Salad Dressings

There is nothing better than a big 'ol salad.  What we often don't realize is that most dressings are loaded with added sweeteners, chemicals, and not-so-good-for-you funk.  It's always best to order vinegar based dressings, on the side, when eating out, and to make your own at home.  Or, even better, ask a restaurant what oil & vinegar based salad dressings they make in house! 

When at home, ditch the trade in store bought varieties for these...

 
 Photo Credit:  Cooking Light 

Photo Credit:  Cooking Light 

 

I share some of our favorites here--double the batch to have more on hand! 

**Also important to note a salad dressing portion is about 2 Tbsp.  Certainly enjoy a big salad, but don’t use it as an excuse to load up on the dressing!**

 

Basic Garlic Oil Dressing

1/2 c olive oil

1/2 c flaxseed oil (you can do all olive oil, but adding the flax not only increases health benefits, but allows you to keep it in ...the fridge without becoming a solid mass.)

juice of 1 lemon

3 peeled and pressed garlic cloves (I just smash them)

2 tsp fresh or dry herbs (do what you have on hand--I love to pull stuff from my herb garden in the summer, but used anything green and dried in the winter months)

2 tsp onion powder

1 tsp sea salt

1/4 tsp mustard powder

pinch of cayenne

*store in the fridge for up to 2 weeks

 

 Cider Vinaigrette

1/3 c apple cider vinegar (use one with 'the mother' like Braggs!)

healthy squeeze of honey or 1-2 tbsp stevia

1 c olive oil

1 tsp garlic powder

1 tsp celery salt

This one is especially good on a salad with fruit--think apples, berries…

 

 Oriental

4 tbsp. honey or stevia

4 tbsp. white vinegar

1/2 c olive oil

1/2 tsp pepper

twist or two of sea salt

This one is a great pair for anything citrus!

 

Greek Dressing

¼ c red wine vinegar

¼ c olive oil

1 Tbsp fresh oregano

1 clove minced garlic

salt and pepper

 

 Balsamic Vinaigrette

½ c balsamic vinegar

juice of 1 lemon

2 tsp raw honey

4 tsp whole grain or dijon mustard

½ c olive oil

 

Citrus Vinaigrette

½ c olive oil

¼ c juice of any citrus (I love a grapefruit!)

¼ c white balsamic or white wine vinegar

1 Tbsp REAL maple syrup

Salt and pepper

 

Thai Peanut

3 Tbsp rice wine vinegar

1/4 c olive oil

2 1/2 Tbsp all natural peanut butter (no Jiff here guys, like for real)

1 Tbsp honey

3 Tbsp Tamari or soy sauce

squeeze Sriracha

 

Dijon

2 teaspoons Dijon mustard

1 tablespoons finely minced shallots

1/4 cup white wine vinegar

1/2 teaspoon kosher salt

1/4 cup extra-virgin olive oil

Fresh ground black pepper to taste

 

 

Olive Citrus

Juice and zest of 1 lemon

1 Tbsp Dijon mustard

½ c olive oil

¼ c Kalamata olives

1 ½ tsp thyme

Salt to taste

Blend in blender or small food processor.

Store in the fridge for up to 2 weeks.

 

Toasted Sesame

1/4 c toasted sesame seeds

1 garlic clove 

zest AND juice of 2 lemons

1 Tbsp local honey 

2 Tbsp white wine vinegar 

1/4 c olive oil

salt and pepper to taste

Spread sesame seeds into a cookie sheet.  Pop into the toaster oven, or under the broiler for 2-3 minutes to toast.  This happens quickly, so keep your eye on them!

While seeds cool, combine remaining ingredients in a blender or food processor.  Add toasted seeds once cool.