Learn to cook with spices and herbs. Recipes you can make your own!
WFPB Salad Dressing Recipes-Make It Your Way!
Posted On January 6, 2019
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 won’t to need to buy store bought dressings ever again!
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:
1/4 cup apple cider vinegar, 1/2 cup vegetable broth, 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 this for marinating veggies for kabobs or roasting.
This is a great marinade for kabobs. Add tot cut up peppers, onions, cherry tomatoes, eggplant, zucchini, corn on the cob chunks, whatever you like in a Ziploc bag. Extra firm tofu or seitan can be used also. Add marinade to cover, refrigerate for 1-2 hours. Depending on the veggies you choose, skewer veggies on separate skewers as they cook at different times. Or mix them up! Grill over medium-high heat. Turning for even browning.
Add to blender container and blend in high speed blender. Or 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 plant based milk or buttermilk, and 1/2 cup plant based mayonnaise, sour cream or plain yogurt. For a spicy dip add 1 tbsp sriracha sauce or to taste.
Carrot Ginger Dressing
You”ll need a powerful blender for this such as a NutraBullet. This dressing goes well with any Asian salad.
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, optional, but lends a nice flavor
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 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 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. veggie broth
Or, add all ingredients to NutriBullet and blend till smooth. Adjust for salt and pepper.