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Let’s be honest: half the battle with salads (or grain bowls… or roasted veggies…) is having a good salad dressing on hand—especially when it’s homemade spring salad dressings made with fresh, seasonal ingredients. Once you find one you love, even the odds-and-ends in your fridge can suddenly feel like a real meal. Spring is the perfect time to start making your own spring salad dressings to brighten up those just-picked greens and bring out the best in everything from lettuce to kale. A bright, homemade herby vinaigrette or a creamy tahini-yogurt mix can turn simple ingredients into something special. It’s not about following strict recipes – it’s about understanding a few key ratios and a flexible, seasonal rhythm. Think of it like having a little chart in your head that says, “three parts oil, one part acid, then add whatever makes it interesting.”

• Got fresh mint? Toss it in.
• A spoonful of cherry liqueur left in the bottle? Try it with balsamic.
• A splash of elderflower soda? That works, too. The whole point is to make it adaptable and a little bit fun.

The best part? These homemade dressings can shift as the seasons do. Fresh spring herbs and citrus give way to summer berries and vinegars, then move on to warming spices and rich oils as the weather cools. Think of it as kitchen resourcefulness with style. You don’t need a drawer full of bottled dressings – just a few simple homemade ideas, a jar with a lid, and a little curiosity. We’ll get you started with two simple recipes – one vinaigrette, one creamy. We’ve also included the basic formulas for you to keep on hand and use all season long.

Spring Herb Vinaigrette – Spring Salad Dressings with Zip

Bright, zippy, and full of fresh herbs—great with greens, roasted veggies, grains, or fish.

Ingredients:

• 3 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar or lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup (optional)
• 2–3 tbsp finely chopped fresh herbs (parsley, dill, tarragon, chives, mint, etc.)
• Salt & pepper to taste

Instructions:

1. Whisk everything together in a bowl or shake in a jar.
2. Taste and adjust acidity, sweetness, or salt.

Optional Add-ins:

• Crushed garlic or shallot
• Zest of lemon
• A splash of elderflower cordial or soda for floral brightness

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Creamy Yogurt-Tahini for your Spring Salad Dressings

Rich and tangy, but still light—perfect on kale and other hearty greens, grain bowls, or roasted veggies.

Ingredients:

• 2 tbsp plain yogurt (Greek or regular)
• 1 tbsp tahini
• 1 tbsp lemon juice or apple cider vinegar
• 1–2 tsp olive oil
• 1 tsp maple syrup or honey
• 1 small clove garlic, grated (optional)
• Salt
• Water to thin

Instructions:

1. Whisk until smooth.
2. Add warm water little by little until it’s pourable but creamy.
3. Taste and adjust acidity, sweetness, or salt.

Optional Add-ins:

• Finely grated cucumber or herbs (dill or mint)
• A pinch of cumin or smoked paprika
• Crumbled feta if you want it richer

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Simple Kitchen Wisdom: Salad Dressing Formulas

Basic Homemade Vinaigrette Formula:

• 3 parts oil
• 1 part acid (vinegar or citrus)

Optional:

• 1 part emulsifier (mustard, tahini, mayo, yogurt)
• A touch of sweetener
• Salt and pepper
• Flavor extras:  (herbs, garlic, zest, spices)

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Creamy Dressing Formula:

• 1 part creamy base (yogurt, sour cream, tahini, nut butter)
• 1 part acid (vinegar, lemon/lime juice)
• Drizzle of oil for body
• Thin with water/milk as needed
• Season and flavor to taste

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More Tips & Tricks:

🌸 Seasonal Spins & Fancy Touches Once you’ve got the basic homemade formula down, the real fun is in the seasonal twists.

• Spring herbs like tarragon, chervil, chives, and mint can completely shift the vibe.
• Add puréed strawberries, rhubarb syrup, or a spoonful of jam to bring fruity brightness.
• Infuse your vinegar with herbs or citrus peel.
• Swap lemon for grapefruit juice.
• Drizzle in a floral soda or cordial (like elderflower or chamomile) for an unexpected layer of flavor.
• You can also finish your dressings with a pinch of something interesting like sumac, za’atar, chili flakes, or even finely grated cheese. Use just enough to make it feel a little more special.

🍒 Cherry, Nocino & Balsamic: A Secret Splash A splash of cherry liqueur (or cherry wine) or nocino can deepen and enrich a balsamic-based dressing or glaze. Just 1–2 teaspoons stirred into your vinaigrette adds a subtle fruit or spice note that plays beautifully with roasted beets, bitter greens, or even strawberries.

• Cherry liqueur + balsamic = rich, slightly sweet, lovely on goat cheese salads or grilled chicken.
• Nocino + balsamic = spiced, earthy edge—great with radicchio, walnuts, or anything involving blue cheese.
  • 💡Tip: Reduce balsamic with a little of either spirit over low heat for a quick, complex drizzle. A small spoon goes a long way.