When you think salad, what kind of dressing do you use? It’s so easy to buy salad dressing in the grocery store. Do you realize that these dressings are loaded with sugar, fat, and chemicals that are added to entice you to eat them? And then to keep wanting more? When you make your own dressings, and marinades for that matter, you can control how much flavor you put into your recipes. They then qualify as “Clean Eating!”
Try these salad dressings recipes out for yourself, once you get used to the clean flavor of home made dressings, you will think store bought is just no good!
Make it your way, using another ingredient or adding more or less of something is okay. Don’t be afraid to add, subtract and substitute! As an example, I made the Carrot Dressing one time and used cooked leftover steamed carrots, and I didn’t have miso, so I used tahini instead. It came out fine, a little bit different consistency, but still good!
Don’t buy those packets, try this! This recipe makes about 1/2 cup, so store it in a jar in your cabinet for quick easy dressing!
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
2 tablespoons salt
optional: 1/4 tsp. red pepper flakes
In a small bowl, mix all ingredients together. Store in airtight container.
To make dressing:
In a small leak proof bottle or mason jar add:
add 1/4 cup apple cider vinegar, 1/2 cup canola or avocado oil, 4 tablespoons water and 2 tablespoons of the spice mix to the jar. Shake well, refrigerate leftovers. Will keep well for a few days if it lasts that long. You can use it for marinating steak tips and chicken before grilling. Just add meat to a Ziploc bag, add dressing, make sure it’s covered with dressing, refrigerate one hour to overnight. Grill.
This is a great marinade for kabobs. Add 1.5 lbs cubed chicken or steak in one ziploc bag, and put cut up peppers, onions, cherry tomatoes, zucchini, what you like in another Ziploc bag. Add 1/2 of marinade to each, refrigerate for 1-2 hours. Skewer meat and veges on separate skewers as they cook at different times. Leave space around the meat kabobs to ensure even cooking. Grill over medium-high heat. Turning for even browning.
I use this dressing in my favorite salad, Butternut Squash Noodle Salad with Feta and Asian Pear. This makes enough for 2 servings of salad.
juice of 1 lime
1 tsp dijon mustard
1 tsp honey
1 tbsp apple cider vinegar
1/4 c olive oil
1/2 tsp dry parsley or cilantro flakes
salt and pepper
Measure all ingredients into small jar with tight cover. Shake until mixed. Can be made ahead, store in fridge.
Double this ranch powder recipe and store it for later. Use it for a dressing or a dip.
1 tbsp parsley
1 tbsp chives
1 tbsp dill weed
2 tsp garlic powder
2 tsp onion flakes
2 tsp onion powder
1 tsp sea salt
1/2 tsp ground pepper
Place all ingredients in bowl. Mix well.
Mix 2 tbsp into 1/2 cup milk or buttermilk, and 1/2 cup mayonnaise, sour cream or plain yogurt. For a spicy dip add 1 tbsp sriracha sauce.
Easy Ranch Chicken Wings. Just sprinkle over wings before grilling. Let sit for 1/2 to 1 hour and grill as usual. They come out really tender. Add some cayenne or chili flakes if you like your wings spicy!
Carrot Ginger Dressing
You”ll need a powerful blender for this or a NutraBullet. This dressing goes well with an Asian salad featuring seafood such as salmon or shrimp.
1 small carrot, peeled and sliced
1/2 inch piece of ginger chopped coarsely
1 tbsp miso paste
1 tbsp rice vinegar
1/2 tsp dark sesame oil
1/4 cup water
salt and pepper
Place all ingredients in blender and blend until you have a smooth and pour-able consistency.
If it’s too thick, add more water. Can substitute chicken or vegetable stock for water.
Cilantro Lime Vinaigrette
Use this delicious, tangy vinaigrette in green salads, taco salads, or great as an “Asian Chef” salad with grilled chicken, pork or tofu and pineapple or star fruit. Enjoy! Serve right away or keep in the fridge for 4 to 5 days.
2 tbsp white wine vinegar
1/2 bunch cilantro, chopped
1 tbsp brown sugar
1 small clove garlic, chopped
1/4 tsp salt
1/4 tsp pepper
1 tsp dijon mustard
1/2 c. olive or avocado oil
Blend the lime juice, vinegar, and cilantro together in a blender until smooth. Add the brown sugar, garlic, and salt; blend again until smooth. Spoon the mustard into the mixture. Turn the blender on and slowly pour the olive oil into the dressing mixture in a thin stream; blend until thoroughly combined.
Or, add all ingredients to NutriBullet and blend till smooth. Adjust for salt and pepper.
Come back often as I will be trying out more new dressings and adding them to the list. Let me know if there’s something you’d like to see!