I love homemade salad dressings. They’re easy, quick, and cheap. They don’t have the preservatives, extreme sugar or salt, and other add-ins so common in commercially bottled dressings. If I could convince you to ditch one collection of condiments in your fridge and make your own from scratch, it would be salad dressings.

The recipe I shared last week in my Twice as Tasty column for the Flathead Beacon shows you just how easy and versatile salad dressings can be. It also makes it clear that creamy dressings can be dairy-free and vegan friendly. Choose just one variation and combine it with the lemony dressing base. Or mix a couple of variations to, say, sweeten the bitterness of tahini with honey or enhance yogurt with the bite of mustard.

These are just some of the combinations we play with in my salad dressing workshops. From there, we replace the lemon juice with various vinegars and add dozens of other ingredients to create a full collection of dressings.
Learn to make Creamy Salad Dressing Base and Variations