Scallion Salad Dressing

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Prep Time: 30 minutes, plus 1 hour standing time | Total Time: 1 hour, 30 minutes| Serves: 8

It all began on a trip to a local farmers’ market…

I had some time to spare before arriving at my (first) intended destination. The market opened their season with a large “FRESH STRAWBERRIES” sign that wooed me into their store. (Yes, I totally fell for the marketing ploy, but who wouldn’t??)

I took the time to browse every section while ideas were being filed away in my mind. These gorgeous produce items had to come home with me.

I knew my husband would enjoy a salad brimming with veggies, but I didn’t want to demean this colorful salad with just any dressing. It had to have something worthy of its colors, flavors and freshness.

Since scallions (aka green onions) are a staple at our home, this just made sense to use up our supply (scallions do not have a long shelf life) in a vinaigrette with some zing and a little bite to it. This. is. delicious.

It is super simple to put together. If you can make the dressing ahead of time and allow the flavors to meld and get happy, please, do so. If not, it will still be a very tasty salad dressing just stirred (or shaken) and poured.

Enjoy making your own salad dressings? Check out my Ranch Dressing for a fresh version of an American favorite dressing. I also have a beautiful and delicious Cobb Salad with Ranch Dressing that I enjoy serving to guests. Check them out and see if you’re not sold!

Scallion Salad Dressing

Pantry To Table
It is super-simple to put together.
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Prep Time 30 minutes
Standing Time 1 hour
Total Time 1 hour 30 minutes
Course Salad
Cuisine American
Servings 5
Calories 200 kcal

Ingredients
  

  • 3/4 cup lemon-infused extra-virgin olive oil, see Notes
  • 1 1/2 tablespoons Dijon mustard
  • 3 tablespoons white wine vinegar
  • 4 cloves garlic, smashed and minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 12 tablespoons honey
  • 1/2 cup scallions, white and green parts, sliced

Instructions
 

  • Combine the first 7 ingredients (everything but the scallions) in a jar and whisk thoroughly, or place a tight-fitting lid on your jar and shake until thoroughly combined. Taste for any seasonings you’d like to adjust to your preference.
  • Add the scallions and stir.  Allow the dressing to sit at room temperature for 1 hour before using to allow the flavors to meld together. (If you can’t wait, it would still taste good to make and serve immediately.) If not using within an hour or two, place the lid on the container and refrigerate until ready to use.
  • Store leftovers, if any, in the refrigerator for 1 week.

Notes

We absolutely LOVE the Abingdon Olive Oil Company. When we travel through East Tennessee, we try and stop. They have 2 locations: Kingsport, TN, and Abingdon, VA. They carry many products beyond oils. Check them out if you are into excellent-quality vinegars and oils.
If you do not have a lemon-infused extra-virgin olive oil, substitute with the same amount of extra-virgin olive oil and a tiny splash of lemon juice. Taste and adjust.
Nutrition Facts
Scallion Salad Dressing
Amount per Serving
Calories
200
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword scallion, salad dressing
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