There was a time when I never would have considered making salad dressing at home. Eventually, though, I decided to give it a try by making a basic vinaigrette , and the whole thing was simply astonishing to me. Not only was it so much simpler and faster than I expected, with a short list of ingredients, but it also tasted better than anything I ever bought in a bottle.
The beauty of making your own salad dressing is that you can adjust some of the ingredients to make it taste just the way you like (an extra splash of vinegar and a little bit of warm water for me, please!), and can make just what you need for a single salad, or a big batch to last for the week.
These 12 salad dressing recipes are ones I turn to again and again because they partner with almost any kind of salad and they’re easy enough to shake up on a weeknight. Bookmark this list and you won’t need to buy bottled dressing again.
This light, bright dressing is my favorite reminder of just how simple homemade dressing can be. It comes together with just olive oil, lemon juice and zest, plus a pinch of salt and pepper.
If you love ranch, this fast and fancy dressing will be right up your alley. It starts with an unlikely pantry ingredient — mayo — which gives it lots of body and creaminess.
Want an easy dressing that's even faster and more foolproof than a vinaigrette? All it takes is some miso paste and any kind of citrus you have on hand.
If the idea of making Caesar dressing at home feels intimidating or like it's a lot of work, this recipe will absolutely show you otherwise. I promise. It comes together in five minutes with just five ingredients. And there are no raw eggs involved.
You can make this zippy carrot ginger dressing from start to finish in the blender or food processor — minimal chopping required. In addition to being a great match for salads, give it a try as a marinade for grilled chicken or serve it on cold noodles.
If you have a thing for fruit vinaigrettes, this five-ingredient raspberry version will be right up your alley. Take your pick between fresh or frozen berries.
I use this sauce as a dressing for salads and grain bowls more than any other. It comes together with whatever fresh herbs you have on hand (they're all fair game), tahini, and lemon. And if you prefer it on thinner side, just add an extra splash of lemon juice or water.
Classic Greek vinaigrette is more than just a red wine vinaigrette with a little oregano for color. Nope, this classic gets its sass from the one-two punch of red wine vinegar and lemons. It's optional, but I definitely recommend adding a couple spoonfuls of yogurt for creaminess.
This untraditional formula for a better, more flavorful vinaigrette will be an instant new favorite. Make a double batch and keep it in the fridge all week to dress any and all salads.
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