Passion Fruit Salad Dressing

Native to the subtropical regions of South America, passion fruit are the size and shape of a large egg. It’s loaded with about 300 small black seeded that are edible. Passion fruit have a complex taste somewhat like guava. It’s a little tropical, sweet, tart, and citrusy all at once. Don’t be turned off by the skin of the passion fruit; when ripe, it will become brittle and wrinkled.

Use this sweet-tart salad dressing on salad of baby spinach and strawberries, or a salad of greens, roasted pear slices, and blue cheese crumbles.


2-3 passion fruit
1/2 cup extra virgin olive oil
1 tablespoon lime juice
1 tablespoon vinegar
2 tablespoons honey
1/4 teaspoon salt


Cut the passion fruit in half and scrape the pulp and seeds into a small saucepan. Over medium-low heat, cook fruit pulp, stirring, until it almost comes to a boil, then remove from heat.

Strain the pulp through a fine sieve or colander and discard the seeds. Allow the juice to cool.

In a blender jar, place the cooled passion fruit juice, olive oil, lime juice, vinegar, honey and salt and blend until the mixture is smooth.

Store the salad dressing in the refrigerator for up to one week. Stir or shake before using.

SOURCE: Adapted from recipe by Marian Blazes, The Spruce

Fresh Basil Vinaigrette

This summery dressing is delightful with a mixed green salad.


2 cups basil leaves (about 1 large bunch)
1/2 cup extra virgin olive oil
1/4 cup white wine or champagne vinegar
1 large clove garlic
Salt and pepper to taste


In a blender jar, whirl the basil, oil, vinegar, and garlic until smooth. Add salt and pepper to taste.

YIELD: Makes about 1 cup dressing

Green Garlic Vinaigrette

Green garlic adds a delicate garlic flavor and vibrant spring green color to this dressing. Use this vinaigrette to dress microgreens or spring lettuce greens, or drizzle it over grilled chicken or fish.


2 green garlic stalks, cleaned, trimmed and minced
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper


In a small mixing bowl, whisk the minced green garlic, oil, vinegar, salt, mustard, and pepper in a small mixing bowl. (Alternately, place all ingredients in a covered jar and shake vigorously.)

Dressing can be stored and refrigerated, but will lose its vibrant green color.

Lemon-Ginger Salad Dressing

This dressing adds sparkle to leafy winter greens with its delightful fresh flavor — try it with kale or mixed lettuce salads. It’s also delicious drizzled over steamed asparagus or broccoli.


3/4 cup extra virgin olive oil
1/2 cup fresh lemon juice
1/3 cup tamari or soy sauce
1/4 cup water
2 cloves garlic, finely minced
1 1/2 tablespoons fresh ginger, finely minced
1 teaspoon hot Chinese or Dijon mustard


Place all ingredients in a jar with tight fitting lid. Shake jar vigorously until dressing begins to emulsify. Cover and chill.

YIELD: Makes 1 1/2 cups

Sweet White Miso Salad Dressing

Ken Kimes says, “This is my favorite salad dressing that Sandra makes. I just pile our microgreens mix on a plate and add the dressing.”

1/4 cup canola oil
1/4 cup water
1/4 cup sweet white miso
1 1/2 tablespoons brown rice vinegar
2 teaspoons rice syrup
1 rounded tablespoon chopped onion
1/4 teaspoon dry mustard powder


Place all ingredients in a blender and process until smooth.

YIELD: Makes about 1 cup (about four servings)

White Balsamic Vinaigrette

To me, “white balsamic vinegar” is a bit of a misnomer as one of the things that gives balsamic vinegar its particular flavor is the succession of barrels it goes through over time. The white balsamic version is lighter and subtler than regular balsamic vinegars, and makes a nice dressing or sauce when you want to complement more delicate flavors.

1 peeled clove garlic
1 pinch each salt and fresh ground black pepper
1/8th teaspoon fresh thyme, minced
1 small shallot, peeled and minced (½ teaspoon)
1 teaspoon sweet-hot mustard (a.k.a. honey-mustard, Ingelhoffer and Beaver both make excellent versions)
2 tablespoons white balsamic vinegar
6 tablespoons grapeseed oil or other neutral flavored oil

Rub a non-reactive bowl with the garlic clove, smearing the inside with garlic oil.

Add the salt, pepper, thyme and shallot to the bowl, then add the vinegar. Wait 5 minutes for flavors to meld.

Add the mustard and whisk to mix thoroughly.

Stream the oil slowly into the bowl, whisking vigorously all the while to incorporate the oil. You may not need all the oil as the mustard thickens the dressing also. Add the oil until the dressing is thickened or you run out of oil. Taste for balance. If the dressing is too sharp, add a little more oil.

Keeps 1 week or more in refrigerator.

YIELD: ½ cup

Apple Balsamic Dressing

This dressing is a natural for anything sharp and nutty such as arugula, sprouts, or escarole.


3 tablespoons cider vinegar
1 tablespoon balsamic vinegar
1 tablespoon apple cider
1 teaspoon honey mustard or Dijon style mustard
1/4 teaspoon fresh minced thyme
Salt and pepper to taste
3/4 cup grapeseed or other neutral flavored oil

In a non-reactive bowl, combine all the ingredients except the oil. Whisk a few seconds and allow to stand 10 minutes for flavors to marry.

Vigorously whisk in the oil in a thin steady stream until the all the oil is whisked in. Taste for balance, adjusting if needed.
Keeps in refrigerator 1 week or more.

YIELD:  1 cup

Balsamic Hazelnut Vinaigrette

I like the Tourangelle line of nut oils. I find them to be full flavored, fresh, and relatively inexpensive for the quality, which I find to be consistent.

3 tablespoons good quality balsamic vinegar
1 small shallot, peeled and minced
Salt and pepper to taste
1/2 teaspoon minced fresh thyme
1/2 tablespoon sweet-hot mustard
4 tablespoons hazelnut oil
5 tablespoons grapeseed oil (or other neutral flavored oil) — if needed

Put the shallot, vinegar, salt, pepper, and thyme into a non-reactive bowl and allow to steep for 5-10 minutes.

Add the mustard and whisk thoroughly to incorporate.

In a thin steady stream, slowly whisk in all the hazelnut oil. Then, do the same with the grapeseed oil, whisking vigorously until you have a thick emulsion. Taste the dressing and adjust as necessary.

Blender Method:
Add the first five ingredients to the blender and blend on high for one minute. Allow flavors to develop for five minutes, and then, with the blender on high, slowly drizzle in the oil through the hole in the in the center of the lid until the dressing is emulsified. This is usually signified by the hole in the center of the dressing (while the dressing is spinning in the blender) filling in. You may not need all of the oil called for in the ingredients list.

Chef’s Notes and Tips:
This recipe is fairly easy to cut in half, but I do not recommend trying to make it in the blender at half size.

If you want to up the hazelnut flavor and give the dressing a “creamy” texture, use a mortar and pestle to pulverize a 5-10 roasted hazelnuts to a paste and add this to the vinegar, then proceed with the recipe.

YIELD: Around 1 cup, at least enough for 4 salads.

Creamy Cilantro Dressing


1/4 cup white balsamic vinegar
1/3 cup cilantro stems, chopped
1/2 teaspoon coriander seed, ground
1/4 teaspoon dried thyme, powdered
Salt and pepper to taste
1 teaspoon agave syrup if needed, or to taste for balance
1/4cup cup olive oil
1/4 cup yogurt


Place all the ingredients except the oil into a blender. Start on low, and work up to high. Blend on high for 2 minutes.

Turn off the blender and add the yogurt. Blend until yogurt is smooth.

Through the center of the cap, slowly drizzle in the oil in a steady stream with the motor running. Proceed until the oil is used up or the “whirlpool” in the center fills in.

Taste for balance and adjust as needed. If there are a lot of chunks of stem or coriander seed, run the dressing through a strainer so it is smooth.

Refrigerate until ready to use. It should keep 3-4 days in the refrigerator before the flavor drops off.

YIELD: 1 cup

Creamy Ginger Kefir Dressing


1 cup kefir
2 tablespoons olive oil
1/2 teaspoon sea salt
1 tablespoon fresh minced ginger
2 cloves garlic or 2 teaspoons garlic powder
2 teaspoons coconut aminos (or soy sauce)


Put all ingredients in blender jar and process until smooth. Refrigerate 1 hour before using for best flavor.

SOURCE: Adapted from