Ranch Dressing

Ranch dressing is one of the most consumed and well liked salad dressing not only in the US but the whole Western world. Getting it from the store may be convenient, but making it at home means that there are no preservatives involved. This recipe is so good, you get addicted to it in no time.

Ingredients

• Mayonnaise, 1 heaped tbsp
• Rice vinegar, ½ tsp
• Cultured buttermilk, 2 tbsp
• Garlic powder, ¼ tsp
• Italian parsley leaves (chopped), 2 tsp
• Salt, to taste
• Pepper, to taste

Preparation

1. In a small bowl, mix together buttermilk and mayonnaise.
2. Add salt and pepper, along with rice vinegar, garlic powder and Italian parsley.
3. Taste to see if seasoning is as per taste. You can add more salt, pepper and vinegar according to desire.
4. This dressing goes best with all kinds of summer salads that contain broccoli, romaine lettuce, carrots as well as for French fries and wings. Make sure you use this dressing within a day or two, otherwise it can go bad.

Classy Vinaigrette DIY Dressing

Who doesn’t like vinegar and olive oil in their salads? This is the reason that vinaigrette dressings have always been so popular. There are plenty of ways to make it, but the recipe given here is finger licking good! Here is what you need to do.

Ingredients

• Balsamic or red wine vinegar, ¼ cup
• Extra virgin olive oil, ¾ cup
• Salt, to taste
• Pepper, to taste
• Mustard seeds, 1 tsp
• Minced garlic, ½ tsp
• Mixed herbs, ½ tsp
• Honey, ¼ tsp
• Minced shallots, 1 tsp

Preparation

1. Get a good sealing lid jar, a jam jar or baby’s food jars.
2. Combine vinegar and olive oil in it.
3. Add the salt and pepper.
4. Put the lid on the jar and shake it well.
5. Add the rest of the ingredients and give the jar another shake.
6. This dressing too can be use d for all kinds of fresh, green, leafy vegetable salads.
7. Keep in mind that this salad can last a week if kept in the fridge. Also, make sure you shake the jar well before pouring the dressing as oil and vinegar will separate when stored.

Blue Cheese Dressing

Blue cheese dressing may not sound like the ideal dressing for your veggies, but try it and you will be a convert forever. It really is that good. The best thing about this recipe is that not only can it be used a salad dressing, but as a dip for your crunchy vegetable snacks! This is how you can make this creamy cheesy dressing.

Ingredients

• Buttermilk, ¼ cup
• Blue cheese, 1 heaping cup
• Sour cream, ¼ cup
• Mayonnaise, 2 tbsp
• Lemon juice, 2 tbsp
• Salt, to taste
• Pepper, to taste
• Cilantro, a few leaves

Preparation

1. Take a small bowl and add cheese to it. With the help of a fork, crumble the cheese and then add sour cream to it. Mix it to the point, where it becomes like a crumbly paste.
2. Now add the mayonnaise, buttermilk and lemon juice.
3. Mix well and then add salt, pepper and cilantro leaves.
4. If you think the dressing is too thick, you can add a little milk to make it runnier.
5. Enjoy it with whichever salad you are making that day.
6. This dressing can last in the fridge for a week.

Italian Salad Dressing

Ingredients

• Canola oil, 1 cup
• Red wine vinegar, 2 tbsp
• White wine vinegar, ¼ cup
• Honey, 1 tsp
• Mustard paste, 2 tsp
• Garlic clove (pressed), 1
• Red bell pepper (chopped finely), 2 tbsp
• Shallots (chopped finely), 2 tbsp
• Dried oregano, ¼ tsp
• Red pepper flakes, ¼ tsp
• Dried marjoram, ¼ tsp
• Ground black pepper, to taste
• Salt, to taste

Preparation

1. Find a well fitting lidded jar and put all the ingredients in it.
2. Close the lid and shake it vigorously. You can taste to see if it is as you like it. If not, you can adjust the ingredients accordingly.
3. This dressing can be kept in the fridge for more than a week.

Chili Mustard Honey Dressing

Ingredients

• Dijon mustard, 2 tbsp
• Honey, 2 tbsp
• Lime juice, 3 tbsp
• Olive oil, ½ cup
• Vegetable oil, ½ cup
• Jalapeno (finely chopped), 2 tbsp
• Thyme (chopped), 2 tbsp
• Lime zest, 1 tsp
• Salt, to taste

Preparation

1. In a small bowl, mix together mustard and honey.
2. Add in lime juice, lime zest, salt and thyme.
3. Whisk in olive and vegetable oil slowly.
4. Mix in jalapeno and pour on the salad of your choice.

Caesar Salad Dressing

Ingredients

• Garlic (chopped), 3 cloves
• Sherry or red wine vinegar, 2 tbsp
• Anchovy filets, 5
• Mustard paste, 1 tbsp
• Extra virgin olive oil, ½ cup
• Parmesan cheese, ½ cup
• Ground black pepper, 1 tsp
• Lemon juice, ¼ cup
• Salt, to taste

Preparation

1. Take a mortar and pestle and add garlic, anchovies, salt and pepper to it.
2. Bash it till crushed and then add vinegar, lemon juice and mustard to it. Bash some more.
3. Take out in a bowl and whisk in the oil slowly, till it emulsifies.
4. Add in the cheese and mix some more.
5. You can also put the ingredients in the blender and emulsify, but it won’t be as good as when bashed with mortar and pestle.
6. The dressing can stay for a week in the fridge without going bad.