Dressings are fun because as long as you stick to the general base ratio, you can add/eliminate different amounts of the other factors until you get the flavor you are looking for. I will suggest some general amounts but use this as a guide of ingredients that go well together and customize to your desired taste.
Dijon Vinaigrette:
Base- about 1:3 ratio apple cider vinegar to olive oil
About a tbsp of Dijon mustard
Half lemon juiced
Salt/pepper to taste
Raw honey optional if desired sweeter
Minced garlic/shallot for extra flavor if desired
Whisk or shake ingredients.
Balsamic Vinaigrette
Base- about 1:3 ratio balsamic vinegar
Salt/pepper to taste
Raw honey if desired sweeter
Half lemon juiced if desired
Minced garlic if desired
Whisk or shake ingredients.
Basil Pesto
Bunch of basil leaves
About 1/2 cup walnuts
Olive or avocado oil to desired consistency
Juice of a lemon
About 1/3 cup grated parmesan (not necessary)
Jalepeno seeded and chopped (not necessary)
1-2 garlic cloves
Salt/pepper to taste
Pulse all ingredients except oil in food processor. Once combined, drizzle olive oil through top while pulsing to your desired consistency- will go from thicker to vinaigrette as you add more.
Spicy Cashew Dressing (my best attempt at my Sweetgreen favorite)
Cup of cashews soaked in water for a couple of hours
Cup of vegetable broth
Cayenne pepper (to taste- I like to add a LOT until it's extra spicy)
1/4 cup of cilantro
Tbsp of Tahini
Garlic clove
Juice of a lemon or lime
Salt/pepper to taste
Pulse all ingredients except vegetable broth in food processor. Add vegetable broth little by little while pulsing until desired consistency.
White Bean Hummus (Perfect for dressing chicken/tuna salads)
1 can of white beans
Avocado or olive oil
Cayenne pepper to taste
Juice of a lemon
1-2 garlic cloves
Salt/pepper to taste
Pulse all ingredients except oil in food processor until smooth. Add oil through top of processor while pulsing until desired creamy consistency.