If you’ve been to Miraval you know that our bright, satisfying salads are a signature part of the experience.  What you might not know is that over the years, more than any other one thing at Miraval, we’re asked for the recipes for our salad dressings.

We have released a few in our cookbooks, and even on this blog, but today we are publishing the never-before-seen full list.  We recommend using freshly squeezed lime and lemon juices and the highest quality oils and vinegars you can afford.  It will make all the difference.

House-made Italian

Yields 10, 2oz servings

Ingredients:

•  1 cup apple cider vinegar
• 1 ¼ cup extra virgin olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried Italian herbs
• 1 tsp Dijon mustard, no sugar added
• 1 tsp dried basil
• ½ tsp ground black pepper
• ¼ tsp sea salt
• 1 tsp honey (optional)

Directions:

1. Combine all ingredients together in a blender and blend well to combine.
2. Transfer the dressing to a storage container and keep in the refrigerator for up to 2 months
3. Note that it is best to let this sit for 24 hours before using for the first time

Honey Mustard

Yields 8, 2oz servings

Ingredients:

• ½ Cup whole-grain mustard
• ½ cup honey
• 1/3 cup apple cider vinegar
• ¼ cup Dijon mustard
• 2 tbsp. chopped shallots
• 2 ½ tbsp. chopped garlic
• ½ cup extra-virgin olive oil
• ¼ tsp. kosher salt
• 1/8 tsp ground black pepper

Directions:

1. Place the whole-grain mustard, honey, vinegar, Dijon mustard, shallots, garlic in the bowl of a  lender and process on high speed until well combined, 30 seconds. Add the remaining ingredients and process on low speed until smooth, 30-45 seconds.
2. Use immediately or transfer to an airtight container and refrigerate until ready to use. The dressing will keep refrigerated for up to four days.

Miraval Fine-Herb Vinaigrette

Yields 12, 2oz servings

Ingredients:

• 2 cups vegetable stock
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh cilantro
• ¼ cup chopped fresh oregano
• ¼ cup chopped fresh parsley
• 3 tbsp. Dijon mustard
• 2 tbsp. honey or agave syrup
• 2 tbsp. chopped garlic
• 1 tbsp. chopped shallots
• 1 tbsp. chopped fresh rosemary
• ¼ cup apple juice
• 1 tbsp. extra-virgin olive oil
• ¼ tsp. kosher salt
• ¼ tsp. freshly ground black pepper

Directions:

1. Place the stock, basil, cilantro, oregano, parsley, mustard, honey, garlic, shallots, rosemary, and fresh garlic in the bowl of a blender and process on high speed until well-blended, 30 seconds. Add the remaining ingredients and process on high speed until smooth, 20-30 seconds.
2. Use immediately or transfer to an airtight container and refrigerate until ready to use. The
   dressing will keep refrigerated for up to four days.

Ranch Dressing

Yields 10, 2oz servings

Ingredients:

• 2 cups mayonnaise
• 1 tbsp. minced green onions
• 1 tbsp. minced roasted garlic
• 1 tsp. chopped fresh basil
• 1 tsp. chopped fresh oregano
• 1 tsp. chopped fresh parsley
• 1 tsp. minced fresh garlic
• ½ cup low-fat buttermilk
•  ¼ tsp. kosher salt
• 1/8 tsp freshly ground black pepper

Directions:

1. Combine the mayonnaise, green onions, roasted garlic, herbs and fresh garlic in the bowl of a blender and process on high speed until well-combined, 30-45 seconds. Add the remaining ingredients and process on low speed until smooth, 30 seconds.
2.  Use immediately or transfer to an airtight container and refrigerate until ready to use. The dressing will keep refrigerated for up to seven days.

Vinaigrette

Yields 8, 2oz servings

Ingredients:

• 2/3 cup balsamic vinegar, red wine vinegar or sherry vinegar
• 1 ¼ cup avocado oil
• 2 tbsp Dijon mustard
• Salt to taste

Directions:

1. Emulsify in blender

Eggless Caesar

Yields 8, 2oz servings

Ingredients:

• 1 cup parmesan cheese, shredded
• 1 cup avocado oil
• 2 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 2 tbsp garlic
• 3 tbsp lemon juice
• Salt to taste

Directions:

1. Emulsify in blender

Avocado Poblano

Yields 10, 2oz servings

Ingredients:

• 2 medium sized avocados
• ¼ cup lime juice
• Salt to taste
• 2 medium size poblanos
• 1 cup cilantro leaves

Directions:

1. Roast, peel, and de-seed the poblanos
2. Puree and add the rest of the ingredients. Adjust seasoning by adding salt and lime juice if needed.

White Soy Vinaigrette

Yields 5, 2oz servings

Ingredients:

• 3 ½ oz tofu
• 7 tbsp sesame seeds
• ½ cup mirin
• 1 1/3 cups coconut oil
• ½ tsp yuzu or lime juice
• ½ tsp salt

Directions:

1. Lightly toast seeds
2. Add all ingredients to blender to emulsify, making sure sesame seeds are pureed

Sesame Ginger

Yields 4, 2oz servings

Ingredients:

• 1/3 cup extra virgin olive oil
• 2 tbsp toasted sesame oil
• ¼ cup seasoned rice vinegar
• 1 tsp garlic, finely minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp ginger, peeled and grated

Directions:

1. Emulsify in blender

Lemonette

Yields 7, 2oz servings

Ingredients:

• ¼ cup lemon juice
• 1 ½ cups extra virgin olive oil
• ½ tbsp. salt

Directions:

1. Emulsify in blender

Lime Yogurt Sauce

Yields 8, 2oz servings

Ingredients:

• 1 lime
• 1 lime zest
• 2 cups kefir yogurt

Directions:

1. In a bowl, add yogurt and zest lime over yogurt with a microplane
2. Cut lime in half and squeeze juice ensuring no seeds get in
3. Whisk together and pour into squeeze bottle

Cilantro Lime Vinaigrette

Yields 8, 2oz servings

Ingredients:

• ½ cup fresh cilantro
• ¼ cup lime juice
• 1 ½ cup extra virgin olive oil
• ½ tbsp. salt

Directions:

1. Emulsify in blender