If eating out, I always bring a tiny jar of salad dressing in a baggie in my handbag (and often, some air-fried tofu or tempeh). I never know if there will be a healthy option at a restaurant & don’t want to completely derail my healthy eating on a crappy salad dressing. Here are a few of my go-to dressing recipes:
Basic Vinaigrette:
- 1 TB EVOO
- 1 TB white wine OR champagne vinegar
- 1 TB apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp any of the Trader Joe’s seasoning blends (Green Goddess is my fave, but I also use the Za’atar or EBB)
- Add all to small jar & shake to blend
Creamy Avocado / Lime
- 1 avocado
- 1/2 clove garlic, peeled & pressed
- 1 tsp diced white onion
- 1/4 c coarsely chopped cilantro or parsley
- 1/4 c diced red pepper
- juice of 1 lime
- 1 TB white vinegar or ACV
- 2 TB EVOO
- 1/4 tsp salt
- 1/4 tsp ground pepper
- Add all to mini food processor or blender & pulse until smooth
Lemon Tahini Dressing (this is also a great drizzle on roasted veg)
- 1/3 c tahini
- Juice of 1 & 1/2 lemons
- Dash Himalayan salt or sea salt
- 1 garlic clove, minced
- water
- 1 tsp – 1 TB pure maple syrup
- Add all to mini food processor or blender & pulse until smooth, add maple to taste if you like it sweeter, add water to thin out to desired consistency.
Quick Balsamic Dressing
- Juice of 1/2 lemon
- 1 TB Balsamic vinegar
- 1 TB dijon mustard
- 1 TB EVOO
- Dash each salt & pepper
- Whisk together in small bowl
Ann Esselstyn’s Oil-free 3-2-1 Dressing
- 3 TB Balsamic vinegar (or your favorite vinegar)
- 2 TB dijon mustard (or your favorite mustard)
- 1 TB pure maple syrup
- Whisk together in small bowl