Homemade Salad Dressings

3 August 2022

This time of the year we are enjoying the bounty of home gardens. Frequently that includes a tossed salad. This can be the entree, a side dish, a starter, or European style palate cleanser at the end of the meal.

Dressings we use should enhance the natural flavors and not overpower the fresh vegetables. Commercially prepared dressings are fine, but if you want to control the quality of the ingredients and be creative in the process, try making your own. Label and store them in reusable mason jars. Experiment with variations until you hit the ratios that you and your family prefer.

Honey Peanut

This is also a good way to clean out the dregs of a peanut butter jar.


  • 1/4 cup honey
  • 1/4 cup creamy peanut butter
  • 1 Tablespoon lemon juice


Mix well.

Vegan Ranch

This is an alternative if you have problems with dairy.


  • 1 cup raw cashews
  • ½ cup water
  • cup peeled and diced cucumber
  • 2 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • ¼ teaspoon dried dill
  • Chives, for garnish


  • In a high-speed blender, place the cashews, water, cucumber, lemon juice, nutritional yeast, garlic powder, onion powder, salt and pepper, and dill and blend until completely smooth and creamy.
  • Sprinkle with fresh chives and serve.


Asian Ginger

If you want to supplement your Chinese takeout, here you go.


  • ¾ cup olive oil
  • ½ cup soy sauce
  • cup rice vinegar
  • ¼ cup water
  • 3 tablespoons honey
  • 3 cloves garlic, minced
  • 2 tablespoons minced fresh ginger root


  • Combine olive oil, soy sauce, rice vinegar, water, honey, garlic, and ginger in a 1-pint glass jar. Cover the jar with a tight-fitting lid; shake well.
  • Remove the lid, then heat the jar in the microwave until honey is dissolved, about 1 minute. Allow to cool.

Strawberry Vinaigrette


  • 8 ounces fresh or frozen strawberries
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to taste


Mix strawberries, honey, apple cider vinegar, olive oil, salt, and pepper together in a blender until smooth.


Enhance your Taco Tuesday with a fun salad.


  • 1 jalapeno pepper, seeded and coarsely chopped
  • 1 clove garlic
  • ¾ teaspoon minced fresh ginger root
  • ¼ cup lime juice
  • cup honey
  • 2 teaspoons balsamic vinegar
  • Salt and pepper to taste
  • ¼ cup packed cilantro leaves
  • ½ cup extra-virgin olive oil


  • Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped.
  • Pour in the lime juice, honey, balsamic vinegar, and salt and pepper, add the cilantro leaves; pulse a few times to blend.
  • Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.
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