Homemade salad dressings are a must-have for me. You’ll never catch me stocking up on bottled dressings—although, admittedly, I used to love dunking carrots and cucumbers in ranch when I was little. This is partially because dressing is just so easy to make that you don’t need to keep all those added bottles in your fridge, and partially because making your own dressing allows you to pack extra nutrients into meals. You’d never know that the Green Goddess has a cup of spinach in it! Find more dressings (and salads to put these on) in my cookbook.
Here are five vinaigrettes to keep in your back pocket (or hang on your fridge) to make every salad more delicious. I’ve also included my favorite salads to pair each dressing with, plus a printable recipe card for quick reference while you cook.
Garlicky Lemon Vinaigrette
This garlic lemon vinaigrette is simple, but packed with flavor. It pairs best with crunchy greens (like the Garlic Girl Iceberg) and shines without needing a lot of extra ingredients.
Ingredients
Juice of 2 lemons (about 1/4 -1/3 cup)
1/4-1/3 cup olive oil
1 garlic clove, grated with a microplane
1 tablespoon rice vinegar (If you don't have rice vinegar, you can use white vinegar, red wine vinegar, or just leave it out)
1/2 teaspoon salt
How to Make Garlicky Lemon Vinaigrette
Combine the ingredients in a small bowl. Whisk together with a fork or tiny whisk. Dress salad just before serving.
Use it: On iceberg, as a marinade for grilled veggies, or as a base for a herby vinaigrette.
Green Goddess
The dressing that started it all. This is a bit of a departure from typical green goddess dressings, which often use mayo or buttermilk for a creamy texture. That doesn't mean this is any less creamy—in fact, it's even more so, and packed with even more leafy greens and nutrients.
Ingredients
Juice of 2 lemons (about 1/4 - 1/3 cup)
1/4 cup olive oil
2 tablespoons rice vinegar
1 cup basil leaves
1 cup spinach leaves
2 garlic cloves
1 small shallot
1/4 cup raw, unsalted cashews
1/3 cup nutritional yeast
1 teaspoon salt
1/4 cup chives (optional)
How to Make Green Goddess Dressing
Add the lemon juice, olive oil, and rice vinegar to a blender. Top with the remaining ingredients and blend until smooth. (Adding the liquid first helps everything blend more easily.)
Use it: On the Green Goddess Salad, as a dip with crudité, mashed with avocado on toast
Miso Vinaigrette
I make this dressing (or a variation of it) all the time. It’s great on hearty salads, light, crunchy salads, and pasta salads. If you don’t have nutritional yeast, it’s ok to leave it out. You’ll still want to drink the final product.
Ingredients for Miso Vinaigrette
1/3 cup olive oil
2 lemons, juiced
1/4 cup red wine vinegar
1/4 cup white miso paste
1/3 cup nutritional yeast
1 tablespoon dried oregano
2 garlic cloves, grated with a microplane
1/2 teaspoon salt
How to Make Miso Vinaigrette
Whisk together all ingredients in a jar or bowl until emulsified.
Serve over your favorite greens or one of my favorite salads below.
To store, keep in a sealed container for up to a week.
Use it: With hearty greens (kale, cabbage, Brussels sprouts) and grain salads
Vegan Ranch
This has the tangy, herby flavor of classic ranch, but feels so much better for you. Add whatever herbs you have growing in your garden or have on hand, and make a lot—you'll want this on hand at all times.
Dressing Ingredients:
1/2 cup + 10 individual raw, unsalted cashews
3/4 cup cold water
1/3 cup olive oil
1/2 cup nutritional yeast
Juice of 2 lemons (about 1/4-1/3 cup)
1 ½ teaspoon dried dill
1 ½ teaspoon chives
1 ½ teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon salt
How to Make Vegan Ranch:
Add the cashews, water, and olive oil to a blender and blend until smooth.
Throw in 10 additional cashews (not necessary, but this is what I do) and nutritional yeast. Blend again until smooth.
Add the lemon juice and blend until combined.
Pour the mixture into a mason jar.
Add the herbs, spices, and salt to the jar and mix carefully.
Adjust seasonings to taste. The vegan ranch can be kept in the fridge for up to one week.
Use it: As a veggie dip, on a wrap, or anywhere you’d enjoy classic ranch
Creamy Tahini
We go through a LOT of tahini in my house. It's an amazing condiment on its own (see how I like to zuhzh it up here), or works as the fat component in your favorite dressing. This is a great, creamy option for a cabbage-based salad.
Dressing Ingredients:
Juice of 2 lemons (1/4 - 1/3 cup)
2 garlic cloves, grated with a microplane
1 knob fresh ginger, grated with a microplane (about 1 teaspoon)
1/4 cup soy sauce
1 tablespoon maple syrup
1/2 cup tahini
1/2 teaspoon salt
How to Make Creamy Tahini:
Add all of the ingredients to a mason jar or small bowl. Whisk together until smooth.
Use it: With a hearty salad with kale, cabbage (red or green), or Brussels sprouts, or a grain salad
What other dressing recipes would you like to see? Let me know in the comments below. ✌️
Photo: Ashley Sears