Season of Greens: Salad Dressings to make at Home

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Finally, the season of greens in volume is here. To get fresh greens in the shoulder season in Montana, you really have to work it. My cold frame alternately gets frozen or fried but I usually can get at least a few weeks of greens out of it before it gets too hot. This year, I was anxiously awaiting the offerings of Harlequin Produce. The time is here!

So why make your own salad dressing? For one, it's easy. Really easy. And making your own dressing also allows you to control the ingredients. Only add what it needs, and not more sugars or preservatives. And customize it to your preferences-- more spicy? more sweet? more salty? You are in control. And you can make just the amount that you need-- and in the spring, that is a lot! And while I haven't busted out the accounting calculator for these, they are likely much less expensive than store-bought. For example, this lemon poppy seed dressing is just $0.66 for four servings. And now that I have an immersion blender, everything can be mixed in the measuring cup it came with. This usually keeps salad dressings well mixed so that they don't separate in the fridge.

Kaly from Harlequin Produce shared this savory salad dressing recipe with us. It has become a favorite for dipping raw vegetables, as well as for really downing the big plates of greens. It is included here at Kaly's Savory Dressing. You can purchase nutritional yeast at the Good Food Store and store it in the refrigerator.

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In Erica Strauss' book, The Hands-On Home, she gives a simple chart with dressing variations for basic vinaigrette and creamy options. One of my favorites is Curried Honey Dijon Dressing and I always double the recipe when making it:

  • 1/4 cup mayonnaise
  • 2 TBS sour cream or thick yogurt
  • 1 TBS lemon juice
  • 1 TBS poppy seeds
  • 1 TBS Dijon mustard
  • 1 TBS honey
  • 1 tsp curry powder
  • kosher salt and pepper (I usually use about a 1/4 teaspoon of each)
 Balsamic-Herb

Balsamic-Herb

And since fresh herbs are right out my doorstep, I like to make this Balsamic-Herb Vinaigrette from the same book:

  • 6 TBS olive oil
  • 2 TBS balsamic vinegar
  • 1 tsp whole grain mustard
  • 1 TBS minced fresh basil
  • 1 tsp minced fresh oregano
  • 1 tsp minced fresh parsley
  • 1/2 tsp minced garlic
  • kosher salt and pepper (I usually use about a 1/4 teaspoon of each)

For a chunky dressing, almost a dip, try this Carrot Ginger Dressing


We experienced creamy balsamic dressing over a decade ago on our trip to Argentina. Formerly called Tarquino, this little restaurant built it the side of a tree was whimsical and within walking distance of our hostel. We even dined there twice, and fell in love with molten lava cakes. Here is our take on Creamy Balsamic Dressing:

  • 1/2 cup of sour cream or plain yogurt
  • 1 1/2 TBS balsamic vinegar
  • juice of 1 lemon
  • 1 tsp Worcestershire sauce
  • 2 TBS olive oil
  • 1/2 tsp garlic powder
  • 1 tsp sugar
  • salt and pepper

For a spicy option, we adopted this recipe called 3-2-1 Spicy Balsamic Soy Vinaigrette from Mr. Money Mustache, a favorite of mine in the blogosphere. We usually triple it when we make it.

  • 3 TBS olive oil
  • 2 TBS balsamic vinegar
  • 1 TBS soy sauce
  • 1 tsp pepper
  • 1 tsp garlic
  • 1 tsp honey or brown sugar

My mom used to make this a lot. Sweet, simple and satisfying. Mix equal parts of:

  • water
  • oil
  • sugar
  • ketchup
  • apple cider vinegar

 Savory Dressing and Curried Honey Dijon

Savory Dressing and Curried Honey Dijon

 The Season of Greens

The Season of Greens