Kelsey Nixon's Caesar Salad Dressing

Ingredients

• 1/3 cup mayonnaise
• 2 teaspoons dijon mustard
• 2 minced garlic cloves OR frozen cubes
• 2 tablespoons fresh squeezed LIME juice
• 2 tablespoons white wine vinegar
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1/2 cup avocado oil (or vegetable oil)
• 1/2 cup grated parmesan cheese

Directions

1. Blitz, whisk or shake all ingredients until well combined.
2. Taste and adjust seasoning with additional salt and pepper.
3. Store in an airtight container or mason jar in the refrigerator for up to a week.

Creamy Lemon Salad Dressing

Ingredients

• 2 Tbsp Mayo
• 2 tsp Dijon Mustard
• 2 Garlic Cloves Fresh squeezed lemon juice- 2 lemons
• 1/2 tsp Salt
• 1/2 tsp Fresh ground pepper
• 1 cup extra light olive oil 1/2 cup parmesan cheese

Directions

1. Combine all ingredients and SHAKE!

Notes
Great on dark greens and brussel sprouts

Source
http://shopthebuyguide.com/blog//kale-salad

Kicked-Up Fry Sauce

Ingredients

• 2 cups mayonnaise
• 1 cup ketchup
• 4 teaspoons white vinegar
• 2 teaspoons seasoned salt
• 2 teaspoons freshly ground black pepper

Directions

1. Combine the mayonnaise, ketchup, vinegar, seasoned salt, and black pepper in a bowl and whisk until smooth. Store in the fridge.

Source
http://www.foodnetwork.com/recipes/ree-drummond/kicked-up-fry-sauce.html

Fresh Ginger Salad Dressing

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger
• 1 tablespoon lime juice
• 1 tablespoon granulated sugar
• 2 cloves garlic, finely diced

Directions

1. Shake all ingredients together to combine.

Source

http://www.foodnetwork.com/recipes/ree-drummond/ginger-steak-salad.html

Honey Dijon Vinaigrette

Ingredients

• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• 2 teaspoons white wine vinegar
• 1/2 cup olive oil
• Salt and freshly ground black pepper

Directions

1. In a bowl, whisk together the honey, Dijon and vinegar.
2. Whisk in the olive oil to emulsify.
3. Add some salt and pepper and mix.

Source

http://www.foodnetwork.com/recipes/ree-drummond/grilled-nectarine-salad.html

Quick Creamy Salad Dressing

Ingredients

• 1 1/2 cups mayo
• 1 tablespoon dijon mustard
• juice from 1/2 lemon
• big pinch of sugar
• salt and pepper to taste

Directions

1. Whisk together all ingredients until combined.

Pineapple Honey Vinaigrette

Ingredients 

• crushed pineapple 
• Extra Virgin olive oil 
• S&P 
• honey 
• apple cider vinegar 

Directions 

1. Blend all ingredients together in a food processor. 
2. Serve immediately.

Balsamic Vinaigrette

Ingredients

• 2 tablespoons honey 
• 1 tablespoon dijon mustard (whole grain dijon is also great if you have it) 
• 1/2 teaspoon salt 
• 1/2 teaspoon ground pepper 
• 1/4 cup balsamic vinegar 
• 3/4 cup extra virgin olive oil 1 garlic clove, crushed (or minced if you like a stronger garlic flavor) 

Directions

1. In salad bowl measure honey, mustard, salt, pepper and crushed garlic. 
2. Stir with fork to combine (you can use a whisk if you’re using minced garlic; the crushed garlic clove tends to get caught in the wires).
3. Add balsamic vinegar and stir. Gradually oil, whisking with fork to incorporate. Stir until fully emulsified.

Notes
- Store in a jar with lid (a repurposed jam jar works nicely). Keeps indefinitely in refrigerator.
- Makes approximately one cup of vinaigrette.
- If using a blender or food processor, mix mustard, honey, garlic, salt, pepper and balsamic vinegar first until garlic is well blended. Add oil in batches, pulsing to mix after each addition. Too much mixing will make the vinaigrette extremely thick. I learned this the hard way and had to make a runnier batch to whisk the two together. Alternatively you can whisk in a bit of water to loosen it up, but this will also lighten the color of the vinaigrette. But these adjustments are just for appearances – a too-thick vinaigrette is perfectly usable and will thin out when mixed on salad.

Source
http://chinesegrandma.com/2010/11/balsamic-vinaigrette

French Vinaigrette

Ingredients

• 1 anchovy
• 1 small garlic clove
• Salt
• Juice from half of a nice fresh lemon
• 1 teaspoon Dijon mustard
• ¼ cup olive oil, something good but not too fancy
• Freshly ground black pepper or small pinch piment d'espelette

Directions

1. Mash the anchovy, garlic, and a pinch of salt to a paste. 
2. Squeeze in the lemon juice and stir to break up the anchovy paste. 
3. Beat in the mustard. 
4. Either beat or whisk in the olive oil, a few glugs at a time. The vinaigrette should emulsify but will never become super tight and even, and that's ok. 
5. Season with the pepper or chilis. 
6. Wash some sturdy or bitter greens, and you're on your way to salad paradise.

Source
http://joannagoddard.blogspot.com/2012/06/best-french-vinaigrette-youll-ever-have.html