Kundalini Yoga for Temecula, Murrieta, and Lake Elsinore

Herbal Salad Dressings (several choices)

Dill Dressing


1 1/2 tbl. Dijon-style mustard
3 tbl. White wine or herb vinegar
1/3 cup Olive oil
1/3 cup chopped dill
1/4 cup chopped chives
3-4 sprigs fresh basil or chervil
Freshly ground pepper


Mix the mustard with the vinegar in a bowl. Whisk in the olive oil, then stir in the herbs. Season with salt and pepper to taste. Add a little more vinegar or oil to taste if needed. Use on chicken or seafood salads or even as a dip for vegetables.


Lemon Herb Dressing


1/2 cup olive oil
1/3 cup minced Italian parsley
1 1/2 tsp. grated lemon juice
3 tablespoons each fresh mint and scallions
1 clove garlic, crushed
1/2 tsp. each salt and pepper
1/4 tsp. dried oregano


Combine all ingredients. Makes 1 cup. This is wonderful on greens.


Thyme Dressing
1/2 cup olive oil
1/4 cup white wine vinegar
1/2 tsp. Dijon mustard
1 tablespoon chopped fresh thyme
1/2 of small white onion, minced


Whisk all together. Use on greens or a vegetable and pasta salad.


Oregano Salad Dressing


1/4 cup cider vinegar
1 teaspoon salt
1 tablespoon of honey

1 tsp. dried oregano leaves
1 tsp. pepper
1 1/2 tablespoon fresh basil, minced (or 1 tsp. dried)
2 cloves garlic, cut in half, skewered on a toothpick
3/4 cup olive oil

Combine all ingredients, except oil in a jar. Let marinate in refrigerator for 24 hours. Remove garlic. Add oil and shake vigorously. Makes 1 1/2 cups.


Mixed Herb Dressing


1/2 cup oil
3 tablespoons wine vinegar
1/8 tsp. powdered thyme
1/8 tsp. powdered marjoram
1/4 tsp. dried basil leaves, or 4 fresh leaves, chopped
1 tablespoon minced onion
1 tablespoon water
1/2 tsp. salt
1 tablespoon finely chopped fresh parsley


Combine all ingredients in a jar with a tight fitting lid. Shake well. Let stand 10 minutes. Serve over crisp salad greens. Makes 2/3 cup.


Adapted for the Green Diet from: