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3 Simple Salad Dressings
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The season of leafy greens is upon us. Make your own dressings and free your fridge of store-bought versions with these three simple mason jar salad dressing recipes!
Maple Dijon Vinaigrette
This dressing is amazing on bed of chopped romaine, diced Grannysmith apple, whole toasted walnuts, and dried cranberries. Feeling really bad? Add two strips of crisp and crumbled apple wood smoked bacon!
INGREDIENTS
1/3 cup extra-virgin olive oil
juice of 1/2 lemon
2 tbsps red wine vinegar
2 tbsps sherry vinegar
2 tbsps maple syrup
2 tsps dijon mustard
freshly ground pepper
salt
1/3 cup extra-virgin olive oil
juice of 1/2 lemon
2 tbsps red wine vinegar
2 tbsps sherry vinegar
2 tbsps maple syrup
2 tsps dijon mustard
freshly ground pepper
salt
DIRECTIONS
In a mason jar, shake together the maple syrup, dijon mustard, lemons juice, and vinegars. Add olive oil and salt and pepper to taste. Shake again until the dressing is emulsified. Taste and adjust maple syrup to your desired maple-y goodness. Makes about 1/3 cup, perfect for two.
In a mason jar, shake together the maple syrup, dijon mustard, lemons juice, and vinegars. Add olive oil and salt and pepper to taste. Shake again until the dressing is emulsified. Taste and adjust maple syrup to your desired maple-y goodness. Makes about 1/3 cup, perfect for two.
49 Main Ranch Dressing
This is a staple at our farm table, can't get enough!
INGREDIENTS
2 tbsps minced shallot
2 tbsps chopped basil
2 tbsps chopped chives
1 tbsps chopped parsley
1 small clove garlic, minced
2 tsps lemon juice
1/2 cup mayonnaise
2 tbsps yogurt or sour cream
1 cup well-shaken buttermilk
freshly ground black pepper
salt
maple syrup
2 tbsps minced shallot
2 tbsps chopped basil
2 tbsps chopped chives
1 tbsps chopped parsley
1 small clove garlic, minced
2 tsps lemon juice
1/2 cup mayonnaise
2 tbsps yogurt or sour cream
1 cup well-shaken buttermilk
freshly ground black pepper
salt
maple syrup
DIRECTIONS
In a mason jar, shake together the shallots, herbs, garlic, lemon juice, mayonnaise, and yogurt or sour cream. Stir in most of the buttermilk and check consistency, add more for desired thickness. Taste, then season with salt, and pepper. If the dressing is too sharp, drizzle in some maple syrup to cut the acidity. Taste again, and adjust as needed. Cover and refrigerate 1 to 2 hours before using to allow the flavors to mingle. Makes about 2 cups.
In a mason jar, shake together the shallots, herbs, garlic, lemon juice, mayonnaise, and yogurt or sour cream. Stir in most of the buttermilk and check consistency, add more for desired thickness. Taste, then season with salt, and pepper. If the dressing is too sharp, drizzle in some maple syrup to cut the acidity. Taste again, and adjust as needed. Cover and refrigerate 1 to 2 hours before using to allow the flavors to mingle. Makes about 2 cups.
Lemon Tahini Dressing
Try this dressing on lightly grilled asparagus spears or a wilted spinach salad with strawberries, either way you won't be disappointed!
INGREDIENTS
1/2 cup tahini
2/3 to 3/4 cups water
3 tbsps fresh lemon juice
1 clove garlic, minced
1 tbsp olive oil
3/4 tsp sea salt
fresh ground black pepper
1/2 cup tahini
2/3 to 3/4 cups water
3 tbsps fresh lemon juice
1 clove garlic, minced
1 tbsp olive oil
3/4 tsp sea salt
fresh ground black pepper
DIRECTIONS
In a mason jar, shake together all ingredients, starting with 2/3 cup water, add more until you reach a desired thickness. Dressing keeps 5 to 6 days in the fridge. Makes about 1 1/4 cups.
In a mason jar, shake together all ingredients, starting with 2/3 cup water, add more until you reach a desired thickness. Dressing keeps 5 to 6 days in the fridge. Makes about 1 1/4 cups.
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