• Liz Talley - Urban Graze

Several Salad Dressings


A Basic Vinaigrette

The proper way to prepare a vinaigrette is to drizzle the olive oil slowly into the other ingredients, allowing it emulsify. I am far too impatient and always whisk it all at once. Seems (to me) like it comes out the same either way. You’ll have to be your own decider!

1/4 c. olive oil, or more to your taste

2 Tbsp. red or white wine vinegar (or other acid, like lemon juice)

1 tsp.-1 Tbsp. Dijon mustard (depending on your taste & salad to be dressed)

Salt and pepper to your taste

Whisk together.

If you wish, add some pressed garlic or freshly snipped herbs of your liking.

Honey Vinaigrette

Whisk together:

1/4 c. olive oil

2 Tbsp. red or white wine vinegar (or other acid, like lemon juice)

1 heaping tsp. Dijon mustard

1-1½ Tbsp. honey (to your taste)

Salt and pepper

Garlic and Herb Vinaigrette
1 clove garlic, minced
5 Tbsp. olive oil
3 Tbsp. red wine vinegar
1 Tbsp. lemon juice
Pinch of celery seed
1/4 tsp. dry mustard
1 Tbsp. each (or any) minced, fresh dill, basil, chives (or 1 tsp. dried)
Salt and pepper to taste
Combine everything in a small jar, shake, and keep in refrigerator for up to a week. Shake well before using.
Creamy Mustard Dressing
1 Tbsp. Dijon mustard
2 Tbsp. dry white wine
4 Tbsp. olive oil
1 Tbsp. + 1 tsp. red wine vinegar
2 Tbsp. plain yogurt
Salt and pepper to taste
Whisk all in a small bowl; Refrigerate in a closed jar for up to a week.

Creamy Spring Herb Dressing

This is a great base; feel free to change the herbs up, depending on what you like and what you have on hand. You can also use some dried herbs– for example, I think dried dill is wonderful, as is tarragon.

2 Tbsp. snipped basil leaves

2 Tbsp. snipped mint leaves

2 Tbsp. snipped dill

1 Tbsp. snipped chives

1 Tbsp. olive oil

3 Tbsp. buttermilk

1 Tbsp. lemon juice

Salt to your taste

Combine the ingredients in a small food processor or blender until smooth.

Or, just hand whisk.

Sesame Orange Dressing
1/4 cup orange juice
1 Tbsp. red wine vinegar
2 Tbsp. canola oil
2 tsp. sesame oil
1 tsp. soy sauce
1/8 tsp. dry mustard
2 tsp. fresh dill, minced
1 small clove garlic, minced
1/8 tsp. salt
Combine everything in a small jar, shake, and keep in refrigerator for up to a week. Shake well before using.

Recipe created or adapted by Liz Talley, Urban Graze

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