I used to buy my salad dressings and seasoning mixes but now that I’ve learned how easy it is to make my own, I’m hooked! Plus, they are delicious and you know what all the ingredients are so you know they are healthy. I hope you enjoy these as much as I do <3

BALSAMIC VINAIGRETTE

(Makes 8 servings, about 2 Tbsp. each)

6 Tbsp  balsamic vinegar
1⁄4 cup  fresh lemon juice
1 tsp  raw honey (or pure maple syrup)                                                                                      
2 tsp Dijon mustard
6 Tbsp. extra-virgin olive oil

1. Combine vinegar, lemon juice, and honey in a medium bowl; whisk to blend.
2. Stir in mustard; mix well.
3. Slowly add oil while whisking; mix well.

TIP/SERVING SUGGESTION:
Store leftover dressing in a covered container in the refrigerator. If dressing thickens when cold, hold at room temperature for 30 minutes and stir before serving.

This dressing is wonderful on salads, but also great drizzled over sautéed veggies, steamed fish, or grilled chicken and beef. 

CREAMY GARLIC DRESSING

(Makes 8 servings, about 2 Tbsp. each)

1/2 cup extra-virgin olive oil                                                                                                      
1/4 cup apple cider vinegar                                                                                                          
3 cloves garlic, crushed                                                                                                                
3 Tbsp. fresh lemon juice                                                                                                            
2 Tbsp. chopped fresh parsley                                                                                                    
1 tsp. Himalayan salt                                                                                                                  
1/2 tsp. Dijon mustard                                                                                                          
1 Tbsp. raw honey (or pure maple syrup)

Place oil, vinegar, garlic, lemon juice, parsley, salt, mustard, and honey in a blender or food processor; cover with lid. Blend until smooth. Refrigerate dressing if not using immediately. If dressing solidifies when cold, hold at room temperature for 30 miutes. Stir before serving.

CREAMY HERB DRESSING

(Makes 12 servings, about 2 Tbsp. each)

1 medium avocado, cut into chunks                                                                                            
1 ½ cups nonfat plain Greek yogurt
4 Tbsp. finely chopped herbs (like tarragon, parsley, mint, or cilantro)
3 Tbsp. fresh lemon juice
¼ tsp. sea salt (or Himalayan salt)
1 dash ground white pepper
1/3 cup extra-virgin olive oil

  1. Place avocado, yogurt, herbs, lemon juice, salt, and pepper in a blender; cover. Blend until smooth.
  2. Continue blending avocado mixture, slowly adding oil until well blended.
  3. Store in the refrigerator, tightly covered, until ready for use.

TIP/SERVING SUGGESTION:

Store leftover dressing in a covered container in the refrigerator.  This dressing is wonderful on salads, but also great as a dip for raw vegetables.

GREEK DRESSING

(Makes 8 servings, about 2 Tbsp. each)

 ½ cup extra-virgin olive oil

¼ cup red wine vinegar

1 Tbsp. balsamic vinegar

¼ cup fresh lemon juice

2 tsp. dried oregano

1 clove garlic, crushed

1 tsp. Dijon mustard

½ tsp. Himalayan salt

1 tsp. herbal seasoning blend

2 Tbsp. chopped fresh parsley

  1. Place oil, red wine and balsamic vinegars, lemon juice, oregano, garlic, mustard, salt, seasoning blend, and parsley in a blender or food processor, in 2 or more batches, if necessary; cover with lid.
  2. Blend until smooth. Refrigerate dressing if not using immediately. If dressing solidifies when cold, hold at room temperature for 30 minutes. Stir before serving.

LEMON TARRAGON VINAIGRETTE

(Makes 6 servings, about 2 Tbsp. each)

¼ cup fresh lemon juice
¼ cup finely chopped shallot
6 fresh tarragon sprigs, leaves removed and chopped, stem discarded
4 tsp. Dijon mustard
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
6 Tbsp. extra-virgin olive oil

  1. Combine lemon juice, shallot, tarragon, mustard, salt, and pepper in a medium bowl; whisk to blend.
  2. Slowly add oil while whisking; mix well.

TIP/SERVING SUGGESTION:

Store leftover dressing in a covered container in the refrigerator. If dressing thickens when cold, hold at room temperature for 30 minutes and stir before serving.

This dressing is wonderful on salads, but also great drizzled over sautéed veggies, steamed fish, or grilled chicken and beef.

DIJON VINAIGRETTE

(Makes 8 servings, about 2 Tbsp. each)

 3 Tbsp. red wine vinegar
3 Tbsp. fresh lemon juice
3 Tbsp. Dijon mustard
2 cloves garlic, chopped
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
6 Tbsp. extra-virgin olive oil

  1. Combine vinegar, lemon juice, mustard, garlic, salt, and pepper in a medium bowl; whisk to blend.
  2. Slowly add oil while whisking; mix well.

TIP/SERVING SUGGESTION:

Store leftover dressing in a covered container in the refrigerator. If dressing thickens when cold, hold at room temperature for 30 minutes and stir before serving.

This dressing is wonderful on salads, but also great drizzled over sautéed veggies, steamed fish, or grilled chicken, beef, and pork.  

ASIAN CITRUS VINAIGRETTE

(Makes 6 servings, about 2 Tbsp. each)

¼ cup 100% orange juice
¼ cup rice vinegar
2 Tbsp. reduced-sodium soy sauce
2 tsp. raw honey
½ inch fresh ginger, peeled, finely grated
¼ cup sesame oil

  1. Combine orange juice, vinegar, soy sauce, honey, and ginger in a medium bowl; whisk to blend.
  2. Slowly add oil while whisking; mix well.

TIP/SERVING SUGGESTION:

Store leftover dressing in a covered container in the refrigerator. If dressing thickens when cold, hold at room temperature for
30 minutes and stir before serving.

This dressing is wonderful on Asian salads or in a stir-fry, but it’s also great drizzled over grilled chicken, beef, and pork.