No Croutons Required - Dressing - The Roundup

Considering how easy it is to whip up your own salad dressings in whatever quantity is desired, I'm amazed at how much shelf space is devoted to pre-prepared salad dressings in grocery stores. Not only do you avoid a whole list of preservatives and additives by making your own, the taste of freshly made dressing far surpasses the store bought varieties. Most homemade dressings will last up to a week in the fridge if stored in a covered container.

Thanks to Ricki for suggesting the theme for this month and a big thanks to all who contributed a dressing recipe. Do vote for your favorite in the comment section or by email. Please note that Holler and I do not qualify for the crown.

Our very first entry this month is from Ivy of Kopiaste, who submits a traditional Greek Ladolemono. In it's simplest form, this refreshing dressing is made with an equal mixture of lemon juice and olive oil, and seasoned with a bit of salt and oregano, though you can also add garlic, capers, black pepper and fennel to suit your taste. This sounds like an ideal way to enhance the flavour of your favorite blend of vegetables. (Athens, Greece)

Helen of Food Stories makes a mouth watering Raspberry Vinegar and Poppy Seed Dressing that is just perfect for hot summer days when you don't feel like cooking. This saucily elegant creation is then splashed over fennel, orange slices and purple radish shoots. Fit for the finest of tables, this would be an ideal salad to make if you are looking to wow your dinner guests. (London, United Kingdom)

Srimathi comes up with another few minute wonder with this Green Devi Salad Dressing that she tried while out for dinner. Though she usually doesn't enjoy dressing, Srimathi helped herself to seconds of this rich and creamy delight consisting of olive oil, avocado, apple cider, garlic, lime juice and cilantro. (San Diego, California, United States)

Our next submission is a gorgeous Blueberry Vinaigrette from Trisha who posts at The Zest. The idea of this dressing consisting of blueberries, yogurt, white wine vinegar, honey and herbs was inspired by some leftover Blueberry Soup. Trisha drizzled her dressing over baby greens, almonds and crumbled blue cheese. What better way to celebrate blueberry season? (Phoenix, Arizona, United States)

Tessa of The Portobello Kitchen whips up a Beetroot Vinaigrette that she says is ideal for the summer time. This colourful dressing of cooked beets, honey, cider vinegar, Dijon mustard, garlic and olive oil was served over a Nectarine and Gorgonzola salad with rocket leaves and endive leaves. Cheese, fruit and veggies all on one delicious plate! (Portobello Road, London, United Kingdom)

Inspired by an overripe mango staring out accusingly from the fruit bowl, my co-host for this event, Holler of Tinned Tomatoes, came up with this tempting Mango, Basil and Balsamic Dressing. This fresh and creamy dressing was used to dress up some basil leaves, cucumber, celery, strawberries, and chunks of feta cheese. This is yet another salad ideal for a warm summer day. (Scotland, United Kingdom)

Val of More Than Burnt Toast submits an intriguing New Age Caesar Dressing. A twist on an old classic, this creamy dressing is made with tofu, lemon juice, garlic, red pepper flakes, tamari, Dijon mustard, oil, Parmesan, and parsley. Served with some Romaine lettuce and croutons, this could easily be a satisfying light meal all by itself. (British Columbia, Canada)

OhioMom of Cooking in Cleveland comes up with a delicious Herb Dressing that she drizzled over fresh salad greens, plump blueberries and yummy chunks of feta cheese. You just can't go wrong with a blend of olive oil, balsamic vinegar, lemon juice, mustard, paprika, oregano, garlic, basil and honey. (Cleveland, Ohio, United States)

Wandering Chopsticks dresses up some steamed strips of eggplant with a Chinese-Style Dressing. This classic blend of soy sauce, Chinese black vinegar and sesame oil would be a perfect enhancement to a wide variety of vegetables. (Southern California, United States)

My contribution this month is a creamy Sun-Dried Tomato Vinaigrette. Sun-dried tomatoes are a staple in my kitchen; whisked together with balsamic vinegar, garlic, oregano, black pepper and olive oil, this turned out to be the perfect accompaniment to some leafy greens, sliced red pepper, pitted olives, chopped tomatoes from my garden, feta cheese, and a few chopped cremini mushrooms. (London, Ontario, Canada)

TS and JS of Eating Club Vancouver share a delightful recipe for Miso-Sesame Dressing made up of red miso, tahini, rice vinegar, a touch of honey and a dash of soy sauce. This was tossed with some strips of tofu, baby spinach, and strips of carrot and red pepper and served up at a birthday dinner. (Vancouver, British Columbia, Canada)

A big fan of artichokes, Andrea of Cooking Books prepares an irresistible Curried Ginger-Lemon Vinaigrette. The combined flavours of lemon, egg yolk, curry powder, ginger, sherry vinegar, Dijon mustard, garlic, olive oil and scallions are poured into the center of a cooked artichoke. It's no wonder her vegetarian friend can never resist this tempting dish. (Manhattan, New York, United States)

In an attempt to make tabbouleh with quinoa, Johanna of Green Gourmet Giraffe comes up with a refreshing Lemon Dressing. Lemon juice, olive oil, cider vinegar, honey, black pepper and garlic are whisked together and tossed up with some quinoa, pea, avocado, tomato, mushrooms and parsley. This fine salad would be ideal anytime of year. (Melbourne, Australia)

From Allie of Yum in the Tum a serving or maybe two of Minty Salad Dressing. Mint, olive oil, lemon juice, feta, and marjoram are combined in a container and splashed over a salad of greens, carrots, palm hearts, carrots and feta. This pleasing salad is nestled next to some steamed potatoes and artichokes, complete with some drawn butter with lemon. (Houston, Texas, United States)

Last, but not least, is this Creamy Avocado Dressing from Victoria of The Days are Just Packed. A ripe avocado was combined with the goodness of lime juice, garlic, yogurt and a bit of milk and tossed with some pumpkin seeds, salad greens, radishes, pine nuts and almonds. Certainly a lovely addition to any meal. (Southwestern, Pennsylvania, United States)

Holler will be hosting the September edition of No Croutons Required. Check back at the end of the month for the theme and the winner of this month's challenge.