Chef Kevin’s Favorite Salad Dressing Recipes

Check out Chef Kevin’s guidelines for how to make a salad you actually want to eat, and top it with one of these easy make-it-yourself dressings.

Tomato Balsamic Vinaigrette

  • 1/3 cup tomato paste
  • 1/3 cup balsamic vinegar
  • 1/3 cup rice wine vinegar
  • 2 tablespoons dried basil
  • 1 tablespoon dijon mustard 
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon black pepper
  • 1 cup canola oil

In a large bowl, add everything but the oil and whisk to combine. Continue whisking as you slowly add the canola oil. This recipe is on the thick side, so if you’re looking for a thinner dressing, add 1 tablespoon of water.

Apple Cider Vinaigrette 

  • 1 cup apple cider (apple juice works too)
  • 1/2 cup apple cider vinegar
  • 2 tablespoons dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1/2 cup canola oil

In a large bowl, add everything but the oil and whisk to combine. Continue whisking as you slowly add the canola oil.

(Try this dressing on a salad made up of quinoa, spinach, sliced apples, toasted walnuts, sliced shallots, goat cheese, and dried cranberries.)


Kevin Giles 150x150

Kevin Giles is Project Angel Heart’s modified meals assistant. Kevin grew up in Dallas, Texas where he spent most of his time working in kitchens and attending a technical high school that taught culinary arts. In 2011, Kevin made the move to Denver to attend Johnson & Wales, and graduated with his degree in Culinary Nutrition in 2015. Kevin enjoys spending time snuggling with his two cats and going to the gym.

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