I do a lemon and olive oil dressing with fresh garlic, salt and pepper and add just a little bit of honey. This is the only slightly sweet dressing that I make.
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I made a salad dressing last week that felt creamy. It did have some honey in it. I find if I use the food processor it emulsifies the dressing to feel creamy. I sometimes use a mix of red wine vienegar and lemon for the acid, Dijon, olive oil and a bit of maple syrup. The last recipe had shallots and also dill. It was delicious.
I like balsamic but my husband isn’t a fan.
Agree, I’m currently watching the casino dealer.
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Investing in some high quality drizzle olive oil is well worth it. That, a squeeze of lemon and some flaky sea salt is delicious. Graza is my everyday go to, but Brightland has a delicious vinaigrette duo. And some delicious seasonal flavored oils.
Why is good olive oil so expensive?!! I feel like I’m paying for a very cute bottle 
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I ask for olive oil as gifts for birthday and Hanukkah. This year I’ve got two new ones to try. One from Ca and the other from Italy.
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I love Trader Joe’s organic EVOO. We use a lot of it. It’s good quality, in a large bottle, and very reasonably priced. I’m pretty picky about EVOO too.
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After making slight variations of these dressings, the Honey and spicy mustard are the keys in my opinion.
Im going to try the Trader Joe’s EVOO next.
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My go-to dressing
Vinaigrette
- ⅓ cup olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon sherry vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, pressed or minced
- ¼ teaspoon fine sea salt
I usually double the recipe and use a hand blender, which makes it creamy
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Oh, I never thought of doing that! I’m doing it!
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@CMCMLM that sounds delicious. I’m going to try your dressing next week.
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Does anyone have a brand of balsamic easily found that they like???
I just buy whatever’s available at Costco! We go through a lot of it. 
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Makes sense. I don’t think I currently go through enough to warrant the likely big bottle!
It is the same size as a wine bottle! Not the 2-pack of gallon jugs like white vinegar.
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This works well on Reubens/Rachels too:
1 cup mayo
2 TBSP ketchup
One medium-sized pickle, finely diced (2-3 TBSP maybe?)
A squeeze or two of lemon juice
A few shakes of salt and paprika
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Does anyone have a good recipe for thick blue cheese dressing?
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If you have a local olive oil store they usually also sell balsamic vinegar. We have a great one and you can taste the different vinegars. I keep a few in my refrigerator. Presently I think I have a fig balsamic and an apricot one. Each bottle is around 20 dollars but I don’t use a lot.
When I was in Italy we did. Four of a balsamic maker. I have a delicious one that I use for drizzling not for vinaigrette.
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I use the Costco Modena Balsamic one. It’s a tall bottle, but I go through it very quickly!
This dressing also goes REALLY well with a roasted beet salad that I add chopped pistachios, whipped goat cheese, and a bit of chopped dill. But I also use it for my typical, very finely chopped salad that consists of tomatoes, Persian cucumbers, green onions, and avocado.
I made this dressing 2x over the holidays and I ran out of Dijon mustard. I had 2 kinds: Maille and Trader Joe’s Dijon. I realized I liked the Trader Joe’s one better!
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Side note: I bought the Aldi sweet Dijon and it’s DELICIOUS. Sort of close to a stone ground which I like. It’s probably the TJ ingredients!
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I love this dressing for kale salads (the dressing is intense alone but great for kale).
To make it a dinner salad, I add rotisserie chicken and use medjool dates instead of cranberries. I have had this salad at the Smith in NYC and Chicago, but this recipe is better than the resturant, imo. I get the ricotta salata at Whole Foods. I crave this salad, and will have it this week!
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