For The Greater Goods (sm)

Organic Salad Dressing: Make Your Own For the Freshest Flavors

organic salad dressingGreens.  We know we’re supposed to eat a lot of them, but how do you do it without getting bored of the same old salads?  Make your own organic salad dressing!  Nothing beats the freshness of homemade organic salad dressing and they’re really so simple to make with just a few key ingredients and whatever spices and seasonings you have on hand.  I’ve got a handful of organic salad dressing recipes tucked in my back pocket that I can pull out and use when I’m in a rut.  Salads never have to be boring again, once you know the tricks.

There are two main types of organic salad dressing – vinaigrette and creamy dressings.    The basic formula for a vinaigrette is 1 part vinegar to 3 parts oil with whatever seasonings you’d like to add.  The key is find the right balance between the acid, fat and seasonings.  Since oil and vinegar naturally repel each other, these dressings will separate when standing.  Creamy dressings add an emulsifier like mayonnaise to keep the ingredients from separating.  You can either use a homemade mayo (simply whisk 1 ounce of egg yolk with 1 cup of oil until you reach the right consistency) or use a commercially prepared mayonnaise.

I’ll share with you some of my favorite organic salad dressing recipes but the flavors can so easily be tweaked for your own taste buds.  By varying the type of oil (olive, sunflower, safflower, sesame, etc), the type of vinegar (balsamic, white wine, red wine, apple cider, flavored), and the seasonings, there’s nearly endless combinations.

Here are some of my favorite organic salad dressing recipes:

Raw Vegan Italian Salad Dressing

Ingredients
3 stalks celery, cut into 1 inch pieces
1 clove garlic
1/2 cup olive oil
1 tsp sea salt
1/2 lemon, squeezed
1 Tbsp Italian seasoning blend

Blend all ingredients in a blender until smooth.  While this works best in a high speed blender, any blender will do.

‘Crack’ Dressing

I don’t know what else to call it because it is so good and you’ll crave it once you try it – its that good!  I found a version of it online a while back and it was an instant addiction.

1/2 cup shoyu or tamari
1 cup nutritional yeast
1 cup olive oil
1 cup water
Blend all in a blender; store in the refrigerator.

Miso Tahini Organic Salad Dressing

The flavor of this recipe depends on the type of miso you use.  If you use a lighter miso, the dressing will be mild and sweet; if you use a darker miso, the flavor will be strong and bold.
1/4 cup tahini
1 Tbsp miso
1 Tbsp lemon juice
1/4 cup waterWhisk all ingredients together until creamy; you may need to add more water to thin the dressing.

Mustard Vinaigrette

1 cup olive oil
3 cloves of garlic, pressed or smashed
1 tsp of dried oregano
1 tsp of dried thyme
salt and freshly ground pepper

In a small bowl, add the vinegar, garlic, mustard and mix well. Slowly add the olive oil while either whisking or stirring rapidly with your fork. Add the oregano and thyme, salt and pepper, taste and adjust seasonings.

Creamy Caesar Dressing

Ingredients
2 anchovy fillets
3 garlic cloves
1 cup mayonnaise
1 egg yolk
1/4 cup grated Parmesan cheese
2 Tbsp water
2 Tbsp olive oil
1 1/2 Tbsp lemon juice
1/2 tsp Worcestershire sauce
1/2 tsp Dijon mustard
salt and pepper to taste

Place anchovies and garlic in a food processor fitted with the S blade. Pulse until finely minced. Add the rest of the ingredients and blend until it reaches a smooth consistency.  This dressing is better the next day after the flavors have combined overnight.

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