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Homemade Herb Dressings
May 6 2009

Salad Dressings made at home fresh are so much better than store bought dressings. Once you find your favorites, you can keep the ingredients on hand and use them for green salads, pasta or even cold rice salads!
When adding herbs to dips, spreads or dressings allow at least 15 minutes to one hour for the flavors to develop.

Dill Dressing

1 1/2 tbl. Dijon-style mustard

3 tbl. White wine or herb vinegar

1/3 cup Olive oil

1/3 cup chopped dill

1/4 cup chopped chives

3-4 sprigs fresh basil or chervil


Freshly ground pepper
Mix the mustard with the vinegar in a bowl. Whisk in the olive oil, then stir in the herbs. Season with salt and pepper to taste. Add a little more vinegar or oil to taste if needed. Use on chicken or seafood salads or even as a dip for vegetables.

Herb Buttermilk Dressing


2/3 cup buttermilk

2 tablespoons olive oil

1 tablespoon lemon juice

1 tsp. creamy mustard

1/2 tsp. salt

1/4 tsp. each pepper and minced garlic

2 tablespoons snipped chives

1 tablespoon each chopped thyme and parsley
In a small bowl whisk all ingredients until blended. Serve on a mixed green salad with julienned vegetables or it would be wonderful as a dressing for a simple pasta salad.

Creamy Italian Dressing


1 cup low-fat cottage cheese

1/2 cup lowfat yogurt

1 tablespoon lemon juice

1 tablespoon Dijon mustard

2 tablespoons onion, minced

1 tsp. Worcestershire sauce

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. minced fresh parsley

1 minced garlic clove
Place all ingredients in a blender or food processor. Blend until smooth. Chill. A healthy dressing for green salads or pasta.

Creamy Herb Dressing


1/4 cup mayonnaise

1/4 cup plain yogurt

1 tsp. salt

1/2 tsp. Dijon mustard

1/2 tsp. crushed dried tarragon

1/2 tsp. thyme

1/8 tsp. ground pepper

1/8 tsp. crushed dried rosemary.
Mix all well. Makes 1/2 cup dressing. This is great for using with cubed chicken breast or turkey with green onions, green pepper and grapes over lettuce.

Lemon Herb Dressing


1/2 cup olive oil

1/3 cup minced Italian parsley

1 1/2 tsp. grated lemon juice

3 tablespoons each fresh mint and scallions

1 clove garlic, crushed

1/2 tsp. each salt and pepper

1/4 tsp. dried oregano
Combine all ingredients. Makes 1 cup. This is wonderful on greens with salad shrimp, or tuna.

Thyme Dressing


1/2 cup olive oil

1/4 cup white wine vinegar

1/2 tsp. Dijon mustard

1 tablespoon chopped fresh thyme

1/2 of small red onion, minced
Whisk all together. Use on greens or a vegetable and pasta salad.

Oregano Salad Dressing


1/4 cup cider vinegar

1 tablespoon salt

1 tablespoon sugar

1 tsp. dried oregano leaves

1 tsp. pepper

1 1/2 tablespoon fresh basil, minced (or 1 tsp. dried)

2 cloves garlic, cut in half, skewered on a toothpick

3/4 cup oil
Combine all ingredients, except oil in a jar. Let marinate in refrigerator for 24 hours. Remove garlic. Add oil and shake vigorously. Makes 1 1/2 cups.

Mixed Herb Dressing


1/2 cup oil

3 tablespoons wine vinegar

1/8 tsp. powdered thyme

1/8 tsp. powdered marjoram

1/4 tsp. dried basil leaves, or 4 fresh leaves, chopped

1 tablespoon minced onion

1 tablespoon water

1/2 tsp. salt

1 tablespoon finely chopped fresh parsley
Combine all ingredients in a jar with a tight fitting lid. Shake well. Let stand 10 minutes. Serve over crisp salad greens. Makes 2/3 cup.
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