Ingredients: |
Ingredients: Apple Cider Vinegar Vinaigrette:
1/4 cup Apple Cider Vinegar
2 tsp. Dijon Mustard
1 tbsp. Maple Syrup
1 tbsp. Garlic, minced
Pinch of Salt and Black Pepper
1/2 c. Olive Oil
Red Wine Vinaigrette:
1/4 c. Red Wine Vinegar
1 tsp. Dijon Mustard
1 tsp. dried Oregano
Pinch of Salt
1/2 c. Olive Oil
Lemon Vinaigrette:
2 tbsp. Lemon Juice
1/2 tsp. Lemon Zest
1 tsp. Honey
1/2 tsp. Dijon Mustard
Pinch of Salt and Black Pepper
1/4 c. Olive Oil
Honey Mustard Vinaigrette:
1 tbsp. Apple Cider Vinegar
1 tbsp. Lemon Juice
2 tbsp. Honey
2 tbsp. Dijon Mustard
Garlic, Paprika, salt and Pepper to taste
1/4 c. Olive Oil
Honey Lime Vinaigrette:
1/4 c. Lime Juice
2 tbsp. Honey
1 tsp. Dijon Mustard
Garlic, Salt, and Pepper to taste
1/4 c. Olive Oil
1/4 c. Avocado Oil/Grapeseed Oil
Raspberries/Strawberry Vinaigrette:
3/4 c.Raspberries or Strawberries preserves
1/4 c. Balsamic Vinegar
2 tbsp. Apple Cider Vinegar
1 tbsp. Honey
1 tbsp. Lemon Juice
1/4 c. Olive Oil
Italian Vinaigrette:
1/4 c. White Wine Vinegar
2 tbsp. Honey
1 tbsp. Honey
2 tbsp. Italian Seasoning
Pepper, Garlic & Red Pepper to taste
1/2 c. Olive Oil
Caesar Vinaigrette:
1/4 c. Lemon Juice
1 tbsp. minced garlic
1 tbsp. Anchovy Paste
2 tbsp. Dijon Mustard
Pinch of Salt and Pepper
1/4 c. Olive Oil
Greek Vinaigrette:
2 tbsp. Red Wine Vinegar
1 tbsp. Dijon Mustard
Parsley, Garlic, Oregano, Basil to taste
Pinch of Salt and Pepper
1/4 c. Olive Oil
Balsamic Vinaigrette:
1/4 c. Balsamic Vinegar
3 tbsp. Honey
2 tsp. Dijon Mustard
Onion, Oregano and garlic to taste
Pinch of Salt and Pepper
Thyme
1/4 c. Olive Oil
Ranch Vinaigrette:
1/2 c. Mayo* or greek yogurt
1/4 c. canned coconut milk
1 tsp. parsley
1/2 tsp. dried dill
1/2 tsp. each of garlic powder, onion powder, dried chives and pepper
Creamy Mustard:
Honey Mustard Vinaigrette with Mayo instead of oil
Creamy Caesar:
Caesar Vinaigrette with Mayo instead of oil
Thai Peanut:
1/4 c. peanut butter or nut butter
2 tbsp. Rice Wine Vinegar
2 tbsp. Lime Juice
1 tbsp. soy sauce
1 tbsp. Honey
1/4 c. chopped Cilantro, Red Pepper, Ginger and Garlic to taste
3 tbsp. Olive oil
Carrot Ginger:
1 c. shredded carrots
3 tbsp. white vinegar
2 tbsp. Maple Syrup
1 tsp. of Miso Paste
1 tsp. grated ginger
1/4 tsp. white Pepper
1/2 c. peanut or sesame oil
Thousand Island Vinaigrette:
1 c. mayo or greek yogurt
1 tbsp. tomato paste
1 tsp. Honey
1 tsp. white vinegar
1 tsp. minced garlic
3 tbsp. chopped pickles or relish
1/4 tsp. salt
Roasted Garlic Vinaigrette:
1 c. mayo or greek yogurt
1 tsp. lemon juice
1 tsp. soy sauce
1 tsp. Apple Cider Vinegar
3 tbsp. roasted minced garlic, onion powder, paprika and pepper to taste.
Mayonnaise:
2 large egg yolks
1 tsp. Dijon Mustard
2 tbsp. Lemon juice
1/2 tsp. Kosher salt
1 1/2 c. light oil (Avocado Oil or Olive Oil)
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Directions: |
Directions:In a blender:
Add all ingredients except Oil into blender and mix, until combined. Add oil very slowly into running blender. Blend until emulsified.
In a bowl:
Whisk together everything except Oil. Continue whisking while adding the oil slowly. Whisk until emulsified.
In a Jar:
Add all ingredients except oil. Cover and shake to combine. Add oil, cover and shake again until combine.
***Make sure all ingredients are at room temperature. Blend the first 4 ingredients well. Continue to blend and add oil slowly until combined. |
This recipe for Salad Dressing (Home made) is from