My favorite way to make a yummy, healthy, homemade salad dressing is to add all ingredients to a little jar, shake shake shake, and store in the fridge. Anything with an oil and salt will keep for longer than the time it takes for you to use it up, especially if you’re a daily salad lover (hopefully you are).
If you’re in the mood for a warm foods like steamed or roasted veggies, you can use a salad dressing with that, just like you would with a raw salad. One of the easiest veggie options I make with dinner is steaming broccoli and drizzling a creamy vinaigrette. It takes 2 minutes so it’s faster than fast food.
BASIC VINAIGRETTE
- 1/2 cup extra virgin olive oil
- 1 – 2 tbsp of your favorite vinegar (red wine, etc)
- generous pinch of dried parsley
- generous pinch of dried basil
- Himalayan salt and pepper to taste
LEMONY VINAIGRETTE
- 1/4 cup extra virgin olive oil
- 1 tbsp dijon mustard
- juice of 1 lemon
- Himalayan salt and pepper to taste
CREAMY VINAIGRETTE
- 1/2 cup whole fat greek yogurt
- 1/3 cup extra virgin olive oil
- 1/4 cup vinegar (white wine or any you prefer)
- 2 tbsp lemon juice
- 1 tbsp dijon mustard
- 2 cloves garlic chopped
- 1/2 tsp any or all of these herbs: basil, oregano, parsley
- 2 tsp honey (optional)
- 1/4 cup parmesan cheese (optional)
- Himalayan salt and pepper to taste
SUPER SIMPLE CREAMY VINAIGRETTE
- 3 tbsp whole fat greek yogurt
- 2 tsp dijon mustard
- 2 tbsp vinegar (white or red or apple cider)
- 1 tsp honey (optional)
- Himalayan salt and pepper to taste
TOASTED SESAME MISO VINAIGRETTE
- 3 tbsp extra virgin olive oil
- 1 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp white miso paste
- 2 tsp maple syrup
- 1/2 inch of ginger grated
- Himalayan salt to taste
PEANUT DRESSING
- 1/2 cup peanut butter
- 1/2 can coconut milk
- 1/8 cup fresh lime juice
- 1/8 cup soy sauce
- 2 cloves garlic chopped
- 1 tsp honey
- pinch of red pepper flakes
