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:
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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