly combined, then continue whisking as you drizzle in the olive oil. When all the olive oil is incorporated, the dressing is ready to serve—or to refrigerate until use. (Alternatively, you can put all the ingredients in a small jar with a tight-fitting lid and just shake it emphatically until thoroughly combined.) Immediately before using, shake well or stir from the bottom.

Tips:

Use yogurt instead of buttermilk for a thicker, tangier dressing.

Try this as a dressing on broccoli slaw and/or shredded cabbage and carrots.

3.Honey-mustard dressing

This recipe calls for Dijon mustard. You can also try it with other fancy types. It’s wonderful on a spinach salad.

Ingredients:

3 tablespoons sherry vinegar or balsamic vinegar

2 tablespoons Dijon mustard

1 tablespoon honey

½ teaspoon minced garlic (about 1 small clove)

¼ teaspoon salt

6 tablespoons olive oil

Combine the vinegar, mustard, honey, garlic, and salt in a smallish bowl. Whisk until thoroughly combined, then continue whisking as you drizzle in the olive oil. When all the olive oil is incorporated, the dressing is ready to serve—or to refrigerate until use. (Alternatively, you can put all the ingredients in a small jar with a tight-fitting lid and just shake it emphatically until thoroughly combined.) Immediately before using, shake well or stir from the bottom.

Tips:

Spread a bit of this dressing on the bread, when making a grilled cheese sandwich or a ham sandwich. It’s a classic combo. Any time you’re making a salad with bacon in it, this dressing will be right at home.

4.Homemade ranch dressing

I think everyone needs a really good ranch dressing recipe in their back pocket—and this is mine. “Ranch” flavor lands at the top of many people’s list of faves. Problem is, most commercially prepared dips and dressings can be loaded down with unhealthy fats and ingredients not found in nature, much less on a ranch. Here’s a way to make your own very satisfying version with clean, healthy ingredients. You can use it as a dressing for salad or as a dip for vegetables, chips, or crackers.

1/3 cup Greek yogurt

1/3 cup buttermilk

2 teaspoons cider vinegar

¼ teaspoon salt

½ teaspoon onion powder

¼ teaspoon garlic powder

Place all the ingredients in a medium-sized bowl and whisk until smooth. Cover and chill until serving time.

Tips:Serve this dressing with a wedge of iceberg lettuce, as directed in Old-Fashioned Iceberg Wedges. Put the dressing over a plate of juicy ripe tomato slices.

5.Avocado-lime salad dressing

And the last of my favorites – last, but not least! Tangy, smooth, lightened up avocado salad dressing with lime juice and creamy yogurt. And it’s super easy.

Just combine plain yogurt, avocado, olive oil, lime juice, and some seasonings in a blender; blend until creamy.

Then, serve as a salad dressing or a DIP.

Bon Appétit!