Salad Dressings

Most salad dressings contain canola or soybean oil, which are bad fats, and lots of bad sugars. You can make your own SO easily! You can carry it with you in tiny little bottles to go to work or eat out or when you travel, making sure you get plenty of GOOD fats in your diet. Healthy fats are the most lacking ingredient in the (SAD) Standard American Diet.


3 oz rice vinegar
1 oz tamari sauce
¼ tsp ground ginger
1 pressed garlic clove
(do not add 2 tsp sugar ?)
7 oz olive oil


3 T balsamic vinegar
2 tsp Dijon mustard
1 small clove garlic, minced
1 tsp sea salt; more to taste
about 5 grinds black pepper; more to taste
¾ cup olive oil
Optional: 1T each sliced fresh chives and minced fresh basil
In a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Whisking constantly, add the oil in a slow, steady stream until completely incorporated. Adjust the seasonings to taste.


2 T orange juice concentrate
1 tsp balsamic vinegar
1 tsp dijon mustard
3 T extra virgin olive oil
salt & pepper to taste


Fill your salad dressing container with these approximate ratios of liquids:
1/3rd of container filled with balsamic vinegar
1/3rd of container filled with apple cider vinegar
fill the remaining 1/3rd of container with equal parts of extra virgin olive oil and “Udo’s Choice EFA Oil Blend”
Add just a small touch (approx 1 or 2 teaspoons) of real maple syrup
Add a little bit of onion powder, garlic powder, and black pepper and then shake the container to mix all ingredients well.
These are Geary’s comments: This homemade salad dressing mixture is delicious and healthy, and I pretty much never get tired of it! The reason I choose to blend the extra virgin olive oil half & half with the Udo’s Choice Oil is that they make up for what each lacks… Although extra virgin olive oil is healthy and contains important antioxidants, it is mostly monounsaturated, and is low in the essential fatty acids (EFAs). The Udo’s Choice Oil is higher in unrefined polyunsaturated oils with a good healthy balance of omega-3 to omega-6 fatty acids. There are several variations of the Udo’s Choice Oil, and one of them (labeled DHA 3-6-9 Blend) even contains a DHA algae oil blended into the mix along with organic flax oil, coconut oil, evening primrose oil, rice bran oil, oat germ and bran oil, and a few others. Overall, blending Udo’s Oil with extra virgin olive oil makes nearly a perfect oil blend for salad dressings with a great taste and maximum health benefits. If you can’t find Udo’s Choice Oil Blends, there are other EFA oil blends on the market…just make sure that they are COLD-processed to protect the EFAs. You should never heat an EFA oil blend! Give this homemade super-healthy salad dressing a try! You’ll do your body a favor by avoiding the harmful additives in store-bought salad dressings.


¾ cup EVOO
¼ c red wine vinegar
3 T finely chopped fresh basil
1 lg clove garlic, minced
1 T Dijon
1 tsp fresh lemon juice
½ tsp honey
¼ tsp kosher salt
1/8 tsp freshly ground pepper
May be stored in frig up to 5 days, but best to add basil maximum 15-30 minutes before using.


by Central Market 3/30/2009
Homemade dressing perfect for spring’s green salads.
1 cup Loosely packed fresh basil leaves
1/4 tsp fresh ground black pepper
1.5 Tbsp chopped shallot
2 Tbsp Grapeseed Oil Vegenaise
2 Tbsp Balsamic vinegar
6 Tbsp extra-virgin olive oil
3/4 tsp kosher salt
Put all ingredients in a blender. Blend until smooth, pulsing a few times.


2 oz fresh lemon juice
¼ tsp black pepper
1 tsp Dijon mustard
(don’t add 1-2 tsp sugar ?)
2 cloves garlic, pressed
¼ cup grated parmesan or romano cheese
¾ c olive oil


3 oil-packed anchovies, rinsed and patted dry
2 large cloves garlic, smashed and peeled
1 large egg yolk
2 ½ T fresh lemon juice
1 T Dijon
1 ½ tsp finely grated lemon zest
¼ tsp sea salt
¼ tsp freshly ground pepper
½ cup EVOO
Put all the dressing ingredients except the oil in a blender. Blend until thoroughly combined. With the motor running, carefully pour in the oil in a slow, steady stream. You can store the dressing, tightly covered, in the refrigerator for up to 3 days.


1 ea Shallot, small, minced
6 TBSP Extra Virgin Olive Oil
2 tsp Meyer Lemon Juice, freshly squeezed
1 TBSP Orange Juice, freshly squeezed
2 TBSP Tangerine Juice, freshly squeezed
2 TBSP Champagne Vinegar
1 ea Shallot, small, minced
1/2 tsp Lemon zest, grated
1/2 tsp Orange zest, grated
1/4 tsp Sea Salt
1/4 tsp Black Pepper, freshly ground
Combine the ingredients in a bowl and whisk until blended. Keep chilled until ready to serve.


1/2 lime, juiced
1 lemon, juiced
1 1/2 teaspoon Dijon mustard
1/2 teaspoon garlic, finely chopped
1 small shallot, finely chopped
1/4 cup olive oil
1/4 cup mayo
Salt pepper to taste


2–3 tablespoons coconut milk (or more, depending on
how much dressing you like on your salad)
1/2 teaspoon turmeric
1/4 teaspoon garam masala
1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon cinnamon
dash of cayenne pepper
optional: 1/2 tsp of coconut flour to thicken dressing


3 t white wine vinegar
1 tsp Worchestershire sauce
(do not add 2 T sugar ?)
1 pressed garlic clove
¼ cup ketchup
7 oz olive oil
(Earl’s recipes – serve this over a bed of lettuce w/ avocado and grapefruit segments)


1/2 cup extra virgin olive oil
1 TBS onion, chopped fine
4-1/2 tsp red wine vinegar
2 tsp tomato paste
1 tsp mustard powder
2 TBS honey
1 tsp paprika
1/2 tsp celery seeds
salt and pepper to taste
In a blender, blend all ingredients, except olive oil and salt and pepper until smooth.
With blender running, slowly pour in the olive oil until emulsified.
Season to taste with salt and pepper.


3 T red wine vinegar
2 T olive oil
1 T greek rub
(don’t add 1 tsp sugar)


adapted from Food Network Kitchens Cookbook 2/20/2009
1 ea Anchovy fillet
1 TBSP Flat-Leaf Parsley, fresh, minced
1/3 C Grapeseed Oil Vegenaise
1 TBSP Tarragon, fresh, minced
1/4 C Olive Oil
3 TBSP Lime Juice, freshly squeezed
1 ea Hass avocado, ripe, cut into chunks
1 tsp Kosher Salt
1 ea Scallion, thinly sliced
Black Pepper, freshly ground, to taste
1 TBSP Basil, fresh, chopped
Soak the anchovy in cold water in a bowl for 5 minutes. Pat dry and chop coarsely. Combine the ingredients in a blender and purée until smooth. The dressing may be refrigerated in an airtight container for 2 days. Makes about 2 cups


4 oz white wine vinegar or balsamic vinegar
¼ tsp sea salt ¼ tsp onion powder
¼ tsp dried basil ½ tsp dried oregano
2 pressed garlic cloves (do not add 1 T sugar)
7 oz olive oil


3 T red wine vinegar
3 T grated Parmesan Cheese (but I used Beyond Organic raw Havarti, because I like to use raw cheese and can’t get raw Parmesan)
1 shallot, minced
1 garlic clove, minced
2 tsp dried oregano
¼ tsp red pepper flakes
½ cup grapeseed oil vegenaise
¼ cup organic sour cream
1 T chopped fresh basil
½ cup olive oil
Salt & pepper
I got this recipes from Skillet Suppers magazine, and it had complicated directions. I like to keep things simple. I just put it all in my Magic Bullet and blended it and it worked fine! I did have to add some water, because it was too thick to pour.


3 tablespoons fresh lemon juice
2 teaspoons balsamic vinegar
½ teaspoon salt
¼ teaspoon fresh-ground pepper
1 clove garlic, crushed
½ cup extra-virgin olive oil
Combine lemon juice, vinegar, salt, pepper, and garlic in a medium bowl. Whisking constantly, add the oil in a thin stream. Remove the garlic and serve or store refrigerated for up to 1 week.


¼ C sherry vinegar
2 tsp finely grated lemon zest (from about 1 large lemon)
1 tsp sugar (NOT)
1 tsp minced fresh garlic
½ tsp Dijon
½ tsp sea salt
¼ tsp Worchestershire sauce (you’ll need to make your own or use Wizard brand, others have bad ingredients in them)
¼ tsp freshly ground black pepper


1 c grapeseed oil vegenaise ½ c sour cream
½ tsp dried chives ½ tsp dried parsley
½ tsp dried dill weed
¼ tsp garlic powder ¼ tsp onion powder
¼ tsp salt 1/8 tsp ground black pepper
In a large bowl, whisk everything together. Cover and refrigerate 30 minutes before serving.
Tammy’s variation: ¾ cups vegenaise ¾ c sour cream
Twice as much of everything else


3/4 c. olive oil
1/4 c. apple cider vinegar or raspberry vinegar
1 tsp. sea salt
2 Tbsp. raw honey
1 tsp. dried basil
1/2 c. fresh or frozen red raspberries
1/4 c. water
Place all ingredients in a blender and blend until desired consistency is reached. Store extra dressing in the refrigerator for up to 2 weeks.

SALAD DRESSINGS With Pampered Chef Rubs:

Simple formula:
3 parts oil (1½ cups)
1 part acid (½ cup) acid = vinegar, lemon juice, etc., or a combination of two or more…as long as it totals 1 part
2 T rub
1-2 garlic cloves, pressed (optional)
Mix well and serve in our Measure, Mix and Pour!
(for the greek dressing, add 1/8-1/4 cup of tightly crumbled feta cheese!!!)
Play with different kinds of vinegars! Each of them has their own unique flavor. For a dressing with lemon juice, combine it with WHITE balsamic vinegar to add a pinch of sweetness!
Not sure which rubs to use on what? All seasonings go great with pretty much anything but here’s a quick tip if you’re not sure:
–“reddish” rubs go best with red meats
–“lighter” rubs go best with white meats and fish.
(Of course, the BBQ and Chipotle rubs go great on white meat and fish too!)


Spoon Vegenaise into a jar or bowl with a lid
Spoon home made salsa into Vegenaise to taste (I started with 50/50, but use a little more salsa now)
Stir thoroughly.
Spoon over raw organic veggies or salad.
Let me know if I need to explain any of the steps. ? bt

Salad Dressing Recipes