5 Homemade Salad Dressings

Making salad dressing from scratch is quick, easy, and delicious!

Ginger Basil Salad Dressing

Makes 4 Servings | Prep Time: 5 Minutes | Cook Time: 0 Minutes

• 2 tsp Fresh Ginger

• 2 Lemons (zested & juiced)

• 1/2 Cup Basil (leaves only)

• 2 Tbsp Raw Honey

• 2 Tbsp EVOO

• Salt and Pepper to Taste

Grate the ginger. Zest and juice the lemon. Strip the basil leaves from the stems.

Add ingredients to jar and shake vigorously to combine. For a creamier dressing, puree using an immersion or bullet blender.

Store in fridge up to 1 week

Green Goddess Dressing

Makes 8 Servings | Prep Time: 5 Minutes | Cook Time: 0 Minutes

• 1 Cup Mayonnaise

• 1 Cup Flat Leaf Parsley

• 1 Cup Arugula (packed)

• 3 Tbsp Chives, Minced

• 2 Tbsp Tarragon Leaves

• 1/2 Lemon, Juiced

• 1 Tbsp Champagne Vinegar

• 1/2 tsp Salt

• 1/4 tsp Pepper

Puree all ingredients together using a food processor or immersion blender

Store in fridge up to 2 weeks

Notes: Omit the tarragon if not available.

Can substitute chives for scallions.

Swap champagne vinegar for sherry vinegar or apple cider vinegar.

Try replacing Arugula with watercress, mizuna, or spinach.

Easy Caesar Dressing

Makes 8 Servings | Prep Time: 5 Minutes | Cook Time: 0 Minutes

• 1 Cup Mayonnaise

• 1/2 Cup Parmigiano-Reggiano (Freshly Grated)

• 1 Lemon, Juiced

• 1 tsp Minced Garlic (Jarred)

• 1 tsp Anchovy Paste

• 1 tsp Maille Dijon Mustard

• 1 tsp Worcestershire Sauce

• 1/4 tsp Salt

• 1/4 tsp Black Pepper

Add ingredients to a small mixing bowl and mix until well combined. For a creamier dressing, puree using an immersion or bullet blender.

Store in fridge up to 2 weeks

Notes: You can use fresh garlic instead, but creates a strong garlic taste and aftertaste.

Instead of anchovy paste, use 1 whole anchovy.

Go dairy-free by swapping parmasean for nutritional yeast.

Asian Sesame Dressing

Makes 4 Servings | Prep Time: 5 Minutes | Cook Time: 0 Minutes

• 2 Tbsp Almond Butter

• 2 Tbsp Coconut Aminos

• 1 Tbsp Toasted Sesame Oil

• 1 Tbsp Apple Cider Vinegar

• Salt to Taste

Add ingredients to jar and shake vigorously to combine. For a creamier dressing, puree using an immersion or bullet blender.

Store in fridge up to 4 weeks

Notes: Delicious on slaws, to season chicken with, or for teriyaki grain bowls

Balsamic Vinaigrette

Makes 8 Servings | Prep Time: 5 Minutes | Cook Time: 0 Minutes

• 3/4 Cup Extra Virgin Olive Oil

• 1/4 Cup Balsamic Vinegar

• 2 Tbsp Raw Honey

• 1 Tbsp Dijon Mustard

• 1/2 Tbsp Fresh Dill (optional)

• 1 tsp Garlic, Minced (Jarred)

• 1/2 tsp salt

• 1/2 tsp Black Pepper

Add ingredients to jar and shake vigorously to combine. For a creamier dressing that doesn’t separate, mix using an immersion or bullet blender for 1 minute.

Store in fridge up to 2 weeks

Quick Pickled Red Onions

Makes 24 Servings (subjectively) | Prep Time: 10 Minutes | Cook Time: 0 Minutes | Refrigerate Overnight Before Using

• 2 Large Red Onions

• 1 Cup Apple Cider Vinegar

• 1 Cup Red Wine Vinegar

• 1/4 Cup Raw Honey or Sugar

• 1 tsp Salt

• 5 Peppercorns

• 3 Whole Allspice

• Pinch of Red Peppers

Thinly slice the onions into 1/8-1/4 inch half moons.

Fill a 32oz wide-mouth mason jar with the onions. Add the remaining ingredients to fill the rest of the jar, covering the onions.

If needed, add equal parts of each vinegar plus some more honey and salt to fill the jar the rest of the way.

Shake well and allow to marinate overnight before serving, or at least 4 hours. The longer it sits the stronger the flavor

Store in fridge up to 1 month

Serve your salad over a bed of homegrown microgreens!

Growing microgreens is such a fun process and anyone can do it!

I have created a simple starter kit so you can learn how to grow your own. Each kit comes with everything you need to successfully grow your first two batches of healthy, delicious microgreens, plus info on how to keep growing more after that!

I know you’ll love your How2Hailey starter kit and I can’t wait to see how you grow!