Well Dressed
If a salad could speak, it would say to dressing: “You complete me.” But many store-bought bottled options are sullied with sugars, high sodium levels, and poor quality oils. Instead, set aside the few minutes necessary to whip up these better-tasting and healthier-for-you salad boosters.
Well Dressed
Ingredients
Italian
- 2/3 cup (160 mL) neutral-tasting oil, such as grapeseed or sunflower
- 2 Tbsp (30 mL) white wine vinegar
- 2 Tbsp (30 mL) red wine vinegar
- 2 Tbsp (30 mL) finely chopped red bell pepper
- 1 garlic clove, grated or finely minced
- 1 shallot, finely chopped
- 1 1/2 tsp (7 mL) Dijon mustard
- 1 tsp (5 mL) Italian seasoning
- 1 tsp (5 mL) honey
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
Ranch
- 1/2 cup (125 mL) buttermilk
- 1/4 cup (60 mL) olive oil mayonnaise
- 1 Tbsp (15 mL) finely chopped parsley
- 1 Tbsp (15 mL) finely chopped dill
- 1 Tbsp (15 mL) finely chopped chives
- 1 tsp (5 mL) garlic powder
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
Balsamic vinaigrette
- 1/3 cup (80 mL) extra-virgin olive oil
- Zest and juice of 1 medium orange
- 2 Tbsp (30 mL) balsamic vinegar
- 1 Tbsp (15 mL) honey
- 2 tsp (10 mL) Dijon mustard
- 2 tsp (10 mL) grated or finely minced fresh ginger
- 1 garlic clove, grated or finely minced
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) ground black pepper
Directions
01
For each dressing, combine all ingredients in jar with tight-fitting lid. Shake vigorously until mixture is well combined. Keep chilled for up to a week.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
