Two Minute Salad Dressings

These four quick, easy and delicious plant-based dressings are my go to’s to serve with green salads, roast vegetable salads and everything in between.

The House Dressing is our family favourite, it lends itself to so many different flavours and is particularly delicious on a tender lettuce salad, lightly but thoroughly tossed. The tahini gives it a ‘cheesy’ quality, as if you had added parmesan, but without the negative effects. Enjoy.

House Dressing

Serves: 2 to 3

Ingredients:

4 tablespoons extra-virgin olive oil

1.5 tablespoons lemon juice

1 medium garlic clove, crushed

1 teaspoon tahini

1 tablespoon water

1/2 to 1 teaspoon Dijon-style mustard

Ground rock salt, seasoned salt, or salt-free seasoning to taste (optional)

Freshly ground pepper (optional)

Chilli flakes (optional)

Method:

Measure oil and lemon juice into salad bowl. Add garlic, tahini, water, and seasonings to taste. Beat with whisk until smooth and creamy.

 

Real French Dressing

You can successfully add herbs to this dressing, but it stands on its own as one of the most popular dressings I make. It’s simple but people never grow tired of it. This is a personal version of the perfectly balanced light salad dressings served all over France. American ‘french’ dressing is anything but! Use your finest extra-virgin olive oil for this dressing; it will make a noticeable difference. This is a particularly appropriate dressing for tender greens.

Serves: 2 to 3

Ingredients:

4 tablespoons extra-virgin olive oil

1 medium garlic clove, pressed

1.5 tablespoons lemon juice

1/4 – 1/2 teaspoon Dijon-style mustard

Ground rock salt, seasoned salt, or salt-free seasoning to taste (optional; no salt is necessary because mustard contains salt)

Freshly ground pepper (optional)

Measure oil and garlic into salad bowl. Add lemon juice, mustard, and seasonings to taste. Whisk until dressing is light yellow and thick.

 

Dairy Free Thousand Island Dressing

This all time favourite (particularly among the younger set) is easily done in the salad bowl, but with a departure from the basic ingredients.

Serves: 2 to 3

1/3 cup Almonnaise or dairy-free mayonnaise

3 tablespoons vegan ketchup

2 teaspoons fresh lemon juice

1/4 cup finely grated dill pickle

Measure Almonnaise, ketchup, and lemon juice into a large salad bowl. Add grated pickle. Combine with a whisk or hand blender.

 

Mock Goat-Cheese Dressing

This is an excellent ‘cheesy’ dressing, but surprise, surprise – no cheese!

Serves: 4 – 6

6 tablespoons extra-virgin olive oil

2 to 3 tablespoons lemon juice

1 large garlic clove, pressed

2 teaspoons white or black sesame seeds or poppy seeds

2 tablespoons tahini

2 tablespoons dairy-free mayonnaise or almondaise

4 to 6 tablespoons water, depending on how thick you like dressing

Dash of vegan Worcestershire sauce or Umeboshi plum vinegar (optional)

Dash of cayenne

Ground rock salt, seasoned salt, or salt-free seasoning (optional)

Freshly ground pepper (optional)

Finely chopped parsley to taste (optional)

Method:

Measure oil, lemon juice, garlic, sesame seeds, and tahini into salad bowl. Add mayonnaise, water, Worcestershire sauce, and seasonings to taste. Whisk until thick and creamy.

 

These dressings are from the Fit For Life recipe book which is packed full of nutritious, delicious, tantalising plant-based recipes that are easy and fun to prepare.