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Hi!

Tell me, are you a vinaigrette person or a creamy dressing person?

Darryl and I are on opposite teams for this one, at least when it comes to dressing fresh a simple salad of fresh greens from the garden, Darryl loves a classic Italian vinaigrette and I'll go for the creamy buttermilk dressing with dill anyday!

Both have their place in my kitchen.

Vinaigrette is bright, zippy, and light. It lets the greens shine and works beautifully on tender lettuce, grain salads, and grilled vegetables. My two favourties are: my classic Italian vinaigrette or the Honey Dijon Vinaigrette I use for salads like my Blueberry Apricot Salad. I make big jars of both and keep them in the fridge for a couple of weeks.

By the way, the Italian Vinaigrette doubles as a marinade and is fantastic for pasta salads.

Creamy dressing is something else entirely. It's rich and satisfying and clings to every leaf. My favourite is my Buttermilk Ranch. Fresh dill, parsley, and chives, light enough that it won't weigh down tender greens, but flavourful enough to make you want to eat salad every single day. It's also perfect on baked potatoes, perogies, or as a veggie dip.

If you want to go deeper on either style, I have a free guide that walks you through vinaigrette ratios, emulsifiers, and how to build your own from whatever you have in the pantry. One of my readers called it "a choose your own dressing adventure". I love that!

Get the Free Vinaigrette Guide

And if you're in a creamy mood, I've got 7 creamy dressings — dairy and non-dairy options — including cashew ranch, avocado lime, Caesar, and BBQ. My Caesar Salad Dressing keeps getting rave reviews (it may not use anchovies, but it's got plenty of flavour!).

​7 Creamy Salad Dressings →​

Hit reply and tell me — which team are you on?

P.S. Want to help my channel grow? Watch my latest You Tube Video? Your Complete Guide to Rhubarb: From Garden to Table​