Four fine salad dressings

Realizing you have all of these ingredients already is like finding $20 in your winter coat pocket the first time you put it on for the season. You don’t have to go out and buy every kind of vinegar all at once, but slowly start to stock up your pantry with new flavors and you’ll never be caught without the ability to whip up something tasty at a moment’s notice.

Four Fine Salad Dressings


1. In a Saucy Red Dress(ing)

2 parts EVOO
1 part red miso paste
1 part red wine vinegar
1 garlic clove, minced
dash of Italian seasoning & dash of thyme
Or teaspoon finely chopped fresh dill

tahini sauce
Tahini Dip

2. Tahini dressing & dip

So saucy it got its own page here


Honey If You Love Me on a salad, alongside a delicious bean burger topped with provolone, beer caramelized onions, and Lemonaise shmeared bun.

Need more salad ideas? Check out my favorite salad toppings.

3. Honey If You Love Me

2 parts EVOO
1 part tahini
1 part honey mustard
dash of apple cider vinegar
dash of oregano
1 clove minced garlic


Chopped parsley, chives, and tarragon for Green Goddess Dressing


4. Green Goddess Dressing & Dip

This one requires a food processor, but it’s worth the effort for all the fresh herb flavors. I thought that anchovy paste would be expensive and hard to find – it was neither. About $3 for a tube that can stretch a long way, and easy to find at Wegman’s!
1/2 cup plain greek yogurt
1/2 cup mayonnaise (I highly suggest The Ojai Cook’s lemon-flavored Lemonaise)
1/4 cup chopped parsley
1/4 cup chopped chives
1/4 cup chopped tarragon
1-1.5tbsp lemon juice (adjust for a runny dressing vs. dipping sauce)
1.5 tsp anchovy paste
1 garlic clove, minced
dash of salt

Combine all ingredients in a food processor and blend for about 30 seconds, until smooth. Refrigerate left-overs.


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