Homemade Salad Dressings

Salads are a staple of any healthy diet.  However, that does not mean that you have to be a rabbit and munch on bland greens.  You can make your own and know that the ingredients are much safer than the store bought ones.  Here are some yummy dressings that will spice up your salad a bit!
Asian Citrus Vinaigrette (Makes 6 servings, about 6 tsp each)
  • 1/4 cup 100% natural orange juice
  • 1/4 cup rice vinegar
  • 2 Tbsp reduced-sodium soy sauce (or Braggs Liquid Amino Acid)
  • 2 tsp raw honey
  • 1/2 inch fresh ginger, peeled, finely grated
  • 1/4 cup sesame oil

* Combine orange juice, vinegar, soy sauce (Braggs), honey and ginger in a medium bowl; whisk to blend.  Slowly add oil while whisking; mix well.

(This dressing is wonderful on Asian salads or in a stir-fry, but it is also great drizzled over grilled chicken, beef and pork – inspired by the 21 Day Fix nutrition program.)

Basic Vinaigrette (serves 8)
Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp Himalayan salt
  • 1 tsp ground black pepper
  • 1 tsp unfiltered, raw honey or raw agave
  • 2 Tbsp fresh lemon juice
  • 2 tsp fresh herbs (basil, oregano, parsley or dill)

* Mix all ingredients together.  (inspired by The Ultimate Reset nutrition program)

Balsamic Vinaigrette (Makes 8 servings at 6 tsp. each)
  • 6 Tbsp. balsamic vinegar
  • 1/4 cup fresh lemon juice
  • 1 tsp raw honey or pure maple syrup
  • 2 tsp Dijon mustard
  • 6 Tbsp extra-virgin olive oil

* Combine vinegar, lemon juice and honey in a medium bowl; whisk to blend.  Stir in mustard; mix well.  Slowly add oil while whisking; mix well.

(This dressing is wonderful on salads, but also great drizzled over sautéed veggies, steamed fish, or grilled chicken and beef – inspired by the 21 Day Fix nutrition program)

Creamy Garlic Dressing (Serves 8-10)

creamy garlic

  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 3-5 cloves garlic, crushed
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp chopped fresh parsley
  • 1 tsp Himalayan salt
  • 1/2 tsp Dijon mustard
  • 1 Tbsp unfiltered, raw honey or raw agave

* Mix all ingredients together.  (inspired by The Ultimate Reset nutrition program)

Creamy Herb Dressing (Makes 12 servings, about 6 tsp each)

  • 1 medium avocado, cut into chunks
  • 1 1/2 cups nonfat plain Greek Yogurt
  • 4 Tbsp finely chopped herbs (ex: tarragon, parsley, mint or cilantro)
  • 3 Tbsp fresh lemon juice
  • 1/4 tsp sea salt
  • 1 dash ground white pepper
  • 1/3 cup extra-virgin olive oil

* Place avocado, yogurt herbs, lemon juice, salt and pepper in a blender; cover.  Blend until smooth. Continue blending avocado mixture, slowly adding oil until well blended.  Store in refrigerator, tightly covered, until ready for use.

(This dressing is great on salads, but also wonderful as a dip for raw veggies – inspired by the 21 Day Fix nutrition program)

Dijon Vinaigrette (Makes 8 servings, about 6 tsp each)

  • 3 Tbsp red wine vinegar
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp Dijon Mustard
  • 2 cloves garlic, chopped
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 6 Tbsp extra-virgin olive oil

* Combine vinegar, lemon juice, mustard, garlic, salt and pepper in a medium bowl; whisk to blend.  Slowly add oil while whisking; mix well.

(This dressing is wonderful on salads, but also great drizzled over sautéed veggies, steamed fish, or grilled chicken and beef – inspired by the 21 Day Fix nutrition program)

Ginger Sesame Miso Dressing (Serves 8)

ginger sesame

  • 2 Tbsp miso paste
  • 1/4 cup rice vinegar
  • 1 Tbsp Bragg Liquid Aminos
  • 1/4 cup toasted sesame oil
  • 1 tsp minced ginger root

*Mix all ingredients together (inspired by The Ultimate Reset nutrition program)

Greek Dressing (Serves 8)

green dressing

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 Tbsp. balsamic vinegar
  • ¼ cup fresh lemon juice
  • 2 tsp. dried oregano
  • 1 clove garlic, crushed
  • 1 tsp. Dijon mustard
  • ½ tsp. Himalayan salt
  • 1 tsp. herbal seasoning
  • 2 Tbsp. chopped fresh parsley

* Place all ingredients in blender and blend on medium high for 2 minutes until well mixed. Refrigerate in airtight container. If dressing solidifies when cold, let it sit at room temperature until liquid, then stir.

Lemon Tarragon Vinaigrette (Makes 6 servings, about 6 tsp each)

  • 1/4 cup fresh lemon juice
  • 1/4 cup finely chopped shallot
  • 6 fresh tarragon sprigs, leaves removed and chopped, stem discarded
  • 4 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 6 Tbsp extra-virgin olive oil

* Combine lemon juice, shallot, tarragon, mustard, salt and pepper in medium bowl; whisk to blend.  Slowly add oil while whisking; mix well.

(This dressing is wonderful on salads, but also great drizzled over sautéed veggies, steamed fish, or grilled chicken and beef – inspired by the 21 Day Fix nutrition program) 

 NOTE: You can store leftover dressings in a covered container in the refrigerator.  Some of the dressings may thicken when cold, so, place in room temperature for about 30 minutes and stir before serving.

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