Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Green Goddess Dressing
• Green Goddess Dressing Recipe Ingredients
• Adaptations/Variations
• How to Make It
• More Dressing & Sauce Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I shared recently that I’ve been making a lot of buddha bowls lately, and this Green Goddess Dressing recipe has been getting a workout because it’s one of my favorite sauces for bowls!

I’ve tried a few variations of Greek Goddess dressing, but this version with Greek yogurt, lemon juice, capers, and fresh herbs hits the spot perfectly. SO delicious!

Why You’ll Love Green Goddess Dressing

• A little hit of protein – With Greek yogurt as the creamy base, you get a bonus boost of probiotics and protein.
• Super easy to make – Just blend all of the ingredients together. Done and done!
• DELICIOUS! This Green Goddess Dressing tastes amazing. What’s not to love?!

Green Goddess Dressing Recipe Ingredients

• Greek yogurt – I like to use whole-milk Greek yogurt for the richest, creamiest Green Goddess Dressing.
• Lemon juice – From one juicy lemon.
• Scallion – Also known as green onions! You’ll need just one or two, diced.
• Garlic – One small clove, peeled. Love the flavor fresh garlic adds!
• Capers – For a salty, umami kick. Necessary.
• Parsley – My favorite herb, I had to include it in my Green Goddess Sauce recipe.
• Tarragon – A signature ingredient in most Green Goddess recipes.
• Dill – I just love the flavor of fresh dill, so I use it liberally here.
• Salt & pepper – To highlight all of those amazing flavors!

Adaptations/Variations

• You can swap sour cream for the Greek yogurt if that’s all you have.
• For a vegan Green Goddess Dressing, use a vegan yogurt or vegan sour cream.

How to Make It

Just add it all to a mini food processor or high-speed blender and puree! Taste and add more salt and pepper, if you like. That’s it!

I hope you’re as obsessed with this Green Goddess Dressing as we are! It’s so good on salads, for dipping fresh or roasted veggies, and of course on grain bowls.

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Green Goddess Dressing

A vibrant, zippy dressing that's herb-forward, creamy, and absolutely delicious! Use it on salads, for dipping veggies, on grain bowls, and more.

Servings 8

Calories 18kcal

Author Kare

Ingredients

• 3/4 cup Greek yogurt I use whole milk yogurt
• 2 tablespoons fresh lemon juice
• 1 scallion/green onion diced [about 1 heaping tablespoon]
• 1 small clove garlic peeled
• 1 tablespoon capers drained
• 1/2 cup fresh parsley packed
• 1 tablespoon fresh tarragon leaves 10-12 leaves
• 1 tablespoon fresh dill doesn't have to be exact
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

Instructions

• Place the yogurt, then all of the rest of the ingredients into a small food processor or high-speed blender (like a Vitamix).
• Blend until completely pureed.
• Taste and add more salt and pepper to your liking.

Nutrition

Serving: 2tablespoons | Calories: 18kcal | Carbohydrates: 2g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.02g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 110mg | Potassium: 84mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg

More Dressing & Sauce Recipes

• Homemade Thousand Island
• Homemade Tartar Sauce
• Simple Vinaigrette
• Homemade BBQ Sauce
• Honey Mustard Sauce

The post Green Goddess Dressing appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Recipe
• Fruit Salad Dressing Recipe Ingredients
• How to Make It
• Tip for Success
• Ideas for Serving This Dressing for Fruit Salad
  • Summer Fruit Salad
  • Autumn Fruit Salad
  • Winter Fruit Salad
  • Berry Fruit Salad
  • Holiday Fruit Salad

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first created this fruit salad dressing recipe when I needed to dress my Summer Fruit Salad. I wanted luscious and creamy but also something that really elevated the fruit.

I’ve noticed that a lot of people aren’t necessarily on the hunt for fruit salad, but they do sometimes want to find a fruit salad dressing! And considering this creamy dressing isn’t just great on summer fruits but it’s excellent on strawberries, blueberries, apples, and more, I thought I’d create a post just for this fruit salad dressing so that it can really shine on its own.

Be free little dressing recipe!

Why You’ll Love This Recipe

• It’s super simple and easy. Just 3 ingredients and 5 minutes to make!
• So tasty – something about the creamy yogurt + brightness of the lemon + kiss of vanilla + the tiny crunch of poppyseeds is irresistible!
• Make-ahead – Super easy to whip up and then keep in the fridge until it’s time for brunch or the like.

Fruit Salad Dressing Recipe Ingredients

• Yogurt – I like to grab a tub of vanilla yogurt for this fruit salad dressing. If you don’t have vanilla yogurt on hand, you can swap in 2/3 cup Greek yogurt or plain yogurt, but you’ll probably want to add a teaspoon or two of sweetener like honey, granulated sugar (stir until dissolved), or pure maple syrup and a touch of pure vanilla extract.
• Lemon – You’ll need the zest and the juice. When I’m using citrus zest, I like to buy organic fruit.
• Poppyseeds – Just a teaspoon! You’ll find poppyseeds in the spices and baking aisle of most grocery stores.

How to Make It

Just mix the ingredients together in a small bowl and pour it over some fresh fruit! Easy peasy.

Tip for Success

• You can make this fruit salad dressing up to 3 days ahead of time. Just mix together, place in an airtight container, and plop it in the fridge until you’re ready to mix it up with some fruit.

Ideas for Serving This Dressing for Fruit Salad

Summer Fruit Salad

• Toss with pineapple, melon, grapes, nectarines, plums, and blueberries.

Autumn Fruit Salad

• Mix with apples, pears, and grapes. Top with chopped pecans. Yummy with a pinch of cinnamon and nutmeg mixed in too.

Winter Fruit Salad

• Place segmented oranges, kiwis, and pomegranate arils in a large bowl and top with dressing. Mix.

Berry Fruit Salad

• Mix with strawberries, raspberries, blueberries, and blackberries. Great with some chopped fresh mint too.

Holiday Fruit Salad

• Toss together red and green fruits like strawberries (if you can find them in the winter), raspberries, red apples, pomegranate arils + kiwi fruit and green grapes. Mix with fruit salad dressing.

I hope you love this fruit salad dressing as much as we do! It’s creamy and easy and especially good on strawberries and summer fruits.

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Lemon Poppyseed Fruit Salad Dressing

A super easy, lemony fruit salad dressing recipe that elevates any fruit salad! With a lemon juice, poppyseeds, lemon zest, and a kiss of vanilla. So delicious!

Course Salad

Keyword creamy fruit salad dressing, fruit salad dressing, lemon dressing, lemon poppyseed fruit salad dressing, poppyseed dressing

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8 tablespoons

Calories 20kcal

Author Kare

Ingredients

• 2/3 cup vanilla yogurt* about 5 ounces
• 2 teaspoons freshly grated lemon zest
• 2 tablespoons fresh lemon juice from one medium lemon
• 1 teaspoon poppyseeds

Instructions

• In a medium bowl, add the yogurt, lemon zest, lemon juice, and poppyseeds. Stir with a whisk to combine.
• Pour over cut fruit and toss gently to coat each piece.

Notes

Vegan option:

Substitute a dairy-free/vegan vanilla yogurt. 

*Substitution info:

You can swap in 2/3 cup Greek yogurt or plain yogurt, but you’ll probably want to add a teaspoon or two of sweetener like honey, granulated sugar (stir until dissolved), or pure maple syrup and a touch of pure vanilla extract.

Nutrition

Serving: 2tablespoons | Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 52mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 0.1mg

The post Lemon Poppyseed Fruit Salad Dressing appeared first on Kitchen Treaty.

You’re going to want to drizzle this tahini sauce on everything, from salads to falafel to bowls … the possibilities with this lemon tahini dressing are endless.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Lemon Tahini Dressing
• Ingredients
• Adaptations/Variations
• How to Make Lemon Tahini Dressing
• Tips for Success
• More Sauce & Condiment Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I discovered the magic of tahini dressing years ago when I created this broccoli apple salad with a tahini dressing instead of a heavier mayo-based dressing. I was hooked!

Since then, I’ll often keep a jar of lemon tahini dressing in the fridge to dress up crisp summer veggies like tomato and cucumber salad or sautéed zucchini. It’s also perfect on roasted vegetables (I love it with my sheet pan tofu & veggie dinner!) And this lemon tahini sauce completely seals the deal for falafel bowls and other buddha bowls.

Why You’ll Love Lemon Tahini Dressing

• Creamy without being heavy – No mayo, heavy whipping cream, or any other heavy, creamy ingredient needed. All you need is tahini to create that magical creamy consistency!
• Easily vegan – If you’re eating vegan, just swap out the honey for pure maple syrup and you’re there!
• Quick & easy to make – Just 5 minutes and a handful of ingredients for a creamy tahini dressing you’ll want to use on everything!

Ingredients

• Tahini – If the oil has separated from the tahini, be sure to give it a good stir to mix it all together before measuring.
• Lemon juice – You’ll need 1/4 cup fresh lemon juice, which usually takes one or two juicy lemons.
• Garlic – Just one clove, very finely minced or grated, adds so much flavor to your lemon tahini dressing.
• Honey – Adds a touch of sweetness which balances out the acidity from the lemon. Feel free to use agave syrup or pure maple syrup instead.
• Salt & pepper – Highlights all of those nutty, bright, sweet, savory flavors!
• Water – Adjust the quantity as you wish. Use less water for a thicker sauce, or more water for a thinner, pourable dressing.

Adaptations/Variations

• Vegan Tahini Dressing – Just use pure maple syrup or agave syrup instead of honey.
• Spicy Tahini Dressing – Add a few pinches of cayenne pepper to give your lemon tahini dressing a touch of heat.

Tips for Success

• Mix your tahini! If it’s separated, your tahini dressing might end up being too oily.
• Grate your garlic. If you have a Microplane zester (affiliate link), that’s perfect for getting that garlic into tiny, flavorful bits that permeate every bit of lemon tahini dressing.

I hope this Lemon Tahini Dressing becomes as much of a staple in your kitchen as it is in ours! It’s so versatile and adds so much flavor to so many veggies and dishes. It’s a keeper!

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Creamy Lemon Tahini Dressing

So versatile and absolutely delicious! Tahini makes the most lusciously creamy, magic dressing that you'll want to drizzle on salads, roasted veggies, bowls, and so much more.

Diet Gluten Free, Vegetarian

Keyword lemon tahini dressing, tahini dressing, tahini sauce

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 67kcal

Author Kare

Ingredients

• 1/3 cup tahini mixed well
• 1/4 cup freshly squeezed lemon juice from 1-2 large lemons
• 1 medium clove garlic finely minced or grated on a microplane zester
• 2 teaspoons honey or pure maple syrup
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 – 1/3 cup water

Instructions

• Place all ingredients except the water in a small bowl. Whisk together until smooth. Pour in the 1/4 cup water and whisk together until smooth. Add additional water if you prefer a thinner dressing. Store in an airtight container in the fridge for 3-4 days.

Notes

Yields about 3/4 cup of dressing. I’ve estimated each serving to be around 2-3 tablespoons. Store lemon tahini dressing in the fridge in an airtight container for up to one week. 

Nutrition

Serving: 2tablespoons | Calories: 67kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 149mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.5mg

More Sauce & Condiment Recipes

• Homemade Tartar Sauce
• Balsamic Reduction Syrup
• Honey Dijon Mustard Dressing
• Creamy Vinaigrette
• How to Make a Simple Vinaigrette (with endless ways to customize!)
• Homemade Thousand Island Dressing
• Peanut Sauce
• Vegan Alfredo Sauce
• Avocado Hollandaise

The post Lemon Tahini Dressing appeared first on Kitchen Treaty.

Table of Contents

• Ingredients for Shallot Vinaigrette
• How to Make It
• More Salad Dressing Recipes

Ingredients for Shallot Vinaigrette

• Olive oil: Extra virgin olive oil has the most flavor, and it’s perfect for vinaigrettes. The higher quality the better, but mid-level is just fine too!
• Lemon juice: Fresh lemon juice helps this dressing pop.
• White wine vinegar: For classic vinaigrette flavor. White vinegar or apple cider vinegar will work, too.
• Shallot: You’ll need just one fresh shallot, minced.
• Dijon mustard & honey: Just a little of each for flavor and its magic emulsifying power.
• Salt & pepper: Every vinaigrette needs S&P. Adjust to your liking.

How to Make It

First, add all of your dressing ingredients to a small bowl, or to a mason jar fitted with a lid.

Then, if using a bowl, whisk everything together until well-blended. If you’re using a mason jar, replace the lid and shake until blended and emulsified.

Dip a lettuce leaf into the dressing and give it a taste. Add more salt and pepper if you like, and you’re ready to dress your salad!

More Salad Dressing Recipes

• Homemade Vinaigrette Salad Dressing
• Creamy Vinaigrette
• Lemon Thyme Vinaigrette
• Homemade Thousand Island
• Honey Mustard Dressing

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Shallot Vinaigrette Recipe

An easy salad dressing with mild onion-y flavor thanks to finely diced shallots. Dijon mustard and a touch of honey round out this perfect vinaigrette!

Keyword shallot vinaigrette

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 343kcal

Author Kare

Ingredients

• 1/3 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 2 tablespoons diced shallot approx. 1 shallot
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon fine grain sea salt plus more to taste
• 1/8 teaspoon freshly ground black pepper plus more to taste

Instructions

• Add all of your dressing ingredients to a small bowl or to a mason jar fitted with a lid.
• If using a bowl, whisk everything together until well-blended. If you're using a mason jar, screw on the lid and shake until blended and emulsified.
• Dip a lettuce leaf into the vinaigrette and taste. Add more salt and pepper if desired. Drizzle over your salad.

Nutrition

Serving: 1g | Calories: 343kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Sodium: 321mg | Potassium: 59mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 7mg | Calcium: 8mg | Iron: 0.4mg

The post Shallot Vinaigrette Recipe appeared first on Kitchen Treaty.

Table of Contents

• Why You’ll Love Honey Dijon Mustard Dressing
• Ingredients
• Adaptations/Variations
• How to Make Honey Mustard
• Tips for Success
• More Dressing & Sauce Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

Why You’ll Love Honey Dijon Mustard Dressing

Well, at the risk of sounding contrary, why wouldn’t you love this honey mustard sauce?! It’s tangy and sweet and creamy and so delicious.

Honey mustard is a super popular dressing for green salads and is especially excellent on kale salads because the robust flavor really stands up to the flavorful kale.

It’s a kid-friendly dipping sauce, perfect for chicken nuggets and tenders (or, as a vegetarian, the meat-free “chicken” nuggets I enjoy on occasion).

Try dipping French fries into this honey mustard sauce, too. Yum! You’re going to love knowing how to make honey mustard.

Ingredients

• Mayonnaise – A thick and creamy mayonnaise is best, but most varieties can be used. 
• Honey – Honey adds a rich sweetness and, of course, the classic honey flavor. You want your honey to be pourable and easy to mix with the other ingredients. Add more, a teaspoon or two at a time, for a sweeter honey mustard.
• Dijon – Use your favorite creamy Dijon mustard.
• White wine vinegar – A bit of vinegar gives honey mustard dressing a little extra kick. Lemon juice, white vinegar, or apple cider vinegar will work, too.
• Cayenne pepper – This ingredient is optional, but is really good with honey mustard! It adds a nice hint of heat. I sometimes do a couple of dashes of Tabasco sauce in addition or instead of cayenne.

Adaptations/Variations

• To make vegan honey mustard, substitute a vegan mayo and swap the honey for pure maple syrup or agave syrup.
• For a lighter and tangier honey Dijon mustard dressing, try swapping the mayo for full-fat Greek yogurt.

How to Make Honey Mustard

Add all of the honey mustard dressing ingredients to a small bowl …

… and whisk together until creamy and smooth.

Add more honey or cayenne pepper if you like, and maybe a pinch of salt and pepper, if you like.

That’s it!

Tips for Success

• Start with a good quality, thick mayo. A light mayo or thinner mayo will result in a thinner honey mustard.
• Make sure your honey is thin enough to drizzle in with the other ingredients and can be stirred easily. You might have trouble with a thicker or crystallized honey.
• Stir refrigerated honey mustard dressing before you serve it, because it might separate a bit in the fridge.

More Dressing & Sauce Recipes

• Homemade Thousand Island Dressing
• Homemade BBQ Sauce
• How to Make a Simple Vinaigrette

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Honey Dijon Mustard Dressing

This creamy, kid-friendly dressing and sauce is the perfect combination of savory + sweet! Honey mustard is perfect for dipping nuggets and fries or drizzling over salads.

Course sauce

Keyword honey & mustard dressing, honey dijon mustard dressing, honey mustard, honey mustard sauce, salad dressing with mustard and honey

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 5

Calories 211kcal

Author Kare

Ingredients

• 1/2 cup mayonnaise
• 3 tablespoons honey
• 1 1/2 tablespoons Dijon mustard
• 1/2 teaspoon white wine vinegar can sub lemon juice or another vinegar
• 1/8 teaspoon cayenne pepper optional, to taste; a couple of drops of Tabasco sauce are great too
• salt & pepper optional, to taste

Instructions

• Add all ingredients to a bowl and whisk together until thoroughly combined.
• Taste and add more honey if you'd like it sweeter or add a pinch of salt and pepper if you feel it needs it. You can also add more cayenne if you like, or even a couple of drops of Tabasco sauce for a touch of tangy heat.
• Serve immediately or transfer to an airtight container or jar and refrigerate until ready to use.

Notes

Honey mustard dressing can be stored in the refrigerator in a lidded mason jar or another air-tight container for up to 5 days.

Vegan option:

Use a vegan mayo like Vegenaise and swap the honey for pure maple syrup or agave syrup.

Nutrition

Serving: 2tablespoons | Calories: 211kcal | Carbohydrates: 11g | Protein: 0.5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 10mg | Sodium: 214mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 43IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.2mg

The post Honey Dijon Mustard Dressing appeared first on Kitchen Treaty.

You’ll love creamy lemon vinaigrette with all the veggies. And you’ll love making it, too! No blender or special equipment needed – just grab a mason jar or a small bowl and a whisk and your dressing’s made.

Table of Contents

• What is Creamy Vinaigrette?
• Why You’ll Love this Creamy Lemon Vinaigrette
• Ingredient Info
• How to Make Creamy Vinaigrette
• Ideas for Serving Creamy Vinaigrette Dressing
• More Salad Dressing Recipes

What is Creamy Vinaigrette?

Just like it sounds, creamy vinaigrette is simply a vinaigrette dressing with a creamy ingredient added and mixed in until it emulsifies, creating a lusciously creamy dressing.

I like sour cream for its thick and rich creaminess and a little big of tangy flavor, but you can also use a small amount of mayo, unsweetened Greek yogurt, or even a drizzle of heavy cream.

Why You’ll Love this Creamy Lemon Vinaigrette

• Whips up in 5 minutes or less
• Tastes so much better than store-bought
• Versatile dressing that can dress up everything from green salads to pasta salads to crudite platters and so much more.

Ingredient Info

• Olive oil: Most all of my salad dressings use extra virgin olive oil. The higher quality the better, but honestly budget-friendly olive oil is delicious too.
• Lemon juice: For bright flavor that contrasts so well with the creamy component of this vinaigrette.
• White wine vinegar: Zingy acidic flavor for the win! White balsamic is great, too. 
• Sour cream: I add quite a bit of sour cream to this creamy salad dressing recipe because if I’m going for a creamy vinaigrette, I want it to be creamy!  
• Honey: Adds sweetness that helps balance the acids, plus honey helps creamy vinaigrette emulsify.
• Salt & pepper: Fine grain sea salt and freshly ground black pepper are a must!

How to Make Creamy Vinaigrette

It’s so easy to make this creamy salad dressing. My favorite method for making vinaigrettes is the mason jar method. Just add all of the ingredients in the mason jar, screw on the lid, and shake. Plus, you now have a container to store any leftovers in. Score!

You can also use a small bowl and a whisk to mix the ingredients. Or, if you’re planning to dress an entire salad with your creamy lemon vinaigrette, you can actually mix it together right in your large salad bowl, then add your salad ingredients and toss. So easy!

To make sure it’s perfect, dip a lettuce leaf into the vinaigrette to taste test it. Then, you can add more salt and pepper and adjust any ingredients if you prefer.

Ideas for Serving Creamy Vinaigrette Dressing

• Dress a green salad with it
• Toss with pasta and veggies for a simple pasta salad
• Drizzle over asparagus
• Enjoy as a dip for artichokes
• Add a bit to sandwiches or wraps – it’s the perfect condiment!

More Salad Dressing Recipes

• How to Make a Basic Vinaigrette: Learn the exact ratio for perfect vinaigrette every time plus a ton of variations. 
• Honey Mustard: Love that sweet and savory thing going on!
• Lemon Thyme Vinaigrette: This vinaigrette is so bright and zingy!
• Thousand Island Dressing: Make your own Thousand Island at home and you might never go back to store-bought again!

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Creamy Vinaigrette Recipe

This versatile vinaigrette is rich, creamy, and bright with lemony flavor. I love it on simple green salads and served up with veggie platters!

Course Salad

Keyword salad, salad dressing

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 141kcal

Author Kare

Ingredients

• 1/3 cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons white wine vinegar
• 1/3 cup sour cream
• 2 teaspoons honey
• 1/2 teaspoon fine-grain sea salt
• freshly ground black pepper to taste

Instructions

• Place ingredients into a small bowl or a mason jar. If you're using a bowl, whisk together vigorously until combined. If you're using a mason jar, twist the lid on the jar and shake well until emulsified.  
• Taste and add more salt and pepper if desired.

Notes

Storage:

Keep in an airtight container in the refrigerator for up to a week. The ingredients may separate in the fridge, so give it a good shake to mix it all back up. 

Vegan Option:

Use vegan sour cream and substitute agave syrup or pure maple syrup for the honey. 

Nutrition

Calories: 141kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 199mg | Potassium: 24mg | Fiber: 0.02g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.1mg

The post Creamy Vinaigrette Recipe appeared first on Kitchen Treaty.

I think this lemon vinaigrette dressing pairs perfectly with a chickpea-heavy green salad – something about the lemon, chickpeas, and thyme together is so delicious! It’s also amazing tossed with blanched asparagus. 

Lemon Thyme Vinaigrette is a really light, refreshing dressing for spring and summer salads. But I love the citrus pop on wintertime salads too. 

Ingredients for Lemon Thyme Vinaigrette

• Olive oil: I use extra virgin olive oil almost exclusively for my vinaigrette recipes. The higher quality the better, but if you have a more budget-friendly olive oil, it’s going to be great too!
• Lemon juice: Freshly squeezed, about one or two lemons worth. 
• White wine vinegar: I love the light zing that white wine vinegar gives this salad dressing. White balsamic is great, too. 
• Thyme: I love fresh thyme in this lemon salad dressing recipe, but dried works too. Just add ess dried because it’s much more potent than fresh. 
• Dijon mustard: A key to vinaigrette is that the ingredients emulsify together (emulsification is when two ingredients that don’t normally combine well are combined). Two ingredients really help the emulsification process: Dijon mustard is one of them. Plus, it adds a great pop of flavor! 
• Honey: Another win for helping emulsify! Plus, honey adds a nice hit of sweetness that helps to mellow all of the acid in vinaigrette. 
• Salt & pepper: I like fine grain sea salt and freshly ground black pepper for best flavor, but any salt and pepper will do! 

How to Make It

It’s so easy to make this lemon salad dressing. Simple add all of the ingredients to a small bowl or, my favorite, a small mason jar. Whisk all of the ingredients together, or, if you’re using a mason jar, place the lid on and shake shake shake! 

Then, check to make sure all of the ingredients are emulsified (thoroughly blended). Dip a lettuce leaf into the vinaigrette to taste test it and add more salt and pepper or adjust any other ingredients if you like. 

Then serve!

Variations

There are so many ways to modify this recipe! Here are a few ideas. 

• Lemon herb vinaigrette: Add more herbs for a wonderful fresh herb vinaigrette. Try a mix of dill, parsley, basil, oregano, and/or marjoram. 
• Lemon oregano vinaigrette: Swap fresh minced oregano for the thyme. Or use 1/2 teaspoon dried oregano. 
• Lemon rosemary vinaigrette: Add about 1/2 teaspoon fresh, well-minced rosemary to the vinaigrette in place of the thyme. 
• Lemon ginger vinaigrette: Add a teaspoon of finely minced fresh ginger. I leave out the thyme if I’m using this variation. 
• Lemon basil vinaigrette: Swap fresh minced basil for the thyme. 
• Lemon parsley vinaigrette: Add parsley instead of the thyme. 
• Maple lemon vinaigrette: Swap the honey for pure maple syrup. This makes it a vegan lemon vinaigrette!

More Salad Dressing Recipes

• How to Make a Basic Vinaigrette: This article is a huge wealth of information about the perfect ratio for vinaigrette, the ingredients I like to use, and tons of variations. 
• Creamy Vinaigrette: Very similar to this one but with an element of irresistible creaminess.
• Honey Mustard Dressing: Just like the classic you know and love!
• Thousand Island Dressing: Super creamy and so easy to make at home!

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Lemon Thyme Vinaigrette Recipe

Bright, lively, and full of flavor! This lemony vinaigrette is the perfect companion for green salads. You'll love having this recipe in your arsenal for salad time!

Course Salad

Cuisine French

Keyword salad, salad dressing

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 169kcal

Author Kare

Equipment

• Small bowl or mason jar

Ingredients

• 1/3 cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice from 1 large or 2 medium lemons
• 1 tablespoon white wine vinegar
• 1 small clove garlic grated on microplane or finely minced
• 1 teaspoon fresh thyme chopped; or 1/4 teaspoon dried
• 1 teaspoon dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon fine grain sea salt plus more to taste
• freshly ground black pepper plus more to taste

Instructions

• Place all of the ingredients in a small bowl or a mason jar. If using a bowl, whisk together vigorously until combined/emulsified. If using a mason jar, twist the lid on the jar and shake well.
• Taste and add more salt and pepper if desired. Drizzle over your favorite salad.

Notes

Storage notes

This dressing will keep in an airtight container in the refrigerator for 3-4 days. The oil may solidify, so I recommend letting the dressing return to room temperature on the counter, then shake/mix it together again before serving. 

Vegan option

Use pure maple syrup instead of honey. 

Nutrition

Serving: 1g | Calories: 169kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 160mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.3mg

The post Lemon Thyme Vinaigrette Recipe appeared first on Kitchen Treaty.

I’ve always loved a good green salad. The thing is, I’ve never been able to find a premade salad dressing that I like. Most of them – especially store-bought oil and vinegar dressing – taste weird to me.

That’s why I started making my own homemade vinaigrette, and once I learned how easy this simple salad dressing was, there was no going back.

In this Article

• What is Vinaigrette?
• Vinaigrette Ratio
• Vinaigrette Ingredients
• Different Vinaigrette Flavors to Make
• How to Mix Vinaigrette: My Two Favorite Methods
• Taste, adjust seasonings, and serve
• More Salad Dressing Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

What is Vinaigrette?

Vinaigrette is a simple, versatile salad dressing made with oil and vinegar. From there, you can add many different ingredients to add flavor and make it your own.

Vinaigrette Ratio

The ratio is very straightforward!

It’s:

1 part vinegar to 3 parts oil
+ salt and pepper to taste

Simple, right?! But that’s not all you need to know! Read on for even more about making the perfect homemade vinaigrette for you.

Vinaigrette Ingredients

What are the ingredients in vinaigrette? Oil, vinegar, salt, pepper, and anything else you want to add for flavor and texture.

Oil

You can’t go wrong with extra virgin olive oil, which I use 95% of the time.

Or choose a light, flavorless oil like grapeseed oil, canola oil, or vegetable oil. Avocado oil can be delicious, too. For some extra flavor, you can even swap in a touch of nut oil like walnut oil or hazelnut oil; or a bit of sesame oil adds a nutty vibe that complements Asian foods nicely. Just use a light touch with the more potent oils.

It goes without saying that higher quality oil is going to taste the best. But personally, as you can see by the photo, I’m not opposed to a little Costco generic brand love. Tastes pretty great to me!

Vinegar

Ahhh, so many lovely varieties of vinegar. Most wine vinegars will yield a lighter vinaigrette. Rice vinegar is also a nice, light choice. Apple cider vinegar lends a nice little bite (I like using it in salads with apple). Balsamic vinegar is a bolder choice, but lends a wonderful sweet/tart flavor to the mix. Sherry vinegar is also nice, but can be bold, so tread lightly.

Lemon juice is often substituted for vinegar, but I prefer to supplement the vinegar with acidy citrus juices (orange and lime juices also fall into this category) rather than replace the vinegar entirely. Generally I’ll swap out half the vinegar for citrus juice if I’m going that route.

Other ingredients

As I referenced in the formula above, aside from oil and vinegar, the only other thing you really need for a superb and super-simple vinaigrette is a bit of salt (I like kosher salt or sea salt) and pepper (I prefer freshly ground black pepper).

Sugar or honey helps mellow the vinegar’s acidity. Bonus if you use honey, which works as a salad dressing emulsifier, too (more about emulsifiers in a bit).

Different Vinaigrette Flavors to Make

1. Balsamic Vinaigrette

• Use balsamic vinegar. I like to use white balsamic vinegar for a lighter balsamic dressing in both flavor and looks.
• A touch of sweetener – granulated sugar, honey, pure maple syrup, or even brown sugar – helps mellow out the acidity, while a bit of Dijon mustard helps round it out.

2. Creamy Vinaigrette

• Add sour cream or vegan sour cream to your vinaigrette and mix well.
• You can also add mayo for a nice creamy result. I suggest starting with a couple of tablespoons and going from there.

3. Herb Vinaigrette

• Add fresh chopped herbs like dill, basil, parsley, cilantro, mint, or thyme (dried herbs work, too, but can be more potent – you’ll want to start with about 1/3 of dried vs. fresh.)

4. Ginger Vinaigrette

• Add finely minced ginger – one or two tablespoons.

5. Garlic Vinaigrette

• Add a teaspoon of finely minced fresh garlic (about one clove of garlic) or even some garlic powder in a pinch.

6. Raspberry Vinaigrette

• Add fresh or frozen raspberries along with the other salad dressing ingredients to a blender and puree.
• Also works with strawberries or blueberries!
• Go with about 1/2 cup berries per 1 cup of dressing.
• A bit of shallot and a drizzle of honey go nicely too.

7. Champagne Vinaigrette

• Use champagne vinegar for a light, elegant touch.

8. Citrus Vinaigrette (lime, orange, or lemon vinaigrette)

• Swap out half of the vinegar for lemon, lime, or orange juice. Blood orange is especially pretty!
• Throw in a little zest for an extra punch.

9. Spicy Vnaigrette

• Crushed red pepper flakes, a dab of horseradish, or even a bit of Sriracha add a touch of heat.

10. Shallot Vinaigrette

• Add a bit of finely minced shallots to the equation. Shallots add so much flavor! You can also add onion or scallions.
• I like to use white wine vinegar along with a touch of honey, Dijon mustard, and lemon juice in my shallot vinaigrette.

11. Dijon Vinaigrette

• Dijon mustard adds flavor and acts as an emulsifier – it’s kind of vinaigrette’s best pal. More about emulsifying in a minute.
• I like to add about a half teaspoon to a teaspoon of Dijon mustard per 1 cup of dressing.

12. Lemon Thyme Vinaigrette

• Add fresh or dried thyme and a squeeze of lemon juice for this flavorful twist on vinaigrette.

How to Mix Vinaigrette: My Two Favorite Methods

Yes, oil and vinegar likes to stay separated. But for vinaigrette, we want it together – at least long enough to get it onto our salad.

One effective way of mixing it together (also known as “emulsifying”) is to use a blender. But I feel like that over-complicates the process and, let’s be honest, I don’t like the extra clean-up. And this is all about simple!

So I almost always mix my vinaigrette one of two ways:

Whisk it in a bowl

Add all of the ingredients to a small bowl and briskly whisk until all of the ingredients come together. That’s it! You can also add all of the ingredients except the oil, then whisk while adding the oil in a stream, which can help with the emulsification.

A tip Brandy shared has been a bit life-changing, too: just whisk the vinaigrette right in the salad bowl, add the greens, and toss. It only works if you’ve got just the right quantity for your salad, but it’s still an incredibly convenient option when the stars align.

Shake it in a mason jar

This is my favorite method because it’s easier (read: lazier). Just add all of the ingredients to a mason jar, screw on the lid, shake for a few seconds, and: voila, vinaigrette!

Bonus: you’ve now got a ready-made container for storing leftover dressing in the fridge for later on!

Taste, adjust seasonings, and serve

Once it’s mixed, just taste and adjust the  seasonings if you like, and you’re good to go. Tasting tip: For the most accurate idea of what the dressing will taste like on your salad, dip a leaf into the dressing, shake off the excess, and try.

If you’re not serving your vinaigrette right away, you may have to shake it again right before serving. But here’s where the bonus of a couple of the add-ins come into play: both Dijon mustard and honey help emulsify the dressing, which keeps it together longer. So consider adding one or both of these if you’re entertaining and don’t want the embarrassment of a broken-down dressing (the horror!) or if you are just plain tired of shaking.

Here’s the full, printable recipe!

If you try and love this recipe for homemade vinaigrette, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️

Print

Vinaigrette Salad Dressing Recipe

Homemade vinaigrette is so much better than store-bought – and EASY! This recipe yields enough to lightly dress a salad for four. Read the entire post for tons of variations and ideas!

Course Salad

Cuisine American

Diet Diabetic, Gluten Free, Vegan, Vegetarian

Keyword vinaigrette

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 2 servings

Calories 189kcal

Author Kare

Ingredients

• 3 tablespoons extra virgin olive oil* or a more neutral-flavored oil like grapeseed, canola, or vegetable
• 1 tablespoon white wine vinegar** or balsamic, apple cider vinegar, rice, sherry, or other wine vinegar
• Pinch kosher salt
• A turn of freshly ground black pepper

Instructions

• Add all of the ingredients to a small mason jar, screw on the lid, and shake until blended. You can also whisk the ingredients together in a bowl or whirr them together in a blender.
• Taste and adjust seasonings if desired. Add to salad, toss, and serve.
• Keep leftover dressing in a sealed jar in the refrigerator for 2 – 3 days.

Notes

*Additional notes on oil

I recommend extra virgin olive oil. Other options are light, flavorless oils like grapeseed oil, canola oil, or vegetable oil. Avocado oil can be delicious, too. For some extra flavor, you can even swap in a touch of nut oil like walnut oil or hazelnut oil; or a bit of sesame oil adds a nutty vibe that complements Asian foods nicely. Just use a light touch with the more potent oils.

**Additional notes on vinegar & subbing lemon juice

Most wine vinegars will yield a lighter vinaigrette. Rice vinegar is also a nice, light choice. Apple cider vinegar lends a nice little bite (I like using it in salads with apple). Balsamic is a bolder choice, but lends a wonderful sweet/tart flavor to the mix. Sherry vinegar is also nice, but can be bold, so tread lightly.

Lemon juice is often substituted for vinegar, but I prefer to supplement the vinegar with acidy citrus juices (orange and lime juices also fall into this category) rather than replace the vinegar entirely. Generally I’ll swap out half the vinegar for citrus juice if I’m going that route.

Customization ideas

Balsamic vinaigrette: When using balsamic, a touch of sweetener – granulated sugar, honey, pure maple syrup, or even brown sugar – helps mellow out the acidity, while a bit of Dijon mustard helps round it out. I like to use white balsamic vinegar for a lighter balsamic dressing in both flavor and looks.

Herb vinaigrette: Add 1-2 tablespoons fresh chopped herbs like dill, basil, parsley, cilantro, mint, or thyme (dried herbs work, too, but can be more potent – adjust to 1-2 teaspoons instead.)

Ginger vinaigrette: Add 2 teaspoons finely minced ginger.

Garlic vinaigrette: Add a finely minced garlic clove or even some garlic powder (start with 1/4 teaspoon) in a pinch.

Parmesan vinaigrette: Add 2 tablespoons grated or shredded Parmesan. Pecorino Romano, Gorgonzola, or feta are delicious too.

Raspberry vinaigrette: Add fresh or frozen raspberries along with the other salad dressing ingredients to a blender and puree. Also works with strawberries or blueberries! Go with about 1/2 cup berries per 1 cup of dressing. A bit of shallot and a drizzle of honey go nicely too.

Champagne vinaigrette: Use champagne vinegar for a light, elegant touch.

Citrus vinaigrette (lime, orange, or lemon vinaigrette): Swap out half of the vinegar for lemon, lime, or orange juice. Blood orange is especially pretty! Throw in a little zest for an extra punch.

Spicy vinaigrette: A pinch of red pepper flakes, a teaspoon or two of horseradish, or even a bit of Sriracha (start with 1/4 teaspoon) add a touch of heat. 

Shallot vinaigrette: Add 2 teaspoons finely minced shallots to the equation. Shallots add so much flavor! You can also add onion or scallions.

Dijon vinaigrette: Add about a half teaspoon to a teaspoon of Dijon mustard per 1 cup of dressing. Dijon mustard adds flavor and acts as an emulsifier – it’s kind of vinaigrette’s best pal. 

Nutrition

Serving: 2tablespoons (1/2 recipe) | Calories: 189kcal | Carbohydrates: 1g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Sodium: 29mg | Sugar: 1g | Iron: 1mg

More Salad Dressing Recipes

When you know how to make your own salad dressing, you can take on the world! Or at least, it’ll feel like it. Here are some more recipes for homemade salad dressing:

• Honey Dijon Mustard Dressing – This homemade version of a perennial favorite is so good!
• Thousand Island Dressing – So creamy and delicious!

The post Homemade Vinaigrette Salad Dressing Recipe appeared first on Kitchen Treaty.

In fact, it is so easy to make homemade 1000 island dressing, that I’m sort of kicking myself for ever buying it ready-made.

Five minutes and a little chilling time in the fridge, and you’ve got a tangy, zesty, “secret” sauce that’s equally at home on a piled-high burger as it is atop a nice, simple bed of greens.

It’s far less expensive than store-bought and it tastes, well, 1000 times better!

In this Article

• Why is it Called Thousand Island Dressing?
• Ingredients
• How to Make Thousand Island Dressing
• Ideas for Customizing Thousand Island Dressing
• How to Store 1000 Island Dressing
• Can I Freeze This Sauce?
• Dietary Questions
• More Salad Dressing & Sauce Goodness

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

Why is it Called Thousand Island Dressing?

When I first shared this recipe, I didn’t know why! But some research turned up that “the name presumably comes from the Thousand Islands between the United States and Canada in the St. Lawrence River. 

In the Thousand Islands area, one common version of the dressing’s origins says that a fishing guide’s wife, Sophia LaLonde, made the condiment as part of her husband George’s shore dinner.” (source)

Reader CJ shared, “They call it Thousand Islands Dressing – originally known as Sophia’s Sauce because the recipe originated in the Thousand Islands. This unique and once the play ground of the very rich during the gilded age was and is a fisherman’s paradise. Today, although and nonetheless beautiful, and still a vacation destination, like most of upstate New York, the evidence of poverty can not be denied … I have a copy of the original, hand written recipe …”

Reader Kathy also shared, “Just wanted to let you know that Thousand Island dressing comes from the Thousand Island area of up state NY. Where are over a thousand island in Lake Ontario and the St. Lawrence River. Fishing guides would take them out to fish and then cook them a ‘shore dinner’ One of there wives came up with the recipe. They lived in Clayton NY and who can still go there and get the original dressing..I grew up there and when I moved I realized most of the country had no idea that’s how it originated.“

Scroll down to read the comments for even more interesting information about the origin of Thousand Island Dressing.

Ingredients

What’s in Thousand Island Dressing? My recipe calls for ketchup, mayo, and relish; along with some finely minced onion and garlic. Then a bit of vinegar, salt, a dash of hot sauce if you like, and bam. Homemade Thousand Island.

How to Make Thousand Island Dressing

Just mix the ingredients together in a small bowl – yup, that’s it! The flavor develops when you refrigerate it, so it’s even better when you can make it in advance.

Ideas for Customizing Thousand Island Dressing

• To make a vegan version, just swap in some vegan mayo like Vegenaise.
• Many people like to add a finely diced hard boiled egg to the recipe, in fact, the original recipe (mentioned above) apparently included that. The egg adds a nice rich texture.
• Worcestershire sauce adds some nice flavor. One reader adds that and a pinch of ground cloves! Sounds delicious.
• Others like to use tomato sauce or tomato paste instead of the ketchup – the tomato paste would add a nice concentrated tomato element along with a bit of that coveted umami flavor.
• Many readers like to add some horseradish for a nice bit of zip. Others add a bit of cocktail sauce or even substitute the ketchup completely with cocktail sauce.
• To spice it up, add a dash of Tabasco as the recipe suggests. One reader adds chili-garlic sauce; another loves Sriracha. Yum!

So many ideas to make it your own!

How to Store 1000 Island Dressing

Keep your dressing in an airtight container or jar and store it in the refrigerator. It should keep well for up to 7 days.

Can I Freeze This Sauce?

I don’t recommend freezing thousand island because of the mayo. Freezing and thawing it could alter the texture.

Dietary Questions

Does Thousand Island Dressing have dairy?

No, this recipe is dairy-free.

Does Thousand Island Dressing have eggs?

Mayonnaise has eggs, so, yep! But you can use a vegan mayonnaise to omit the eggs.

Is Thousand Island Dressing vegan?

No, it is not, because the mayonnaise has eggs. But it’s a really easy swap – just use Vegenaise or another fave vegan mayonnaise instead of the classic mayo. Done!

Is it Gluten Free?

Yes! As written this Thousand Island Dressing recipe is gluten free.

More Salad Dressing & Sauce Goodness

• How to Make Vinaigrette Dressing – Ratio, Variations, & More (make any salad magic with this easy homemade hack)
• Homemade Tartar Sauce – customize however you like!
• Honey Dijon Mustard Dressing – tangy, sweet, and delicious!
• Lemon Thyme Vinaigrette – one of my favorite variations of vinaigrettes! So lively and vibrant.
• Creamy Vinaigrette: Creamy, zingy, and just delicious.
• Lemon-Garlic Kale Salad with Almonds
• Massaged Kale Salad with Avocado & Chickpeas
• Epic Winter Salad with Roasted Butternut Squash, Baby Kale, & Avocado
• Kale Caesar Salad with Tofu Croutons & Kalamata Caesar Dressing

Print

Homemade Thousand Island Dressing Recipe

Five minutes and a little chilling time in the fridge, and you've got a tangy, zesty, "secret" sauce that's equally at home on a burger as it is over a salad. Far less expensive than store-bought and it tastes, well, a thousand times better!

Course Salad

Cuisine American

Keyword salad dressing

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 servings

Calories 57kcal

Author Kare

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 2 tablespoons sweet pickle relish
• 2 teaspoons finely diced onion I use red onion but yellow or white would work just fine
• 1/4 teaspoon finely minced garlic about half of a small clove
• 1 teaspoon white vinegar
• 1/8 teaspoon kosher salt plus more to taste
• 2-3 dashes Tabasco sauce optional

Instructions

• Add all ingredients to a small bowl and mix well. Taste and add additional salt if desired. Refrigerate for at least an hour to allow the flavors to meld. Serve.

Notes

Storage Notes

Keeps refrigerated for up to a week. 

Substitute Ideas

Sweet relish substitute ideas: Dill relish is also delicious, or you could even finely chop some sweet or dill pickles and add them to the mix. We had a reader report using a spicy zucchini relish with success too! Make it your own. 

Onion powder substitute ideas: 1/4 teaspoon onion powder works instead of the fresh onion. 

Vegan Option

Use a vegan mayo like Vegenaise. 

Nutrition

Serving: 2tablespoons | Calories: 57kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 273mg | Potassium: 16mg | Fiber: 1g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 1mg | Iron: 1mg

The post Thousand Island Dressing Recipe appeared first on Kitchen Treaty.