Easy and delicious recipes for homemade salad dressing

Daniel Neman

A salad without dressing is just a pile of limp, uninspired lettuce.

It is the dressing that makes a salad sing. It brings the greens to life, it makes the produce productive. What was once mere vitamins and roughage and something that sticks to your teeth becomes, with the measured application of a dressing, a dish to praise and celebrate.

And it is all due to some oil and a little vinegar, and maybe yogurt or a splash of lemon juice.

Salad dressing is something you can make yourself; the possibilities are endless. Try adding a combination of different herbs to oil and vinegar, or go for a sweet dressing with honey and a bit of fruit.

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STRAWBERRY-YOGURT DRESSING

Yield: 4 cups

16 ounces (2 cups) plain yogurt

1 1/2 pints strawberries, hulled and coarsely puréed

1/4 cup orange juice

1/4 cup plus 2 tablespoons honey

Empty the yogurt into a bowl, but do not whisk it (which would make it become watery). Whisk together the strawberry purée, orange juice and honey. Gently stir into the yogurt. Chill before serving.

 Homemade Strawberry Yogurt Dressing. TNS 

CREAMY YOGURT DRESSING

Yield: 4 servings

1 tablespoon white vinegar

1/4 tablespoon salt

3 tablespoons plain yogurt

1/4 teaspoon freshly ground black pepper

1 tablespoon extra-virgin olive oil

Whisk together the vinegar, salt, yogurt and pepper. Whisk in the oil. Serve immediately or store in refrigerator.

TAHINI-LEMON-YOGURT DRESSING

Yield: 1 cup

1 plump, moist garlic clove, green germ removed if necessary

1/4 cup tahini (sesame paste)

1/2 cup plain low-fat yogurt

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon salt

In a food processor or blender, mince the garlic. Add the tahini, yogurt, lemon juice and salt, and puree to blend. Taste for seasoning. Store the dressing in the refrigerator for up to 1 week; shake to blend again before using.

 Homemade Herb Vinaigrette (parsley, dill, basil). TNS

HERB VINAIGRETTE

Yield: About 1 1/2 cups

1 egg

1 cup corn oil

1/3 cup vinegar

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon minced garlic

2 tablespoons minced parsley

2 tablespoons minced dill

1 tablespoon minced fresh basil or 1 teaspoon dried

Mix the egg in a food processor or blender, or whisk by hand, until light-colored. Gradually add the corn oil so that it is well blended. Add the remaining ingredients and mix thoroughly. Chill before using. Store in refrigerator.

Tribune News Service