Cold-Pressed Salad Dressing Recipes for the Seasons

Cold press salad dressings recipes

Cold-Pressed Salad Dressing Recipes for the Seasons

By Ari Sexner

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:

15 oz beet
8 oz orange (peeled)
3 oz fennel
2 oz balsamic vinegar

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.

 

Print Recipe

Ingredients:

25 oz carrot
3 oz rice wine vinegar
2 tsp tarragon

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:

22 oz tomato
2 oz yellow onion
1.5 oz red wine vinegar
.25 oz garlic
2 tsp thyme
2 tsp or to taste salt

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:

16 oz apple, red variety
3 oz orange (peeled)
2 oz cider vinegar
.5 oz lemon
.5 oz ginger
.5 oz honey

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.

coldpress salad dressing recipes
Salad Dressings for All Seasons

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

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About The Author

Ari Sexner is a classically trained chef who has worked at some of the finest dining restaurants in America, and eventually made his way into cold-pressed juice, developing the first USDA Certified Organic juice program on the Las Vegas strip for Bellagio Hotel. He currently works as a full time consultant, guiding new cold-pressed juice companies through kitchen planning, operations, recipe creation, food costing, sourcing ingredients, HACCP and SSOP programs, USDA Organic Certification, and more.

8 Responses

  1. Ari~~ Thank you kindly for these recipes! We have been wanting to foray into dressings, and this will give us the confidence to do it. Looking forward to buying and exploring your new book as well! :~D

    Reply

    1. Thank you! Hope you enjoy them let us know what you think!

      Reply

  2. Thanks a lot for sharing these delicious salad dressing recipes.
    If you add oil to these dressing to make them a vinaigrette what will be the possible shelf life of the dressing

    Reply

    1. You’re definitely welcome, hope you enjoy them. The vinegar will actually help extend the shelf life rather than the oil, however per health department, to serve you will only be able to get a seven-day shelf life unless you get approval first. But for home use, you will find you might be able to get even longer under the proper storage.

      Reply

  3. Hello Ari,
    I am newly minted GoodNature customer. I do not have my machine yet but very excited to use it. I have been struggling to make preservatives free fresh salad dressings to suite our theme. This article just like CHARLSYE said above will help greatly to think outside the box. I am also ordering your juicing guide soon.
    Thank you Both,
    Uday.

    Reply

    1. Thank you! congratulations on the machine, hope you enjoy making these dressings on the new machine as well.

      Reply

  4. Hello Ari

    I am hoping at some point, you blog about some tasty low sugar juice options that you might suggest. I have enjoyed your book, especially the way it encourages one to invent and has some hints about how to start.

    My other wish list item, or question is finding somewhere, that has a generic fruit/veggie/ ingredient portion/ nutrition chart.

    PS Happy Thanksgiving to the folks in the USA

    Thankyou
    Donald Stokes
    Ontario, Canada

    Reply

    1. Hello Donald, Yes, that’s a great idea. I find the biggest key to making great savory low sugar juices is having a good balance of flavors. I’ll bring up that idea next meeting definitely, I know we have a lot of great stuff coming on the blog with talks and content from juicecon.
      You would definitely like the summer dressing above, works great and similar to a greek dressing and very low to no sugar as well.
      Thanks, glad you liked the book! The nutritional information is a great idea, we considered this but found it a little too difficult to get the correct amounts due to soo many varieties to consider and product nutritional fluctuation during the seasons. We did find that we would be able to list what vitamins and nutrients each product is a good source of in the book, but something to consider. Thanks again,

      Reply

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