Grandma's Greek Dressing Recipe - Simply Scratch (2024)

FAQs

What is the dressing made of in a traditional Greek salad? ›

Mix olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard together in a very large container. Pour in vinegar slowly while mixing vigorously until well blended. Store tightly covered at room temperature. Pour over salad and enjoy!

Lets start with a vinaigrette. These are the lightest of all dressings. On the simplest level they're merely any kind of acid (think lemon, lime, vinegar etc.) whisked together with oil salt and pepper.

While oils and vinegars don't need to be refrigerated on their own, once you add in ingredients like fresh-squeezed citrus juice, mustard and garlic to make a homemade vinaigrette, it's a good idea to pop any leftovers in the refrigerator.

Traditional Greek food is made up of an endless list of delicious ingredients and dishes: fresh fish, olives, olive oil, feta cheese, sweet baklavas, traditional bread and local wines.

Dill weed, thyme, oregano and mint are Greek essentials that really add bold character to fish, meat or vegetables. Popular Greek ingredients includes olive oil, lamb, potatoes, an abundance of seafood. The most popular dessert in Greece is baklava, a deliciously sweet way to end any Greek meal.

Caesar dressing. Made up of mayonnaise, cheese, salt and oil (and all too often, anchovies), Caesar tends to be one of the least healthy options out there. Those ingredients cause it to be high in both saturated fats and sodium.

Ranch Dressing

The ranch is hands down America's most beloved salad dressings. It is made from a number of ingredients such as buttermilk, mayonnaise, mustard, garlic, onion, chives, salt, and pepper. A creamier and richer version often features sour cream or yogurt for enhanced taste.

Mustard. No matter the kind of mustard (Dijon, yellow, or whole grain), best practice is to store it in fridge. Refrigerated mustard will last up to a year after opening in the fridge, according to the USDA. Now dried mustard powder is another story—it can be stored in the pantry with all your other spices.

reduces moisture in food, which inhibits the growth of microbes that spoil food. Bacteria and fungi cannot live in an environment of oil and vinegar. Sudden chilling of milk is done during pasteurisation to prevent the growth of microbes..

What is Goddess dressing made of? ›

In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.

CD Kitchen explains that subpar vinegars can create bitter, harsh vinaigrettes. Adding too much vinegar (or lemon juice) can also muck up the acid-to-oil ratio, creating a dressing that's simply too strong for the greens. If this happens, add a pinch of baking soda to quell the bitterness (via Wonder How-To).

Here's how you make it: Add ½ cup Greek yogurt, 6 ounces feta cheese, the juice of 1 lemon, 1 clove grated garlic, 3 tablespoons extra virgin olive oil, and 2 tablespoons water to the bowl of your food processor or blender.

This homemade green goddess salad dressing is creamy and tangy, with a refreshing and herbaceous taste! Packed with fresh herbs, it has a stunning green color and luscious flavor. You can make the dressing in just 5 minutes using a food processor or blender jar, and enjoy delicious salads at home all week.

In the United States, buttermilk-based ranch dressing is the most popular, with vinaigrettes and Caesar-style dressing following close behind.