Meal Prep Salad Dressings (3 Ways)

To make the Fattoush dressing, combine olive oil, fresh lemon juice, sumac, dried mint, pomegranate molasses, minced garlic, salt, and pepper in a tall jar.

Use an immersion blender to blend the ingredients until smooth and emulsified.

To make the Sesame Ginger dressing, combine soy sauce, sesame oil, rice vinegar, brown sugar, grated ginger, walnuts, and red pepper flakes in a separate tall jar.

Blend with the immersion blender until creamy and well combined.

To make the creamy Italian dressing, combine olive oil, white wine vinegar, a whole egg, minced garlic, Italian seasoning, sugar, grated Romano cheese, salt, and pepper in a third tall jar.

Blend with the immersion blender until the dressing is thick, creamy, and emulsified.

Pour each dressing into a separate glass bottle or jar. Label each with the name of the dressing and the date it was made.

Store the dressings in the refrigerator for up to a week.