Making 6 Blender Salad Dressings
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Recipes in this Video
5 recipes
Ingredients
- ●1/2 cup plain yogurt
- ●1/4 cup apple cider vinegar
- ●1 tbsp honey
- ●1 tsp Dijon mustard
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp fresh herbs (like dill or parsley), chopped
Instructions
- 1In a mixing bowl, combine the plain yogurt and apple cider vinegar.
- 2Add the honey and Dijon mustard to the bowl and whisk until smooth.
- 3Sprinkle in the garlic powder, onion powder, salt, and black pepper.
- 4Whisk the mixture until all ingredients are well combined.
- 5Taste the dressing and adjust seasoning if necessary, adding more salt or honey to taste.
- 6Stir in the chopped fresh herbs for added flavor.
- 7Transfer the dressing to a jar or airtight container.
- 8Refrigerate for at least 30 minutes to allow flavors to meld before serving.
Equipment
mixing bowlwhiskjar or airtight container
vegandairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1/2 cup sun-dried tomatoes, packed in oil
- ●1/4 cup red wine vinegar
- ●1/4 cup olive oil
- ●1 tsp Dijon mustard
- ●1 clove garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tsp dried oregano
- ●1 tsp honey (optional)
Instructions
- 1In a blender or food processor, combine the sun-dried tomatoes, red wine vinegar, olive oil, Dijon mustard, minced garlic, salt, black pepper, and dried oregano.
- 2Blend until smooth and well combined, scraping down the sides as needed.
- 3Taste the dressing and adjust seasoning if necessary, adding honey for sweetness if desired.
- 4Transfer the dressing to a jar or airtight container.
- 5Refrigerate for at least 30 minutes to allow the flavors to meld.
- 6Shake well before using and drizzle over your favorite salad.
Equipment
blenderjarmeasuring cupsmeasuring spoons
Ingredients
- ●1/4 cup umeboshi paste
- ●1/4 cup rice vinegar
- ●2 tablespoons sesame oil
- ●1 tablespoon honey or maple syrup
- ●1 tablespoon soy sauce
- ●1/4 cup cherry juice
- ●1 teaspoon grated ginger
- ●1/2 teaspoon garlic powder
- ●1/4 teaspoon black pepper
Instructions
- 1In a mixing bowl, combine the umeboshi paste and rice vinegar until smooth.
- 2Add the sesame oil, honey (or maple syrup), and soy sauce to the bowl and whisk until well combined.
- 3Pour in the cherry juice and mix thoroughly until the dressing is uniform in color and texture.
- 4Stir in the grated ginger, garlic powder, and black pepper.
- 5Taste the dressing and adjust the sweetness or saltiness as desired by adding more honey or soy sauce.
- 6Transfer the dressing to a jar or airtight container for storage.
- 7Refrigerate for at least 30 minutes to allow the flavors to meld together before serving.
- 8Shake well before using, and enjoy over salads or as a dipping sauce.
Equipment
mixing bowlwhiskjar or airtight container
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup fresh parsley, chopped
- ●1/2 cup fresh basil, chopped
- ●1/4 cup fresh chives, chopped
- ●1/4 cup fresh dill, chopped
- ●1/2 cup olive oil
- ●1/4 cup apple cider vinegar
- ●1 tsp Dijon mustard
- ●1 clove garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a medium bowl, combine the chopped parsley, basil, chives, and dill.
- 2In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.
- 3Pour the dressing mixture over the herbs and stir until all the herbs are well coated.
- 4Taste and adjust seasoning if necessary, adding more salt or pepper to your liking.
- 5Transfer the dressing to a jar or airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.
- 6Shake well before serving and drizzle over salads, grilled vegetables, or use as a marinade.
Equipment
medium bowlwhiskjar or airtight container
Ingredients
- ●1/2 cup miso paste
- ●1/4 cup rice vinegar
- ●1/4 cup water
- ●2 tablespoons fresh ginger, grated
- ●1 tablespoon sesame oil
- ●1 tablespoon maple syrup
- ●1/2 cup carrots, grated
- ●1 tablespoon soy sauce (or tamari for gluten-free)
Instructions
- 1In a blender or food processor, combine the miso paste, rice vinegar, and water. Blend until smooth.
- 2Add the grated ginger, sesame oil, and maple syrup to the blender. Blend again until well combined.
- 3Add the grated carrots and soy sauce to the mixture. Pulse a few times to incorporate the carrots without fully blending them.
- 4Taste the dressing and adjust the sweetness or saltiness by adding more maple syrup or soy sauce if desired.
- 5Transfer the dressing to a jar or container and refrigerate for at least 30 minutes to allow the flavors to meld.
- 6Shake or stir the dressing before serving. Use it over salads, as a dip, or drizzled over grilled vegetables.
Equipment
blenderjargrater
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