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.