Herb Salad Dressings

Homemade Herb Dressing

By Brenda Hyde

Salad Dressings made at home fresh are so much better than store bought dressings. Once you find your favorites, you can keep the ingredients on hand and use them for green salads, pasta or even cold rice salads!

When adding herbs to dips, spreads or dressings allow at least 15 minutes to one hour for the flavors to develop.

Dill Dressing

1 1/2 tbl. Dijon-style mustard

3 tbl. White wine or herb vinegar

1/3 cup Olive oil

1/3 cup chopped dill

1/4 cup chopped chives

3-4 sprigs fresh basil or chervil

Salt

Freshly ground pepper

Mix the mustard with the vinegar in a bowl. Whisk in the olive oil, then stir in the herbs. Season with salt and pepper to taste. Add a little more vinegar or oil to taste if needed. Use on chicken or seafood salads or even as a dip for vegetables.

Herb Buttermilk Dressing

Ingredients:

2/3 cup buttermilk

2 tablespoons olive oil

1 tablespoon lemon juice

1 tsp. creamy mustard

1/2 tsp. salt

1/4 tsp. each pepper and minced garlic

2 tablespoons snipped chives

1 tablespoon each chopped thyme and parsley

In a small bowl whisk all ingredients until blended. Serve on a mixed green salad with julienned vegetables or it would be wonderful as a dressing for a simple pasta salad.

Creamy Italian Dressing

Ingredients:

1 cup low-fat cottage cheese

1/2 cup lowfat yogurt

1 tablespoon lemon juice

1 tablespoon Dijon mustard

2 tablespoons onion, minced

1 tsp. Worcestershire sauce

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. minced fresh parsley

1 minced garlic clove

Place all ingredients in a blender or food processor. Blend until smooth. Chill. A healthy dressing for green salads or pasta.

Creamy Herb Dressing

Ingredients:

1/4 cup mayonnaise

1/4 cup plain yogurt

1 tsp. salt

1/2 tsp. Dijon mustard

1/2 tsp. crushed dried tarragon

1/2 tsp. thyme

1/8 tsp. ground pepper

1/8 tsp. crushed dried rosemary.

Mix all well. Makes 1/2 cup dressing. This is great for using with cubed chicken breast or turkey with green onions, green pepper and grapes over lettuce.

Lemon Herb Dressing

Ingredients:

1/2 cup olive oil

1/3 cup minced Italian parsley

1 1/2 tsp. grated lemon juice

3 tablespoons each fresh mint and scallions

1 clove garlic, crushed

1/2 tsp. each salt and pepper

1/4 tsp. dried oregano

Combine all ingredients. Makes 1 cup. This is wonderful on greens with salad shrimp, or tuna.

Thyme Dressing

Ingredients:

1/2 cup olive oil

1/4 cup white wine vinegar

1/2 tsp. Dijon mustard

1 tablespoon chopped fresh thyme

1/2 of small red onion, minced

Whisk all together. Use on greens or a vegetable and pasta salad.

Oregano Salad Dressing

Ingredients:

1/4 cup cider vinegar

1 tablespoon salt

1 tablespoon sugar

1 tsp. dried oregano leaves

1 tsp. pepper

1 1/2 tablespoon fresh basil, minced (or 1 tsp. dried)

2 cloves garlic, cut in half, skewered on a toothpick

3/4 cup oil

Combine all ingredients, except oil in a jar. Let marinate in refrigerator for 24 hours. Remove garlic. Add oil and shake vigorously. Makes 1 1/2 cups.

Mixed Herb Dressing

Ingredients:

1/2 cup oil

3 tablespoons wine vinegar

1/8 tsp. powdered thyme

1/8 tsp. powdered marjoram

1/4 tsp. dried basil leaves, or 4 fresh leaves, chopped

1 tablespoon minced onion

1 tablespoon water

1/2 tsp. salt

1 tablespoon finely chopped fresh parsley

Combine all ingredients in a jar with a tight fitting lid. Shake well. Let stand 10 minutes. Serve over crisp salad greens. Makes 2/3 cup.

More On Salads:

Growing Arugula

About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her
husband and three kids. She is also editor of StandBesideHer.com and has a family friendly blog, On the Front Porch.

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