Ingredients
Basic Vinaigrette
1/2 cup Olive Oil
1/4 cup Vinegar or Citrus Juice
1-2 tsp. minced Garlic, Ginger, Scallion or Shallot
3/4 tsp. Salt
Lemon Dill Dressing
(Recipe Source)
3 tablespoons fresh Lemon Juice
3 tablespoon Dijon Mustard
1 teaspoon Honey
1 medium clove Garlic, finely minced
½ teaspoon kosher Salt
⅛ teaspoon freshly ground Black Pepper
½ cup sunflower Oil, or other mild flavored oil
2 tablespoons finely chopped Fresh Dill
Sherry Dijon
1/2 cup Extra-Virgin Olive Oil
1/4 cup Sherry Vinegar
1 teaspoon Minced Garlic
1 teaspoon Dijon Mustard
3/4 teaspoon Salt
Avocado-Buttermilk Dressing
1 cup Buttermilk
½ ripe Avocado
1 tablespoon Rice Vinegar
¾ teaspoon Salt
½ teaspoon Ground Pepper
3 tablespoons chopped fresh herbs, such as tarragon, mint and/or parsley
Fennel Dill
1/2 cup Extra-Virgin Olive Oil
1/4 cup White-Wine Vinegar
1 teaspoon minced Garlic
1 teaspoon minced Fresh Dill
1/2 teaspoon Toasted Crushed Fennel Seeds
3/4 teaspoon Salt
Maple Balsamic
1/2 cup Extra-Virgin Olive Oil
1/4 cup Balsamic Vinegar
2 teaspoons minced Shallots
1 teaspoon minced Pure Maple Syrup
3/4 teaspoon Salt
Sesame Ginger
1/2 cup Grapeseed Oil
1/4 cup Rice Vinegar
2 teaspoons minced Scallions
1 teaspoon minced Fresh Ginger
1 teaspoon Sesame Oil
1 teaspoon Honey
3/4 teaspoon Salt
Cumin Lime
1/2 cup Sunflower Oil
1/4 cup Lime Juice
2 teaspoons minced Shallot
1/2 teaspoon Toasted Crushed Cumin Seeds
3/4 teaspoon Salt
Olive Orange
1/2 cup Extra-Virgin Olive Oil
1/4 cup Orange Juice
2 teaspoons minced Pitted Kalamata Olives
3/4 teaspoon Salt
Instructions
Combine and shake all the ingredients. Refrigerate the dressing for up to 3 days.
If the oil solidifies in the fridge; just leave it at room temperature for about 30 minutes before using.