5 quick & easy salad dressings



Balsamic Vinaigrette


Ingredients:

1/4 cup balsamic vinegar

1/4 cup olive oil

1/4 cup dijon mustard

1 tablespoon maple syrup OR honey

1 teaspoon salt

1/2 teaspoon pepper


Directions:

  • In a large bowl, whisk together all ingredients.


Makes: about 3/4 cup.

Storage: in a mason jar for up to 7 days.

Best with: green salad, buddha bowl, cold pasta salad, protein marinade.

Ranch Dressing


Ingredients:

1 1/2 cups vegan mayo

1/4 cup unsweetened coconut milk

1 tablespoon dried parsley

1 1/2 teaspoons dried dill

1 teaspoon lemon juice

1 teaspoon garlic powder OR 3 cloves garlic, minced

1 teaspoon onion powder

Pinch of paprika

Salt and pepper to taste


Directions:

  • In a large bowl, whisk together all ingredients. Add more coconut milk for a thinner ranch if desired.


Makes: about 1.5 cups.

Storage: in a mason jar for up to 5 days.

Best with: Cobb salad, wedge salad, macaroni pasta salad, dipping veggies, dipping sweet potatoes, loaded baked potatoes.

Lemon Dijon Vinaigrette


Ingredients:

1/4 cup olive oil

4 tablespoons lemon juice

2 tablespoons apple cider vinegar

2 tablespoons dijon mustard

2 tablespoons dried parsley

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper


Directions:

  1. In a large bowl, whisk together all ingredients.


Makes: about 3/4 cup.

Storage: in a mason jar for up to 7 days.

Best with: cabbage slaw, green salad, roasted vegetables, salmon marinade..

Honey Mustard


Ingredients:

1/4 cup yellow mustard

2 tablespoons dijon mustard

2 tablespoons lemon juice

2 tablespoons honey OR maple syrup

2 tablespoons olive oil

2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon pepper


Instructions

  • In a large bowl, whisk together all ingredients.


Makes: about 3/4 cup.

Storage: in a mason jar for up to 7 days.

Best with: green salad, drizzled on a roasted sweet potato, on salmon, with potato wedges.

Greek Dill Dressing


Ingredients:

1/2 cup cashews soaked for 2 hours OR 1 cup unsweetened coconut yogurt

3 tablespoons lemon juice

1 tablespoon olive oil

1 tablespoon dried oregano

1 tablespoon fresh dill, finely chopped

2 teaspoons garlic powder OR 1 clove garlic

1/4 teaspoon coriander

1/2 teaspoon onion powder

Salt and pepper to taste


Directions:

  • In a small food processor, add soaked and drained cashews. Pulse a few times until cashews are broken into little pieces. Add all remaining ingredients to the food processor and pulse until a smooth dressing is formed. Add room temperature water, 1/3 cup at a time until desired consistency is achieved.

  • If using coconut yogurt instead of cashews, omit water and blend all ingredients together until smooth.


Makes: about 3/4 cup.

Storage: in a mason jar for up to 5 days.

Best with: beet salad, root vegetable salad, a dip for roasted vegetables..

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Indianapolis, Indiana USA