Guilt-Free Salad Dressings Using Local Oils & Vinegars
Grilled Chicken and Watermelon Arugula Salad served at the Farmview Market café
Oftentimes, the least nutritious part of eating a fresh salad with local veggies is the thick, creamy dressing which can also be packed full of preservatives and unhealthy additives. To get the most out of your nourishing salad and reap all the health benefits, using flavor-infused olive oils and vinegars are a fantastic way to enjoy guilt-free salad dressings.
We partner with a variety of different market suppliers from the area who provide locally-sourced oils for cooking and preparing your favorite meals. Some of the different oils that can be found at Farmview Market include sunflower oil, pecan oil, sesame oil, and a variety of infused olive oils.
In addition to oils, we also have a small assortment of flavor-infused balsamic vinegars, like fresh fig, that can be incorporated in guilt-free salad dressings as well. After you’ve picked up your favorite type of local greens, fruits, and veggies from our market, we suggest trying one of these simple no-regret vinaigrettes.
Homemade Guilt-Free Salad Dressings:
Recipe via The Runaway Spoon
Southern Pecan Salad Dressing
3 Large cloves of garlic
1/2 tsp. Granulated sugar
1/2 tsp. Sea salt
1/2 tsp. Ground black pepper
1/4 C Red wine vinegar
3/4 C Pecan oil (from Farmview Market)
1/4 C Pecans, chopped
Place the garlic, sugar, salt and pepper in the carafe of a blender and pulse a few times. Add the vinegar and blend until smooth. With the motor running, drizzle in the oil until the dressing is emulsified and looks creamy. Pour the dressing into a tightly sealing jar, add the chopped pecans and shake.
The dressing will keep for 2 days in the fridge in the sealed jar. Shake to combine before using.
Recipe via Toaster Oven Love
Spicy Sriracha Vinaigrette
1/4 tsp. Sea salt
1/8 tsp. Black pepper
1/2 tsp. Dried parsley flakes (optional)
3 tbsp. Chili-infused olive oil (from Farmview Market)
1 tbsp. Light agave nectar
4 tbsp. White balsamic vinegar
1-3 tsp. Sriracha chili sauce
In a small mason jar combine the salt, pepper, parsley flakes, olive oil, agave and vinegar. Secure lid on jar and shake well. Add sriracha sauce one teaspoon at a time until desired heat level is achieved, shaking the jar well between additions. Depending on your taste, the ratio of sriracha to agave can be altered.
Store leftover vinaigrette dressing in the refrigerator for up to 7 days. Bring to room temperature and shake well before each use.
Recipe via Love and Olive Oil
Blood Orange No-Regret Vinaigrette
2 tbsp. Blood orange-infused olive oil
4 tsp. Balsamic vinegar
1 Lemon, cut in half
salt and pepper, to taste
In a small bowl, whisk together olive oil and vinegar. Squeeze the juice of one half of lemon per serving. Season to taste with salt and pepper. Drizzle over your favorite salad with citrus fruits.
Recipe via The Spruce
Fig Balsamic Dressing
3 tbsp. Fig balsamic vinegar (from Farmview Market)
1/4 tsp. Ground black pepper
1/2 tsp. Dijon mustard
1/4 C Extra virgin olive oil
Salt to taste
Mix the vinegar, pepper, mustard, salt and olive oil in a small bowl with a whisk. Toss into a nutritious summer salad with fruits and nuts for a decadent, guilt-free dressing option.