how to make jam jar salad dressings

Few things are as simple yet pack the most flavour punch as a good salad dressing. Don’t treat your dressing as an afterthought, after all, a salad without dressing is like strawberries without cream - definitely not as much fun.

Crafting the perfect salad dressing is an art that starts with mastering a few basic ratios (and don’t worry, you won’t need a chemistry degree to get this right!). For a classic vinaigrette, use a 3:1 ratio of oil to acid; think 3 tablespoons of olive oil for every 1 tablespoon of vinegar or lemon juice. On the other hand, a creamy dressing typically follows a 2:1 ratio, with 2 parts mayonnaise or yoghurt to 1 part acid.

The easiest way to mix and store your dressings is in an old, clean jam jar. Simply add your ingredients, whether it’s oil, vinegar, mustard, honey, or herbs, secure the lid, and shake vigorously to emulsify.

Enjoy experimenting with these versatile dressings and remember to give the jar a final shake before serving.

Balsamic Vinaigrette

3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
Salt and pepper to taste

Serve with mixed greens, cherry tomatoes, cucumbers, and red onions.

Lemon and Herb Dressing

3 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey
1 tsp chopped fresh herbs (thyme, basil, or parsley)
Salt and pepper to taste

Serve with rocket, feta and toasted pine nuts.

Creamy Yoghurt Dressing

2 tbsp full fat Greek yoghurt
1 tbsp apple cider vinegar
½ tbsp olive oil
1 tsp honey
1 clove crushed garlic
Salt and pepper to taste

Serve with a chopped cucumber, red onion, cherry tomato and salmon salad.

Honey Mustard Dressing

3 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp honey
1 tsp Dijon mustard
Salt and pepper to taste

Serve with a grilled chicken, mixed greens, and avocado salad.

Orange Tahini Dressing

2 tbsp tahini
1 tbsp olive oil
1 tbsp maple syrup
Juice of ½ orange
1 crushed garlic clove
Salt and pepper to taste

Serve with mixed greens, roasted chickpeas and pumpkin seeds. 

Classic Salad Cream 

4 tbsp mayonnaise
1 tbsp white vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp sugar
Salt and pepper to taste

Serve in proper retro style with chopped iceberg lettuce, cucumbers, cherry tomatoes and a hard boiled egg.