salad dressing recipes....

onedayillbeamilf

Here's a really good one!

Balsamic Vinaigrette
3/4 C extra virgin olive oil
1/4 cup balsamic vinegar
2 cloves garlic, finely chopped
1 Tbsp fresh lemon juice
Zest of one lemon
Whisk together (I blend mine). Toss w/ your favorite salad greens!
This recipe makes 1 cup, but you can double it.

You can also add a touch of honey, it helps keep the dressing from separating so quickly, then let it sit at room temp for about an hour. Vinaigrette's are best made in the blender.

Kerri_is_so_very

Tangy Salad Dressing

¼ cup balsamic vinegar
¼ cup Dijon mustard
1-2 tablespoons honey
1 teaspoon lemon juice
5 garlic cloves (minced or pressed)

Place all ingredients in a jar that has a cover. Cover and shake vigorously until well combined.

Makes 1 cup dressing. 194 total calories, 0 fat, 0 sat fat
Calories per tablespoon: 12 calories

Creamy Salad Dressing
¼ cup balsamic vinegar
½ cup nonfat yogurt (I use chobani)
¼ cup Country Dijon mustard
1-2 tablespoons honey
1 teaspoon lemon juice
5 garlic cloves (minced or pressed)

Place all ingredients in a jar that has a cover. Cover and shake vigorously until well combined. A blender works great, as well as a pampered chef salad dressing mixer / bottle

Makes 15 tablespoons. 209 calories total, 0 fat, 0 sat fat
Calories per tablespoon: 14 total

You can play with the vinegars & mustards in these recipes to change up the flavor. I like to use a grainy “country” Dijon dressing and love “Garlic Wine Vinegar” in these. Also, Pampered Chef makes a terrific salad dressing mixer/container (shake and pour type) and it fits these ingredients perfectly (even enough room to double the recipe)!

deanaimee

yum!

Genie30

bump! I was just thinking about the same question!

k_sharp

Bump

jascry

Here's what I use for lunch every day. Keep in mind that I make it fresh every evening so this is for 1 serving. If you like somewhat spicy Asian dressing then I think this is great.

1 Tbsp Red Miso Paste
1 Tbsp Rice Vinegar
2 Tbsp Water
1/2 Tsp Olive Oil
1 Tsp Onion Powder
1/2 Tsp Wasabi

Just mix it all thoroughly. You could chop fresh onion and put it in a bblender instead of the onion powder but I don't usually have the time. I put in closer to 1 tsp of wasabi but I like it hotterand it's up to you (BTW, I tried usuing wasabi powder and it didn't work at all).

I have it over romaine lettuce, daikon, cucumber, tomato, a hard boiled egg (sliced) and marinated baked tofu.

kyodi

bump

Ejwelton

I've just found this one..

1 tablespoon olive ol
1 tablespoon red wine vinegar
1 teaspoon harissa paste

Just enough to give a lovely flavour but not too spicy

kt1947

bump

lorinbc

bump