Saturday, April 6, 2013

Homemade Salad Dressings



I am often asked for my salad dressing recipes. Making your own dressing is easy and much better for you! Storebought dressings are filled with all kinds of fillers and ingredients to keep them shelf stable. (If you don't believe me, go to the fridge and read one of your bottles!) Most use soybean oils, one of the least healthy oils on the market. Below are some of our favorite go to salad dressings. Although you can use a regular blender, I highly recommend using an immersion blender for ease in preparation and clean up. The first 2 are so easy to make that one of my kids will make it while I'm preparing dinner.

Balsamic Salad Dressing:
This is our favorite dressing. You can change up the flavor by substituting maple syrup for the honey. You can also add a small amount of dijon mustard, raw garlic or garlic powder and/or italian seasoning... a very versatile dressing!

1/4 cup olive oil
1/4 cup balsamic vinegar
Scant 1/4 cup raw honey

Mix together ingredients using an immersion blender. Store in refrigerator. Bring to room temperature if olive oil solidifies or run under warm water.

Raspberry Vinaigrette:
This is another family favorite. We like to serve this dressing with greens topped with fruit such as grapes, berries, apples, oranges and dried cranberries. Sprinkle with chopped almonds or walnuts. Kids love it!

1/4 cup olive oil
1/4 cup raspberry fruit spread (black raspberry makes it a beautiful rich pink color)
1/4 cup fresh lemon juice (orange juice also works)

Mix together ingredients using an immersion blender. Store in refrigerator. Bring to room temperature if olive oil solidifies or run under warm water.

Zesty Italian Dressing:
This dressing also tastes good over pasta salads...

1/2 cup olive oil
1/4 cup water
1/3 cup red wine vinegar
1 garlic clove, minced
1 green onion, cut up (including some green tops)
2 sprigs fresh parsley, cut up
1/4 tsp. salt
1/4 tsp. paprika
1 tsp. italian seasoning
1 tsp. dijon mustard

Mix together ingredients using an immersion blender. Store in refrigerator.

Lemony Vinaigrette:
This dressing is great for spring. Top salad greens with asparagus, snap peas and radishes or asparagus, orange segments and sliced almonds.

Juice of 1 lemon
1 garlic clove, minced
1 tsp. dijon mustard
1/2 tsp. italian seasoning
1/4 tsp. salt
pepper to taste
1/2 Tablespoon honey
!/3 cup olive oil

Mix together ingredients using an immersion blender. Store in refrigerator.

French Dressing:
This salad is great with grape tomatoes, shredded carrots, cucumber, red onion slices and avocado.

1/4 cup olive oil or grapeseed oil
1/4 cup water
1/4 cup ketchup (fruit juice sweetened is preferred)
1/4 cup apple cider vinegar
1 Tablespoon raw honey
1 Tablespoon chopped onion
2 tsp. worcestershire sauce

Mix together ingredients using an immersion blender. Store in refrigerator.

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