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Bottles of dressings

December 9th, 2019

Make These Dressings and Put Them On Everything!

We are doing a lot of talking about comfort food and cheese boards and desserts in this space lately, and I don’t know about you, but I am in need of a salad. 

My problem is getting motivated to eat one. Sometimes it’s hard to bypass the cheeses, gingerbread cookies, and delicious cured meats in favour of veggies. A surefire way to steer myself in the right direction is making sure I have fresh, prepped vegetables, and ready-to-drizzle dressings that add flavour and colour to my plate. 

We sell a lot of incredible, small-batch salad dressings in our stores, but sometimes I am in the market for something homemade and fresh, with a veggie or yogurt base. These are my go-tos:


Vibrant Carrot Ginger Dressing is a riff on the dressing you often get on salad at Japanese restaurants. It’s completely vegan, and I omit the traditionally-used mayonnaise so I don’t feel guilty loading it on delicious crunchy vegetables like iceberg lettuce and radishes. 

I also take liberties with this creamy Green Goddess Dressing – it’s not quite true to the original recipe. Typically made with a base of sour cream and mayo, I always go for Farm Boy Greek Yogurt and Extra Virgin Olive Oil instead. I also add any herbs I feel like – usually GG dressing leans on tarragon and chives, but I’ve also included a big handful of dill, a big handful of cilantro, and way more spinach than the original recipe calls for. I love the umami saltiness that anchovies bring, but you can certainly omit them…try a tablespoon of miso if you’re looking for a fish-free option. This one is excellent on grain bowls or as a marinade for meats, not just to dress salads. 

Green Goddess Dressing


1 cup parsley leaves
1 cup packed spinach leaves, stemmed
3 tablespoons tarragon leaves, rinsed
3 tablespoons minced chives
3 tablespoons chopped dill
3 tablespoons chopped cilantro
1 garlic clove, roughly chopped
2 anchovy fillets, preferably salt-packed
3 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon Champagne vinegar
½ cup Farm Boy Extra Virgin Olive Oil
½ cup Farm Boy Greek Yogurt
Farm Boy Fleur de Sel to taste
Farm Boy Freshly Ground Black Pepper to taste

Add all ingredients to blender, pulsing until smooth and creamy. Scrape down sides as necessary. This recipe is nice because you can really adjust to taste. I like mine very green and anchovy-heavy, but if you want it milder, add more yogurt, if you need more acid, throw a little more lemon or vinegar into the mix. Experiment! Enjoy.  

Ginger Carrot Dressing 


7 ounces carrots (peeled and roughly chopped )
4 ounces onion or shallot (peeled and finely chopped)
2 tablespoons ginger (peeled and finely chopped)
1 tablespoon granulated sugar
1/4 cup soy sauce
1/2 cup rice vinegar
1/2 teaspoon Farm Boy Fleur de Sel
3/4 cup Farm Boy Extra Virgin Olive Oil
Sesame oil (optional)

A high-speed blender will be able to process carrots without a problem, but it might be too difficult with a small, bullet blender. Again, this is a matter of pulsing all ingredients together in the blender until incorporated. This one won’t get super smooth and creamy, it’ll have some texture. If you’d like it to get creamier, there’s nothing wrong with adding a spoonful of mayonnaise. I love adding a little splash of sesame oil into this one, but it’s perfectly delicious without.

Let us know if you try any of these out – what are your tweaks and tips? And more importantly…what motivates you to eat salad?


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