This homemade sesame dressing offers bold flavor for your homemade salads. It requires just four core ingredients: toasted sesame oil, tamari or soy sauce, lime juice, and a dab of Dijon mustard.

If you have the time and energy, add freshly toasted sesame seeds, fresh ginger, and garlic. They ramp up the flavor, but this dressing is already delicious in its simplest form.

Make this sesame dressing when you’re craving a green side salad. It’s easy to whisk together from basic pantry ingredients, and it tastes so much better than store-bought dressings.

I created this dressing recipe to serve over this seaweed salad, but it goes with so much more. Below is a full list of suggestions for making your own salad tonight!

How to Serve Sesame Dressing

This salad dressing is the perfect accompaniment to main dishes with Asian influences. It’s almost guaranteed to complement your meal when your entrée includes flavors like soy sauce, sesame oil or ginger. Try it with my Extra Vegetable Fried Rice,  Vegetarian Pho, Veggie Sushi Bowls, or homemade sushi rolls.

Complementary Salad Ingredients

To round out your meal with a healthy dose of greens and veggies, improvise a simple salad with any of the following ingredients.

• Avocado
• Bell pepper
• Broccoli, raw or roasted
• Cabbage
• Carrots
• Cherry tomatoes
• Cilantro
• Cucumber
• Edamame (shelled)
• Green beans
• Green onion
• Leafy greens, including Bibb, romaine and spring greens
• Seaweed
• Snap peas or snow peas
• Thai basil

More Dressings to Make

Homemade salad dressing makes all the difference, and I think you’ll love these. View my full collection of salad dressings here.

• Carrot Ginger Dressing
• Cilantro Lime Dressing
• Classic Vinaigrette (Plus 3 Essential Variations)
• Lemon Vinaigrette

Please let me know how your sesame dressing turns out in the comments! I love hearing from you and am eager to hear how you serve this one.

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Sesame Dressing

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 1/2 cup
• Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

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This sesame dressing offers fresh and bright flavor for your homemade salads! The recipe is easy to whip together with sesame oil, soy sauce and lime juice. Recipe yields about ½ cup.

Ingredients

• 1 tablespoon sesame seeds (optional, for texture and flavor)
• ¼ cup toasted sesame oil
• 2 tablespoons reduced-sodium tamari or soy sauce
• 2 tablespoons lime juice 
• 2 to 3 teaspoons finely grated fresh ginger
• 1 clove garlic, pressed or minced
• ½ teaspoon Dijon mustard
• Pinch of red pepper flakes (optional, for spice) 

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Instructions

1. If using the optional sesame seeds, place them in a small skillet over medium-low heat and cook, stirring frequently, until they’re starting to turn golden, about two to three minutes. Remove from the heat. 
2. In a liquid measuring cup or small bowl, combine the sesame oil, tamari, lime juice, 2 teaspoons of ginger, garlic, mustard, optional red pepper flakes, and optional toasted sesame seeds. 
3. Whisk until the mixture is well blended. Taste, and if the flavor isn’t quite there yet, whisk in the tiniest pinch of salt. If you would like stronger ginger flavor, mix in the additional teaspoon now.
4. This dressing can be served immediately, but the flavors are even better after twenty minutes’ rest. Store the dressing in the refrigerator, covered, for up to 1 week.

Notes

Make it gluten free: Be sure to use gluten-free tamari rather than conventional soy sauce.

In a hurry? You can simplify this dressing by skipping the sesame seeds, garlic and ginger. You’ll still end up with a flavorful dressing.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Salad dressing
• Method: By hand
• Cuisine: East Asian-inspired

The post Sesame Dressing appeared first on Cookie and Kate.

Make this cilantro lime dressing recipe the next time you prepare a Mexican meal. It’s bright, sunny and fresh! This dressing is boldly flavored with fresh lime, olive oil, cilantro, garlic, honey, cumin and Dijon mustard. You can make it creamy or spicy if you wish.

Drizzle this dressing over crisp greens with sliced avocado and toasted pepitas for a perfectly simple side salad. You’ll find a longer list of salad toppings to choose from below.

I improvised this dressing to make a green salad with leftovers from my Fajita Veggie & Halloumi Bowls, and I loved it so much that I wanted to share it with you. It’s almost as versatile as my favorite Lemon Vinaigrette and suits some flavors even better.

This dressing comes together quickly in the food processor and keeps in the refrigerator for up to one week. Sometimes having a vibrant sauce on hand makes all the difference!

How to Serve Cilantro Lime Dressing

Drizzle this cilantro lime dressing over greens to serve alongside Mexican and Tex-Mex meals. This fresh dressing comes together quickly and lightens heavy entrées. Serve it with Veggie Black Bean Enchiladas, Fajita Veggie & Halloumi Bowls or Vegetarian Stuffed Peppers.

This dressing is suitable for any green, from mild lettuces like Bibb lettuce and romaine to hearty greens like kale and arugula.

Here’s a list of salad ingredients that go well with this dressing:

• Avocado
• Bell pepper, raw or roasted
• Black beans
• Brown rice and wild rice
• Cabbage
• Carrot
• Cauliflower, grated or roasted
• Chickpeas, canned or crispy
• Cotija, feta and goat cheese
• Corn, especially grilled
• Cucumber
• Farro
• Jalapeños
• Lentils
• Pepitas and sunflower seeds
• Radish
• Red onion and green onion
• Tomatoes, raw or roasted

Watch How to Make Cilantro Lime Dressing

Flavor Variations

Make it creamy

Add tahini or Greek yogurt. I love the light nuttiness and intrigue that tahini brings. The recipe below includes suggested amounts for each option.

Make it spicy

Add a fresh jalapeño or red pepper flakes. Start small and blend in more to taste.

Skip the cilantro

For the cilantro-averse, yes, you can omit the cilantro! You’ll end up with a lovely lime dressing. It’s especially good with jalapeño for some extra flavor, which will be very similar to the Jalapeño-Lime Dressing in my cookbook, Love Real Food (page 53).

Salads Featuring Similar Dressings

These dressings are tailored to each recipe. I hope they offer additional inspiration.

• Anything-Goes Kale Salad with Green Tahini Dressing
• Grilled Summer Salad with Corn, Peppers and Chili-Lime Dressing
• Kale, Clementine and Feta Salad with Honey-Lime Dressing
• Mexican Green Salad with Jalapeño-Cilantro Dressing

Please let me know how your cilantro lime dressing turns out in the comments! I love hearing from you. You can check out more salad dressings here.

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Cilantro Lime Dressing

• Author: Cookie and Kate
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 1/4 cups
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

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Make this cilantro lime dressing recipe for your next green salad! It’s the perfect burst of freshness to accompany your Mexican and Tex-Mex meals. You can make the dressing creamy or spicy, if you wish! Recipe yields 1 ¼ cups.

Ingredients

• ½ cup extra-virgin olive oil
• ½ cup lime juice (from about 4 to 6 limes)
• 1 cup loosely packed cilantro (mostly leaves, small stems are ok, from about 1 small bunch) 
• 1 tablespoon honey or maple syrup, to taste
• 1 teaspoon Dijon mustard
• ½ teaspoon ground cumin
• Scant ½ teaspoon fine salt, to taste
• 1 clove garlic, roughly chopped
• Optional, for spice: 1 small jalapeño, seeds and ribs removed, and roughly chopped, and/or a pinch of red pepper flakes
• Optional, for creamy dressing: 2 tablespoons tahini or ½ cup whole-milk Greek yogurt

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Instructions

1. In a food processor or small blender, combine all of the ingredients. Process until the mixture is completely smooth with tiny flecks of cilantro. 
2. Taste, and adjust as necessary—if the dressing is overwhelmingly tart, add more honey by the teaspoon. If it tastes a little bitter or needs extra oomph, add another pinch or two of salt. For more spice, add a pinch of red pepper flakes. Blend again. 
3. Serve immediately or store in a covered jar in the refrigerator for up to 1 week.

Notes

Make it vegan: Use maple syrup instead of honey. For a creamy dressing, choose tahini.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Salad dressing
• Method: Blended
• Cuisine: Mexican

The post Cilantro Lime Dressing appeared first on Cookie and Kate.

Homemade lemon vinaigrette is one of the most versatile salad dressings! Today, I’m sharing my go-to lemon dressing recipe for all of your salad needs. It’s light and lively, and goes with nearly any salad.

Lemon juice shines in this simple recipe using basic, high quality ingredients. No store-bought salad dressing can compete with these vibrant, freshly-squeezed flavors.

To make this lovely dressing, you’ll need just five basic ingredients. Fresh lemons and garlic are key—please no pre-squeezed juice or pre-minced garlic here. You’ll also need extra-virgin olive oil, Dijon mustard, and honey or maple syrup. The Dijon mustard rounds out the flavor and helps emulsify the ingredients so they stay blended together.

This dressing yields enough for six generous side salads and keeps in the refrigerator for up to ten days. I’ve enjoyed this dressing for years and know you will, too!

How to Serve Lemon Vinaigrette

Lemon vinaigrette is one of my go-to dressings throughout the year. This dressing recipe relies entirely on lemon juice for its acidity. Technically, you could call it a citronette since it’s vinegar free, but this oil-based dressing is similar in flavor and mouthfeel to a classic vinaigrette.

Any green is fair game but I tend to use this dressing with more mild lettuces, including Bibb lettuce, spring greens and baby arugula. Lemon vinaigrette goes well with all fresh fruits, and any salad-friendly nut or cheese.

In summary, lemon vinaigrette is quite versatile. Here’s a short list of flavors that go particularly well with this dressing:

• Apple
• Broccoli
• Carrot
• Chickpeas
• Citrus, including grapefruit and orange
• Cucumber
• Farro
• Fennel
• Feta and goat cheese
• Lentils
• Pear
• Radish
• Strawberries
• Sunflower seeds
• Wild rice

Watch How to Make Lemon Dressing

Salads Featuring Lemon Vinaigrette

The following salads on Cookie and Kate feature lemon vinaigrettes tailored to each recipe.

• Arugula and Wild Rice Salad with Zippy Lemon Dressing
• Lemony Lentil and Chickpea Salad with Radish and Herbs
• Lemony Roasted Broccoli, Arugula & Lentil Salad
• Sun-Dried Tomato, Spinach and Quinoa Salad
• Vibrant Orange & Arugula Salad

Please let me know how your lemon salad dressing turns out in the comments! I love hearing from you. If you find yourself on a homemade dressing kick, be sure to check out more salad dressings here.

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Lemon Vinaigrette

• Author: Cookie and Kate
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 3/4 cup
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

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Homemade lemon vinaigrette is far superior to store-bought salad dressings! Fresh lemon shines in this simple recipe using quality ingredients. Recipe yields ¾ cup.

Ingredients

• ⅓ cup extra-virgin olive oil
• ⅓ cup lemon juice (from about 2 lemons)
• 2 tablespoons Dijon mustard
• 1 to 2 tablespoons honey or maple syrup, to taste
• 3 cloves garlic, pressed or minced
• ¼ teaspoon fine salt
• Freshly ground black pepper, to taste
• Pinch of red pepper flakes (optional, for heat)

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Instructions

1. Combine all of the ingredients and whisk until blended. 
2. Season generously with black pepper and adjust to taste by adding more honey if the dressing tastes too tart. This dressing keeps well in the refrigerator, covered, for up to 10 days.

Notes

Recipe adapted from the Liquid Gold salad dressing in my cookbook, Love Real Food. 

Make it vegan: Use maple syrup, not honey.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Salad dressing
• Method: By hand
• Cuisine: Mediterranean

The post Lemon Vinaigrette appeared first on Cookie and Kate.

Did you know that you can turn basic balsamic vinegar into pure magic? Balsamic glaze is condensed balsamic vinegar that yields a beautiful dark, glossy drizzle with a bold, complex flavor. It’s also know as balsamic reduction… or as I like to say, balsamic magic.

It has a dark, almost honey-like sweetness and complexity, with a hint of residual tartness. By reducing the balsamic vinegar, you decrease the sourness and make the sugars even more pronounced. The flavor is difficult to describe because it is uniquely its own.

Balsamic glaze is marvelous drizzled over ripe summer produce, like perfect red tomatoes, peaches or melon. Add some olive oil, flaky salt, and basil for a beautiful summer salad. I also love it over greens, roasted vegetables and homemade pizzas. You’ll find even more uses below, but the possibilities are up to your own creativity.

Now, if you’re already buying true aged balsamic vinegar that’s thick and syrupy, there’s no need to make balsamic glaze. It’s already there. My favorite affordable, thick balsamic vinegar is this one by Napa Valley Naturals (affiliate link/look for the bottle with “25 stars” on it).

If you have a bottle of basic runny balsamic vinegar—the kind that I grew up with—you can turn it into balsamic glaze in under 20 minutes. It keeps well in the pantry nearly indefinitely, so it’s a worthwhile little project. You’ll be glad to have it!

How to Make Balsamic Glaze

Balsamic glaze is quite simple to make at home. You’ll find an instructional video, tips and recipe below, but basically, you’ll gently simmer runny balsamic vinegar until it has reduced by about half.

Watch How to Make Balsamic Glaze

Balsamic Glaze Tips

• Start with a decent runny balsamic vinegar. It needn’t cost a lot, but watch out for any strange additives in the ingredients list, like caramel coloring. I used Whole Foods 365 brand.
• Use a small, heavy-bottomed pot. If your pot is too large, your vinegar can evaporate too quickly and scorch.
• Run your exhaust fan. This recipe will make your kitchen smell like vinegar, and running your exhaust fan and cracking a window will help reduce the smell.
• Reduce the heat as necessary to maintain a gentle simmer. As the volume of liquid decreases, continue dialing down the heat.
• Stir often and keep an eye on the stove. It’s very easy to get distracted while making this glaze. Keep an eye on it so the vinegar doesn’t bubble over the pot or scorch over high heat.

Uses for Balsamic Glaze

Balsamic glaze is versatile. Balsamic glaze is wonderful drizzled over roasted vegetables, pizzas and flatbreads, and appetizers like the Tomato Basil Bruschetta shown above.

It also makes a stellar salad dressing. Start with a light drizzle of balsamic glaze, followed by a drizzle of good olive oil, finished with a sprinkle of flaky sea salt. This setup is great on fresh greens, as shown on this Super Simple Arugula Salad, as well as tomato, peach or watermelon salads. Try adding a drizzle on this Caprese Salad!

More recipes featuring balsamic reduction on Cookie and Kate:

• Balsamic Roasted Brussels Sprouts with Cranberries & Pecans
• Caprese Sandwich
• Grilled Pizza
• Parmesan Roasted Broccoli with Balsamic Drizzle
• Simple Peach, Basil and Ricotta Flatbread
• Super Simple Arugula Salad
• Strawberry, Basil and Goat Cheese Salad with Balsamic Drizzle
• Tomato Basil Bruschetta with Balsamic Drizzle

Please let me know how your balsamic reduction turns out in the comments. I’m eager to hear how you use it.

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Balsamic Glaze (Balsamic Reduction)

• Author: Cookie and Kate
• Prep Time: 1 minute
• Cook Time: 12 minutes
• Total Time: 13 minutes
• Yield: 1/2 cup
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

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Make your own balsamic glaze, also known as balsamic reduction, with this simple recipe! It’s easy to make with regular balsamic vinegar. Use a minimum of 1 cup vinegar for this recipe—it will yield half as much balsamic glaze (if you start with 1 cup vinegar, this recipe will yield ½ cup balsamic glaze).

Ingredients

• 1 cup (or more) runny balsamic vinegar

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Instructions

1. Bring the vinegar to a boil in a small, thick bottomed saucepan over medium heat.
2. Reduce the heat to maintain a gentle simmer and cook, stirring often, until the vinegar is reduced by half, about 10 to 15 minutes (or considerably longer if starting with more than 1 cup vinegar).  You will likely need to dial down the heat over time.
3. Allow the reduction to cool. Drizzle as desired! Transfer leftover glaze to an air-tight jar and store in the pantry for up to 6 months.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Sauce
• Method: Stovetop
• Cuisine: Italian

The post Homemade Balsamic Glaze (Balsamic Reduction) appeared first on Cookie and Kate.

Italian dressing has been one of my favorites for as long as I can remember. My mom always served a simple green salad with dinner, and I gravitated toward Wish-Bone’s Italian dressing for drizzling on top. I was especially glad to reach for the extra zesty variety when we had it.

I’ve said it before and I’ll say it again—homemade salad dressings taste so much better than store-bought. This classic Italian vinaigrette is bold, lively and irresistible! My collection of salad dressing recipes was incomplete without it.

This dressing is easy to make with basic pantry ingredients. You’ll need olive oil, red wine vinegar, Dijon mustard, honey, garlic, and dried oregano. You’ll also reach for salt, pepper and red pepper flakes (if you like mild heat). Finely grated Parmesan is entirely optional, but lends a familiar Olive Garden vibe.

The beauty of making your own Italian dressing is that you know exactly what’s going into it—like real olive oil and no preservatives.

You can also adjust the flavors to suit your preferences. Whether you like extra zesty or more mellow dressing, you’ll find guidance in the simple recipe below. It’s ready in under five minutes and keeps for a week!

How to Serve Italian Dressing

Salad made with Italian dressing goes well with many meals. This homemade vinaigrette balances out heavier entrées—think anything cheesy, creamy, or marinara saucy.

Complementary Salad Ingredients

Make my Italian Chopped Salad, or improvise your own Italian salad with any of the following ingredients:

• Bell peppers
• Chickpeas
• Mozzarella, Parmesan or provolone cheese
• Pepperoncini peppers
• Red onion
• Romaine lettuce and radicchio, chopped
• Tomatoes, fresh or sun-dried

Meal Suggestions

This lively Italian vinaigrette is the perfect accompaniment to Italian dishes, such as:

• Baked Ziti with Roasted Vegetables
• Hearty Spaghetti with Lentils & Marinara Sauce
• Italian Eggplant Parmesan
• Pasta alla Norma
• Pizza of any variety
• Vegetable Lasagna

Watch How to Make Italian Dressing

More Classic Salad Dressings to Make

Here are just a few more homemade salad dressings to keep in your repertoire:

• Greek Salad Dressing
• Homemade Caesar Salad
• Favorite Balsamic Vinaigrette
• Homemade Ranch Dressing
• How to Make Vinaigrette (Plus 3 Essential Variations)

Please let me know how your Italian dressing turns out in the comments! I love hearing from you.

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Italian Dressing

• Author: Cookie and Kate
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 cup
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

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Serve this Italian dressing on salad with any Italian meal! This homemade dressing is boldly flavored and delicious—if it’s too zesty as written, simply whisk in more olive oil until it’s just right for your taste buds. Recipe yields 1 scant cup.

Ingredients

• ½ cup extra-virgin olive oil
• ⅓ cup red wine vinegar or white wine vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons dried oregano
• 1 teaspoon honey
• 2 cloves garlic, pressed or minced
• 10 twists of freshly ground black pepper
• ¼ teaspoon salt, more to taste
• Pinch of red pepper flakes, for heat (optional)

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Instructions

1. To prepare the dressing, combine all of the ingredients in a liquid measuring cup. Whisk until blended. 
2. Taste, and adjust as needed—add another teaspoon of honey if the mixture tastes too acidic. If the mixture is overall too bold for your liking, dilute it with a couple more tablespoons of olive oil at a time, or if it’s just not quite fantastic yet, add more salt and pepper.
3. Use as desired. Store leftover dressing in the refrigerator, covered, for up to 1 week. It will separate over time, so just whisk it back together before serving (if the olive oil solidifies a bit in the refrigerator, don’t worry, that’s normal—just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).

Notes

Make it vegan: Substitute maple syrup for the honey.

Change it up: Add ⅓ cup finely grated Parmesan cheese before adjusting the mixture to taste.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Salad dressing
• Method: Stirred
• Cuisine: Italian

The post Italian Dressing appeared first on Cookie and Kate.

This balsamic vinaigrette recipe deserves a moment in the spotlight. When you’re improvising a seasonal salad, no matter how simple or elaborate, balsamic vinaigrette is always an excellent choice. It’s a classic for a reason, and I love the lightly figgy flavor that balsamic vinegar imparts.

This balsamic dressing strikes a delicate balance between tangy and sweet. It’s just right.

This homemade balsamic vinaigrette calls for basic pantry ingredients, yet tastes far superior to any store-bought dressing. This is true for all homemade salad dressings, even when they’re made exclusively with pantry ingredients like this one.

I can’t entirely explain why freshly-combined basic ingredients taste so much better than pre-made dressing from the same pantry shelf, but the difference is undeniable. It’ll smack you right over the head.

Balsamic Vinaigrette Tips

To make the best homemade balsamic vinaigrette, you need to nail a few simple elements.

1) Quality ingredients go a long way.

For this recipe, you’ll need olive oil, balsamic vinegar, a splash of maple syrup or honey, Dijon mustard, and fresh garlic. The nice thing about homemade salad dressing is that you’re in complete control of the ingredients, and your store-bought ingredients are probably superior to pre-made options already. You don’t need to use the world’s most expensive balsamic vinegar to make a delicious dressing!

2) The order in which you mix the ingredients matters (somewhat).

First whisk together everything but the oil until combined, then drizzle in the oil while whisking. This method helps emulsify the ingredients so the dressing stays well-blended for longer. The Dijon mustard offers flavor and also helps stabilize the final result. This method isn’t foolproof—all dressings separate with time, and all benefit from another whisk just before using—but it does help.

3) Adjust to taste.

There is more variation amongst balsamic vinegars than most other vinegars. Start with the quantities listed in the recipe below. Taste, and if the dressing doesn’t taste quite right, use my guidance in the last instruction to tweak the flavor as necessary.

4) Refrigerate for up to 10 days.

While this dressing could safely last longer than ten days (always use your best judgment), it has the best flavor within the first week to ten days.

Know that real olive oil often solidifies a bit in the fridge—that’s perfectly normal and not a sign of decay. To liquify, simply let it rest at room temperature for five to ten minutes or microwave very briefly (about twenty seconds). Whisk until blended.

Bonus: My balsamic vinaigrette hack…

When I’m in a hurry for a single serving of salad, I actually cheat and skip the mixing! I simply use a drizzle of olive oil, followed by a drizzle of thick balsamic vinegar or balsamic glaze, finished with a sprinkle of flaky salt. That’s it. You can see this trick in my Super Simple Arugula Salad.

Watch How to Make Balsamic Vinaigrette

How to Serve Balsamic Vinaigrette

Balsamic vinaigrette is a go-to dressing throughout all seasons. It’s a great match for the darker varieties of leafy greens, from mild spring mix all the way to arugula and kale. Balsamic vinaigrette plays nicely with boldly flavored and naturally sweet produce, from fresh strawberries to roasted butternut squash. It goes well with just about any salad-friendly nut or cheese.

In summary, balsamic vinaigrette is highly versatile. Here’s a short list of flavors that go particularly well with this type of dressing:

• Cheese: Blue cheese, cheddar, feta, goat cheese, mozzarella, Parmesan
• Fruit: Apples, all berries, cherries, peaches, pomegranate
• Greens: Arugula, kale, spinach, spring mix and other tender green lettuces
• Nuts and seeds: Almonds, pecans, walnuts, pepitas (green pumpkin seeds), sunflower seeds
• Onions: Red onion and shallot
• Vegetables: Roasted winter squash like butternut, cucumber, radish, tomatoes

More Recipes Featuring Balsamic Vinaigrette

• Balsamic Butternut, Kale and Cranberry Panzanella
• Berry Spinach Salad with Spicy Maple Sunflower Seeds
• Cherry Couscous & Arugula Salad with Balsamic Vinaigrette
• Colorful Strawberry Arugula Salad with Balsamic Vinaigrette
• Roasted Delicata Squash, Pomegranate and Arugula Salad
• Simple Caprese Skewers with Balsamic Dipping Sauce

Please let me know how your balsamic dressing turns out in the comments! I love hearing from you. If you find yourself on a vinaigrette kick, be sure to check out my Classic Vinaigrette with several variations.

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Favorite Balsamic Vinaigrette

• Author: Cookie and Kate
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 3/4 cup
• Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 25 reviews

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Balsamic vinaigrette is the perfect dressing for almost every salad. This balsamic vinaigrette recipe is easy to make and strikes the perfect balance between tangy and sweet. Recipe yields just over ¾ cup.

Ingredients

• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup or honey
• 2 medium cloves garlic, pressed or minced
• ¼ teaspoon fine sea salt, to taste
• Freshly ground black pepper, to taste
• ½ cup extra-virgin olive oil

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Instructions

1. In a liquid measuring cup or bowl, combine everything but the oil (the vinegar, mustard, maple syrup, garlic, salt and several twists of black pepper). 
2. Stir the mixture well with a small whisk or a fork until the ingredients are completely mixed together. While whisking, drizzle in the oil until it’s thoroughly combined. 
3. Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
4. Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Salad dressing
• Method: Stirred
• Cuisine: Italian

The post Favorite Balsamic Vinaigrette appeared first on Cookie and Kate.

I love ranch dressing. There, I said it. As a kid, I adored Hidden Valley, but as an adult, I only get excited about made-from-scratch, real-deal ranch dressing. This recipe is exactly that.

Earlier this year, as I navigated my first trimester, I found myself craving my favorite comfort foods. Naturally, I made my own ranch dressing and happily drizzled it over my salads, and my pizzas, and even my quesadillas (why not?).

This ranch dressing recipe is the end result of my experimentation. It features fresh herbs, real buttermilk, and a creamy sour cream base. It tastes gourmet, and it’s certainly not too heavy. I hope you love it as much as I do!

Watch How to Make Ranch Dressing

Ranch Dressing Ingredients

This dressing is super fresh and made entirely from scratch. Here’s what you’ll need:

Sour Cream

Sour cream forms the base of this ranch dressing. It’s creamy, tangy and delicious.

Buttermilk

Buttermilk offers some additional tang and thins out the sour cream and mayonnaise to yield a drizzly texture. You’ll see that the recipe offers a range for the buttermilk, so you can make this dressing thicker or thinner as desired.

For the best flavor in dressings, I recommend using real buttermilk rather than DIY buttermilk substitute, which is better suited for baked goods. In a pinch, though, you can get by with milk instead. You’ll likely want to use the full amount of lemon juice to make up for the buttermilk’s sour flavor.

Mayonnaise

This ranch dressing needs just a little bit of mayonnaise to achieve the perfect rich and creamy texture.

Fresh Herbs

Fresh herbs make this classic dressing taste gourmet! Dried spices just don’t compare. Use a combination of fresh parsley, cilantro or dill (ideally, use a combination of the two) and chives.

Garlic and Lemon Juice

One clove of garlic sends this dressing over the top. It’s just right. Add a teaspoon or two of lemon juice to ramp up the tang.

Salt and Pepper

Salt enhances the other flavors. Please be generous with the freshly ground black pepper. It’s another key element in classic ranch dressing flavor.

More Homemade Salad Dressings to Try

Here are just a few more salad dressings on Cookie and Kate:

• Creamy Tahini Dressing
• Easy Caesar Dressing
• Easy Green Goddess Dressing
• Greek Salad Dressing
• Sunshine Salad Dressing (Creamy Honey Mustard)

Please let me know how you like this ranch dressing in the comments! I love hearing from you.

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Homemade Ranch Dressing

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 1 cup
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 53 reviews

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Make ranch dressing from scratch with this simple recipe! This creamy ranch dressing recipe calls for fresh herbs and tastes amazing. Recipe yields about 1 cup dressing.

Ingredients

• ½ cup sour cream
• ¼ to ½ cup buttermilk, depending on your desired consistency
• 2 tablespoons mayonnaise 
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh cilantro or dill, or a combination of the two
• 1 tablespoon minced fresh chives
• 1 garlic clove, pressed or minced
• 1 to 2 teaspoons fresh lemon juice, to taste
• ½ teaspoon fine salt
• Freshly ground black pepper, to taste

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Instructions

1. In a bowl, combine the sour cream, ¼ cup buttermilk, mayonnaise, fresh herbs, garlic, 1 teaspoon lemon juice, salt, and about 5 twists of black pepper. Whisk to combine. 
2. Taste, and add up to ¼ cup more buttermilk if you desire a thinner, more drizzly consistency. Add up to 1 teaspoon more lemon juice if you would like more zing, and/or more pepper to kick it up a notch. 
3. This dressing tastes great immediately and even better after a 10-minute rest. Use as desired, and store leftovers in the refrigerator, covered, for 5 to 7 days.

Notes

Change it up: Like spicy ranch? Add sriracha, to taste, or a finely chopped seeded jalapeño.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Salad dressing
• Method: By hand
• Cuisine: American

The post Homemade Ranch Dressing appeared first on Cookie and Kate.

Who doesn’t love a great Greek salad? Make your own starting with this Greek salad dressing recipe. This dressing is bold, zippy and delicious. It’s super easy to whisk together at home with basic pantry ingredients.

This Greek vinaigrette is made simply with olive oil, red wine vinegar, fresh garlic, dried oregano and salt and pepper. We’ll add a touch of honey or maple syrup to balance the flavors. That’s it! The end result tastes just like the dressings I’ve enjoyed in Greece.

Homemade salad dressings always taste so fresh and vibrant—they’re simply superior to store-bought dressings and keep well for a week in the fridge. Plus, you can use healthy ingredients, like extra-virgin olive oil, and avoid unnecessary preservatives. Homemade dressings are a win all around, and this one is ready in just five minutes!

Enjoy this dressing on my Chopped Greek Salad, or improvise your own salad with fresh ingredients you have on hand. You’ll find a list of my suggested salad ingredients below, and keep an eye out for a fresh summer salad featuring this dressing later this week.

Watch How to Make Greek Salad Dressing

Greek Dressing Salad Suggestions

Drizzle this Greek vinaigrette over salads made with any of the following ingredients:

• Tomatoes
• Bell peppers (any color)
• Cucumber
• Red onion or green onion
• Radish
• Carrots
• Cabbage
• Zucchini or yellow squash
• Olives, capers or pepperoncini peppers
• Greens: romaine, spring greens, arugula, kale
• Beans: chickpeas, lentils
• Cheese: feta, goat cheese
• Fresh leafy herbs: basil, cilantro, chives, dill, parsley
• Nuts and seeds: almonds, sunflower seeds, sesame seeds
• Whole grains: farro, quinoa, wheat berries
• Crispy Baked Falafel

Please tell me how you like this dressing in the comments! I can’t wait to hear how your salads turn out.

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Greek Salad Dressing

• Author: Cookie and Kate
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 3/4 cup
• Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 20 reviews

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Make your own Greek dressing with this simple recipe. It’s healthy and delicious. Drizzle this bold Greek vinaigrette on your homemade salads—it will keep in the fridge for one week! Recipe yields about ¾ cup.

Ingredients

• ½ cup extra-virgin olive oil
• ¼ cup red wine vinegar 
• 2 medium cloves garlic, pressed or minced
• 2 teaspoons honey or maple syrup, to taste
• ½ teaspoon dried oregano, to taste
• ½ teaspoon fine salt
• Freshly ground black pepper
• Pinch of red pepper flakes, for heat (optional)

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Instructions

1. In a liquid measuring cup or small bowl, combine the vinegar, garlic, honey, oregano, salt, several twists of black pepper, and a pinch of red pepper flakes (if desired). Whisk until blended.
2. Slowly drizzle in the olive oil while whisking. Stir until the mixture is fully blended.
3. Taste, and adjust as needed—add another teaspoon of honey if the mixture tastes too acidic, or another ¼ teaspoon oregano for more herbal flavor. If the mixture is overall too bold for your liking, dilute it with a splash of olive oil, or if it’s just not quite right yet, add more salt and pepper.
4. Store leftover dressing in the refrigerator, covered, for up to 1 week. It will separate over time, so just whisk it back together before serving (if the olive oil solidifies a bit in the refrigerator, don’t worry, that’s normal—just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).

Notes

Recipe adapted from my Chopped Greek Salad.

Make it vegan: Use maple syrup instead of honey.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Salad dressing
• Method: Stirred
• Cuisine: Greek

The post Greek Salad Dressing appeared first on Cookie and Kate.

This Caesar dressing really hits the spot. You know I love vinaigrettes, but sometimes only a creamy dressing will do. I’ve been feeling sentimental lately and decided to satisfy my craving for the classic Caesar salad.

This Caesar salad dressing requires just a few pantry ingredients. Stir them together while you bake up some croutons, and you’re ready to enjoy top-notch restaurant-quality Caesar salads at home.

Compared to other Caesar dressing recipes, this dressing is remarkably simple to make. We’ll start with a base of mayonnaise, which is easier than emulsifying oil and egg, not to mention foolproof.

This Caesar dressing is anchovy-free, which makes it suitable for vegetarians like me and anyone with a shellfish allergy. (Technically, anchovies are fish, but they are likely to cause reactions in those with shellfish allergies.) It will also appeal to anyone who is sensitive to anchovy flavor. This dressing offers bold, classic Caesar flavor, without the anchovies!

Watch How to Make Caesar Dressing

Caesar Salad Dressing Ingredients

To make this Caesar dressing, we’ll simply stir together the following:

Mayonnaise

Some Caesar dressing recipes call for oil and egg yolk, which turn into mayonnaise during the process of making the recipe. We’re taking the easy route and starting with store-bought mayonnaise. You’ll find an array of mayonnaise options at well-stocked grocery stores these days—I prefer organic options made with olive or avocado oil.

Garlic

Just one clove of garlic will do the trick. Use a garlic press or mince it finely by hand.

Lemon Juice

Lemon juice is one of several tangy ingredients in this dressing, so we only need a couple of teaspoons (one lemon will be more than plenty).

Dijon Mustard

Dijon mustard lends some key flavoring to Caesar dressing. You probably won’t discern it in the final product, but it makes a big difference.

Worcestershire Sauce

Just a small amount of Worcestershire sauce makes this Caesar dressing taste complete! Worcestershire sauce offers loads of rich umami flavor that makes this dressing taste complex and irresistible. In the absence of anchovies, Worcestershire sauce is absolutely key.

Anchovy/dietary note: If you are vegetarian or allergic to shellfish, choose your Worcestershire sauce carefully. Traditional Worcestershire sauce contains anchovies, but several brands make anchovy-free Worcestershires (Wizard’s, Annie’s and Whole Foods 365 come to mind). Also note that these sauces typically introduce soy, if that is relevant to you.

Parmesan Cheese

Parmesan ups the ante with additional salty, umami flavor and a rich, cheesy texture. Finely grated Parmesan is best here. Vegetarians, try Whole Foods 365 or BelGioioso brands of Parmesan, which are truly vegetarian (most Parmesans contain animal rennet).

Salt, Pepper & Water

Since several of the ingredients in this recipe are already salty, we won’t add much additional salt. We will, however, load up this dressing with black pepper, to taste! Lastly, we’ll thin the dressing with a tablespoon of water so it reaches a drizzly consistency.

Looking for a dairy free/vegan variation of this dressing? You will love the Tahini Kale Caesar Salad with Whole-Grain Croutons in my cookbook, Love Real Food (page 72). The tahini-based dressing is vegan as written and remarkably Caesar-like! You’ll find a nutritional yeast substitute for the Parmesan garnish in the recipe notes.

More Salad Dressings to Try

Here are just a few of my favorite salad dressings:

• Classic Vinaigrette
• Creamy Tahini Dressing
• Fresh Mint Dressing
• Green Goddess Dressing

Please let me know how your Caesar dressing turns out in the comments! I love hearing from you.

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Easy Caesar Dressing

• Author: Cookie and Kate
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 6 servings
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 185 reviews

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This easy Caesar dressing recipe yields classic Caesar flavor. This simple mayonnaise-based recipe is anchovy-free as long as you choose your Worcestershire sauce carefully (see recipe note). Recipe yields about ¾ cup, enough for 6 side salads (use 10 ounces romaine lettuce).

Ingredients

• ½ cup mayonnaise
• 1 medium garlic clove, minced 
• 2 teaspoons lemon juice, to taste
• 1 teaspoon Dijon mustard
• ½ teaspoon Worcestershire sauce*, to taste
• ⅛ teaspoon fine salt
• ⅓ cup (1 ounce) finely grated Parmesan cheese
• 1 tablespoon water
• Freshly ground black pepper, to taste

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Instructions

1. In a liquid measuring cup or bowl, combine the mayonnaise, garlic, lemon juice, Dijon, and Worcestershire sauce, and salt. Stir to combine.
2. Stir in the Parmesan, followed by the water. Season generously with black pepper, to taste. I usually think the dressing tastes just right, but if you’d prefer a more bold dressing, add another ¼ teaspoon Worcestershire sauce, or for more zippy dressing, add up to 1 teaspoon additional lemon juice. Serve as desired.

Notes

Storage suggestions: Leftover dressing will keep well in the refrigerator, covered, for up to 5 days.

*Worcestershire note: To ensure that this salad dressing is vegetarian/fish-free, choose your Worcestershire sauce carefully, as most contain anchovies. I like Annie’s, The Wizards or Whole Foods 365 brands (note that some anchovy-free Worcestershire sauces contain soy).

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Salad dressing
• Method: Stirred
• Cuisine: American

The post Easy Caesar Dressing appeared first on Cookie and Kate.

This green goddess dressing is exactly what we need right now. It’s creamy, tangy, and fully loaded with fresh, herbal flavor. I’ve savored it by the spoonful while imagining sunny days ahead.

The Green Goddess is going to carry us through to spring. We’re going to make it. I can feel it.

I put some soup recipe development on hold when I finalized this dressing. I’ll figure it out soon enough (hint: it’s also green). I’m too busy drizzling this versatile dressing over anything and everything.

The funny thing about this green goddess dressing recipe is that it’s so very simple. I tried adding lemon juice and olive oil, and they only distracted from the beautiful combination of good Greek yogurt and fresh herbs.

In fact, you can use any combination of fresh herbs for this recipe. That leftover parsley and cilantro in the fridge? Let’s use ’em up.

Green Goddess Dressing Ingredients

This salad dressing differs from most other green goddess dressings, but the flavor and texture remains so similar. Typically, you’ll find mayonnaise, lemon, and anchovies on the ingredients list. This recipe relies on Greek yogurt for tang and creaminess instead.

Greek Yogurt

High-quality whole-milk yogurt makes this dressing spectacular. I splurged on Straus Family Creamery and it’s just so good. I suspect regular plain yogurt would work well, too, though it will be more runny.

Fresh Herbs

Now we’re talking! This dressing calls for an overflowing cup of fresh, leafy herbs. Here are some notes on your options.

Tarragon: If you’re looking for classic green goddess flavor, be sure to use some tarragon. Its licorice-like flavor is strong, so limit the tarragon to about 2 tablespoons (or a small handful).

Chives or green onion: Chives are more classic, but green onion works almost nearly as well. To avoid overpowering your dressing with oniony flavor, limit these ingredients to about 1/4 cup.

Basil, parsley, cilantro, dill and/or mint: Use these to fill up the rest of your cup. Any one of these herbs (or any combination) will work beautifully. For dressing that would be suitable with Mexican meals, try using a lot of cilantro (and maybe add a fresh jalapeño—see recipe note). Dill lovers, try an all-dill dressing and drizzle it over potatoes.

Garlic

Just one small-to-medium clove—no more! In sauces and dressings, garlic often grows in intensity as it rests.

Salt and Pepper

Plenty of each—dressing should be bordering on salty when it’s your main seasoning for fresh produce. This dressing loves black pepper!

Watch How to Make Easy Green Goddess Dressing

Salad Serving Suggestions

This herbaceous dressing is so versatile. Build a salad with any of these ingredients:

• Almonds, pepitas or sunflower seeds
• Bell peppers
• Carrots, shaved or thinly sliced
• Cooked chickpeas or lentils
• Cucumber
• Feta or goat cheese
• Fresh, leafy greens—including butter lettuce, baby gem, romaine and spring greens
• Red onion
• Snow peas or snap peas
• Tomatoes
• Radishes

You can also use this dressing as a veggie dip for any of the above suggestions.

Please let me know how your dressing turns out in the comments! I love hearing from you.

Looking for more homemade salad dressings? Here are a few more favorites:

• Carrot Ginger Dressing or Ginger Salad Dressing
• Creamy Tahini Dressing
• Fresh Mint Dressing
• How to Make Vinaigrette (Plus 3 Essential Variations!)
• Sunshine Salad Dressing

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Easy Green Goddess Dressing

• Author: Cookie and Kate
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 1/4 cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 50 reviews

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This homemade green goddess dressing recipe is so easy to make! It’s creamy, fresh, completely delicious—and a great way to use up your leafy herbs. Recipe yields about 1 ¼ cups dressing; multiply if desired.

Ingredients

• 1 cup plain Greek yogurt, preferably full-fat (made with whole milk)
• 1 cup lightly packed fresh herbs (tender stems are fine): use cilantro, parsley, dill, basil and/or mint, with up to ¼ cup chives or green onion (sliced into ½″ segments)
• Optional: Up to 2 tablespoons fresh tarragon leaves
• 1 medium clove garlic, roughly chopped
• ½ teaspoon fine sea salt
• Lots of freshly ground black pepper, to taste

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Instructions

1. Combine all of the ingredients in the bowl of a food processor. Process until smooth and green, with tiny flecks of herbs.
2. Taste, and add more salt or pepper if desired. Use as desired, or cover and refrigerate for later. This dressing will keep well in the fridge for 5 to 7 days.

Notes

Make it vegan: Make my tahini dressing in a food processor, adding the herbs suggested above (same quantity).

Make it spicy: Add jalapeño! Remove and discard the seeds and ribs from a medium jalapeño. Roughly chop the pepper flesh, and blend half of it with the other ingredients. Blend, taste, and add even more if you’d like.

Recommended equipment: A small to medium-sized food processor is perfect for making this dressing, such as this 11-cup Cuisinart (affiliate link). Or make it in a blender—you’ll likely need to double the recipe to gain enough traction. As a last resort, you could finely chop all of the ingredients by hand.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Salad dressing
• Method: Blended
• Cuisine: American

The post Easy Green Goddess Dressing appeared first on Cookie and Kate.