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Fresh herb vinaigrette recipe

Garlic & Herb Vinaigrette Salad Dressing is a simple homemade salad dressing that comes together in minutes and is loaded with flavor!

Disclosure: This recipe post is part of the #SoupYourWay campaign sponsored by ReganMillerJones, Inc. and the General Mills Bell Institute of Health and Nutrition on behalf of Progresso™. Thank you for supporting the brands that support The Wholesome Dish!

Chilly February days are the perfect time to curl up with a warm comforting bowl of soup. Progresso™ soup is now serving white meat chicken with no added antibiotics. Ever. Quality is always in season!

Progresso™ soup makes it convenient and easy to try a variety of different soups with gluten-free, reduced-sodium, light, and vegetarian soup options.

Today I made the Progresso™ Reduced Sodium Savory Chicken and Wild Rice Soup and paired it with a simple side salad and a homemade garlic and herb vinaigrette salad dressing.

This garlic & herb vinaigrette starts with equal parts of extra virgin olive oil and red wine vinegar. It has both minced garlic and garlic powder for robust garlic flavor. There’s also three kinds of dried herbs, honey, dijon mustard, salt, and pepper in this savory dressing.

Simply add all the ingredients to a sealed container, and shake!

Contents

Garlic and Herb Vinaigrette Salad Dressing recipe

Garlic & Herb Vinaigrette Salad Dressing is a simple homemade salad dressing that comes together in minutes and is loaded with flavor! Prep Time 5 minutes Total Time 5 minutes Servings: 14 servings Calories: 46kcal Author: Amanda Finks Pin Recipe 5 from 6 votes

Ingredients

  • 1/3 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 2 garlic cloves minced
  • 2 tsp. dijon mustard
  • 2 tsp. honey
  • 1 tsp. garlic powder
  • 1 tsp. dried basil leaves
  • 1 tsp. dried oregano leaves
  • 1 tsp. dried parsley leaves
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper

Instructions

  • Add all of the ingredients to a sealable container. Seal and shake until well combined.
  • Store in the refrigerator.
  • Shake well before each use.

Notes

The dressing will thicken and somewhat solidify once it’s refrigerated. Let it come to room temperature for 5-10 minutes, or place the sealed container under warm running water for a few seconds to bring the liquid vinaigrette consistency back.

Nutrition

Serving: 1tablespoon | Calories: 46kcal | Carbohydrates: 1.1g | Protein: 0.1g | Fat: 4.7g | Saturated Fat: 0.7g | Sodium: 161.1mg | Fiber: 0.1g | Sugar: 0.7g Course Condiments & Sauces, Salad Cuisine American, French Keyword garlic and herb salad dressing, homemade salad dressing, homemade vinaigrette Pin This Recipe Follow Me On Pinterest!Click Here To Follow @afinks

How to make a homemade herb vinaigrette dressing. A flavorful and easy salad dressing that can be prepared in just a minute.

Herb Vinaigrette Dressing Recipe

It’s Monday which means I should probably enjoy and share something a little healthier than the meltaway muffins and cheesecake bread we have over the weekend. Life’s all about balance, right?

I tend to eat a lot more salad during the school year since I don’t have to turn around and make the girls’ lunch, too. This herb vinaigrette dressing is a great go-to for salads and is full of flavor, without a lot of effort.

An Easy Salad Dressing Prepared In No Time

One of many things I use my mini processor for is to make salad dressings. It finely chops the ingredients and combines all in one and allows me to quickly make my Apple Chipotle Vinaigrette, Cilantro Lime Vinaigrette and of course this Herb Vinaigrette in a few minutes or less.

How to Customize Vinaigrette Dressing

This recipe is easily adaptable depending on your taste – do you like your dressing slightly tangy or prefer more oil? I prefer it on the tangy side but made this herb vinaigrette balanced. I hope you love it, too!

Is Homemade Vinaigrette Dressing Worth It?

I know I’ve talked about this before, but if you haven’t tried making your own salad dressing yet, trust me, it’s life-changing. A fresh homemade vinaigrette makes the salad. I’ve yet to find a bottle that compares.

So go ahead, you’ve got this! It will just take a minute, I promise, and you can save it in the refrigerator for up to 2 weeks!

Even better, it’s low carb, Keto, vegetarian and dairy free!

What Salads Go Best With Herb Vinaigrette?

The better question is what doesn’t go with this salad dressing. You can really add this to any salad you want because the flavors are so versatile. It makes this dressing pair well with any of your favorite leafy greens.

Try it with some of these classics; Bacon, Lettuce, Tomato, and Avocado Salad, or Garlicky Orange Kale Salad.

Chipotle Dressing (Apple Chipotle Vinaigrette)

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Easy Herb Vinaigrette Dressing Recipe

How to make a homemade herb vinaigrette dressing. A flavorful and easy salad dressing that can be prepared in just a minute.

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Herb Vinaigrette

How to make a homemade herb vinaigrette dressing. A flavorful and easy salad dressing that can be prepared in just a minute. 5 from 1 vote Pin Course: Salad Cuisine: American Prep Time: 3 minutes Total Time: 3 minutes Servings (hover to scale): 6 Calories: 109kcal Author: Julie Blanner

  • 1/3 c olive oil
  • 1/4 c white wine vinegar
  • 2 tsp minced garlic
  • large handful of fresh herbs I like using dill, parsley, and or chives
  • salt and pepper to taste
  • In a food processor {or mixing bowl if you are chopping your herbs}, combine olive oil, white wine vinegar, garlic and herbs.
  • Salt and pepper to taste.

Add this to any of your favorite salads and enjoy. Make extra and keep it in the refrigerator for up to 2 weeks. Calories: 109kcal | Fat: 12g | Saturated Fat: 1g | Sodium: 1mg | Vitamin C: 0.3mg | Calcium: 2mg | Iron: 0.1mg DID YOU MAKE THIS RECIPE?Mention @JulieBlanner or tag #JulieBlanner

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Sweet and Tangy Vinaigrette Dresses Up Summer’s Bounty

Bright, crisp, and full of character, this creamy vinaigrette salad dressing is a refreshing addition to this summer’s fresh garden bounty!

Originally known as “Colonel’s Lady Salad Dressing” this organic parsley herb vinaigrette dressing recipe was my favorite growing up. I’m not sure where my mom found the recipe, and I have no idea what the name has to do with anything, but I just couldn’t get enough of the unique blend of sweet, tangy, parsley goodness!

I recently wrote my mom for the recipe and now I get to enjoy my slightly modified version over the season’s greens, cucumbers, tomatoes and especially avocado halves! I love the way the tangy dressing is mellowed out by the creamy avocado.

The Real Truth About Store-bought Salad Dressings

One of the first changes I made in my real-food journey was to start making my own salad dressings. Eating more leafy greens and fresh vegetables is an important step to a healthier diet, but unfortunately with this usually comes very unhealthy store-bought salad dressings.

Most bottled dressings are made primarily of highly processed vegetable oil (unusually GMO soybean oil), which causes inflammation of the arteries, and are loaded with preservatives, artificial flavorings, stabilizers, sweeteners, and thickeners.

There is virtually no nutritional value in store-bought dressings and in some cases, it would even be better to not eat the salad at all than to load it with such harmful ingredients!

An Organic Parsley Herb Vinaigrette Dressing Recipe

Homemade salad dressings are very easy to throw together and usually only call for a couple of ingredients. Olive oil and some kind of vinegar or lemon juice are usually the main players. And making some wise choices in what ingredients you use in your dressing can create a salad dressing that is not only good for you but a nutritional boost in itself.

Extra virgin olive oil, raw honey, and fresh herbs are a must. Freshly squeezed lemon or lime juice is good, as is a high-quality vinegar. Using unpasteurized raw apple cider vinegar is an easy way to increase the probiotics you’re consuming, something we all need to work on in our antibiotic, antibacterial, pesticide-overwhelmed country. These acidic ingredients also aid digestion which increases the nutrients your body is absorbing from the salad as well as the rest of the meal.

This dressing goes well with salad greens, cob-style salad with chicken, and my personal favorite, in avocado halves. I’m kind of in love with avocado, which is no secret since I started putting it in desserts. In avocado halves, it makes a perfect light appetizer. Enjoy!

Description

Here is an amazing organic parsley herb vinaigrette dressing recipe!

  • 1/2 cup extra virgin olive oil
  • 1/4 cup raw apple cider vinegar
  • 1 1/2 Tbsp honey, preferably raw
  • 1/4 cup firmly packed chopped fresh parsley
  • 1 clove garlic, chopped
  • 1 tsp sea salt
  • 1/2 tsp dried oregano leaves, or 1 T. fresh
  • 1/4 t. black pepper
  1. Combine all ingredients in a blender and blend till very smooth, about 2 minutes.
  2. Serve in avocado halves or over salad greens of your choice.

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A delicious, filling, healthy, protein-packed Copycat Recipe of Cafe Zupas California Protein Cobb Salad. Packed with vegetables, chicken, and topped with a sweet and tangy herb vinaigrette!

This post may contain affiliate links. When you click on these links, I get a small percentage back at no cost to you! For more information see my disclosure policy.

You guys, this salad is A-M-A-Z-I-N-G! My husband discovered this little gem at Cafe Zupas a couple of years ago and introduced it to me.

I LOVE this salad. I CRAVE this salad. It is so filling, healthy and delicious. It is totally packed with protein and the Herb Vinaigrette is the perfect blend of sweet and tangy.

This salad is HEAVEN in a bowl!

To avoid going broke from going out to lunch and dinner at Cafe Zupas every day to consume this beautiful piece of work, I decided that I needed to come up with a recipe to make it at home.

The key is the dressing. Although you have a choice between Ranch dressing and Herb Vinaigrette dressing at the restaurant, I definitely recommend the herb vinaigrette because it is so wonderfully addicting.

After a little trial and error with the dressing, I believe that I have come up with an almost exact replica of Cafe Zupas California Protein Cobb Salad.

The only thing this salad is lacking, is someone to whip it up for you and do the dishes when you’re finished. But that’s what husbands and kids are for, right?

Ingredients for California Protein Cobb Salad

Herb Vinaigrette Dressing

  • 6 Tablespoons Apple Cider Vinegar
  • 1/2 Cup Olive Oil
  • 1 Tablespoon Dijon Mustard
  • 1 Teaspoon Garlic, minced
  • 1 Tablespoon Fresh Parsley
  • 1 Tablespoon Fresh Basil or Cilantro
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 3 Tablespoons Sugar

Protein Cobb Salad

  • 1 Head Romaine Lettuce
  • 2 Hard Boiled Eggs, peeled and chopped
  • 1/4 Cup Bacon Pieces
  • 1/4 Cup Edamame, shelled
  • 1/2 Cup Grape Tomatoes, halved
  • 1/4 Cup Black Olives, sliced
  • 1/4 Cup Feta Cheese, crumbled
  • 1 Avocado mashed
  • 1-2 cups cooked chicken, diced

How to Make California Protein Cobb Salad

Begin by adding all of the herb vinaigrette salad dressing ingredients to your blender and blend.

I bought a Magic Bullet a few years ago and I LOVE it! It gets used at least 2-3 times a day for everything from protein shakes to this yummy dressing!

I love that it comes with multiple cups and blades. Its has a TON of power and is perfect for so many jobs. If you don’t already have a good blender, I definitely recommend the Magic Bullet!

Chop the lettuce into bite-sized pieces. For me, I like to cut my lettuce into small pieces, almost like a chopped salad.

I hate having to eat giant pieces of lettuce or feeling like I have to use a knife to cut my salad!

Slice the hard boiled eggs, grape tomatoes and black olives.

Slice open an avocado and remove the pit. Scoop out the flesh and smash it to guacamole consistency.

To prepare your chicken, you can grill, bake, or use an Instant Pot.

Another option would be to use pre-cooked chicken from the freezer section at your grocery store or a rotisserie chicken.

Next, you can begin to assemble the salad. Place the lettuce and your desired amount of vinaigrette in a large bowl with a lid. Shake to toss the salad and coat the lettuce with the dressing.

Place the coated lettuce into two bowls. Add all of the toppings on top of the lettuce. Serve this salad with these delicious Honey Buttermilk Biscuits or Sweet Moist Cornbread and your meal will be complete!

Make sure you pin Cafe Zupas California Protein Cobb Salad Copycat Recipe so that whenever your craving for this salad comes, you can quickly find this recipe. I’m warning you, its addicting!

Other Salads You Will Love:

Honeycrisp Harvest Salad

Big Mac Chopped Salad

The Best BBQ Chicken Salad

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1088shares Print Recipe Cafe Zupas California Protein Cobb Salad Copycat Recipe A delicious, filling, healthy, protein-packed Copycat Recipe of Cafe Zupas California Protein Cobb Salad. Packed with vegetables and topped with a sweet and tangy herb vinaigrette!

Course Main Dish
Cuisine American
Keyword Salad
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 30 Minutes
Servings Salads

Ingredients Herb Vinaigrette Dressing

  • 6 tbsp Apple Cider Vinegar
  • 1 tbsp Dijon Mustard
  • 1/2 cup olive oil
  • 1 tsp garlic minced
  • 1 tbsp Fresh Parsley
  • 1 tbsp Fresh Basil or Cilantro
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 3 tbsp Sugar

Cobb Salad

  • 1 head Romaine Lettuce chopped
  • 2 Hard Boiled Eggs peeled and sliced
  • 1/4 cup Bacon Pieces
  • 1/4 cup Edamame shelled
  • 1/2 cup Grape Tomatoes halved
  • 1/4 cup Black Olives sliced
  • 1/4 cup Feta Cheese crumbled
  • 1 Avocado mashed
  • 1-2 Cups Cooked Chicken diced or shredded
Course Main Dish
Cuisine American
Keyword Salad
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 30 Minutes
Servings Salads

Ingredients Herb Vinaigrette Dressing

  • 6 tbsp Apple Cider Vinegar
  • 1 tbsp Dijon Mustard
  • 1/2 cup olive oil
  • 1 tsp garlic minced
  • 1 tbsp Fresh Parsley
  • 1 tbsp Fresh Basil or Cilantro
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 3 tbsp Sugar

Cobb Salad

  • 1 head Romaine Lettuce chopped
  • 2 Hard Boiled Eggs peeled and sliced
  • 1/4 cup Bacon Pieces
  • 1/4 cup Edamame shelled
  • 1/2 cup Grape Tomatoes halved
  • 1/4 cup Black Olives sliced
  • 1/4 cup Feta Cheese crumbled
  • 1 Avocado mashed
  • 1-2 Cups Cooked Chicken diced or shredded

Instructions

  1. Prepare the Herb Vinaigrette by placing all of the ingredients in a blender and blend.
  2. Chop the lettuce, peel and slice the hard boiled eggs, slice the grape tomatoes in half and slice the black olives.
  3. Slice open the avocado and remove the pit. Smash the avocado to guacamole consistency.
  4. Cook your chicken on the grill, pan, oven, slow cooker or instant pot. Dice or shred the chicken.
  5. Assemble the salad by placing the lettuce and dressing in a large bowl and cover. Shake to toss.
  6. Top the salad with chicken, eggs, bacon, edamame, grape tomatoes, black olives, feta and avocado. Enjoy!

Recipe Notes

This salad can be made quickly by using pre-sliced olives, frozen edamame, pre-crumbled feta cheese and packaged bacon pieces, and pre cooked chicken.

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  1. OMG! I stumbled across this restaurant yesterday for the first time, while I was in an area of the city that I don’t frequent that often. I ordered this salad to go. When I returned home and ate my salad…oh my goodness, was it good! I immediately started googling if there was a Zupas location near my area. As I sit here eating this salad for the second day in a row, I realized I may be developing an expensive problem. Thankfully, I found your recipe. Will be trying this asap. YUM!

    • I’m glad I’m not the only one that is obsessed with it! I just had it yesterday 😉

I know I’ve talked a ton about how homemade salad dressing is life changing. And it’s true. PLEASE trust me on this. Once you see how easy it is to make your own salad dressing, you’ll never buy a bottled one again.

This blender-made herb vinaigrette is the easiest, most flavorful dressing you’ll ever taste. Use whatever leftover herbs you have sitting around, throw it in the blender with some garlic and onion and BOOM BAM DONE.

You just went ahead and made your salad fancy.

Nobody has to know how simple it was. Shhh.

Scale 1x2x3x

  • 1/4 yellow onion
  • 1 garlic clove
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons lemon juice (or lime)
  • Large handful of fresh herbs (I used mostly parsley, basil, and a little thyme and mint)
  • 1/4 cup olive oil
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. 1) In a blender add the onion, garlic, apple cider vinegar, lemon juice, herbs, olive oil, cayenne, salt, and pepper. Blend until smooth. Store in the fridge until ready to use.

I LOVE when you make my recipes, and I want to see your final creations! Make sure you hashtag #lifeisbutadish or tag me @lifeisbutadish on Instagram, so I can join the party!

Salad Bars have always been a treat for me. While a few restaurants have them they are often times limited on ingredients and they aren’t super common here in CA. At least that is what I thought! On a recent trip to Texas I was treated to lunch by an awesome new restaurant called “Salata“. This place is a candy store for salad junkies like me. I also discovered there is a local one about 20 minutes from my house.

The Salata I visited was in Houston, Texas. It is nestled in the heart of The City Centre, a booming, hip entertainment center. The dining area is spacious and clean and you really get a fresh vibe when you walk in.

The concept behind Salata is quite simple. Customers can build their own custom-made salad at a flat price. They can choose as many toppings as they want without being charged extra (except for meats, and seafood). A veggie salad is $8 and is $2 more with chicken and $3 more with seafood. Avocado is another dollar. Wraps are a little less. There are also a few soups like tortilla, broccoli and tomato basil soup.

Tip: Ask for bacon pieces in your soup!

You start by choosing the type of lettuce you like. Your options are “A Salata Blend Mix, spring mix, or Kale. The lettuce is constantly being refilled so there is always fresh greens. Nothing looked wilted or soggy.

There are so many different toppings to choose from. Everything from sun-dried tomatoes and mandarin oranges, to pumpkin seeds and chickpeas. Whatever you like, Salata will probably have you covered. I liked that there was such a variety to choose from as I get bored with the typical carrots and cucumbers.

Next up is meat and seafood! Choose from Herb Marinated Grilled chicken, Pesto chicken, Spicy Chipotle chicken, or Asian BBQ chicken. For seafood choose Herb Marinated or Spicy Shrimp, Baked Salmon, Krabmeat, or Seafood mix. One thing I should note is that Salata is nearly Gluten-Free. That was a total bonus for us. There are stickers on the salad bar telling you what is gluten-free and what isn’t.

The dressings were also very plentiful. There are 10 dressings to choose from including: Fresh Herb Vinaigrette which was by far my favorite, Buttermilk Ranch, Classic Caesar, Honey Mustard, Ginger Lime*, Chipotle Ranch, Balsamic Vinaigrette, Fat-free Sun-dried Tomato, Fat-free Mango and Lemon Vinaigrette

Lastly comes the crunchy stuff! Salata makes their own croutons and pita chips and they are delicious. You can also pick from 3 types of breads.

Here is the end result! A spectacular salad with everything but the kitchen sink in it. Team members at Salata will toss your salad at the end of the line for you giving your salad that perfect touch!

Salata Facts

  • Salata abides by the 3 F’s – Fresh, Full and Fluffy. (All of their produce is constantly being refilled and turned giving it that fresh, full and fluffy look.
  • All of the veggies are cut fresh daily.
  • All soups are made fresh.
  • Nothing is frozen but soups and seafood.
  • Salata gets produce deliveries 6 days a week
  • There are 29 Salata Franchises
  • There are no coins on the menu. Everything is a flat rate.

Me and Mark Baker

For a full menu visit http://www.salata.com and see if there in one near you!

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Remember a few weeks ago when I proclaimed, “You should try growing your own food, even if it’s just a couple of herbs”? Well, I’m going to say it again, “You should try growing your own food, especially herbs!” And then, I’m going to give you three simple five-minute reasons to do so. This is where the rubber meets the road, or in our case, the garden herb meets the salad bowl.

Last time we talked about about growing food, I shared my top 10 money-saving foods to grow at home. Four out of the ten foods on my list were herbs. Isn’t that kind of cheating? Herbs aren’t really “food.”

On the contrary, herbs are one of my favorite foods to grow. Herbs require very little effort to nurture and maintain, and can be grown from seeds which means a large pot of herbs costs just pennies. They are the perfect food to grow for the low-maintenance, no-room, impatient gardener. Who me?

A variety of herbs can be found growing in pots on my kitchen windowsill or scattered throughout my small backyard garden bed.

Each spring I go on a must-plant-all-the-herbs frenzy. That time is right about now! Before ordering any seeds, I check SeedsNow.com (remember I mentioned a few weeks ago that this online company is one of my sources for non-GMO, organic seeds?) for information on which herbs actually grow in my area. And then, with a click of a button, my herb seeds are ordered and delivered to my mailbox.

Within a couple of months my kitchen windowsill and backyard garden are full of fragrant herbs just waiting to be clipped and put to good use. And that’s when the fun begins.

With a huge bounty of fresh herbs and more seeds ready to be planted, I’m always in search of ways to use herbs. After all, that’s the fun of growing your own food…using it!

Making homemade salad dressing is my favorite way to use fresh herbs. Homemade dressings require very little hands-on time, lack the nasty ingredients found in most store-bought dressings, and pack a ton of fresh herbs into each recipe for the ultimate flavor explosion.

I know most of us are just ordering seeds for our sun-kissed gardens or windowsill pots, but it’s never too early to start thinking about how to use the bounty of food that will soon break through the soil!

In the name of “planning ahead,” let’s indulge in three super simple five-minute (or less) salad dressings you can make with the fresh herbs you grow this season. These homemade dressings pack flavor and healthy ingredients, and can also be used as meat marinades or veggie dips. Think of these recipes as little pots of gold at the end of the garden rainbow. Of course, you can also use fresh herbs from the store, but if you have any space, even just a windowsill, growing a few favorite herbs at home is the way to go.

5 from 4 votes

3 Five-Minute Fresh Herb Salad Dressings

These homemade dressings pack flavor and healthy ingredients, and can also be used as meat marinades or veggie dips.

Course Salad Cuisine American Keyword Salad Dressings Prep Time 10 minutes Total Time 10 minutes Servings 1 cup Calories 3346 kcal Author Kristin Marr

Lime-Cilantro Dressing

  • 3/4 cup extra virgin olive oil
  • 1/2 cup chopped fresh cilantro leaves
  • 2 limes juiced
  • 1 TB white wine vinegar
  • 1 TB honey
  • 2 garlic cloves chopped
  • 1 tsp chopped shallots
  • 1/8 tsp salt

Creamy Herb Dressing

  • 1/2 cup sour cream yogurt may be substituted, but the consistency of the dressing may change
  • 1/4 cup extra virgin olive oil
  • 1/4 cup chopped fresh herb leaves such as: basil, parsley, dill, marjoram, or oregano
  • 1 TB white wine vinegar
  • 1 lemon juiced
  • 1 garlic clove chopped
  • 1/2 green onion mainly the white part and some green, about 2-3 tablespoons Note: The green onions add a tangy bite. They may be left out of the recipe for a mild dressing.

Herbed Honey Mustard Dressing

  • 1/2 cup extra virgin olive oil
  • 1/4 cup chopped fresh herb leaves such as: parsley, basil, dill, thyme or combination of herbs
  • 1/4 cup chopped fresh herb leaves such as: parsley, basil, dill, thyme (or combination of herbs)
  • 1/4 cup white wine vinegar
  • 1 TB honey
  • 1 TB dijon mustard
  • 1 tsp shallots chopped
  1. Add all the ingredients to the bowl of a food processor. Pulse the ingredients for 1 minute. Store in the fridge for up to 2 weeks.

    This dressing is also a great marinade for chicken or kebabs.

  1. Add all the ingredients to the bowl of a food processor. Pulse the ingredients for 1 minute until the dressing is creamy and the herbs are finely chopped. Store in the fridge for up to 2 weeks.

    This dressing also makes a delicious a vegetable dip or topping for 20-Minute Fresh Salmon Burgers.

  1. Add all the ingredients to the bowl of a food processor. Pulse for 1 minute until the herbs are finely chopped. Store the dressing in the fridge for up to 2 weeks.

Recipe Notes

This dressing also makes a delicious a vegetable dip or topping for 20-Minute Fresh Salmon Burgers.

If you’d like to grow your own herbs, SeedsNow has generously offered the Live Simply community a special coupon code that’s good for 10% off your entire order at SeedsNow.com. Use the code “SIMPLY10″ at checkout to redeem this offer.

Disclosure: This post was written as a collaboration with SeedsNow. The opinions and photos expressed are completely my own. I was already a customer of SeedsNow before our collaboration. As a blogger, I’m privileged to partner with companies making a difference in the natural and real food world. I only endorse companies and products I 100% love and believe in.

More Fresh Food You May Like:

10 Healthy Money-Saving Foods You Can Grow at Home

20 Minute Fresh Salmon Burgers

DIY Fresh Produce Wash

Simple & Delicious Homemade Herb Vinaigrette Recipe

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Vinaigrette Recipe

I think that everyone needs to have a basic Homemade Herb Vinaigrette Recipe in their back pocket. Vinaigrette’s aren’t hard to make and this one I made sure had ingredients that you have in your fridge or cupboard already. I didn’t want to use a rice vinegar or maple syrup in this one, I wanted to make sure that anyone is able to make this recipe by simply going to their fridge.

The only ingredient you might not have is a Dijon mustard, but you know what? Sub in regular mustard and give it a whirl. It’s ok. The point is, I want you making a homemade vinaigrette instead of reaching for the bottled dressings that have ingredients on the label that I can’t even pronounce most days.

I admit it; the ingredients in store-bought salad dressings bug the heck out of me. I’m not a purist or a crazy label reader -well, sometimes I’m not- but when I am eating a healthy, fresh-from-my-garden salad, I honestly cringe at the thought of pouring all those weird bottled ingredients over my food.

If you can, use a hand blender to mix this vinaigrette as much as you can, but you can’t, it’s ok. Just make sure to shake it before you use it!

So is anyone else eating salad upon salad from their garden lately? I think I’m growing whiskers and floppy ears from all the greens we are eating…and I wouldn’t have it any other way!

Here’s some of my favorite salads from this summer!

My Tex Mex Corn and Chickpea Salad. You don’t even feel like you are eating healthy!

My Copycat Earl’s Sante Fe Salad. This salad is a treat!

How about Strawberry, Kiwi and Lime salad? This salad is a fruit explosion of deliciousness!

Happy salad eating everyone! Salad SO doesn’t have to be boring or make you feel like your turning into a rabbit!

Love you more than chocolate,

Karlynn

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How To Make A Basic Herb Vinagrette

A homemade vinaigrette is so easy to make you’ll never buy it in the store again! 5 from 1 vote Prep Time 5 minutes Total Time 5 minutes Course Appetizer Cuisine American Servings 4 Calories 167 Author Karlynn Johnston

  • 1/3 cup olive oil
  • 2-3 tbsp white vinegar depends on how acidic you like it add to taste
  • 1 teaspoon white sugar
  • 1/2 teaspoon dried oregano or basil crushed
  • 1 teaspoon Dijon-style mustard
  • 1 clove garlic minced
  • 1/8 teaspoon black pepper
  • 1/8 tsp salt
  1. Combine all ingredients in a jar and shake to mix, or if you can, use a hand blended to incorporate it completely.
  2. Store in the refrigerator for up to a week.
  3. Play with the herbs you use, changing them to ones that you prefer!

Nutrition Information

Calories: 167kcal, Carbohydrates: 1g, Fat: 18g, Saturated Fat: 2g, Sodium: 87mg, Sugar: 1g, Vitamin C: 0.2mg, Calcium: 4mg, Iron: 0.2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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