Salad Dressing Roundup

Garlicky Lemon Vinaigrette

This garlic lemon vinaigrette is simple, but packed with flavor. It pairs best with crunchy greens (it's featured on my Garlic Girl Iceberg), and shines without needing a lot of extra toppings.

Dressing Ingredients:

• Juice of 2 lemons (about 1/4 -1/3 cup)
• 1/4-1/3 cup olive oil
• 1 garlic clove, grated with a microplane
• 1 tablespoon rice vinegar (If you don't have rice vinegar, you can use white vinegar, red wine vinegar, or just leave it out)
• 1/2 teaspoon salt

How to Make Garlicky Lemon Vinaigrette:

1. Combine the ingredients in a small bowl. Whisk together with a fork or tiny whisk. Dress salad just before serving. 

Pro-tip: This dressing also works well as a marinade for grilled veggies.

Green Goddess

The dressing that started it all. This is a bit of a departure from typical green goddess dressings, which often use mayo or buttermilk for a creamy texture. That doesn't mean this is any less creamy—in fact, it's even more so, and still packed with leafy greens and nutrients. 

Dressing Ingredients:

• 1 cup basil leaves
• 1 cup spinach leaves
• 2 garlic cloves 
• 1 small shallot
• Juice of 2 lemons (about 1/4 - 1/3 cup)
• 1/4 cup olive oil
• 1/4 cup raw, unsalted cashews 
• 1/3 cup nutritional yeast
• 1 teaspoon salt
• 2 tablespoons rice vinegar 
• 1/4 cup chives (optional)

How to Make Green Goddess Dressing:

1. Add the lemon juice, olive oil, and rice vinegar to a blender. Top with the remaining ingredients and blend until smooth. (Adding the liquid first helps everything blend together more easily.) Enjoy with the Green Goddess Salad.

Vegan Ranch

I make this vegan ranch at least once a week for an easy snack with carrots. It has the tangy, herby flavor of classic ranch, but just feels so much better for you. Add whatever herbs you have growing in your garden or have on hand, and make a lot—you'll want this on hand at all times.

Dressing Ingredients:

• 1/2 cup + 10 individual raw, unsalted cashews
• 3/4 cup cold water
• 1/3 cup olive oil
• 1/2 cup nutritional yeast
• Juice of 2 lemons (about 1/4-1/3 cup)
• 1 ½ teaspoon dried dill
• 1 ½ teaspoon chives
• 1 ½ teaspoon garlic powder 
• 1/2 teaspoon onion powder
• 3/4 teaspoon salt

How to Make Vegan Ranch:

1. Add the cashews, water, and olive oil to a blender and blend until smooth.
2. Throw in about 10 additional cashews (not necessary, but this is what I do) and nutritional yeast. Blend again until smooth.
3. Add the lemon juice and blend until combined.
4. Pour the mixture into a mason jar.
5. Add the herbs, spices, and salt to the jar and mix carefully.
6. Adjust seasonings to taste. The vegan ranch can keep in the fridge for up to one week.

Miso Vinaigrette

I could eat this vinaigrette like soup, it's that good. Try it on a Kale Cobb Salad or any other salad with dark, leafy greens to brighten them up. It's incredible. 

Dressing Ingredients:

• 1/3 cup olive oil
• Juice of 2 lemons (about 1/4-1/3 cup)
• 1/4 cup red wine vinegar
• 1/4 cup white miso paste
• 1/3 cup nutritional yeast
• 1 tablespoon dried oregano
• 2 garlic cloves, grated with a microplane 
• 1/2 teaspoon salt

How to Make Your Miso Vinaigrette:

1. Add all of the ingredients to a small bowl.
2. Whisk together until the dressing has emulsified and everything is combined. 

Pro-tip: This dressing also makes a tasty marinade.

Creamy Tahini

We go through a LOT of tahini in my house. It's an amazing condiment on its own (see how I like to zuhzh it up here), or works as the fat component in your favorite dressing. This is a great, creamy option for a cabbage-based salad or slaw. 

Dressing Ingredients:

• Juice of 2 lemons (1/4 - 1/3 cup)
• 2 garlic cloves, grated with a microplane 
• 1 knob fresh ginger, grated with a microplane (about 1 teaspoon)
• 1/4 cup soy sauce
• 1 tablespoon maple syrup
• 1/2 cup tahini
• 1/2 teaspoon salt

How to Make Creamy Tahini:

1. Add all of the ingredients to a mason jar or small bowl. Whisk together until smooth.