Up Your Salad Game With These 5 Easy Recipes


Don't resort to store-bought dressing with questionable ingredients. These dressings are so easy and delicious, why would you do anything else?


Caesar Salad Dressing

Yield 4 salads

- 1/2 cup sour cream (sub the same amount of plain Greek yogurt for a healthier option)
- 1 1/2 teaspoon anchovy paste
- 1 1/2 tablespoon mayonnaise
- 1 1/2 tablespoon olive oil
- 3 tablespoons lemon juice (fresh squeezed is best)
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- Salt to taste
- 3 cloves finely pressed or minced garlic

1. Stir together mayonnaise, anchovy paste, olive oil, lemon juice, mustard, Worcestershire sauce, pepper, salt, and garlic.
2. Whisk in sour cream (or Greek yogurt).
3. Store in airtight container (like Mason jar) until ready to use.

Recipe from The Chunky Chef


Creamy cilantro lime

Yield About 4 salads

- 1 cup loosely packed cilantro (long stems removed)
- 1/2 cup plain Greek yogurt
- 2 cloves garlic, finely pressed or minced
- 2 tablespoons lime juice
- salt to taste
- 1/4 cup olive oil

1. Combine cilantro, yogurt, garlic, lime juice, and cilantro in a food processor and blend until smooth.
2. Continue blending and slowly add olive oil through the feed-tube of the food processor.
3. Chill at least 10 minutes before serving.

Recipe inspired by Culinary Hill


Balsamic Vinaigrette

Yield 1 cup or about 8 salads

- 3/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- Salt and pepper to taste (fresh ground)
- Optional ingredients: Dijon mustard, minced shallot, minced garlic, minced fresh herbs, teaspoon dried herbs, honey brown sugar

1. Combine olive oil, balsamic, salt, pepper, and other ingredients of choice in a Mason jar or container with a good seal.
2. Seal container and shake vigorously.
3. You're done! This will keep on the counter for several weeks, but you should store in the refrigerator if you use any fresh ingredients. Make sure to shake just before dressing your salad.

Recipe from The Kitchn


Poppy Seed Dressing

Yield 8 salads

- 1/2 cup plain Greek yogurt
- 1/3 cup apple cider vingear
- 1/4 sugar or honey
- 1 tablespoon chopped white or yellow onion
- 1 teaspoon Dijon mustard
- Salt to taste
- 1/3 cup vegetable or olive oil
- 1 tablespoon poppy seeds

1. Add yogurt, vinegar, sugar, onion, mustard, and salt to blender and process on high for ~ 20 seconds.
2. While the blender still runs, slowly add the olive oil into the stop spout.
3. Add the poppy seeds and pulse ~3-4 times until fully dispersed.

Recipe inspired by Love Grows Wild


Dijon Vinaigrette

- 1/4 clove garlic
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil
- Salt and pepper to taste

1. Combine all ingredients in Mason jar or container with a good seal.
2. Shake