Healthy Salad Dressings:
Salad dressings are a great way to add vitamins, minerals and antioxidants to your healthy salad.
Choosing quality oils, such as those used below, can feed our body and brain. Store bought dressings use
cheap oils which contribute to increased inflammation, and should be avoided as much as possible.
All of the following can be made in larger batches and stored for 10 days to 2 weeks in the refrigerator.
Basic Vinaigrette:
4 tablespoons cold-pressed extra virgin olive oil
2-3 tablespoons white wine vinegar (to taste)*
1 teaspoon Dijon mustard
1 clove of garlic, crushed (optional)
¼ teaspoon of sea salt, or to taste
Directions: To make the dressing, place all ingredients into a glass jar, and shake well. Pour over the salad
just before serving. *Substitute favorite vinegar, lemon or lime juice
Lemon Tahini Dressing:
¼ cup sesame tahini
¼ cup freshly squeezed lemon juice
2 tablespoons water
2 tablespoons extra virgin olive oil
1 clove garlic, crushed
2-3 teaspoons of lemon zest (if lemon is organic)
¼ teaspoon sea salt, or to taste
Directions: Place all of the ingredients into a small bowl and whisk together. Taste and add more sea salt
or garlic if desired. Pour desired amount of dressing over salad.
Honey Poppy Seed Dressing:
¼ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 to 2 tablespoons honey
1 tablespoon poppy seeds
¼ teaspoon sea salt
Directions: To make the dressing, place all ingredients into a glass jar, and shake well. Pour over the
salad just before serving.
Cilantro Vinaigrette:
¼ cup chopped cilantro
4 tablespoons extra virgin olive oil
3 tablespoons brown rice vinegar
¼ teaspoon sea salt
Pinch cayenne pepper (optional)
Directions: place all ingredients into a blender and belnd until smooth. Pour dressing over salad and toss
well. Serve immediately.