1 teaspoon Dijon mustard (swap for wholegrain if you prefer)
2 tablespoons vinegar (apple cider vinegar is best, but balsamic or red/white wine vinegar work well, too)
6-8 tablespoons extra virgin olive oil (add more to thin out a little if it's too thick for you)
salt & pepper, to taste
Honey-mustard vinaigrette:
1 teaspoon Dijon mustard
1 teaspoon runny honey
2 tablespoons red wine vinegar or apple cider vinegar
1 minced or finely grated garlic clove (optional)
6 tablespoons extra virgin olive oil
salt & pepper, to taste (the leaves of a small sprig of fresh thyme is nice in this one, too)
Green herb dressing:
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar or cider vinegar
6 tablespoons extra virgin olive oil
small handful of finely chopped fresh herbs (basil, parsley, tarragon, mint all work really well)
salt & pepper, to taste (another great addition to this one is some finely chopped sundried tomatoes)
Asian dressing:
1 tablespoon soy sauce (or use 1 tablespoon miso paste for a thicker, more savoury dressing)
1 tablespoon rice wine vinegar (or cider vinegar)
3cm piece fresh ginger, minced or finely grated
1/2 finely sliced de-seeded red chilli (optional)
juice of 1/2 lime
1 tablespoon toasted sesame oil
2 tablespoons neutral oil like almond, walnut, or rapeseed oil
Creamy vinaigrette:
1 tablespoon cider vinegar or red wine vinegar
3 tablespoons yogurt, creme fraiche or buttermilk
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh herbs (the best are: chives, basil, parsley or mint)
salt & pepper, to taste
Share:
Salad leaves come to life when well dressed – it’s often the simplest step to converting a leafy green skeptic! Claire Wright from addsomeveg.com shares 5 simple salad dressings, all of which can be made in a jar with easy-to-find ingredients.
Method:
For all of the dressings, simply add the ingredients to a jar, seal tightly and shake, shake, shake until combined. Pour over your salad, et voila!
Kids in the kitchen:
Kids can do this bit of prep themselves – get the ingredients ready and then help them measure using teaspoons and tablespoons (or carefully by eye), then seal the lid and let them shake, shake, shake!
Claire Wright
Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.
