Salads are a bit of a passion of mine. So are homemade salad dressings. Once you start making your own, you will never go back to bottled. I usually make three dressings at one time…as long as you are pulling out the olive oil and vinegars why not make enough to last all week so you can grab them when needed? It’s a real time saver. So let’s get to it, here are My Favorite Fall/Winter Salad Dressings!
(This post contains affiliate links, see full disclosure at bottom of page)
Homemade Salad Dressing: Better, Healthier, Delicious and Quick!
Store bought dressings are usually made with processed, tasteless, odorless, flavorless oils, not to mention preservatives, colorings and flavorings. Homemade salad dressing can be made in minutes and in my humble opinion fresh is always best! I think you will agree once you taste these vinaigrettes. Each of these recipes is grain free, gluten free and dairy free.
THE FORMULA FOR A GREAT DRESSING:
Salad dressing actually has a formula: two parts healthy oil to one part acid. ‘Acid’ is either fruit juice or vinegar. For those of you that don’t get the “part” thing…this means you use twice as much oil than vinegar or fruit juice. Example: 1/2 cup olive oil and a 1/4 cup vinegar. Or 4 Tablespoons avocado oil and 2 Tablespoons fruit juice. Got it? Good! Then you add flavor enhancers such as: honey, mustard, tahini, sea salt, freshly ground pepper, chili powder, chives, garlic, or green onions and voila! A healthy, delicious salad dressing in just a few minutes!
Need Some Salad Recipes?
To learn the secrets to making an amazing salad, click!~ Linda Spiker
The Recipes: My Favorite Winter Salad Dressings: Pomegranate, Lemon and Apple Vinaigrette!
What you will need for Pomegranate Vinaigrette: You can reduce your own pomegranate juice to make a syrup or save time buying by buying antioxidant rich Pomegreat Pomegranate Syrup (12 oz or save money with the 24 oz).
Three favorite salad dressings for fall/winter
- ½ cup extra virgin olive oil
- ¼ cup Pomegranate juice reduction* to make your own see instructions below
- 2 teaspoons finely minced shallots
- 2 tablespoons champagne vinegar
- juice of half a lemon
- 2 teaspoons honey optional, if you are living sugar free omit
- pinch of sea salt
- 1/2 cup good quality extra virgin olive oil
- 3 tablespoons fresh squeezed lemon Juice
- 1 small clove garlic, peeled and minced
- pinch sea salt
- freshly ground pepper, to taste
- 1 Tablespoon freshly chopped chives
- 1/2 cup extra virgin olive oil
- 6 tablespoons frozen organic apple juice concentrate (reseal with plastic and a rubber band and place back in freezer to avoid waste)
- 4 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoon fresh lemon juice
- 2 teaspoon honey
- 1 pinch sea salt
- 1/2 teaspoon freshly ground pepper
Combine all ingredients in glass container. Shake! Can be kept refrigerated for one week.
*To reduce pomegranate juice, simply simmer 1 cup pomegranate juice in small sauce pan until it is reduced to a ¼ cup. I measure after 15 minutes and every few minutes after that. Just be sure not to forget about it! After it is reduced to a ¼ cup, allow to cool before using.
Place everything except chives in a blender and blend till smooth. Add chives and whisk. Can be stored in the fridge for up to five days.
Combine all ingredients in a bowl and whisk. Save extra dressing in covered container in the fridge for up to a week.
We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!
All photos and recipes are copyrighted by Linda Spiker.
Whole 30, grain free, gluten free, dairy free, paleo