Salad Dressings

Whisk all ingredients together to emulsify (or place ingredients in jar; secure with lid; and shake to emulsify). If fresh herbs are not available, use dried. The ratio is generally 1:3 (i.e., 1 tsp of dried herbs for every 1 Tbsp of fresh).

Can store in refrigerator a few days. Before serving, bring to room temperature and whisk or shake before serving.

Basic Vinaigrette

• 1/4 cup apple cider or white wine vinegar
• 3/4 cup extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• Pinch of sugar

Herb Citrus Vinaigrette

• 2 Tbsps orange juice
• 2 Tbsps lemon juice (and/or lime juice)
• 1 large clove garlic
• 1 tsp Dijon mustard
• 3/4 cup extra-virgin olive oil
• 1 tsp fresh thyme leaves
• 1 tsp fresh cilantro, minced
• 1 tsp fresh parsley, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• Pinch of sugar

Italian Vinaigrette 

• 1/4 cup red wine vinegar
• 3/4 cup extra-virgin olive oil
• 2 Tbsps fresh oregano, minced
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp pepper

Raspberry Walnut Vinaigrette

• 1/2 cup fresh raspberries, smashed
• 1/4 cup apple cider vinegar
• 3/4 cup extra-virgin olive oil
• 2 Tbsps walnuts, finely chopped
• 1 tsp fresh cilantro, minced
• 1/4 tsp salt
• Pinch of black pepper

Tahini Dressing

• 1/3 cup tahini
• 1/3 cup olive oil
• 1 Tbsp tamari (or low sodium soy sauce)
• 1 tsp honey
• 1 clove garlic, minced

~Vinaigrette recipes adapted from Melissa & Dallas Hartwig; Tahini recipe, Lisa Leake