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6 Basic Pantry Salad Dressings

Created by Luvcookn on April 28, 2016

Servings: 3
Prep Time: 5m
Cook Time: 0m
Recipe #23616

Ingredients

FOR BASIC VINAIGRETTE
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
3 tablespoons olive oil (extra-virgin)
FOR ONION DRESSING
1/2 tablespoon yellow onion, finely minced (or grated)
1/2 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 tablespoon balsamic vinegar
1/3 to 1/2 cup olive oil (excellent olive oil)
1/8 teaspoon freshly ground pepper
FOR ITALIAN DRESSING
1 cup olive oil
1 garlic clove, minced
1 teaspoon dried oregano
1/4 cup balsamic vinegar
1 tablespoon brown sugar

FOR HONEY MUSTARD
1/2 cup mayonnaise
1/4 cup olive oil
1 teaspoon mustard
1/8 cup brown sugar
FOR BUTTERMILK RANCH
1 garlic clove, minced (or pressed)
2 chives, finely chopped
1/2 cup buttermilk
4 ounces fat-free Greek yogurt (plain, 1/2 cup)
1 tablespoon lemon juice
1/3 cup flat leaf parsley, finely chopped
Salt to taste
FOR MAYONNAISE
2 egg yolks
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 cup olive oil
1/2 teaspoon salt

How to Make

Step 1: For the first 4 dressings:
Step 2: Whisk all ingredients together until well blended.
Step 3: For Buttermilk Ranch: Combine all ingredients in a medium bowl. Whisk to until well blended. Chill until ready to use. Store in fridge for up to a week.
Step 4: For Mayonnaise: Whisk yolks, Dijon and lemon until well blended and light in color by hand – 3 minutes, by mixer – 1 minute). Slowly drizzle in oil a little at a time, whisking until mayo stiffens. Add 1/2 teaspoon salt. Refrigerate for up to 2 days.

Nutritional Facts

Serving Size: 1 (798.3 g)
Calories 3359.4
Total Fat - 328.4 g
Saturated Fat - 62.2 g
Cholesterol - 2670.8 mg
Sodium - 2406.8 mg
Total Carbohydrate - 53.2 g

Dietary Fiber - 2 g
Sugars - 30.4 g
Protein - 55.2 g
Calcium - 520 mg
Iron - 10.3 mg
Vitamin C - 7.3 mg
Thiamin - 0.6 mg