Salad dressing, specifically vinaigrette, is really just a formula:
3 parts oil to 1 part acid to 1 part binder – Add together in a container with a lid (so you can shake and combine) and taste for the flavor components
Choose your oil: Olive oil, sesame oil, grape seed oil, flax or hemp seed oils
Choose your acid: This can be any kind of vinegar or citrus. We love apple cider vinegar, vinegars with infused flavors, balsamic vinegar and red wine vinegar (because its classic, people). Lemon, lime and orange juices will all work in addition or alone.
Choose a binder: (optional, will make a dressing creamier and eliminate the needs for lots of repeat shaking): Mashed avocado, Dijon mustard, or mayonnaise
Choose some flavors: Dried or fresh herbs, salt, pepper, tamari, soy sauce
Cut the tartness(optional): If the acidic element is too strong, add some sweetness in the form of agave, honey or plain old sugar.
Example (without a binder) Asian dressing: 1/3 cup sesame oil + 1 Tbls lime juice + 2 Tbls rice wine vinegar + 1 tsp tamari + 1 tsp honey
Example (with a binder): ¼ cup flax seed oil + 2 Tbls lemon juice + ¼ avocado, mashed + 1 tsp dried thyme + ½ tsp sea salt
I have a couple recipes for dressings that you might really like. They are from recipe files I’ve had for over 20 years, and they’re easy and delicious.