Salad Dressings



Whisk all ingredients together to emulsify (or place ingredients in jar; secure with lid; and shake to emulsify). If fresh herbs are not available, use dried. The ratio is generally 1:3 (i.e., 1 tsp of dried herbs for every 1 Tbsp of fresh).

Can store in refrigerator a few days. Before serving, bring to room temperature and whisk or shake before serving.
Basic Vinaigrette


  • 1/4 cup apple cider or white wine vinegar
  • 3/4 cup extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Pinch of sugar

Herb Citrus Vinaigrette


  • 2 Tbsps orange juice
  • 2 Tbsps lemon juice (and/or lime juice)
  • 1 large clove garlic
  • 1 tsp Dijon mustard
  • 3/4 cup extra-virgin olive oil
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh cilantro, minced
  • 1 tsp fresh parsley, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Pinch of sugar
Italian Vinaigrette 
  • 1/4 cup red wine vinegar
  • 3/4 cup extra-virgin olive oil
  • 2 Tbsps fresh oregano, minced
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
Raspberry Walnut Vinaigrette
  • 1/2 cup fresh raspberries, smashed
  • 1/4 cup apple cider vinegar
  • 3/4 cup extra-virgin olive oil
  • 2 Tbsps walnuts, finely chopped
  • 1 tsp fresh cilantro, minced
  • 1/4 tsp salt
  • Pinch of black pepper
Tahini Dressing


  • 1/3 cup tahini
  • 1/3 cup olive oil
  • 1 Tbsp tamari (or low sodium soy sauce)
  • 1 tsp honey
  • 1 clove garlic, minced
~Vinaigrette recipes adapted from Melissa & Dallas Hartwig; Tahini recipe, Lisa Leake

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