Ditch the store-bought dressings loaded with seed oils and preservatives — and bring your veggies back to life with these 3 easy, homemade recipes! Whether you’re drizzling, dipping, or tossing, these dressings are full of flavor and made with real ingredients you probably already have.
In this episode, we make:
1) A creamy, tangy Feta Whip (great as a dip or dressing)
2) A healthier take on Honey Mustard (with zero junk)
3) A jammy, fresh Fig Dressing with garden thyme
These are perfect for salads, bowls, sandwiches, or veggie platters. Your veggies deserve this kind of love. 💚
🥗 DRESSING #1: Creamy Feta Whip
Ingredients:
1 container (about 200g) feta in brine
2–3 tbsp Greek yogurt
Juice of ½ lemon
½ tsp dried oregano
¼ tsp garlic powder
Salt & pepper to taste
Splash of water
Drizzle of olive oil
Splash of apple cider vinegar
Instructions:
Drain the brined feta and add to a food processor or immersion blender cup.
Add Greek yogurt, lemon juice, oregano, garlic powder, salt, and pepper.
Add a splash of water, olive oil, and apple cider vinegar.
Blend until creamy and smooth.
Use as a dip, dressing, or spread.
Shopping List:
Feta in brine
Greek yogurt
Lemon
Dried oregano
Garlic powder
Olive oil
Apple cider vinegar
Salt & pepper
🥪 DRESSING #2: Clean Honey Mustard
Ingredients:
2 tbsp mustard (Dijon or yellow)
1½ tbsp honey
1 tbsp Greek yogurt
Drizzle of olive oil
Splash of apple cider vinegar
Instructions:
Add mustard, honey, and Greek yogurt to a bowl or blender.
Drizzle in olive oil and a splash of ACV.
Mix or blend until smooth and creamy.
Great on sandwiches, salads, or grilled veggies.
Shopping List:
Mustard (Dijon or yellow)
Honey
Greek yogurt
Olive oil
Apple cider vinegar
🍇 DRESSING #3: Fresh Fig & Thyme Dressing
Ingredients:
3–5 ripe figs, mashed or chopped
1 tsp mustard
1 tbsp olive oil
1 tbsp water
Splash of apple cider vinegar
Fresh thyme (about ½ tsp, chopped)
Pinch of salt (optional)
Instructions:
Mash the figs or chop them roughly.
Add to your blender with mustard, olive oil, water, ACV, and fresh thyme.
Blend until smooth and jammy.
Use on roasted vegetables, fall salads, or grain bowls.
Shopping List:
Fresh figs
Mustard
Olive oil
Apple cider vinegar
Fresh thyme
Hi guys, what’s up? If you are new here, I’m Jam and it’s time to ditch those storebought dressings because today we’re making our own from scratch. Let’s go. [Music] Okay, so the first thing we’re making today is a feta whip. I have prepared this lovely Greek salad with some green peppers and tomatoes and cucumbers and red onion. My job today is to entice you to eat veggies because it’s really important. So, with some fun dressings that will make it easier. So, we want to use your food processor um and get traditional feta and brine. Everything you kind of eyeball, it’s never the same. Always amazing. Always showstopping. I’m going to put the whole thing of feta. And typically you would use heavy whipping cream for this part, but we’re going to add some protein and use Greek yogurt cuz it’s a little healthier for you. I’m going to add in some garlic powder. You can use fresh garlic, but I can’t even with garlic these days. Some salt, some pepper. It’s not Greek unless you add fresh oregano. So, here’s some of that. And of course, fresh lemon. You got to really put some muscle into it. Okay, so that’s feeling pretty thick already. You want to add just a tiny bit of water to loosen it up a little bit. Just a splash. And then also a splash of olive oil. And I’m still finding a way to make this whole process look graceful. It’s not [Applause] [Music] coming. M I think we’re perfect. Normally I’ll like add something if it needs it, but it’s tasting pretty good. [Applause] I feel like I could use some more oregano and um always a little bit of acid helps balance things. So, some apple cider vinegar. [Applause] [Music] Okay, I think that’s good. All right. Look at that beautiful whipped feta. This is the kind of stuff they serve you in restaurants. Okay, so now you have it at home. And I like to put like a generous portion just right on the salad. Then just mix it all together. I’ll probably make chicken for dinner since we have this now. And I’ll just use it as a dip on the side. And voila. There’s our first salad. Okay. Going to set that aside. Okay. The second dressing today is a honey mustard vinegrett. All the boys love this, so just watch closely. What we’re going to do is get a glass jar. It’s supposed to be Dijon mustard, but I’ve been using yellow mustard and nobody notices. So again, everything’s kind of eyeballing. I put that much mustard and that much oil. Going to add a dash of apple cider vinegar to balance with some acidity, some salt. The key ingredient other than the mustard, the honey. Gorge. I like to make it a bit creamy. So, we’ll add a dollop of Greek yogurt. Love to add protein anywhere I can. Also, um, a little bit of garlic salt, a little bit of pepper. I like to start things by mixing it around, but you’re really going to get that nice It’s a bit mustardy. Needs some more honey. We’ll just go ahead and put all that in there. It’s really just everything to taste, to give it that nice frothy dressing feel. Shake it. Gorgeous. Talk to me about some honey mustard dressing. You do not need to buy the crap from the store. Okay. What I prepped for this one is not a salad, but a little, you know, no carb treat. It’s a little uh turkey cheese pickle rollup. And I don’t normally eat deli meat, but when I do, I dip it in homemade honey mustard. So, m, it’s so good. Save that. On to number three. I’ve actually never made this one before, but I looked up a little recipe. I did prep a beautiful fig, feta, macadamia nut, and arugula salad. You get four to five very ripe figs. I’ve already washed them. Going to pull the stems off and then have them. This one’s big, so I’ll do it into quarters. Look at these beautiful figs. I mean, when you start with gorgeous ingredients, you can’t really go wrong. Okay, so you want to kind of just smush these around and get them as soft and jammy as you can. Smashing up very nice. All right. So, we’re going to add some olive oil and some apple cider vinegar for balance. Just a dash of mustard. And we’re going to add some fresh thyme from the garden. I’m going to transfer it into a bigger bowl. Okay, we’re going to add half a lemon, a little bit of salt. So, it’s looking a little thick. We’re going to add some water and we’re going to get back out our emulsifier. Whoop! [Applause] And we have some beautiful fig dressing. Oh my gosh. I’ve never made this before, but I’m in love. And I’ve never tasted it before. Let’s see. Oh my gosh. We could sell this. Gorge. And again, the salad is arugula and crushed macadamia nuts, fresh figs, and feta cheese. I love it. Do you love it? Let me know what you think. Try it at home and leave me a comment below. Let me know what you want to see next. Oh, and please like and subscribe. See you next time. [Music]
2 Comments
Thank you these look delicious. Subscribed 😺
My mouth is watering!