Your Best Quick Salad Dressing Recipes
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Maybe a little off topic but this is a great resource for salad making.
https://www.nytimes.com/2009/07/22/dining/22mlist.html1 -
Has anyone tried to infuse their own Olive oils or vinegars?
There is a storeabout an hour from me that has these. Figured it wouldn't be difficult to make. I tried a honey and ginger vinegar which was really good and a key lime vinegar which wasn't bad.1 -
All of these are amazing! Thank you!0
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I love mixing evoo with apple cider vinegar, real maple syrup, garlic (minced or powdered) and salt and pepper. So good on fresh mixed greens.4
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I make my own Caesar dressing in large batches and it keeps for about 2 months in the fridge: full head of garlic, can of anchovies, juice of one lemon, one egg yolk, splash of Worcestershire sauce, salt and pepper. Combine everything in a food processor and pulse, add 1/4 cup white wine vinegar. Then while the food processor is running add a slow steady steam of olive oil until the whole thing is emulsified. I like my Caesar super potent (like what you get at Outback Steakhouse) and spicy, but you could easily dial back on the garlic and anchovies for a milder dressing.1
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3,2,1 Balsamic Viniagrette
3TBS balsamic
2TBS lemon juice
1TBS dijon
1 clove garlic
kosher salt
black pepper
1/2 cup good olive oil
Buzz with an immersion blender. Serving size: 2 TBS (I forget the macros, but it works for me )0 -
Good idea to keep batch made caesar dressing in the fridge. Thanks. Going to do this. Of the western dressings I normally have mustard vinaigrette and ranch in squeezy bottles. I also usually have a couple of asian dressings on hand such as Vietnamese nuoc cham, Japanese goma and Indonesian lalab.0
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Plain balsamic, good quality though spend the extra money for the aged stuff. Aged balsamic has almost a chocolate flavor, sweeter.0
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I make my own Caesar dressing in large batches and it keeps for about 2 months in the fridge: full head of garlic, can of anchovies, juice of one lemon, one egg yolk, splash of Worcestershire sauce, salt and pepper. Combine everything in a food processor and pulse, add 1/4 cup white wine vinegar. Then while the food processor is running add a slow steady steam of olive oil until the whole thing is emulsified. I like my Caesar super potent (like what you get at Outback Steakhouse) and spicy, but you could easily dial back on the garlic and anchovies for a milder dressing.
I did some googling for homemade Caesar dressing and it says not to keep it more than a week. Even less. Store bought is another matter altogether of course.1 -
Tried this awesome recipe for sunshine salad dressing, basically a lighter and punchy honey mustard.
1/2 cup Greek yogurt (any fat %)
1/4 cup olive oil
1/4 cup Dijon mustard
3-4 tbsp honey
2 tbsp lemon juice
2 tbsp apple cider vinegar
1 clove garlic minced
Salt and pepper to taste
Make about 10 servings, 2 tbsp each and 70-90 calories per serving. SO GOOD.3 -
Creme Fraiche - a couple tablespoons. Mix in some freshly squeezed lemon juice, and salt and pepper to taste. I love this mixed in with a simple salad of spinach, apple slices and maybe some walnuts.0
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Lemon, olive oil, salt, garlic0
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I'm boring. Basic lemon vinaigrette (olive oil and lemon juice) on almost any kind of salad, except the ones that are usually dressed with mayo, then I use mayo. Yeah, as I said, I'm boring.0
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