1. Building a side salad
  2. Meal salads
  3. Favorite salads
  4. Small-batch salad dressings and vinaigrettes
    1. 3-2-1 small batch vinaigrette
    2. Small-batch Balsamic dressing (3/4 cup or 12 Tbsp)
    3. Balsamic dressing (1 serving)
    4. Creamy House Dressing (small batch)
    5. Dijon vinaigrette (1/3 cup, enough for 4 salads)
    6. Garlic vinaigrette
    7. Garlicky Yogurt Dip (1/3 cup)
    8. Honey Mustard Dressing/Dip for one
    9. Maple-Mustard Dressing (1/3 cup, enough for 4 salads)
    10. Nora Ephron vinaigrette
    11. Oil-free dressing for one
    12. 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

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.