Salad Dressings – 3 Ways
These three make-ahead dressings are perfect for meal prep and cover everything from bright and tangy to nutty and savory to classic and creamy. Each one comes together quickly using pantry staples and stores well in the fridge for easy salads and bowls all week long. Shake, blend, and you’re set with three go-to dressings that make meals so much more flavorful.
Servings cup per dressing
Ingredients
FATTOUSH DRESSING
- 2/3 cup olive oil
- 3 tablespoons pomegranate molasses
- 2 tablespoons lemon juice
- 2 teaspoons sumac, more to taste
- 2 teaspoons dried mint
- 2 teaspoons minced garlic
- 3/4 teaspoon black pepper
- 3/4 teaspoon salt, more to taste
- 1/4 teaspoon allspice
SESAME GINGER DRESSING
- 1/3 cup low-sodium soy sauce
- 1/3 cup avocado oil
- 3 tablespoons sesame oil
- 4 tablespoons brown sugar
- 3 tablespoons rice vinegar
- 1 tablespoon grated ginger
- 1 tablespoon honey
- 1/2 tablespoon minced garlic paste
- Chili flakes, to taste
- Handful of walnuts
ITALIAN DRESSING
- 2/3 cup neutral oil
- 1/4 cup grated Romano cheese
- 2 tablespoons distilled white vinegar
- 2 tablespoons water
- 1 egg
- 2 teaspoons garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon sugar
- 1/2 tablespoon yellow mustard
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
FATTOUSH DRESSING
- Add all ingredients to a large jar.
- Blend with an immersion blender or shake and whisk until fully emulsified.
- Taste and adjust salt, lemon, or sumac as needed.
- Transfer to an airtight container and store in the fridge for up to 5 to 7 days.
SESAME GINGER DRESSING
- Add all ingredients to a large jar.
- Blend with an immersion blender or transfer to a regular blender and blend until smooth and fully emulsified.
- Taste and adjust sweetness or heat as needed.
- Transfer to an airtight container and store in the fridge for up to 5 to 7 days.
ITALIAN DRESSING
- Add all ingredients to a large jar.
- Blend with an immersion blender or transfer to a regular blender and blend until smooth, thick, and fully emulsified.
- Taste and adjust salt or vinegar as needed.
- Transfer to an airtight container and store in the fridge for up to 5 to 7 days.
Notes
Q: What’s the best way to store these dressings?
A: Transfer each dressing to an airtight container and store in the fridge for 5 to 7 days. Q: Do I need a blender for these?
A: No. An immersion blender or regular blender makes things extra smooth, but you can absolutely skip it and just shake everything really well in a jar until fully combined. Q: Can I shake these instead of blending?
A: Yes. All three dressings can be shaken in a jar — just make sure the lid is on tight and give it a really good shake to fully emulsify. Q: What jars do you use to store these?
A: I like using airtight glass jars for meal prep — these are the ones I use and love: 8 Ounce Sauce Bottle.
A: Transfer each dressing to an airtight container and store in the fridge for 5 to 7 days. Q: Do I need a blender for these?
A: No. An immersion blender or regular blender makes things extra smooth, but you can absolutely skip it and just shake everything really well in a jar until fully combined. Q: Can I shake these instead of blending?
A: Yes. All three dressings can be shaken in a jar — just make sure the lid is on tight and give it a really good shake to fully emulsify. Q: What jars do you use to store these?
A: I like using airtight glass jars for meal prep — these are the ones I use and love: 8 Ounce Sauce Bottle.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!