- Building a side salad
- Meal salads
- Favorite salads
- Small-batch salad dressings and vinaigrettes
- 3-2-1 small batch vinaigrette
- Small-batch Balsamic dressing (3/4 cup or 12 Tbsp)
- Balsamic dressing (1 serving)
- Creamy House Dressing (small batch)
- Dijon vinaigrette (1/3 cup, enough for 4 salads)
- Garlic vinaigrette
- Garlicky Yogurt Dip (1/3 cup)
- Honey Mustard Dressing/Dip for one
- Maple-Mustard Dressing (1/3 cup, enough for 4 salads)
- Nora Ephron vinaigrette
- Oil-free dressing for one
- Yogurt dressing for one
Building a side salad
Formula: leafy greens + 1 veggie + vinaigrette + 1 topping:
- 1 large handful base greens (about 1 cup)
- 1 to 2 raw veggies (bell pepper, carrots, cherry tomatoes, cucumber, onions, or snap peas)
- 1/2 Tbsp salad dressing: Use just a small amount of vinaigrette to lightly dress the salad, such as Oil-free dressing for one person: Combine 3 tsp vinegar, 2 tsp mustard, and 1/2 tsp honey (or maple syrup or jam)
- 1 salad topping: such as Parmesan cheese, a few nuts or seeds, or 5 large olives
Meal salads
To make a side salad a meal, add 3 oz. protein, and add a carb serving.
- 2 cups bagged salad
- Add a protein: 3 to 4 oz rotisserie chicken (or tuna packet or salmon pouch), plus
- diced cucumber, cherry tomato, 1/2 cup canned beans, diced avocado, and vinaigrette dressing. Eat with 1 clementine or tangerine.dried cranberries, pecans, apple slices, and vinaigrette dressing.
- cherry tomatoes, cooked foolproof quinoa, 15 almonds, and vinaigrette dressing.
- 1 cup carrot slices and cherry tomato halves, 1/2 cup chickpeas, 1 oz diced avocado, and honey mustard dressing (stir together 1 Tbsp white wine or champagne vinegar, 1 Tbsp mustard, 1 tsp honey, and 1 tsp olive oil).
Favorite salads
- Coleslaw with creamy yogurt dressing
- Cucumber and red onion salad (link) – no added sugar and plenty of flavor.
- Mediterranean Chopped Salad with Roasted Red Pepper Dressing
- Pesto Chicken and Broccoli Salad – Budget Bytes (link). Steam the broccoli first and increase chicken to 2 cups.
Small-batch salad dressings and vinaigrettes
The classic vinaigrette ratio is 3 Tablespoons oil to 1 Tablespoon vinegar. I prefer a dressing that is tangier and has less oil: 2 to 3 Tablespoon oil: 1 Tablespoon vinegar: 1 teaspoon mustard.
Store any leftover dressing in a sealed container in the refrigerator and use within 1 week. Shake or stir before using.
3-2-1 small batch vinaigrette
Mix 3 tsp olive oil, 2 tsp apple cider vinegar (or lemon juice), 1 tsp maple syrup, 1 tsp Dijon mustard (up to 2 tsp), and a pinch of salt and pepper (add more to taste).
(Adapted from Toaster Oven Love.)
Small-batch Balsamic dressing (3/4 cup or 12 Tbsp)
The maple syrup keeps the dressing emulsified. Even the next day, it is not separated. Love the 2:1 vinegar:oil ratio here.
Pour into a jar with a lid and shake vigorously until combined:
- 1/2 cup (8 Tbsp) balsamic vinegar
- 1/4 cup (4 Tbsp) olive oil
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- 1 tsp minced garlic (or 1/2 tsp garlic powder)
- 1 tsp dried thyme
- 1/4 tsp salt
Season with black pepper to taste. (Adapted from Eating Bird Food.)
Balsamic dressing (1 serving)
Whisk together 2 Tbsp balsamic vinegar, 1 Tbsp olive oil, 1/4 tsp maple syrup, 1/4 tsp Dijon mustard, 1/4 tsp minced garlic (or 1/8 tsp garlic powder), and 1/4 tsp dried thyme. Season to taste with salt and black pepper.
Creamy House Dressing (small batch)
Mix 1/8 cup mayonnaise, 1/8 cup plain Greek yogurt, 1 Tbsp Dijon mustard, 1.5 tsp yellow mustard, 1.5 tsp barbecue sauce or (1.5 tsp ketchup and a drizzle of maple syrup).
Dijon vinaigrette (1/3 cup, enough for 4 salads)
In a medium bowl, whisk together until silky and emulsified:
- 1 Tbsp (15 ml) freshly squeezed lemon juice,
- 1 Tbsp (15 ml) Dijon mustard,
- 2 to 3 Tbsp (30 to 45 ml) extra-virgin olive oil,
- 1/2 tsp (1 clove) minced garlic,
- and heaping 1/2 tsp dried basil.
Season with salt and ground black pepper to taste. (Adapted from Vodrazka, Michelle).
Garlic vinaigrette
Whisk together 2 tsp red wine vinegar, 1/8 tsp black pepper, pinch of salt. Then whisk in 1 tsp minced garlic, 1 tsp mustard, and 1 tsp maple syrup. Slowly whisk in 4 tsp olive oil.
(Adapted from Aratari At Home).
Garlicky Yogurt Dip (1/3 cup)
Full recipe at https://qctester.wordpress.com/2023/10/14/garlicky-yogurt-dip-and-marinade/. Stir well to combine. Makes about 1/3 cup. Store in a covered container in the fridge. Serving size is 15 to 30 g (1 to 2 Tbsp). 3 parts yogurt to mayo.
- 55 g (1/4 cup) plain, non-fat Greek yogurt
- 18 g mayonnaise
- 1/4 tsp kosher flake salt
- 1/4 tsp garlic powder
- 1/3 tsp Italian herb blend without salt
- ground black pepper to taste
Honey Mustard Dressing/Dip for one
Mix 1 Tbsp champagne or white wine vinegar, 1 Tbsp mustard, 1 tsp honey, and 1 tsp olive oil.
Maple-Mustard Dressing (1/3 cup, enough for 4 salads)
Whisk together 2 Tbsp apple cider vinegar and 1/4 tsp salt. Then whisk in 1 tsp maple syrup, 1 tsp soy sauce, 1 tsp mustard, and 2 Tbsp olive oil. Season to taste with ground black pepper.
Nora Ephron vinaigrette
Mix 2 Tbsp Grey Poupon mustard with 2 Tbsp good red wine vinegar (or balsamic). Then, whisking constantly with a fork, slowly add 6 Tbsp olive oil until the vinaigrette is thick and creamy. Diced shallot optional.
Oil-free dressing for one
Mix 3 tsp vinegar, 2 tsp mustard, and 1/2 tsp honey (or maple syrup or jam).
Yogurt dressing for one
Mix 30 g plain Greek yogurt, 1 tsp apple cider vinegar, 1/2 tsp honey, 1/2 tsp dried herbs, 1/2 tsp minced garlic, 1/2 tsp olive oil, and salt and pepper to taste. Add more vinegar to taste.