Cold-Pressed Salad Dressing Recipes for the Seasons

Try these flavorful salad dressings made from cold pressed juice! As promised during my Create Amazing Recipes workshop at JuiceCon, here are the salad dressing recipes I created that highlight seasonal ingredients. When you use ingredients that are in season, you are using produce that is fresher, more nutritious, and has a more vibrant flavor than produce used out of season.

Purchasing produce that is available from local growers shortly after harvest is very beneficial and something to consider when creating your recipes. You can learn more about creating your own unique recipes in my book, The Juicing Companion. It can be ordered from our online shop here: The Juicing Companion

Recipes tested in the Goodnature Innovation Kitchen using the Goodnature X-1 Mini.

All recipes yield about 16 oz.

Print Recipe

Ingredients:

Directions:

1. Peel oranges and trim top and bottoms off of beets.
2. Juice all produce.
3. Mix balsamic vinegar into juice.

Pro Tip: You can add a light or neutral oil, such as grapeseed oil, to serve as a vinaigrette.

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Ingredients:

Directions:

1. Remove end nubs of carrots and juice.
2. Finely chop tarragon and mix with juice and vinegar.

Pro Tip: Any fine herbs will work well, we prefer tarragon. You can add a light or neutral oil, such as grapeseed oil, to serve as a vinaigrette.

Print Recipe

Ingredients:

Directions:

1. Remove core end or tops of tomato, juice with garlic and yellow onion.
2. Pick thyme and chop fine.
3. Mix remaining ingredients together, season with salt.

Pro Tip: You can add a light or neutral oil, such as grapeseed oil, to serve as a vinaigrette.

Print Recipe

Ingredients:

Directions:

1. Peel orange.
2. Juice all produce.
3. Mix honey and vinegar into juice.

Pro Tip: You can add a light or neutral oil, such as grapeseed oil, to serve as a vinaigrette.

Let us know how these recipes work for you! Do you have a  favorite salad dressing recipe made with juice?