The perfect balance of sweet and tangy exists and it’s this salad dressing. This recipe brings a very flavorful punch to the plain salad and will definitely leave you wanting for more.
1 teaspoon Dijon mustard
¼ cup rice vinegar
½ cup vegetable oil
Purée 1 chopped peeled mango, the zest and juice of 1 lime, and 1 teaspoon each Dijon mustard, sugar and kosher salt in a blender.
Gradually blend in 1/4 cup rice vinegar and 1/2 cup vegetable oil.
This salad dressing is made for late summer afternoon lunches. This has multiple shades from lemony and herby to nutty that brings freshness to any dish it is added to. Try it in salads which have spinach, cheese and onions.
¾ cup olive oil
3 tablespoons toasted walnuts
1 cup fresh basil (tulsi)
1 garlic clove
1 teaspoon salt
Blend 3/4 cup olive oil, 3 tablespoons each toasted walnuts and lemon juice, 1 cup fresh basil, 1 garlic clove and 1 teaspoon kosher salt in a blender.
For a lot of vegan salads make up a large part of their meals. This vegan salad dressing is creamy and absolutely delicious. We promise, even if you’re not vegan you’ll be going back to this recipe very soon.
2 teaspoons Dijon Mustard
2 teaspoons Cider Vinegar
1 teaspoon salt
¼ cup olive oil
½ cup soft tofu
1/2 cup mixed chopped chives, parsley, chervil
Pulse 2 teaspoons each Dijon mustard and cider vinegar, 1 teaspoon kosher salt, 1/4 cup olive oil and 1/2 cup soft tofu in a blender until smooth.
Stir in 1/2 cup mixed chopped chives, parsley and chervil.
Carrot-Ginger Salad Dressing
A common Japanese salad dressing recipe, the carrot-ginger dressing is very easy to make at home. All you need is the Pigeon Mixer and 5 minutes of your time to make this creamy and healthy dressing.
2 tablespoons rice vinegar
2 tablespoons chopped peeled ginger
1 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon sesame oil
Cook 1 chopped carrot in boiling water until soft; reserve 1/2 cup cooking water, then drain.
Purée the carrot, reserved water, 2 tablespoons each rice vinegar and chopped peeled ginger, and 1 teaspoon each sugar, soy sauce and sesame oil in a blender.
Season with salt.
Packed with flavors and spices, this dressing can be used in any salad that needs a little punch of flavor. It’s spicy, tangy and sweet at the same time and that is the kind of deliciousness everyone needs to try.
2 tablespoons mango chutney
2 tablespoons lime juice
1/2 teaspoon ground cumin
¼ vegetable oil
Whisk 2 tablespoons each mango chutney and lime juice, and 1/2 teaspoon each ground cumin and kosher salt.
Gradually whisk in 1/4 cup vegetable oil.
Coconut Milk Ranch Dressing
If you’re looking for a simple vegan salad dressing recipe, look no further. This coconut milk ranch dressing is delicious and can be used as a salad topping or to marinate vegetables that you’re going to grill.
1/2 cup mayonnaise
1/2 cup full-fat coconut milk
1/4 small onion, minced finely
1 clove garlic, minced finely
1 tablespoon minced fresh dill
2 tablespoons minced fresh parsley
3 tablespoons minced fresh chives
1 green onion, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon apple cider
Combine all ingredients in a bowl, whisk together until smooth. Transfer to a bottle or jar for storage, and refrigerate for at least 30 minutes before serving.
Creamy Avocado Vinaigrette
This creamy avocado vinaigrette is healthy, delicious and prepared in less than 5 minutes. The silky texture of it will give you a hard time believing there is no dairy in this recipe. Try this easy to make recipe today.
1 ripe avocado
1/4 cup white wine vinegar
Juice of one lemon
Salt and pepper, to taste
3/4 cup extra virgin olive oil
In a food processor, combine avocado, vinegar, lemon juice, salt and pepper. Run processor until very smooth and creamy.
With processor running on low, stream in olive oil through the chute until just combined.
Cilantro Salad Dressing
If you’re looking for a fresh and herb loaded salad dressing, this recipe is for you. This zippy and tasty dressing can be served with baked veggies to add extra flavors to the meal. Make it in the summer to add an extra freshness to the food.
1/4 cup buttermilk
1/4 cup fat-free mayonnaise
3 to 6 drops hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon sugar
1/2 cup fresh cilantro leaves
Place all ingredients in a blender; cover and process until blended. Refrigerate, covered, until serving.