summer salad dressings

Dressing 101: Follow a standard 3:1:1 ratio for the base or three parts oil, one part acid or citrus, and one part emulsifier.

Q. What is an emulsifier?

A. Oil and vinegar mix but don’t combine well without the help of a bonding ingredient such as honey, mustard, mayonnaise, yogurt- use one of these depending on what you’re trying to achieve in flavor

Q. What types of oils should be used as a base?

A. Typically, for a basic vinaigrette - olive oil, filtered or unfiltered canola oil is a good option as well as any type of nut or seed oil.

Q. What is the difference between filtered and non-filtered olive oil?

A. Filtered oil is lighter in color and most of the time a little lighter in flavor than non-filtered olive oil.

Q. How long do homemade dressings keep?

A. Once prepared and placed in an airtight container and refrigerated, you can use them up to a week.

Q. What is the best way to sweeten a dressing?

A. I love using honey as a sweetener and is a perfect emulsifier. It also cuts the acid on the vinegar and balances out the flavor of the dressing. However, a teaspoon of your preferred sugar would do the job as well.

We start with a few simple bases and add from there!

THE BEST simple French Vinaigrette:

¼ cup olive oil

1 teaspoon mustard

1 tablespoon white wine vinegar

1 teaspoon honey

*salt and pepper to taste

Best with leafy greens like romaine and butter lettuces. Add in fresh green and red bell pepper slices, thin ribbons of sweet Vidalia onion, sliced carrot, tomato and garnish with a few slices of hard boiled egg and walnuts.

Grandma Anna’s AMAZING Italian vinaigrette

¼ cup olive oil

1 tablespoon Balsamic Vinegar

1 teaspoon honey

1 medium clove fresh finely chopped garlic

*salt and pepper to taste

Best enjoyed with fresh leafy greens, vegetables of all colors and definitely black olives. Don’t forget the quintessential crusty bread.

Herbed cream dressing

(When you need something a little creamy)

2 tablespoons mayonnaise

1 ½ teaspoons Dijon mustard

1 teaspoon honey

1 teaspoon white vinegar

1 small shallot, finely chopped

*salt and pepper to taste

This pairs well with any salad combination. It will be a welcomed addition to any summer pasta salad and it’s also great for serving with poultry or white fish.

Simple soy ginger dressing

¼ cup olive or canola oil

2 tablespoon soy Sauce

1 tablespoon rice vinegar

1 Tablespoon minced fresh ginger

1 teaspoon minced fresh garlic

1 teaspoon honey

1 teaspoon siracha sauce optional

Great as a marinade for poultry and as a dipping sauce for chicken skewers. Also pairs well with a wide variety of mixed greens, with cabbage, radish, carrot and