Salad Dressings Made Simple


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
Blend well.


Balsamic Vinaigrette
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 Balsamic
Mix together 1/4 cup of balsamic vinegar – 1 tbsp of light soy sauce -1 1/2 tsp of Dijon mustard – 3 tbsp of non fat Greek yogurt – 1/2-1 tbsp 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!

Comments

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10 comments

  1. These look like fabulous recipes! What a great time of year to circulate some fresh crispy salad inspiration. The people at my house don’t really go for the store bought dressings anymore. They’re fresh, cheap and easy to make. Whenever possible, I put all the ingredients in a mason jar, shake it up and store it in the fridge — all in the same jar. Thanks Carriel

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