Salad Dressing Round Up

All our go-to salad dressings in one convenient place! Now you can easily mix and match our salads with a dressing of your choice. We usually mix our salad dressings by combining all the ingredients in a mason jar, tightening the lid, and shaking it like crazy. It’s easy and you can store it in the fridge easily afterwards!

Lemon Dijon Vinaigrette

Perfect light and lemony dressing for a basic salad. We use this one very often when we don’t want anything to overwhelm the salad.

Yields: 2-3 servings

• 4 tbsps of EVOO (Extra Virgin Olive Oil) always from Olive en Folie (read about the skin benefits and how to use it topically here).

• 1 tbsp of Dijon Mustard (with grains or without)

• 2 tbsp of lemon juice

• Himalayan Salt + Pepper

Maple-Citrus Dressing

This one makes a statement and is both sweet and spicy. In our top 3 favorite salad dressing recipes for sure. It’s absolutely delicious with our Moroccan Salad.

Serves: 4-6

• ½ teaspoon cumin powder

• ⅓ cup olive oil

• 2 tablespoons lemon juice

• 2 tablespoon of maple syrup 

• ½ teaspoon salt

• ⅛ teaspoon chili powder

Lemon Tahini Sauce

A thicker and savoury sauce that’s perfect for a drizzle on roasted veggies. Most recently, we had this with our Boost Bowl.

• 2-3 tbsps of EVOO

• 1/4 cup of tahini 

• 1/4 nutritional yeast

• 3 tbsps of fresh lemon juice

• 1 to 2 tbsps of water to achieve desired thickness

• optional: 1 tbsp of dijon mustard

Honey Mustard Dressing

Yields: 6 servings

• 2 tbsp of honey

• 2 tbsp of dijon mustard

• Juice of 1 lemon

• 1/4 cup Extra Virgin Olive Oil

• Salt/Pepper

Caesar Salad Dressing

YIELDS: 1-1/3 CUPS (ENOUGH FOR ABOUT 10 STARTER SALADS)

• 2 small garlic cloves minced

• 1 teaspoon anchovy paste

• 2 tablespoons freshly squeezed lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1 cup mayonnaise (not the low fat one)

• 1/2 cup freshly grated Parmigiano-Reggiano

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

Whisk all the ingredients together in a bowl and store in the fridge for about a week.

White Wine Vinaigrette

Yields: 6-8 servings

• 1/4 cup extra virgin olive oil

• 1/4 cup white wine vinegar

• 1/2 tsp dijon

• 2 tbsp maple syrup or honey

• Salt and Pepper

• Optional: crushed mint or herb of choice

Spicy Citrus Ginger Dressing

Yields: 4 servings

• 2 lemons - zest and juice

• 2 oranges - zest and juice

• Large piece of ginger 

• 2 garlic cloves

• ¼ cup of olive oil

• 2 tablespoons of honey

• 2 tablespoons of hot sauce (any you prefer - like sriracha) 

• Salt and pepper

Buttermilk Dill Dressing

Yields: 6-8 servings

• 1/2 cup buttermilk

• 1/2 cup mayonnaise

• 1/2 cup sour cream 

• 1 teaspoon white vinegar 

• 1 bunch of dill finely chopped

• 1 clove garlic, pressed 

• Salt and freshly ground black pepper