Your Best Quick Salad Dressing Recipes

ladyzherra

I love a quick salad.

I have a favorite, super quick and easy (and very tasty) dressing recipe and would love to hear yours. Here's mine:

In the bottom of a salad bowl I put about 2 tablespoons of hummus (I like garlic or red roasted pepper), a splash of virgin olive oil, the squeeze of one lime, a couple squirts of honey mustard, a spoonful of relish, and salt and pepper. Stir. Add in your salad stuff and mix.

acpgee

Equal parts nut oil (walnut, hazelnut or sesame), soy sauce, balsamic vinegar.

neugebauer52

I grow lots of fresh herbs - once a week or so I use a few bunches of whatever grows best, take onion, red peppers, pickled cucumbers - sometimes a bit of chilies - or garlic - or ginger - or lemon zest - or whatever comes to my mind - and chop it roughly in the food processor with some vinegar: apple or red or white or rice vinegar or aged vinegar. Fill up in a glass jar and store in fridge. Use this as a base with plain yoghurt or mustard or cottage cheese or fresh vegetable juice or just as it is. Easy - peasy.

Artsgolfwidow

I do a little evoo. Red wine vinegar and salt and pepper. I’m going to try some of these.

yayamom3

I'm a fan of simple and fresh. The juice of one lemon, 1 T EVOO, 1T any fresh herb if I have it or 1t dried oregano if I don't, salt and pepper. My salad usually includes fresh tomatoes and feta cheese. When this dressing combines with the juice of the tomatoes and the feta, it becomes so creamy and wonderful.

LivinBest_Life

Balsamic vinegar, lemon juice, soy sauce, fish sauce, honey, extra virgin olive oil, crushed garlic

Shake and enjoy!

Yummo😎

slappy01uk

LivinBest_Life wrote: »

Balsamic vinegar, lemon juice, soy sauce, fish sauce, honey, extra virgin olive oil, crushed garlic

Shake and enjoy!

Yummo😎

I think I will try this but swap the olive oil for chilli Oil to give it a bit of a kick
Thanks

jmp2618

Olive oil,balsamic vinegar, horseradish Dijon mustard

annamdiaz6251

My go to dressing is a tablespoon each Dijon mustard and lemon juice, 1/3 cup evoo, chopped shallots, fresh ground salt and cracked pepper. So yummy.

acpgee

A tip I implemented from the Food Lab cookbook cuts down work making salad. Make a few weeks worth of various dressings and store them in squeezy bottles in the fridge where you just need to shake and squirt. No need to dirty a spoon or make salad dressing from scratch every night. For dressings that contain solid bits such as sesame seeds you might need to enlarge the pouring hole of by slicing the tip of the nozzle down with a stanley knife.

acpgee

This is the simple Indonesian Lalab dressing I keep in the fridge to throw together a tomato side salad to go with Asian food. I leave out the oil.

https://www.google.com/amp/s/pisangsusu.com/442-lalab-with-tomato/amp/

tinkerbellang83

Simple but effective - Lemon Juice & Black Pepper

MaltedTea

Thai-inspired Peanut butter sauce (on anything) but fun for salads too...

3 cloves garlic (or to taste)
1" fresh ginger, chopped
1/4 cup peanut butter
1/4 cup coconut cream
1 tbsp soy sauce (or preferred substitute)
1 tbsp lemon or lime juice
1 tbsp molasses (or preferred substitute)
1 tsp hot sauce (optional or to taste)

Thin out, as desired, with water

Yield: approx 3/4 cup

gallicinvasion

I do quick salad dressings (1 serving) a few times a week.

Quick balsamic (90 cal): 6 g olive oil, 6 ml balsamic vinegar, 4 g Dijon mustard, 3 g light mayo, sprinkle of minced garlic (fresh or dried), salt, pepper, oregano.

Quick coleslaw-style dressing (100 cal): 1.5 oz nonfat Greek yogurt, 14 g light mayo, 5 g Dijon mustard, 15 ml apple cider vinegar, 5 g honey, black pepper, garlic powder, onion powder, and a little celery salt if I have it.

Quick ranch: 1 oz nonfat Greek yogurt, 10 ml white vinegar, .5 tsp ranch seasoning, extra black pepper and minced dried garlic.

bearly63

I am writing all of these down. Thanks for this great thread

acpgee

tinkerbellang83 wrote: »

Simple but effective - Lemon Juice & Black Pepper

This is similar to Cambodian lime and pepper sauce.

https://kampotpepper.gives/index.php/tuk-meric-cambodian-pepper-sauce/

Great on fried eggs, steak, fish.

acpgee

MaltedTea wrote: »

Thai-inspired Peanut butter sauce (on anything) but fun for salads too...

3 cloves garlic (or to taste)
1" fresh ginger, chopped
1/4 cup peanut butter
1/4 cup coconut cream
1 tbsp soy sauce (or preferred substitute)
1 tbsp lemon or lime juice
1 tbsp molasses (or preferred substitute)
1 tsp hot sauce (optional or to taste)

Thin out, as desired, with water

Yield: approx 3/4 cup

When you have this on salad, it is often known as one of Indonesia's national dishes, gado gado.

https://en.wikipedia.org/wiki/Gado-gado

MaltedTea

Thank you, acpgee! I didn't know that! A trip to Indonesia is in order then.

lilann1961

Love this thread! My go-to is olive oil, balsamic vinegar, salt, pepper, minced garlic and typically whatever green herb I have on hand (parsley, basil, chives, sometimes even dill). Goes very well with feta and fresh mozzarella (and any veggie mix). My daughter likes to make it and "dip" her greens in it.

cowboyup83

Simple, greek yogurt and a packet of ranch dressing. Some almond milk to thin it.

TooDamnSweet

My go to is a packet of Good Seasons italian dressing made with balsamic vinegar (2 extra tablespoons) and flax seed oil.

acpgee

Maybe a little off topic but this is a great resource for salad making.

https://www.nytimes.com/2009/07/22/dining/22mlist.html

johnbtay3

Has anyone tried to infuse their own Olive oils or vinegars?
There is a storeabout an hour from me that has these. Figured it wouldn't be difficult to make. I tried a honey and ginger vinegar which was really good and a key lime vinegar which wasn't bad.

ladyzherra

All of these are amazing! Thank you!

caiteh86

I love mixing evoo with apple cider vinegar, real maple syrup, garlic (minced or powdered) and salt and pepper. So good on fresh mixed greens.

mockchoc

caiteh86 wrote: »

I love mixing evoo with apple cider vinegar, real maple syrup, garlic (minced or powdered) and salt and pepper. So good on fresh mixed greens.

That sounds great. I'm going to try that.

plythacur

I make my own Caesar dressing in large batches and it keeps for about 2 months in the fridge: full head of garlic, can of anchovies, juice of one lemon, one egg yolk, splash of Worcestershire sauce, salt and pepper. Combine everything in a food processor and pulse, add 1/4 cup white wine vinegar. Then while the food processor is running add a slow steady steam of olive oil until the whole thing is emulsified. I like my Caesar super potent (like what you get at Outback Steakhouse) and spicy, but you could easily dial back on the garlic and anchovies for a milder dressing.

girlwithcurls2

3,2,1 Balsamic Viniagrette

3TBS balsamic
2TBS lemon juice
1TBS dijon

1 clove garlic
kosher salt
black pepper

1/2 cup good olive oil

Buzz with an immersion blender. Serving size: 2 TBS (I forget the macros, but it works for me )

acpgee

Good idea to keep batch made caesar dressing in the fridge. Thanks. Going to do this. Of the western dressings I normally have mustard vinaigrette and ranch in squeezy bottles. I also usually have a couple of asian dressings on hand such as Vietnamese nuoc cham, Japanese goma and Indonesian lalab.

Allgaun

Plain balsamic, good quality though spend the extra money for the aged stuff. Aged balsamic has almost a chocolate flavor, sweeter.

mockchoc

plythacur wrote: »

I make my own Caesar dressing in large batches and it keeps for about 2 months in the fridge: full head of garlic, can of anchovies, juice of one lemon, one egg yolk, splash of Worcestershire sauce, salt and pepper. Combine everything in a food processor and pulse, add 1/4 cup white wine vinegar. Then while the food processor is running add a slow steady steam of olive oil until the whole thing is emulsified. I like my Caesar super potent (like what you get at Outback Steakhouse) and spicy, but you could easily dial back on the garlic and anchovies for a milder dressing.

I did some googling for homemade Caesar dressing and it says not to keep it more than a week. Even less. Store bought is another matter altogether of course.