RECIPES
Homemade Salad Dressings to Pair with Your Garden Greens
Leaf'd Box | April 13, 2021
In the early spring box, we sent an array of different leafy greens you can use to make a yummy salad: mixed greens, some radicchio, endive and swiss chard! These greens are great for making a fresh salad at home from produce grown right in your backyard! To pair with your fresh greens, here are some fun salad dressings that we love and we hope you enjoy. Our favorite salad dressings are
Honey Mustard
INGREDIENTS
- 1/4 cup plus 1 tablespoon Djion mustard
- 1/4 cup honey
- 1/4 cup cider vinegar
- 1/4 cup plus 2 tablespoons vegetable oil (soy, peanut, or corn)
- 1 1/2 tsp kosher salt
INSTRUCTIONS
In a medium bowl, whisk together the mustard, honey, vinegar, and salt. Gradually whisk in the oil to make a creamy dressing. Use immediately or store in the refrigerator, covered, for up to 3 days.
Recipe from Food Network Kitchen.
Lemon Vinaigrette
INGREDIENTS
- Fresh lemon juice
- Salt and pepper
- Fresh or dried thyme (optional)
- Honey or maple syrup (optional)
- Dijon mustard
- Garlic
- Extra-virgin olive oil
INSTRUCTIONS
Add the lemon juice, garlic, mustard, honey, salt, and pepper to a small bowl, and whisk to combine. Then, add the olive oil. As you pour in the oil, whisk continuously until the dressing is emulsified. Stir in the thyme, and season to taste with more oil, salt, and/or pepper.
Recipe from Love & Lemons.
Blue Cheese
INGREDIENTS
- 1 cup mayonnaise
- 1/2 cup crumbled Maytag or other blue cheese (about 3 ounces)
- 1/2 cup half and half
- 2 tbsp sour cream
- 1 tsp freshly squeezed lemon juice
- 1/4 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- Freshly ground black pepper
INSTRUCTIONS
In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire sauce, and salt until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days.
Recipe from Food Network Kitchen.
Thousand Island
INGREDIENTS
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 2 tbsp sweet pickle relish
- 2 tsp finely diced onion (I use red onion but yellow or white would work just fine)
- 1/4 tsp finely minced garlic (about half of a small clove)
- 1 tsp white vinegar
- 1/8 tsp kosher salt plus more to taste
- 2-3 dashes Tabasco sauce (optional)
INSTRUCTIONS
Add all ingredients to a small bowl and mix well. Taste and add additional salt if desired. Refrigerate for at least an hour to allow the flavors to meld. Serve. Keeps refrigerated for up to a week.
Recipe from Ktichen Treaty.
Italian
INGREDIENTS
- 3/4 cup olive oil
- 1/4 cup red or white wine vinegar
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp onion powder
- 1/2 tsp crushed red pepper
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 tsp lemon juice
INSTRUCTIONS
Add all ingredients to a jar, place the lid on the jar, and give it a good shake! Shake before each use.
Recipe from The Whole Cook.
Balsamic Vinaigrette
INGREDIENTS
- Aged balsamic vinegar
- Extra virgin olive oil
- Honey
- Dijon mustard
- Minced garlic
INSTRUCTIONS
Place all the ingredients in a jar and seal tightly. Shake or whisk vigorously. The mustard will help emulsify the vinaigrette and give it a thick, luxurious quality.
Recipe from A Spicy Perspective.
And there you have it! We hope you’ve enjoyed growing leafy greens with us this season! Enjoy these tasty salad dressings with your homegrown harvest, and be sure to tag us in your culinary creations @leafedbox on Instagram!
