Buttermilk Chive, Curry Mustard, and Balsamic Salad Dressings

When the kids were little, the babysitter looked in the fridge and couldn’t find the bottles of salad dressing. That’s because we never bought them! It’s too simple to make your own, way better for you and tasting..give these favorites a try!

These are the dressings you’ll find at our house!

Buttermilk Chive:

⅔ c. buttermilk

⅓ c. mayonnaise

2 T. chopped chives

1 T. minced green onion

¼ t. garlic powder

1 t. rice vinegar

Salt and pepper to taste

Whisk the ingredients together. Keeps in a jar in the refrigerator for up to a week.

Suggestions:

This is delicious on pretty much every salad and a surprisingly nice accompaniment to the roasted beet and sweet potato salad.

Curry Mustard:

¼ cup red wine vinegar

1 1/2 Tablespoon lemon juice

2 tsp. soy sauce

½ tsp. sugar

1 tsp. dijon mustard

½ tsp. curry powder

salt and pepper to taste 

1/2 cup olive oil

Combine all the ingredients except the olive oil, whisk together. 

Slowly whisk the olive oil in and whisk to combine. Serve. Stores in a jar in the refrigerator for a week.

Suggestions:

This is our absolute favorite salad to serve at Thanksgiving. We use Spring greens but any greens will do. We add in diced apples, dried apricots, craisins and walnuts and top it with this curry mustard dressing. Delicious!

Balsamic:

1 T. dijon mustard

⅓ c. balsamic vinegar

1 garlic clove

Salt and pepper to taste 

⅔ c. olive oil

Combine all of the ingredients, except the olive oil, in a blender. Blend. Slowly add in the olive oil until combined with the other ingredients,  pulsing the blender at intervals to blend. It will have a thick almost gravy looking appearance because it’s emulsified..meaning it will have a nice creamy texture. Keeps in the refrigerator up to a week. Enjoy!