Kitchen Cupboard Salad Dressings

These quick salad dressings are super simple to make and can be knocked together from the contents of your kitchen cupboard. 

Generally, when making salad dressings the ratio should be 3 parts oil to 1 part acid (vinegar or lemon). Our chefs tend to store salad dressings in jam jars so they can see exactly what’s going on inside. Shake them up, check the seasoning and pour over your salad. These can be stored in the fridge for up to three months – when you want to use the dressing, simply add a little bit more oil to loosen it up. These dressings will brighten up any salad and make eating greens a real treat. Honest!

Ingredients:

• 2tbsp Balsamic vinegar
• 6 tbsp Olive oil
• 1 Garlic Clove
• 1tbsp Honey

Method:

1. If needed, whiz ingredients together in a food processor.
2. Transfer to an empty jam jar, tighten the lid and shake to combine.
3. Store leftovers in the fridge

Ingredients:

• 3 tbsp White wine vinegar
• 6 tbsp Olive oil
• 1 Avocado
• Juice of 1 lemon

Method:

1. If needed, whiz ingredients together in a food processor.
2. Transfer to an empty jam jar, tighten the lid and shake to combine.
3. Store leftovers in the fridge

Ingredients:

• 3 tbsp Rice wine vinegar
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• ½ fresh chilli
• Thumb of chopped ginger
• 1 clove of garlic

Method:

1. If needed, whiz ingredients together in a food processor.
2. Transfer to an empty jam jar, tighten the lid and shake to combine.
3. Store leftovers in the fridge

Ingredients:

• Pepper
• Salt
• 2 tbsp dijon mustard
• 1 tbsp vinegar

Method:

1. If needed, whiz ingredients together in a food processor.
2. Transfer to an empty jam jar, tighten the lid and shake to combine.
3. Store leftovers in the fridge