My Favourite Salad Dressing

October 31, 2022

By Anna Varriano

We have a green salad with lunch and/or dinner just about every day. I often just spritz on some EVOO (extra virgin olive oil) and balsamic or apple cider vinegar and sprinkle on some unrefined salt, but when I have time and want something a bit more interesting, I make this honey-dijon-garlic dressing. Everyone LOVES it! It will last a good week or so in the fridge (you can also freeze it), so feel free to double or triple the recipe. Note that when you refrigerate this dressing, the olive oil will solidify, so make sure you take it out of the fridge about 30 minutes or so before you want to use it. You can ‘re-liquify’ it more quickly by putting the bottle in some warm water. Either way, shake well before using.

This recipe makes about 3/4 cups of dressing which will be plenty for several salads. Feel free to double or triple it!

What You’ll Need:

  • 1/2 cup EVOO
  • 1/4 cup organic apple cider
  • 1 large clove of garlic – minced
  • 1 TBSP honey
  • 1 TBSP Dijon mustard
  • 1/4 tsp salt
  • pinch of pepper (optional)

Blending It:

Put all ingredients into a blender (I used a Magic Bullet) and blend until creamy and smooth. It will end up looking like this:

I love it just as is, but give it a taste and see how you like it. Adjust by adding more of any of the ingredients (suit your taste!) and blend again … and taste again! Once you have it just the way you like it, set it aside and pour it onto the salad just before serving, or pour the dressing into a creamer or small bottle and let everyone pour as much or as little of it as they want on their own salad.

Storing It:

If you aren’t’ going to use it right away, or if you have any leftover dressing after using it, store it in a glass jar and keep refrigerated for a week or so (if it lasts that long!)



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