Salad Dressings

 

CREAMY LEMON YOGURT SALAD DRESSING:

• ▢1/2 cup plain yogurt , preferably Greek
• ▢1/4 cup extra virgin olive oil
• ▢2 1/2 tbsp lemon juice
• ▢1 tsp garlic , minced
• ▢1 1/2 tsp sugar
• ▢1/4 tsp black pepper
• ▢1/2 tsp salt

YOGURT RANCH DRESSING:

• ▢1 cup plain yogurt , preferably Greek
• ▢2 tbsp olive oil
• ▢1 small garlic clove , minced
• ▢1/4 tsp EACH dried dill, parsley, chives, garlic powder, black pepper
• ▢1/2 tsp EACH onion powder, mustard powder
• ▢1/2 tsp salt
• ▢2 tsp white sugar
• ▢1 1/2 tbsp lemon juice

YOGURT POTATO SALAD DRESSING:

• ▢1 cup plain yogurt , preferably Greek
• ▢3 tbsp olive oil
• ▢2 tbsp milk
• ▢2 tbsp wholegrain mustard
• ▢1 tbsp dijon mustard
• ▢1 tbsp vinegar
• ▢2 tsp white sugar
• ▢1/4 cup fresh chives , finely chopped
• ▢1/2 tsp garlic powder, onion powder

OIL-FREE HONEY MUSTARD DRESSING:

• ▢1/2 cup plain yogurt , preferably Greek
• ▢2 tbsp Dijon mustard
• ▢2 tbsp honey
• ▢1 1/2 tbsp cider vinegar
• ▢1/4 tsp EACH garlic powder, salt and pepper

YOGURT CAESAR SALAD DRESSING:

• ▢1 cup plain yogurt , preferably Greek
• ▢1/2 garlic clove , minced
• ▢2 anchovy fillets or 3/4 tsp Anchovy paste (Note 2)
• ▢1 tbsp fresh lemon juice
• ▢1 tsp Dijon mustard
• ▢1 tsp Worcestershire sauce
• ▢1 tsp white sugar
• ▢2 tbsp olive oil
• ▢1/2 cup freshly grated parmesan cheese
• ▢2 - 4 tbsp milk (adjust consistency)
• ▢1/2 tsp salt
• ▢Black pepper

Instructions

ALL DRESSINGS EXCEPT CAESAR:

• Mix ingredients in a bowl. Set aside for 30 minutes+ to allow flavours to develop.
• Use milk to adjust to desired consistency. 

CAESAR SALAD DRESSING:

• Blitz in a food processor until smooth. Use milk to adjust consistency. Recipe Notes:

Suggestions for Use:

1. Creamy Lemon Dressing: Great all rounder, use for leafy greens, garden salads, Coleslaw, Macaroni Salad.
2. Ranch: Great all rounder, use for leafy greens, garden salads, SouthWest Salad (Note 3), Creamy Broccoli Salad, Macaroni Salad, drizzle over iceberg wedges.
3. Potato Salad Dressing: For potato salad.
4. Honey Mustard Dressing: Use for leafy greens, garden salads, a chicken saladlike this one, would also be great with this Roast Sweet Potato Salad.
5. Caesar Salad: For Caesar salad - chicken is optional. Also terrific to dipping in crisp lettuce leaves and vegetable sticks. Would also be terrific on this Mexican Corn Salad.

Recipe Notes:
1. Yogurt - I use Farmers Union Greek-style Yogurt (available widely in Australia). Plain yogurt will work fine too. Just ensure it's a good thick one. Low fat will also work but cut back on the sour (vinegar) in the dressings (as low fat yogurt is more sour than full fat)

2. Anchovy fillets are key to achieve a true restaurant quality flavour for Caesar Salad. You can't taste it, it's the salt for the dressing. Use the dark brown anchovy fillets in oil , not the white anchovy fillets that are brined in vinegar, not oil.

Substitutions: If you really prefer not to use anchovies, 1 tsp of fish sauce will be an adequate substitute. If you're allergic to fish, use 1 tsp light or all purpose soy sauce.

3. Storage - These dressings keep for 3 days in the fridge, best to take them out 30 minutes prior to using.

For Greek Yogurt Ranch Dressing

• 3/4 cup whole milk plain Greek yogurt
• 1 clove garlic, finely minced OR 1 teaspoon garlic powder
• 1/4 cup fresh minced parsley OR 1 tablespoon dried parsley
• 1/4 medium onion, diced (about 2 tablespoons) OR 2 teaspoons onion powder
• 2 tablespoons fresh minced chives OR 1 tablespoon dried chives
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons dijon mustard
• Juice of 1/2 lemon (about 2 tablespoons)
• 1/4 cup—1/2 cup buttermilk

For Chili-Lime Salad Dressing

• Zest and juice of 2 limes (about 4 tablespoons juice and 3 teaspoons zest)
• 1/4 cup red wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1/3 cup extra virgin olive oil
• 1 clove garlic, finely minced OR 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

For Honey Mustard Salad Dressing

• 1/4 cup dijon mustard
• 1/4 cup honey
• 1/4 cup apple cider vinegar (I prefer raw, unfiltered)
• 1/4 cup extra virgin olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper

For Italian Salad Dressing

• 2/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 3 tablespoons finely grated parmesan
• 1 tablespoon fresh minced parsley OR 2 teaspoons dried parsley
• 1/4 medium onion, diced (about 2 tablespoons) OR 2 teaspoons onion powder
• Juice of 1/2 lemon (about 2 tablespons)
• 1 tablespoon fresh minced basil OR 2 teaspoons dried basil
• 1 tablespoon fresh minced oregano OR 2 teaspoons dried oregano
• 1 clove garlic, finely minced OR 1 teaspoon garlic powder
• 1 teaspoon honey
• 1 teaspoon salt
• 1/4 teaspoon black pepper

For Greek Yogurt Blue Cheese Dressing

• 1/2 cup whole milk, plain Greek yogurt
• 2 tablespoons buttermilk
• Juice of 1/2 lemon (about 2 tablespoons)
• 1 teaspoon Worcestershire sauce
• 1/2 cup finely crumbled blue cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 clove garlic, finely minced OR 1 teaspoon garlic powder

For Lemon Vinaigrette Salad Dressing

• 1/4 cup red wine vinegar
• 2 tablespoons dijon mustard
• 1/2 cup extra virgin olive oil
• Zest and juice of 1 lemon (about 4 tablespoons juice and 3 teaspoons zest)
• 1 clove garlic, finely minced OR 1 teaspoon garlic powder
• 1 tablespoon honey
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh minced oregano OR 2 teaspoons dried oregano

For Sesame Ginger Salad Dressing

• 1/3 cup extra virgin olive oil
• 2 tablespoons toasted sesame oil
• 1/4 cup seasoned rice vinegar
• 1 clove garlic, finely minced OR 1 teaspoon garlic powder
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 tablespoons peel and grated fresh ginger OR 2 teaspoons ground ginger

For Balsamic Vinaigrette Salad Dressing

• 1/2 cup extra virgin olive oil
• 1/2 cup balsamic vinegar
• 2 teaspoons dijon mustard
• 1 clove garlic, finely minced OR 1 teaspoon garlic powder
• 1 tablespoon honey
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Combine all ingredients in a jar with a tight-fitting lid, shake until well combined. Alternatively, for thicker dressings like the ranch or Italian, you can combine all ingredients in a food processor or blender and pulse until well combined and smooth.
2. Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.

Notes

• You can swap out the olive oil for any other mild-flavored oil (I like avocado oil!).
• If you’re using unseasoned rice vinegar or low sodium soy sauce, check for seasoning and then add more salt to taste.