Simple, Everyday Salad Dressing

Ali Segersten

It's spring and the salad greens are luscious and sweet. Our garden is filled with as many varieties of greens as we could fit. Spicy and mild salad mixes, arugula, spinach, romaine lettuce, butterhead lettuce, bok choy, kale, collards, cilantro, and more are growing out our back door. We have a hundred or so volunteer sunflowers that I have not thinned out yet. Some of them will make great shade later on in the summer for the tender, cool weather-loving greens.

Today was a warm spring day, in the 70's, but our house felt more like 90 degrees. A simple green salad from the garden was about all I was in the mood for.

everyday salad dressing - salad

To make your salad a meal, try topping your greens with roasted walnuts, sprouts, grated raw beets and carrots, green onions, toasted sunflower or pumpkin seeds, avocado, cooked salmon, garbanzo beans......the list could go on. Now, the dressing recipe, please?

Recipe from our Meal Planner

Everyday Salad Dressing

EVERYDAY SALAD DRESSING-1
EVERYDAY SALAD DRESSING-2
Servings
8
Prep Time
10 minutes

Keep a jar of this dressing stocked in your refrigerator so you can create nutritious salads daily! I place all of the ingredients into a wide mouth mason jar and use my immersion blender to make this dressing, but you could also use a regular blender. This dressing will keep in the refrigerator in a sealed jar for about 2 weeks.

Ingredients
¾ cups extra virgin olive oil
¼ cups red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons raw honey
1 small lemons juiced
4 cloves garlic
2 tablespoons finely chopped red bell peppers
2 tablespoons fresh oregano
2 tablespoons parsley
1 teaspoons sea salt
½ teaspoons freshly ground black pepper
Directions
  1. Place all ingredients into a wide mouth mason jar and use an immersion blender to blend the ingredients together. You'll want to be careful not to over blend the dressing. It's nice to have minced pieces of herbs and bell pepper in the dressing, but not totally pureed!
  2. Taste and adjust salt and seasonings if necessary.
  3. Store in a sealed glass jar in the refrigerator for up to two weeks. 

Use this recipe in our Meal Planner

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Posted In
GF/CF Salads spring summer vegan recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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