Making a few homemade salad dressings ahead of time is a great way to make it WAY more likely you’ll eat more salads. This recipe is a lovely, fresh and nutrition-packed dressing that will liven up your greens and get you in the dressing-making habit.  I’ve included a few tips for that below.

I like to have a few staples on hand to make different kinds of vinaigrettes and other salad dressings, so I can keep my salad routine interesting, flavorful and varied. 

Here are good staples to keep in mind. You can start with just a few and build your stock over time.

Dry Pantry Dressing Staples


  • Balsamic Vinegar (A high quality one is worth the money)
  • Extra Virgin Olive Oil (Look for single origin, which means coming from only one country)
  • Sea Salt and Peppermill with Black Peppercorns
  • Apple Cider Vinegar
  • Red Wine Vinegar
  • Rice Vinegar (original)
  • Tamari or Dark Soy Sauce (low sodium)
  • Toasted Sesame Oil
  • Canola Oil
  • Peanut Oil
  • Dried Dill Weed
  • Shallots/Red Onion
  • Anchovies (Canned)


Fresh/Refrigerated Dressing Staples


  • Lemon/Lime
  • Dijon or other Brown Mustard
  • Parsley
  • Mayonnaise
  • Fresh Ginger Root
  • Stems of Cilantro and Parsley can be Blended in a Blended Dressing
  • Avocado 
  • Leftover Pickle Juice
  • Egg Yolk


Honey Lemon Vinaigrette

Yields: 1 cup vinaigrette

Serves: Covers about 10-12 salads.



  • 2 large lemons
  • ⅔ cup olive oil
  • ½ small shallot (optional)
  • 1 or 2 cloves garlic (adjust to taste)
  • 3 teaspoons honey
  • ¼ cup parsley leaves
  • ½ teaspoon salt (adjust to taste)



Mince garlic cloves. Remove the parsley stems and save for stock. Rough chop the parsley.

Roll lemons under your forearm to release juices before slicing in half. [Tip: Zest them first if you need zest for another recipe. Can keep in a small amount of oil in the fridge for a week or so until use.]

Juice lemons and add to small bowl. Add remaining ingredients and whisk well to emulsify. Taste with a lettuce leaf and adjust ingredients to your taste.

Label and date before refrigeration.

Empowered Kitchen Tip:

I recommend doubling this recipe so you always have a stock of it in your refrigerator.


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