This spring nothing will seem fresher than a bowl of your favorite greens. Now, why ruin that beautiful creation with a bottle or a packet of salad dressing makings. Homemade salad dressings are so much better than store-bought! SO. MUCH. BETTER. You choose what the ingredients are. No preservatives, no chemicals and no artificial colorings. The best news is that the ingredients are simple, easy to prepare, take only minutes to make and can be stored in your fridge. Now go create!
Also, I'd like to take a moment and give a plug to our Master Gardener online cookbook. You can find the link at sjmastergardeners.ucanr.edu. These are some of our favorite recipes and many have made appearances at our public gardening events and even at our potlucks. Let this be your go-to cookbook when you start to wonder, “What's for dinner tonight?”
Homemade Caesar Salad
Ingredients
DRESSING:
½ cup mayonnaise
¼ cup sour cream
1½ tsp. anchovy paste
3 cloves garlic pressed with a garlic press, grated, or finely minced
1½ Tbsp. olive oil
2- 3 Tbsp. lemon juice
1½ tsps. Dijon mustard
1 Tbsp. Worcestershire sauce
¼ -½ tsp. freshly ground black pepper, depending on your tastes
½ cup finely shredded fresh Parmesan cheese
Salt to taste
CROUTONS:
½ loaf artisan bread, 1-2 days old
4 tbsps. olive oil
3 cloves garlic, pressed with a garlic press, grated, or finely minced
¼ tsp. each salt and black pepper
SALAD:
1 large head Romaine lettuce, chopped
½ cup shredded or shaved Parmesan cheese
DRESSING
To a mixing bowl, add mayonnaise, anchovy paste, olive oil, lemon juice, mustard, Worcestershire sauce, pepper, salt, and garlic and stir. Whisk in sour cream and ½ cup Parmesan cheese. Place in airtight container in the refrigerator until serving.
CROUTONS
Preheat oven to 375?. Slice bread into slices ¾ -inch thick then cut each slice into cubes. Spread out bread cubes in a single layer on a baking sheet and bake 5 minutes. While they are baking, in a mixing bowl, whisk together olive oil, garlic, salt and pepper. Remove baking sheet from the oven and drizzle with garlic oil mixture, toss to combine, then bake 5 minutes. Remove sheet from the oven and toss, then bake 5 - 6 minutes longer, until golden brown and crisp. Remove from oven and set aside.
ASSEMBLE SALAD
In a large salad bowl toss together lettuce, croutons, and Parmesan cheese. Drizzle with dressing and toss. Sprinkle with additional Parmesan and black pepper if desired. Serves 6
For best results, use a good-quality mayonnaise and real, fresh Parmesan cheese. If you want to turn this into a main dish, add chicken, salmon or shrimp.
Asian Salad Dressing
Ingredients
¼ cup soy sauce
¼ cup rice vinegar
? cup olive oil
2 Tbsps. honey
2 tsps. toasted sesame oil
¼ tsp. ground ginger
Place all ingredients into a large measuring cup or small bowl. Whisk to combine and serve immediately, or store dressing in a sealed container until ready to use. Can be stored up to 5 days.
The Best Homemade Italian Salad Dressing
Ingredients
¾ cup olive oil
¼ cup red wine vinegar
1 tsp. dried basil
3 Tbsps. Finely grated Parmesan cheese
1 Tbsp. lemon juice
1 tsp. honey
1 tsp. dried parsley
1 tsp. dried basil
½ tsp. salt
½ tsp. garlic powder
¼ tsp. red pepper flakes
¼ tsp. dried oregano
¼ tsp. black pepper
Add all ingredients to a mason jar, cover, and shake vigorously to combine. Or whisk in a large bowl or cup. Cover and store in the fridge for up to two weeks, using as needed. Just shake to recombine before serving!
Apple Cider Vinegar Salad Dressing
Ingredients
? cup olive oil
¼ cup apple cider vinegar
1 Tbsp. Dijon mustard
1 Tbsp. honey
1 garlic clove, minced
½ tsp. salt
½ tsp. pepper
Place all of the ingredients into a Mason jar and shake for a good 30-60 seconds until combined (or whisk all the ingredients in a bowl).
Servings 8
Homemade Ranch Dressing
Ingredients 
1 cup mayonnaise
½ cup sour cream
½ cup buttermilk
½ cup fresh parsley finely chopped
2 cloves garlic minced
1 green onion finely chopped
1 Tbsp. fresh dill
½ tsp. salt
½ tsp. black pepper
dash paprika
Whisk mayonnaise and sour cream together, then whisk in buttermilk. Mix in parsley, garlic, green onion, dill, salt, pepper, and paprika. Cover and refrigerate at least 2 hours or overnight. Makes 2 cups