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Yummy Pomegranate Vinaigrette Dressing
This tangy pomegranate dressing goes great on any salad. It's addictive!
Creamy Vinaigrette
A delicious, versatile creamy vinaigrette dressing for pasta or green salads. This is easily made in advance for use just before serving.
Orange Vinaigrette Dressing
This orange dressing for spinach salad can be made with all raw ingredients. It's great on a spinach salad with oranges or other lettuce-and-fruit salads.
Caesar Vinaigrette
Here's a smooth and tasty alternative to regular Caesar dressing. This Caesar vinaigrette dressing recipe has stood the test of time in my kitchen and is requested often. It tastes best on romaine tossed with spring mix lettuce. The dressing will keep up to two weeks in the refrigerator in an airtight container.
Blood Orange Vinaigrette
The sweet tang from blood oranges makes a beautiful vinaigrette. Toss it over your favorite greens, some fresh slices of blood orange, and a few candied nuts for an amazing salad.
Creamy Dairy-Free Salad Dressing
This recipe uses cultured coconut milk as a substitution for buttermilk and mayonnaise in a dill-flavored, creamy dairy-free salad dressing. Enjoy! I found an alternative to dairy-based yogurt. Cultured coconut milk is not as thick as yogurt, but it works as a substitute for buttermilk and mayonnaise in a traditional ranch-style salad dressing or dip. It's not a perfect sub, but for anyone who is avoiding dairy, it's worth a try. Look for this product in the yogurt section of your grocer. It's also great in smoothies!
Orange Citrus Vinaigrette
This citrus salad dressing is delightful and tastes great in any season. Store unused dressing in the refrigerator.
Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette
This zucchini salad is a deliciously light and fresh-tasting twist on cucumber tomato salad. It takes me to the water's edge and begs to be served with fresh seafood. Substitute Greek Kalamata olives for black olives if desired.
Meyer Lemon Vinaigrette
When Meyer lemons are in season, typically between November and March, be sure to snag some to make this Meyer lemon vinaigrette. Meyer lemons are much less tart and acidic than traditional lemons; they're like a cross between a lemon and a mandarin. They're also sweeter, so no additional sugar is needed. I love this on kale salad, but also drizzled over roasted veggies or grilled salmon or trout.
Lime-Cilantro Vinaigrette
This is a delicious, tangy vinaigrette. It's so versatile, it can be used for mixed greens or taco salads. Enjoy! Serve immediately or keep in the fridge for 4 to 5 days. I prefer white wine vinegar in this recipe, as opposed to regular white vinegar. You can also use Dijon mustard if you prefer to spicy brown.
Tasteful Tahini Salad Dressing
This tasteful tahini salad dressing is full of Middle Eastern flavors; lemon, garlic, red wine vinegar, and ginger give it a kick! It's easy to make in a blender and very versatile — add a bit less tamari, more lemon juice, and a pinch of ground mint if you prefer. People always ask me for this salad dressing recipe.
Tropical Salad with Pineapple Vinaigrette
An easy salad to make with a bag of salad greens, pineapple, bacon bits, nuts and toasted coconut. Use fresh pineapple, if you can, and substitute toasted almonds for the macadamia nuts, if desired.
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