Favorite Healthy & Delish Salad Dressings

It's almost here, that time of year when a tossed salad of some sort is de rigueur with both lunch and dinner. When the intense heat of July and August arrives salads are often the ONLY thing we crave, so it never hurts to have an arsenal of dressings on hand, ready to dress those garden fresh greens.


Supermarkets sell a few quite good brands of a similar dressing but ours is cheaper to make at home, lower in sodium and even tastier. Stands up to strong flavors such as arugula, endive and radish.

Combine all in a screw-top jar, seal tightly and shake until well-blended. Store refrigerated and shake briefly before each use.

2 T. toasted sesame oil, 3 T. vegetable oil, 2 T. tamari or soy sauce, 1 T. lemon juice, 2 T. apple cider or rice vinegar, salt and black pepper to taste


Puree in a blender: roughly 1/2 cup chopped watercress (leaves and thin stems; discard thick woody stems), 1 cup mint leaves, 1/4 cup parsley leaves and thin stems, 2 chopped garlic cloves, 1/2 cup tahini, about 2 T. lemon juice, 1 t. salt and 3/4 cup water. The dressing is rather thick so if you like thin with an additional 1/2 cup of water and adjust salt accordingly.


Whisk all the following ingredients in a small, deep bowl to blend well: 1/4 cup olive oil, 2 T. orange juice, 2 T. rice vinegar, 1 t. grainy or Dijon mustard and 1 t. crumbled dried rosemary


Combine in a blender and process briefly, just until ingredients are well mixed. Small chunks of onion are not just fine but desirable: 3 T. vegetable oil, 3 T. cold water, 3 T. white or yellow miso, 2 t. apple cider vinegar, 2 t. prepared mustard (any kind will do), 1 T. honey or agave nectar and 1/2 small onion (chopped).

This dressing enhances crunchy, hardy salad ingredients like chopped cabbage and romaine hearts.


Finely chop 1 bunch of parsley and 2 cloves of garlic. Place in a mixing bowl and whisk in 2 T. dark mustard, 2 T. tamari or soy sauce, 1/2 cup olive oil and lots of fresh ground black pepper.


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