Mustard Herb Vinaigrette
In a blender puree 1 hard-cooked egg yolk (makes it creamy)-3 tbsp of white wine vinegar, 1tbsp of grainy Dijon mustard, 1/2 tsp of crushed garlic, salt(kosher/sea salt) and ground black pepper
Mix those together and then slowly add in 5 tbsp of extra virgin olive oil.
Once mixed, stir in some fresh parsley, tarragon or basil.
Fresh Raspberry Vinaigrette
Puree 3/4 cup of fresh raspberries with 1/4 cup of reduced sodium vegetable stock.
Whisk in 2 tbsp of extra virgin olive oil – 1 tbsp of apple cider vinegar and minced shallots – 2 tsp of Dijon or honey mustard – 1/4 tsp of salt & pepper
Whisk together 3 tbsp of balsamic vinegar – 1 1/2 tbsp of warm water – 1 tsp of Dijon mustard – 1/2 tsp of minced garlic, salt and pepper
Continue to whisk and slowly add 1/3 cup of extra virgin olive oil.
Creamy Greek Yogurt Dressing
Mix together 1 cup of plain Greek yogurt(non fat) -2 tsp of extra virgin olive oil – 2 tbsp of lemon or lime juice-1 shallot or 2 green onions minced – 1/2 clove of garlic minced – 1 tsp of paprika – 1 tsp of chilli powder -1/4 tsp salt & pepper
Whisk together or blend in a blender.
You can double these recipes but they will only stay fresh for a week.
Think about how quick it is to make your own fun salad dressing and what exactly is in the store version that allows it to sit on the shelves for a year?!
Eating healthy isn’t hard.
If you have a healthy salad dressing recipe, share it with us!