Salad Dressings 6 Favorites from a Ken Kelly Kitchen

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Prep Time (minutes)

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Ingredients Lists

Recipe 1: Dressing with Chick Pea Miso

1 Tablespoon Dijon Mustard
2 Tablespoons Garbanzo Miso
1 Tablespoon Olive Oil
¾ teaspoon salt
¼ teaspoon pepper
1/3 cup apple cider vinegar
2 cloves garlic
¼ cup maple syrup

Credit: Moosewood Cookbook, Combine all in blender. This is great on spinach salad.

Recipe 2: Dressing with Ginger & Tahini

2 garlic cloves, minced
1 ½” fresh peeled ginger
1 Tablespoon Agave
1 Tablespoon plus 1 teaspoon Garbanzo Miso
1 Tablespoon plus 1 teaspoon wine or plum vinegar
1 Tablespoon plus 1 teaspoon coconut aminos (or shredded coconut or coconut oil)
1 Tablespoon lemon juice
2 Tablespoons tahini
¼ cup water

Combine all in blender.

Recipe 3: Lemon Citrus Dressing 

1 lemon juiced
3 Tablespoons white balsamic vinegar
1 tablespoon grainy mustard
1 Tablespoon Dijon mustard
¼ cup olive oil
1 teaspoon salt
¼ teaspoon pepper

Combine all in blender.

Ingredients Lists Continued

Recipe 4: White Balsamic & Lemon

1/2 cup extra-virgin olive oil
1/4 cup white balsamic vinegar
2 Tablespoons maple syrup or honey
2 Tablespoons lemon juice
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 Tablespoon Dijon mustard
1/8 teaspoon garlic powder

Combine all in blender. 

Recipe 5: White Wine Vinegar & Shallots

1/4 cup white wine vinegar
2 Tablespoons shallots, minced
1 Tablespoons Dijon mustard
1 teaspoon sea salt
1/4 teaspoon black pepper
1/3 cup olive oil

Combine all in blender.

Recipe 6: Creamy Caesar Dressing

1 clove garlic
2 egg yolks
1 teaspoon Dijon mustard
1 lemon, juiced
1-1/2 teaspoons anchovy paste
¼ cup Parmesan or Pecorini cheese
2 teaspoons red wine vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon fresh ground black pepper
1/2 cup olive oil

Combine all in blender.

All recipes posted are from actual Kitchen Designs' kitchens, Kitchen Designs Facebook, Instagram, and Twitter followers, and contributing professional chefs, restaurants, & nutritionists. A special thank you to our amazing clients for sharing many of these recipes and to our dearest Aunt Jeannie and Nonna, who at ages 92 and 85 respectively, have given us the greatest gift to pass down to future generations.Thank you for submitting your recipes!

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