Molasses was a staple in our household.  And 100% because of my father.  When most people want syrup or honey to sweeten their foods, my father wants molasses.  That means pancakes, waffles, French toast.  I am sure the list goes on and on.  Just think any type of breakfast carb that usually is accompanied by a liquid sweetener.  

For me molasses pretty much was for ginger cookies.  And still is.  The only other time I use it is for baking bread or making dressing.  Or vinaigrette rather.  This isn't an original concept.  I first had a molasses vinaigrette when I made Design Sponge's Kale + Apple Salad (which is super yum and I highly recommend it).  Over the years, I pretty much make the same dressing in variations.  Sometimes with lemon, sometimes not.  Sometimes with molasses, sometimes not.  But the essentials are always there.  Garlic, mustard, olive oil.  So here is my go to recipe when in the mood for a sweeter dressing for salads.



  • 1/3 cup olive oil (the good kind...extra virgin and ideally from CA)
  • 1/4 cup lemon juice or balsamic vinegar
  • 1 Tbs molasses, black strap
  • 1 Tbs mustard, dijon
  • 2 garlic cloves, minced
  • salt to taste

Combine all the ingredients until you have a thick yummy dressing.  I use an immersion blender to combine all the ingredients together, but a good old glass jar and some heavy shaking works too.  Adjust to taste.  To be honest, I never measure when I make dressing.  I just wing it and taste it until it is what I want.  Add more garlic or less.  Same with the acid.  Whatever sounds yummiest to you.