I love to have salad dressings on hand, ready to be pressed into service! Here are four recipes, tried and true, that I use constantly, as an offering for you.

So versatile, for a salad, a dip for raw veggies (great for packed lunches!), or to quickly put together a slaw for tacos – just mix with shredded greens (kale, cabbage, collards, etc.). Easy and delicious!

Buttermilk Dill Dressing

½ cup buttermilk
⅓ cup mayonnaise
1½ Tablespoons fresh lemon juice
2 Tablespoons chopped scallions
1 garlic clove, minced
2 Tablespoons chopped fresh dill
Salt and pepper to taste

Mix all ingredients together with a whisk. Allow at least an hour for flavors to blend. Will keep, refrigerated, for 2 weeks.

Blue Cheese Dressing

Another classic, great to have on hand as a dressing or dip!

⅓ cup mayonnaise
¼ cup heavy cream
2 Tablespoons sour cream
1½ Tablespoons fresh lemon juice
½ teaspoon Worcestershire sauce
½ cup blue cheese, crumbled
Salt and pepper to taste

Mash half of the blue cheese, then mix with other ingredients. Mix in the rest of the crumbled cheese. Allow at least an hour for flavors to blend. Will keep, refrigerated, for 2 weeks.

Asian-Style Sesame Dressing

For salads, or top a protein.

2 Tablespoons soy sauce
2 Tablespoons balsamic vinegar
2 Tablespoons rice or white wine vinegar
2 garlic cloves, minced
2 Tablespoons finely chopped scallions
1 Tablespoon light miso
1 Tablespoon honey
 cup vegetable oil
Freshly ground pepper to taste
2 Tablespoons toasted sesame seeds, white or black or a combination 

1. To toast sesame seeds, stir in a small skillet on medium heat for a few minutes, until lightly colored and fragrant, then remove to a plate to cool.
   
2. Mix all ingredients with a whisk. Allow at least an hour for flavors to blend. Will keep, refrigerated, for 2 weeks.

Tahini-Lemon Dressing and Sauce

Use for salad, falafels, or dipping!

½ cup tahini, stirred
⅓ cup cold water
2 garlic cloves, minced
1 teaspoon maple syrup or honey
1 teaspoon lemon zest
1½ Tablespoons fresh lemon juice
Salt and pepper to taste

In a blender or food processor, blitz all ingredients. If a thinner consistency is desired, blend in a bit more cold water, one teaspoon at a time. Allow at least an hour for flavors to blend. Will keep, refrigerated, for 2 weeks.