32 Delicious Hemp Seed Oil Salad Dressing Recipes
Looking for something to spice up your salads? Search no further! Check out this awesome compilation of salad dressing recipes all using our premium NZ grown, vegan certified, healthy hemp seed oil.
Whether it’s a mix of leafy greens or a bowl of hearty roast veggies, these hemp seed oil salad dressing recipes are sure to both tantalize your taste buds and provide a healthy nutritional boost!
Ingredients
Use the checkboxes below and mark the ingredients off as you go
Directions
1. Classic Vinaigrette: Whisk 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 1/2 teaspoon salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup hemp seed oil.
2. Red Raspberry: Blend 2 tablespoons raspberry vinegar, 1 chopped shallot, 1 teaspoon each honey and dijon mustard, and 1/2 teaspoon salt in a blender. Gradually blend in 1/3 cup hemp seed oil; add 1/2 cup raspberries and pulse to combine.
3. Roasted Garlic: Slice the top off 1 head garlic; drizzle with hemp seed oil, wrap in aluminium foil and roast at 400 degrees F until tender, 35 minutes. Cool, then squeeze out the cloves. Make Classic Vinaigrette (No. 1) in a blender, adding the roasted garlic and 3 tablespoons grated Parmesan.
4. Dijon: Whisk 3 tablespoons each Dijon mustard and champagne vinegar, 1/2 teaspoon salt, and pepper to taste. Gradually whisk in 1/2 cup hemp seed oil.
5. Spicy Honey-Mustard: Whisk 2 teaspoons each honey and dijon mustard, 2 tablespoons lime juice, and 1/2 teaspoon each lime zest and salt. Gradually whisk in 1/2 cup hemp seed oil, then add 2 teaspoons chopped thyme and 1/2 minced jalapeno.
6. Mango-Lime: Purée 1 chopped peeled mango, the zest and juice of 1 lime, and 1 teaspoon each dijon mustard, sugar and salt in a blender. Gradually blend in 1/4 cup rice vinegar and 1/2 cup hemp seed oil.
7. Italian Soak: 2 tablespoons minced red onion in cold water, 15 minutes; drain. Pile 1/2 garlic clove, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1/2 teaspoon salt on aboard; chop and mash into a paste. Whisk with 2 tablespoons red wine vinegar and the onion. Gradually whisk in 1/2 cup hemp seed oil.
8. Creamy Italian: Blend 1/4 cup mayonnaise, 3 tablespoons red wine vinegar, 2 tablespoons each sour cream and hemp seed oil, 1 teaspoon Italian seasoning, 1 garlic clove and 1/4 teaspoon salt in a blender. Stir in 1 tablespoon chopped parsley.
9. Lemon Balsamic: Whisk 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 2 teaspoons dijon mustard, 1/2 teaspoon salt, and pepper to taste. Gradually whisk in 1/2 cup hemp seed oil.
10. Bourbon-Peach: Purée 1/2 cup chopped thawed frozen peaches, 1 tablespoon bourbon, 1 teaspoon each dijon mustard and cider vinegar, 1/2 teaspoon salt, and 1/3 cup hemp seed oil in a blender. Stir in 1/4 cup chopped toasted pecans.
11. Carrot-Ginger: Cook 1 chopped carrot in boiling water until soft; reserve 1/2 cup cooking water, then drain. Purée the carrot, reserved water, 2 tablespoons each rice vinegar and chopped peeled ginger, and 1 teaspoon each sugar, soy sauce and hemp seed oil in a blender. Season with salt.
12. Asian Sesame: Whisk 2 tablespoons cider vinegar, 1 tablespoon brown sugar, 1 1/2 teaspoons grated peeled ginger, 3 tablespoons sesame oil, 1/3 cup hemp seed oil, 1/2 teaspoon salt, and pepper to taste.
13. Miso-Ginger: Blend 1 tablespoon each miso paste and grated peeled ginger, the juice of 2 limes, 1/2 garlic clove, 1 chopped scallion, 1 teaspoon Sriracha and 1/2 teaspoon sugar in a blender. Gradually blend in 1/2 cup hemp seed oil.
14. Avocado-Wasabi: Purée half an avocado, 1 1/2 teaspoons wasabi paste, 3 tablespoons each rice vinegar and water, and 1/2 teaspoon salt in a blender. Gradually blend in 1/4 cup hemp seed oil.
15. Spicy Thai: Whisk 1/4 cup lime juice, 1 tablespoon fish sauce, 1 teaspoon sugar, 1/2 teaspoon Sriracha and 1/4 teaspoon salt. Whisk in 1/4 cup hemp seed oil.
16. Hazelnut-Herb: Blend 2 tablespoons each Dijon mustard and cider vinegar, 1 teaspoon salt, and 1/3 cup each hemp seed oil and hazelnut oil in a blender. Add 1/4 cup each chopped chives and dill and pulse to combine.
17. Lemon: Whisk 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon lemon zest, 1/2 teaspoon sugar, and salt to taste. Gradually whisk in 1/4 cup each hemp seed oil.
18. Truffle: Whisk 1 tablespoon each Dijon mustard and champagne vinegar, 1 minced shallot, 1/2 teaspoon salt, and pepper to taste. Gradually whisk in 1/3 cup truffle oil and 1/4 cup hemp seed oil.
19. Spiced Chutney: Whisk 2 tablespoons each mango chutney and lime juice, and 1/2 teaspoon each ground cumin and salt. Gradually whisk in 1/4 cup hemp seed oil.
20. Chocolate-Balsamic: Blend 1/3 cup each balsamic vinegar and hemp seed oil, 3 tablespoons cocoa powder and1 1/2 teaspoons sugar in a blender. Season with salt and pepper.
21. Cuban Mojo: Cook 5 chopped garlic cloves in 1/3 cup hemp seed oil over medium heat, 30 seconds; cool. Blend with 1/4 cup orange juice, 2 tablespoons lime juice, and 1/2 teaspoon each ground cumin and salt in a blender. Add 2 tablespoons chopped parsley; pulse to combine.
22. French: Blend 1/4 cup each hemp seed oil and water, 3 tablespoons red wine vinegar, 2 tablespoons each tomato paste, ketchup and brown sugar, and 1/2 teaspoon each paprika and salt in a blender.
23. Buttermilk–Goat Cheese: Pulse 1/2 cup buttermilk, 3 ounces softened goat cheese, 2 tablespoons white wine vinegar, and 1 tablespoon each hemp seed oil and horseradish in a blender until smooth. Stir in 1 tablespoon each chopped dill and chives.
24. Caesar Blend: 1 pasteurized egg yolk, 1 garlic clove, the juice of 1 lemon, 1 teaspoon Dijon mustard and 4 anchovies in a blender. Gradually blend in 1/2 cup hemp seed oil and a splash of water. Stir in 1/2 cup grated Parmesan.
25. Light Caesar: Blend 1/2 cup nonfat Greek yogurt, 2 tablespoons grated Parmesan, 1 tablespoon each hemp seed oil and water, the juice of 1 lemon, 1 garlic clove and 4 anchovies in a blender.
26. Cajun Scallion: Blend 1 pasteurized egg, 2 teaspoons each Creole mustard and white vinegar, and 1/2 teaspoon Cajun seasoning in a blender. Gradually blend in 1/2 cup hemp seed oil. Add 1/4 cup chopped scallions and pulse to combine.
27. Creamy Caper-Herb: Whisk 2 tablespoons each mayonnaise, Dijon mustard and red wine vinegar, 1 minced shallot, 2 tablespoons chopped capers, 1 tablespoon each minced chives, parsley and tarragon, and 1/2 teaspoon salt. Gradually whisk in 1/2 cup hemp seed oil.
28. Creamy Vegan: Pulse 2 teaspoons each Dijon mustard and cider vinegar, 1 teaspoon salt, 1/4 cup hemp seed oil and 1/2 cup soft tofu in a blender until smooth. Stir in 1/2 cup mixed chopped chives, parsley and chervil.
29. Orange-Walnut: Whisk 2 tablespoons orange juice, 1 tablespoon sherry vinegar, 1/2 teaspoon salt, and pepper to taste. Gradually whisk in 3 tablespoons each walnut oil and hemp seed oil.
30. Watermelon-Mint: Purée 2 cups cubed seeded watermelon, 3 tablespoons sherry vinegar, 2/3 cup each hemp seed oil, 1/2 teaspoon salt, and pepper to taste in a blender. Add 1/2 cup torn mint; pulse to combine.
31. Cucumber-Herb: Make Watermelon-Mint Dressing (No. 30), replacing the watermelon with half a chopped seedless cucumber and the mint with 3 tablespoons chopped dill.
32. Poppy Seed: Cook 1/2 tablespoon poppy seeds in a dry skillet, 1 minute; transfer to a bowl. Whisk in 3 tablespoons cider vinegar, 1 tablespoon honey, 1 teaspoon dijon mustard and 1/2 teaspoon salt. Gradually whisk in 1/3 cup hemp seed oil.
Recipes inspired by The Food Network
Discover the benefits when including hemp into your diet
Check out this awesome article to find out why hemp seed oil is so amazing! As well as being a powerful anti-inflammatory it contains minerals such as magnesium, calcium, iron, and zinc. The wonders of hemp seed oil.
Ingredients
Directions
1. Classic Vinaigrette: Whisk 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 1/2 teaspoon salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup hemp seed oil.
2. Red Raspberry: Blend 2 tablespoons raspberry vinegar, 1 chopped shallot, 1 teaspoon each honey and dijon mustard, and 1/2 teaspoon salt in a blender. Gradually blend in 1/3 cup hemp seed oil; add 1/2 cup raspberries and pulse to combine.
3. Roasted Garlic: Slice the top off 1 head garlic; drizzle with hemp seed oil, wrap in aluminium foil and roast at 400 degrees F until tender, 35 minutes. Cool, then squeeze out the cloves. Make Classic Vinaigrette (No. 1) in a blender, adding the roasted garlic and 3 tablespoons grated Parmesan.
4. Dijon: Whisk 3 tablespoons each Dijon mustard and champagne vinegar, 1/2 teaspoon salt, and pepper to taste. Gradually whisk in 1/2 cup hemp seed oil.
5. Spicy Honey-Mustard: Whisk 2 teaspoons each honey and dijon mustard, 2 tablespoons lime juice, and 1/2 teaspoon each lime zest and salt. Gradually whisk in 1/2 cup hemp seed oil, then add 2 teaspoons chopped thyme and 1/2 minced jalapeno.
6. Mango-Lime: Purée 1 chopped peeled mango, the zest and juice of 1 lime, and 1 teaspoon each dijon mustard, sugar and salt in a blender. Gradually blend in 1/4 cup rice vinegar and 1/2 cup hemp seed oil.
7. Italian Soak: 2 tablespoons minced red onion in cold water, 15 minutes; drain. Pile 1/2 garlic clove, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1/2 teaspoon salt on aboard; chop and mash into a paste. Whisk with 2 tablespoons red wine vinegar and the onion. Gradually whisk in 1/2 cup hemp seed oil.
8. Creamy Italian: Blend 1/4 cup mayonnaise, 3 tablespoons red wine vinegar, 2 tablespoons each sour cream and hemp seed oil, 1 teaspoon Italian seasoning, 1 garlic clove and 1/4 teaspoon salt in a blender. Stir in 1 tablespoon chopped parsley.
9. Lemon Balsamic: Whisk 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 2 teaspoons dijon mustard, 1/2 teaspoon salt, and pepper to taste. Gradually whisk in 1/2 cup hemp seed oil.
10. Bourbon-Peach: Purée 1/2 cup chopped thawed frozen peaches, 1 tablespoon bourbon, 1 teaspoon each dijon mustard and cider vinegar, 1/2 teaspoon salt, and 1/3 cup hemp seed oil in a blender. Stir in 1/4 cup chopped toasted pecans.
11. Carrot-Ginger: Cook 1 chopped carrot in boiling water until soft; reserve 1/2 cup cooking water, then drain. Purée the carrot, reserved water, 2 tablespoons each rice vinegar and chopped peeled ginger, and 1 teaspoon each sugar, soy sauce and hemp seed oil in a blender. Season with salt.
12. Asian Sesame: Whisk 2 tablespoons cider vinegar, 1 tablespoon brown sugar, 1 1/2 teaspoons grated peeled ginger, 3 tablespoons sesame oil, 1/3 cup hemp seed oil, 1/2 teaspoon salt, and pepper to taste.
13. Miso-Ginger: Blend 1 tablespoon each miso paste and grated peeled ginger, the juice of 2 limes, 1/2 garlic clove, 1 chopped scallion, 1 teaspoon Sriracha and 1/2 teaspoon sugar in a blender. Gradually blend in 1/2 cup hemp seed oil.
14. Avocado-Wasabi: Purée half an avocado, 1 1/2 teaspoons wasabi paste, 3 tablespoons each rice vinegar and water, and 1/2 teaspoon salt in a blender. Gradually blend in 1/4 cup hemp seed oil.
15. Spicy Thai: Whisk 1/4 cup lime juice, 1 tablespoon fish sauce, 1 teaspoon sugar, 1/2 teaspoon Sriracha and 1/4 teaspoon salt. Whisk in 1/4 cup hemp seed oil.
16. Hazelnut-Herb: Blend 2 tablespoons each Dijon mustard and cider vinegar, 1 teaspoon salt, and 1/3 cup each hemp seed oil and hazelnut oil in a blender. Add 1/4 cup each chopped chives and dill and pulse to combine.
17. Lemon: Whisk 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon lemon zest, 1/2 teaspoon sugar, and salt to taste. Gradually whisk in 1/4 cup each hemp seed oil.
18. Truffle: Whisk 1 tablespoon each Dijon mustard and champagne vinegar, 1 minced shallot, 1/2 teaspoon salt, and pepper to taste. Gradually whisk in 1/3 cup truffle oil and 1/4 cup hemp seed oil.
19. Spiced Chutney: Whisk 2 tablespoons each mango chutney and lime juice, and 1/2 teaspoon each ground cumin and salt. Gradually whisk in 1/4 cup hemp seed oil.
20. Chocolate-Balsamic: Blend 1/3 cup each balsamic vinegar and hemp seed oil, 3 tablespoons cocoa powder and1 1/2 teaspoons sugar in a blender. Season with salt and pepper.
21. Cuban Mojo: Cook 5 chopped garlic cloves in 1/3 cup hemp seed oil over medium heat, 30 seconds; cool. Blend with 1/4 cup orange juice, 2 tablespoons lime juice, and 1/2 teaspoon each ground cumin and salt in a blender. Add 2 tablespoons chopped parsley; pulse to combine.
22. French: Blend 1/4 cup each hemp seed oil and water, 3 tablespoons red wine vinegar, 2 tablespoons each tomato paste, ketchup and brown sugar, and 1/2 teaspoon each paprika and salt in a blender.
23. Buttermilk–Goat Cheese: Pulse 1/2 cup buttermilk, 3 ounces softened goat cheese, 2 tablespoons white wine vinegar, and 1 tablespoon each hemp seed oil and horseradish in a blender until smooth. Stir in 1 tablespoon each chopped dill and chives.
24. Caesar Blend: 1 pasteurized egg yolk, 1 garlic clove, the juice of 1 lemon, 1 teaspoon Dijon mustard and 4 anchovies in a blender. Gradually blend in 1/2 cup hemp seed oil and a splash of water. Stir in 1/2 cup grated Parmesan.
25. Light Caesar: Blend 1/2 cup nonfat Greek yogurt, 2 tablespoons grated Parmesan, 1 tablespoon each hemp seed oil and water, the juice of 1 lemon, 1 garlic clove and 4 anchovies in a blender.
26. Cajun Scallion: Blend 1 pasteurized egg, 2 teaspoons each Creole mustard and white vinegar, and 1/2 teaspoon Cajun seasoning in a blender. Gradually blend in 1/2 cup hemp seed oil. Add 1/4 cup chopped scallions and pulse to combine.
27. Creamy Caper-Herb: Whisk 2 tablespoons each mayonnaise, Dijon mustard and red wine vinegar, 1 minced shallot, 2 tablespoons chopped capers, 1 tablespoon each minced chives, parsley and tarragon, and 1/2 teaspoon salt. Gradually whisk in 1/2 cup hemp seed oil.
28. Creamy Vegan: Pulse 2 teaspoons each Dijon mustard and cider vinegar, 1 teaspoon salt, 1/4 cup hemp seed oil and 1/2 cup soft tofu in a blender until smooth. Stir in 1/2 cup mixed chopped chives, parsley and chervil.
29. Orange-Walnut: Whisk 2 tablespoons orange juice, 1 tablespoon sherry vinegar, 1/2 teaspoon salt, and pepper to taste. Gradually whisk in 3 tablespoons each walnut oil and hemp seed oil.
30. Watermelon-Mint: Purée 2 cups cubed seeded watermelon, 3 tablespoons sherry vinegar, 2/3 cup each hemp seed oil, 1/2 teaspoon salt, and pepper to taste in a blender. Add 1/2 cup torn mint; pulse to combine.
31. Cucumber-Herb: Make Watermelon-Mint Dressing (No. 30), replacing the watermelon with half a chopped seedless cucumber and the mint with 3 tablespoons chopped dill.
32. Poppy Seed: Cook 1/2 tablespoon poppy seeds in a dry skillet, 1 minute; transfer to a bowl. Whisk in 3 tablespoons cider vinegar, 1 tablespoon honey, 1 teaspoon dijon mustard and 1/2 teaspoon salt. Gradually whisk in 1/3 cup hemp seed oil.
Recipes inspired by The Food Network
