Introduction
When Lina Vexley began her culinary journey, she often said that the secret to a great salad lies in the dressing — the bridge between freshness and flavor. During a quiet summer afternoon, she started experimenting with olive oil, herbs, and vinegar, eventually crafting her signature blends that transformed even the simplest greens into gourmet bites. Lina’s approach to salad dressings is simple: balance, texture, and aroma. Her kitchen became a mini laboratory of flavors, inspiring these recipes that celebrate both creativity and health — proving that a well-made dressing can make anyone fall in love with vegetables all over again.
Homemade Salad Dressing Trio
Equipment
- Mixing Bowl
- Whisk
- Jar with Lid
Ingredients
Classic Vinaigrette
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/2 tsp honey
- 1/4 tsp salt to taste
- 1/8 tsp black pepper
Creamy Yogurt Herb
- 1/2 cup Greek yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh herbs chopped parsley, dill, or chives
- 1/4 tsp salt to taste
Honey Mustard
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 2 tbsp olive oil
- 1 tsp apple cider vinegar
Instructions
- For the vinaigrette: Whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
- For the yogurt herb dressing: Combine Greek yogurt, olive oil, lemon juice, herbs, and salt in a bowl. Mix until creamy.
- For the honey mustard: Stir together Dijon mustard, honey, olive oil, and vinegar until smooth and glossy.
- Store each dressing in airtight jars in the refrigerator for up to one week. Shake well before using.
Notes
Nutrition
How to Make Salad Dressings
Creating these dressings is more than mixing ingredients — it’s about crafting balance. Start with the classic vinaigrette: whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. The key here is emulsification — whisk until the oil and vinegar form a smooth, golden mixture. This dressing pairs beautifully with leafy greens or roasted veggies.
Next, prepare the creamy yogurt herb dressing. Combine Greek yogurt with olive oil, lemon juice, and your choice of herbs such as dill, parsley, or chives. This one is perfect for drizzling over cucumber or grilled chicken salads. The yogurt adds tanginess while the herbs bring freshness.
Finally, make the honey mustard dressing. Blend Dijon mustard, honey, olive oil, and a touch of apple cider vinegar. This one’s slightly sweet and sharp — ideal for spinach salads, sandwiches, or as a dipping sauce.
Each dressing takes less than ten minutes to make. Once ready, transfer them into glass jars, seal tightly, and refrigerate. Shake before use to keep the texture smooth. The best part? These dressings stay fresh for a week and can elevate any meal effortlessly.
Conclusion
Salad dressings don’t just coat greens — they define them. Lina Vexley’s trio of dressings is proof that with a few pantry staples, you can turn any meal into something special. Whether it’s a tangy vinaigrette, a creamy yogurt herb blend, or a sweet honey mustard twist, these recipes bring restaurant-quality flavor right to your table. They’re easy, quick, and endlessly adaptable — a small effort that delivers big flavor in every bite.