Revolutionise your Salad with Homemade Dressing

Dress up your spring salads with these fresh, tangy, homemade vinaigrettes.

As the weather warms most people turn from lavish comfort food to light and lovely salads. Next time you pick up some seasonal produce and get ready to put together a refreshing mix of greens, fruits and vegetables, consider making a homemade dressing to drizzle on top.

Short on time? Any of these dressings can be made in advance. Use old jam jars or, more conveniently, recycled dressing containers and refrigerate, but be sure to serve at room temperature.  

Dill Dressing

The refreshing, savoury-sweet flavour of dill dressing goes perfectly with a romaine salad and sugar snap peas. Start by combining white wine vinegar and salt in a small bowl and whisking them together. Add freshly minced dill, Dijon mustard and a small amount of minced shallot and continue whisking. Drizzle in a bit of extra-virgin olive oil and stir until smooth.

Blueberry Vinaigrette

This zingy blueberry dressing goes perfectly with a salad topped with a bit of avocado and whole fresh blueberries. Combine a half cup of fresh blueberries, two tablespoons of lemon juice, three tablespoons of both balsamic vinegar and olive oil, a half tablespoon of honey and a dash of salt. Mix it all in a blender and enjoy!

Honey Mustard Vinaigrette

The fabulously easy, lighter cousin of honey mustard dressing, honey mustard vinaigrette makes a perfect addition to any spring salad. In a screw-top jar, simply mix olive oil, honey, Dijon mustard, a generous splash of red wine vinegar, salt and pepper, and shake vigorously. Want to go your own way? Add some fresh herbs, garlic or shallots.

Rhubarb Vinaigrette

This delightfully tangy dressing takes a bit more time to prepare, but it's totally worthwhile. Start by heating half a cup of water and a quarter of a cup of honey over medium heat. When it starts to boil, add two cups of freshly chopped rhubarb and allow the mixture to boil for five minutes. Stir in red wine vinegar and lemon zest, and allow the mixture to cook for another ten minutes. Remove it from the heat and let it cool. Then whisk in olive oil, salt and pepper. This lovely vinaigrette tastes amazing served cold or warm.

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