Here are some more salad dressing recipes to add variety to your repertoire. It’s easy to make up a few favorite dressing recipes and store them in mason jars in the fridge. Then virtually any fresh leaves, tomatoes, beans, leftover veggies, chickpeas, eggs or other proteins can make an almost instant healthy meal for lunch or dinner.
We like to make our own dressings to avoid the artificial flavours, colourings, emulsifiers and stabilizers that are usually found in supermarket bottled dressings. We want to share some of our favorite dressings with you.
BASIC MUSTARD VINAIGRETTE
1/4 cup olive oil
1 teaspoon honey
2 tablespoons white vinegar, or apple cider vinegar
1 teaspoon Dijon mustard
1 clove garlic, crushed or minced
1/2 tsp each salt and pepper
This dressing is a classic for green salads. We like to make a bed of greens and then arrange meat or fish and vegetables on top.
Salade Nicoise is made with tuna, cooked small potatoes, green beans and hard boiled eggs, arranged beautifully on top of fresh lettuce and then drizzled with this vinaigrette.
ITALIAN DRESSING
1/3 cup olive oil
3 1/2 tablespoons red wine vinegar
1 garlic clove, minced
2 teaspoons dried herbs: oregano, parsley and basil (or ¼ cup fresh herbs)
1 teaspoon honey
1 teaspoon freshly ground pepper
1/2 teaspoon salt
3 tablespoons grated parmesan cheese (optional)
This can be used for a classic chopped salad, with greens, tomatoes, pickled peppers, red onion, chickpeas and any leftover protein, all chopped together and tossed.
ASIAN DRESSING
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 teaspoons honey
1 tablespoon avocado oil
1 clove garlic, minced
1/2 inch ginger root, finely minced or grated on a microplane
1 red chili, minced (optional)
We use this dressing to make a rice noodle salad: combine the cooked noodles with julienned cucumber, carrots, bean sprouts, shredded cabbage and shredded chicken or shrimp. Dress the salad then sprinkle with toasted sesame seeds.
THAI DIPPING SAUCE
2 tablespoons fish sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1/2 teaspoon sesame oil
6 tablespoons lime juice
1 clove garlic, minced
1 red chilli, minced
You can dip anything tasty into this sauce: steamed asparagus, green beans and broccoli are all good. We also serve it with grilled tofu or poached salmon or shrimp.
GREEN GODDESS
1 garlic clove, minced
2 green onions, sliced
2/3 cup plain Greek yogurt, or mayonnaise if dairy free
1/3 cup olive oil
3/4 cup fresh parsley
1/4 cup fresh basil
1/4 cup fresh tarragon
1 tablespoon lemon juice
1/2 teaspoon anchovy paste (optional)
1/2 teaspoon salt and freshly ground black pepper
Buzz all ingredients in a blender or food processor.
This is a classic for green salad, but it is nice with veggies as a dip, or you can use it to make a tasty potato salad.
CREAMY AVOCADO
2 green onions, sliced
1/4 cup cilantro leaves
1 avocado, peeled and pitted
3 tablespoons avocado oil
1/4 cup lemon or lime juice
1/4 cup water
1 teaspoon Dijon mustard
1/4 teaspoon each of garlic powder, cumin, black pepper and salt
Whiz everything up in a food processor or blender.
You can use this in so many ways! Try it in taco salad: cooked ground turkey or beef seasoned with taco spice, tossed with green onions, red peppers, and shredded lettuce. Cheese is optional, if you like cheese on your taco!
TAHINI DRESSING
1/2 cup tahini
2 tablespoons white wine vinegar
1 tablespoon maple syrup
1 tablespoon olive oil
1/2 teaspoon garlic powder, or one garlic clove minced
1 teaspoon salt
5 tablespoons warm water, or more if it needs to be thinned out
Whisk or blend all ingredients.
We love tahini dressing for its flavour and its calcium content. It is really good on room temperature roasted vegetables like cauliflower, fennel, carrot, cabbage chunks and broccoli.
CARROT GINGER
2 tablespoons minced ginger
2 large carrots, roughly chopped
2 green onions
2 tablespoons white miso
1 tablespoon honey
1/4 cup rice wine vinegar
1/3 cup avocado oil
2 tablespoons tahini
1 teaspoon salt
Place in blender and buzz until smooth.
You may have tried this in a Japanese restaurant, served over salad greens. It is also delicious on grilled fish.
Once you’ve made these up and popped them in the fridge, there’s always something delicious for you or your kids to grab for a quick salad, or use as a dip with raw veggie sticks for a healthy snack.
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