Spring is such a great season for salads! With the return of fresh local greens to the market, the salad possibilities are almost endless! Here are a few of my very favorite dressings to go with all those veggies. These are simple and easy and they’re all dairy free and fresh! Making homemade mayonnaise is a good and clean base for many dressings and it’s perfect for other dishes like chicken salad! I have to warn you: once you make it homemade, you may never go back to store-bought again!!
- 1 egg (room temperature)
- 1 ¼ cup light flavor oil (like pure olive, walnut, or avocado)*
- ½ tsp mustard powder
- Juice of one lemon (room temperature)
- *do not use extra virgin olive oil as the flavor is much too strong
Place the egg, ¼ cup of oil, and mustard powder in the food processor or high-powered blender and blend.
Slowly add the remaining 1 cup of oil in a steady stream while the food processor is running. Find something with a good spout to make pouring the oil easier – I use a gravy separator because it pours really well! If you add the oil too fast it will not emulsify and the mayo will separate.
Gently fold in the lemon juice and keep in refrigerator!
Homemade Ranch Dressing
- 1 c. mayo
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tbsp dried dill (or a handful of fresh dill)
- 2 tbsp diary free milk (I usually use almond milk)
Basil-Thyme Vinaigrette (**Recipe taken rom “Against All Grain” by Danielle Walker)
- ½ c balsamic vinegar
- 1 tbsp honey
- 2 tsp Dijon mustard
- 3 cloves garlic
- ½ c fresh basil leaves*
- 2 sprigs fresh thyme*
- 2/3 c extra virgin olive oil
*I often make this with dried herbs when I don’t have fresh around the house. I would suggest starting with about 1 tsp of dried basil and ½ tsp of dried thyme and adjusting to taste.