Bottled salad dressings, walk past them.  Try your hand at DIY – Dressings, sometimes you will find that you already have what you need for a dressing in your kitchen. Once you discover how easy they are to make your own with a few high quality ingredients you’ll never want to try them again.

Cardamon-Clove Dressing

This dressing uses spices that you probably have in your pantry. Try it on butter lettuce…

2 tbsp. fresh lemon juice.
2 tbsp. extra virgin olive oil
1 tbsp. honey
1/4 tsp sea salt
1/8 tsp ground cloves
1/8 tsp ground gardamom
Pinch of ground allspice

Whisk all ingredient together in one bowl or container. It can be refrigerated for up to one week. Bring to room temperature before using.

Creamy Vanilla-Grapefruit Dressing

2 ruby red grapefruits
1 egg yolk or 2 tbsp. egg substitute
3 tbsp. brown rice vinegar
1/4 tsp sea salt
1/4 tsp paprika
1 vanilla bean, split lengthwise and chopped into small pieces
1/2 cup flaxseed oil

Slice off grapefruits peels and while pith exposing flesh. Carefully cut grapefruit segments from membranes. set aside. Squeeze 3 tbsps. juice from membranes, strain and transfer to a blender. Add egg yolk or egg substitute, vinegar, salt, paprika, and chopped vanilla bean. Puree on high until vanilla bean is thoroughly blended. With the motor running, slowly add oil. When emulsified, strain into a small bowl, discarding any though vanilla beans debris. Refrigerate for up to one week.

Pineapple and Passion Fruit

1 small ripe pineapple
1 or more passion fruits
Mint leaves for garnish

Cut green top off pineapple and stand it on end. Using a sharp knife, slice down pineapple, cutting just below the eyes and removing the skin. If you miss any eyes, remove them with the tip of a vegetable peeler.
Slice pineapple into rounds and arrange on a plate. Cut passion fruit(s) in half; scoop out juice and seeds and spread over cut pineapple. Serve right away, or cover well and refrigerate until your ready. Garnish with small mint leaves and serve a slice to each person along with a knife and fork to cut around the core.

Buttermilk Pesto Dressing

1/2 cup buttermilk
1/2 cup plain Greek yogurt
4 tsps. prepared basil pesto – in a medium bowl, whisk together all the ingredients. Cover and chill for at least 2 hours or up to 24 hours. Stir before serving. (serving ideas, pasta salad, chicken or shrimp and salads)

Strawberry Balsamic Dressing
2 cups chopped fresh or thawed frozen strawberries chopped
1/3 cup extra virgin olive oil
2 tbsp. white balsamic vinegar
1 tbsp. packed brown sugar
1/4 tsps. kosher salt – Combine all ingredients in a blender and blend until smooth. Store covered in the refrigerator for up to 3 days. Stir or shake, depending on the container, before using.

Buttermilk Dressing
1/2 cup of buttermilk,  1/2 cup sour cream, 2 tbsp cider vinegar, 1 minced garlic clove, 2 tbsp scallions, 1 tbsp chopped parsley and 1/2 tsp salt and pepper,  shake together in a tight-fitting jar.

Cilantro Dressing
In a blender or small food processor, combine 3 tbsp lime juice; 2 tbsp chopped shallot; 2 tbsp snipped fresh cilantro; 1 tbsp olive oil; 1 tbsp water; 2 tsp honey;  1 large glove garlic, peeled and quartered; ½ teaspoon chili powder; ¼ teaspoon salt; and ¼ tsp ground cumin. Cover and blend until combined. Can be used as a marinade for steak, or chicken and also drizzled over a salad.

Chocolate Balsamic Dressing
3 tbsp balsamic vinegar; 1 tbsp chocolate syrup; 1 tsp minced shallot; 1/8 tsp salt; 1/3 cup of olive oil (extra light) – in a small bowl, whisk together all dressing ingredients except oil.  Whisk oil in gradually until well blended.  (Can be used on fruits and almonds and a dash of basil on a salad.)

Zesty Italian
In bowl blend 3 tbsp balsamic vinegar, 2 tbsp apple cider vinegar, 1 tbsp chopped fresh parsley, 1 tsp each chopped garlic and Dijon mustard, ½ tsp dried oregano and a pinch of red pepper flakes.  While whisking continuously, slowly drizzle in ½ cup olive oil.  Season with salt to taste.

In bowl, whisk together, 1 cup 2% plain Greek yogurt, ½ cup of buttermilk, 2 tbsp. apple cider vinegar, 2-4 tbsp. chopped fresh mint, 1 tsp each minced garlic and sugar.

Greek Vinaigrette
1/4 cup red wine vinegar
2-3 tablespoons fresh lemon juice
1.2 teaspoon gluten-free Dijon-style mustard
1 small shallot or 1-2 garlic gloves finely minced
1 cup of olive oil
1/ 2 teaspoon dried oregano or marjoram
Whisk vinegar, lemon juice, mustard and shallot together.  Pour olive oil into mixture in a slow stream, whisking to create an emulsion.  Add herb of choice. Taste and adjust seasonings if it needs a change.

Honey Balsamic Vinaigrette
1/4 cup of balsamic vinegar
2 tbsp Dijon mustard
1 tsp honey
1/2 cup extra virgin olive oil
In a small bowl, whisk together, mix first three ingredients together until well combined.  Slowly drizzle in oil in a steady stream,  constantly.  Cover and refrigerate.  Whisk or shake before serving.
Buttermilk Dressing
1/2 cup buttermilk
2 tbsp sour cream
1 tsp white wine vinegar
1/4 tsp dry mustard
1/4 tsp garlic powder
1 tbsp fresh chives finely chopped
In a bowl, mix all ingredients until well combined.  Cover and refrigerate.  Whisk or shake well before using.