Healthy and Delicious Salad Dressings for Schools
The Alliance for a Healthier Generation is pleased to share this collection of school-made salad dressing
recipes. The contributors of the recipes represent many individuals and groups with an interest in
providing healthier meals to children, including school nutrition professionals, dietitians, university staff,
state education departments, USDA and individuals. The Alliance thanks each and every one for their
generous contributions.
The recipes have been analyzed for nutrition content and contain no more than 80 calories and 200
milligrams of sodium per serving. Wherever possible, they were scaled to yield 32 to 64 servings. As with
all foods, portion control is the key to balancing flavor with nutrition and energy balance.
Contents
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Apple Cider Vinaigrette
Apple Vinaigrette
Berry Vinaigrette
Good for You Creamy Salad Dressing
Greek Yogurt Balsamic Vinaigrette
Citrus and Herb Salad Dressing
Honey Lime Dressing
Honey Mustard Dressing
Iron Man Light Dressing
Just Peachy Salad Dressing
Light Ranch Dressing
Ranch Dressing (USDA)
Rosemary Vinaigrette Dressing
Sweet Potato Salad Dressing
Yogurt Honey and Cinnamon Dressing
Healthy and Delicious Salad Dressings for Schools
Apple Cider Vinaigrette
32 servings
2 tablespoons per serving
Ingredients
3 cups Cider vinegar
2 tsp. Garlic salt
4 tbsp. Parsley, dried
1 cup Extra virgin olive oil
1 1/3 tbsp. Splenda
Preparation
Whisk all ingredients together thoroughly.
Serving suggestion
Keep leftover apple cider vinaigrette in the refrigerator for up to one week. The olive oil will solidify in the
refrigerator, so let it warm at room temperature for 15 minutes and shake well before serving.
HACCP
Always wash hands prior to handling food. Wear disposable gloves while handling food. Follow HACCP
defrosting and holding procedures.
Nutrition Information (Per Serving)
Calories ...................................... 64
Total fat ...................................... 6.8g
Saturated fat ............................... 0.93g
Trans fat ..................................... 0.0g
Protein ........................................ 0.05g
Sodium ....................................... 137mg
Recipe contributed by: Jennifer Grier, Cornell Cooperative Extension of Niagara County, NY
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Healthy and Delicious Salad Dressings for Schools
Apple Vinaigrette Dressing
44 servings
1 tablespoon per serving
Ingredients
1 cup Olive Oil/Salad Oil
1 cup Apple Juice
6 tbsp. Honey
6 tbsp. Lemon Juice
2 tsp. Salt
Preparation
Whisk all ingredients together thoroughly.
HACCP
Always wash hands prior to handling food. Wear disposable gloves while handling food. Follow HACCP
defrosting and holding procedures.
Nutrition Information (Per Serving)
Calories ...................................... 55
Total fat ...................................... 4.9g
Saturated fat ............................... 0.67g
Recipe contributed by: Erin Heim, De Pere School District, WI
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Trans fat ..................................... 0.0g
Protein ........................................ 0.01g
Sodium ....................................... 106mg
Healthy and Delicious Salad Dressings for Schools
Berry Vinaigrette Dressing
32 servings
1 tablespoon per serving
Ingredients
1 cup Olive oil
1/3 cup Water
½ cup Fruit jam
1/3 cup Vinegar, rice wine
2 tsp. Mustard, dry
Preparation
1. In a large plastic storage container or metal bowl combine the water, jam, vinegar and mustard.
2. Using a metal whisk, slowly whisk 1 cup oil into the mixture prepared above. Continue whisking until
well combined.
Serving suggestion
Take the prepared dressing out of refrigeration at least 30 minutes before service time to allow oil to
become liquid again.
HACCP
Always wash hands prior to handling food. Wear disposable gloves while handling food. Follow HACCP
defrosting and holding procedures.
Nutrition Information (Per Serving)
Calories ...................................... 77
Total fat ...................................... 6.8g
Saturated fat ............................... 0.93g
Trans fat ..................................... 0.0g
Protein ........................................ 0.02g
Sodium ....................................... 12mg
Recipe contributed by: Gitta Grether-Sweeney, Portland Public Schools, OR
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Healthy and Delicious Salad Dressings for Schools
Good for You Creamy Salad Dressing
36 servings
2 tablespoons per serving
Ingredients
2 cups Yogurt, plain, non-fat
1 cup Sour cream, non-fat
1 cup Buttermilk, low-fat
¼ cup Honey
¼ cup Lemon juice
2 tsp. Dill weed, dried
1 tbsp. Chives, dried
1 tsp. Parsley, dried
1 tsp. Onion powder
½ tsp. Garlic powder
¼ tsp. Salt
½ tsp. Black pepper
Preparation
1. Mix yogurt and sour cream together in a large mixing bowl.
2. Add buttermilk and remaining ingredients and mix until smooth.
3. Chill and keep refrigerated.
HACCP
Always wash hands prior to handling food. Wear disposable gloves while handling food. Follow HACCP
defrosting and holding procedures.
Nutrition Information (Per Serving)
Calories ...................................... 23
Total fat ...................................... 0.09g
Saturated fat ............................... 0.05g
Trans fat ..................................... 0.0g
Protein ........................................ 1.24g
Sodium ....................................... 43mg
Recipe contributed by: Beveylon Concha, Region XIII Child Nutrition Programs, Austin, TX
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Healthy and Delicious Salad Dressings for Schools
Greek Yogurt Balsamic Vinaigrette
32 servings
1 tablespoon per serving
Ingredients
½ cup Extra virgin olive oil
½ cup Greek yogurt, non-fat
1 cup Balsamic vinegar
2 tbsp. Honey
1 tsp. Salt
1 tsp. Pepper
Preparation
Combine all ingredients into a small bowl and whisk until well combined. Store in refrigerator.
HACCP
Always wash hands prior to handling food. Wear disposable gloves while handling food. Follow HACCP
defrosting and holding procedures.
Nutrition Information (Per Serving)
Calories ...................................... 66
Total fat ...................................... 3.4g
Saturated fat ............................... 0.5g
Trans fat ..................................... 0.0g
Protein ........................................ 4.5g
Sodium ....................................... 95mg
Recipe contributed by: Lauren Harris-Pincus, MS, RD, Nutrition Babes LLC
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Healthy and Delicious Salad Dressings for Schools
Citrus and Herb Salad Dressing
28 servings
2 tablespoons per serving
Ingredients
2 cups Orange Juice, fresh
1 cup Olive oil
2 tsp. Orange zest depending on taste
2 tsp. Minced garlic depending on taste
4 tbsp. Fresh chopped herbs*
½ tsp. Salt (optional)
½ tsp. Arbol chili powder (optional)
1 tsp. Black pepper/ freshly ground (optional)
*suggestions: tarragon, sage, thyme, dill, basil
Preparation
Combine all ingredients in a lidded jar and shake until well combined.
HACCP
Always wash hands prior to handling food. Wear disposable gloves while handling food. Follow HACCP
defrosting and holding procedures.
Nutrition Information (Per Serving)
Calories ...................................... 76
Total fat ...................................... 7.8g
Saturated fat ............................... 1.1g
Trans fat ..................................... 0.0g
Protein ........................................ 0.15g
Sodium ....................................... 42mg
Recipe contributed by: Ruth Roberson, Network for a Healthy California
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Healthy and Delicious Salad Dressings for Schools
Honey Lime Dressing
32 servings
2 tablespoons per serving
Ingredients
2 cups Honey
2 cups Lime juice, fresh
Preparation
Whisk honey and lime together thoroughly.
HACCP
Always wash hands prior to handling food. Wear disposable gloves while handling food. Follow HACCP
defrosting and holding procedures.
Nutrition Information (Per Serving)
Calories ...................................... 68
Total fat ...................................... 0.01g
Saturated fat ............................... 0.0g
Trans fat ..................................... 0.0g
Protein ........................................ 0.13g
Sodium ....................................... 1.15mg
Recipe contributed by: Melanie Simmons, Bedford County Public Schools, VA
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Healthy and Delicious Salad Dressings for Schools
Honey Mustard Dressing
36 servings
2 tablespoons per serving
Ingredients
2 cups Yogurt, plain, non-fat
1 cup Mustard, yellow
1 cup Honey
½ cup Lemon juice, canned or bottled
Preparation
Combine all ingredients and refrigerate in tightly sealed container. Store in refrigerator.
HACCP
Always wash hands prior to handling food. Wear disposable gloves while handling food. Follow HACCP
defrosting and holding procedures.
Nutrition Information (Per Serving)
Calories ...................................... 41
Total fat ...................................... 0.30g
Saturated fat ............................... 0.03g
Trans fat ..................................... 0.0g
Protein ........................................ 1.11g
Sodium ....................................... 87mg
Recipe contributed by: Nicole James, Lamar County School District, GA, and Joyce Akins, Lowndes County School District, GA
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Healthy and Delicious Salad Dressings for Schools
Iron Man Light Dressing
64 servings
2 tablespoons per serving
Ingredients
1 ½ cup + 1 ½ tbsp. Sugar, granulated
1 tbsp. + ½ tsp. Salt
1 tbsp. + 1 ¾ tsp. Mustard, yellow
½ tsp. Pepper, black
3 tbsp. + ½ tsp. Onion powder
¾ cup + 2 ½ tsp. Catsup
1 ½ cup + 1 ½ tbsp. Vegetable oil, canola
2 ¼ cups + 2 ½ tbsp. Vinegar, distilled
¾ cup + 2 ½ tsp. Lemon juice, canned or bottled
Preparation
1. Mix dry ingredients
2. Combine wet ingredients
3. Combine wet and dry ingredients together and store at 40° F or below
Serving suggestion
Tastes great on spinach salad.
HACCP
Always wash hands prior to handling food. Wear disposable gloves while handling food. Follow HACCP
defrosting and holding procedures.
Nutrition Information (Per Serving)
Calories ...................................... 74
Total fat ...................................... 5.5g
Saturated fat ............................... 0.41g
Recipe contributed by: Robert Lewis, El Monte City School District, CA
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Trans fat ..................................... 0.0g
Protein ........................................ 0.12g
Sodium ....................................... 170mg
Healthy and Delicious Salad Dressings for Schools
Just Peachy Salad Dressing
32 servings
2 tablespoons per serving
Ingredients
4 ribs Celery
½ cup Ginger, raw
1 1/3 cup Sour cream, non-fat
1 cup Yogurt, plain, non-fat
2 cloves Garlic
½ cup Vinegar, rice
Juice of 2 lemons
8 Green onions (tops and all)
1 Red bell pepper
2 Peaches
½ tsp. Mustard, dry
Onion powder to taste
Fresh ground black pepper to taste
Cayenne pepper to taste
Preparation
1. Add all ingredients to food processor and process until smooth.
2. Refrigerate to allow flavors to blend.
HACCP
Always wash hands prior to handling food. Wear disposable gloves while handling food. Follow HACCP
defrosting and holding procedures.
Nutrition Information (Per Serving)
Calories ...................................... 26.5
Total fat ...................................... 0.09g
Saturated fat ............................... 0.02g
Trans fat ..................................... 0.0g
Protein ........................................ 1.05g
Sodium ....................................... 40mg
Recipe contributed by: Peggy Johnson, Bonita Unified School District, AZ
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Healthy and Delicious Salad Dressings for Schools
Light Ranch Dressing
136 servings
2 tablespoons per serving
Ingredients
8 cups Buttermilk, cultured from skim milk
2 tbsp. Lemon juice, canned or bottled
4 cups Sour cream, low-fat
4 cups Mayonnaise, low-fat
3 tbsp. Onion, powdered
¼ cup Garlic, granulated
1 tbsp. Black pepper, ground
3 tbsp. Chives, freeze-dried
2 tbsp. Parsley, dried
1 tbsp. 1 tsp. Salt
Preparation
1. Combine all ingredients except sour cream and mayonnaise. Mix well, add remaining ingredients.
2. Chill at least 12 hours before serving to allow dressing to thicken.
HACCP
Always wash hands prior to handling food. Wear disposable gloves while handling food. Follow HACCP
defrosting and holding procedures.
Nutrition Information (Per Serving)
Calories ...................................... 38
Total fat ...................................... 2.86g
Saturated fat ............................... 0.75g
Recipe contributed by: Kristin Blair, West Valley School District, OR
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Trans fat ..................................... 0.0g
Protein ........................................ 0.85g
Sodium ....................................... 141mg
Healthy and Delicious Salad Dressings for Schools
Ranch Dressing (USDA)
50 servings
2 tablespoons per serving
Ingredients
3 ¼ cups Buttermilk
1 tbsp. 1 tsp. Lemon juice
1 ¼ cups Yogurt, plain, low-fat
½ cup Sour cream, low-fat
1 2/3 cups Mayonnaise, low-fat
2 tbsp. Onion powder
2 tbsp. Garlic, granulated
½tsp. Black or white pepper, ground
1 tsp. Chives, dried
1 tbsp. Parsley, dried
2 tsp. Salt
Preparation
1.
2.
3.
4.
Combine buttermilk and lemon juice in a mixing bowl. Allow mixture to rest for 10 minutes.
Using a paddle attachment, blend in the yogurt and sour cream. Let mixture rest for 5 more minutes.
Add rest of ingredients to mixture in mixing bowl. Mix for 2-3 minutes on low speed until blended.
Chill at least 12 hours before serving to allow dressing to thicken. Refrigerate until service.
HACCP
Always wash hands prior to handling food. Wear disposable gloves while handling food. Follow HACCP
defrosting and holding procedures.
Nutrition Information (Per Serving)
Calories ...................................... 35
Total fat ...................................... 1.88g
Saturated fat ............................... 0.52g
Trans fat ..................................... 0.0g
Protein ........................................ 1.05g
Sodium ....................................... 181mg
Recipe contributed by: United States Department of Agriculture (USDA)
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Healthy and Delicious Salad Dressings for Schools
Rosemary Vinaigrette Dressing
26 servings
1 tablespoon per serving
Ingredients
6 tbsp. Vinegar, white wine
½ tsp. Salt
½ cup Honey
¾ cup Canola oil
2 tsp. Rosemary, dried
Preparation
Whisk all ingredients together thoroughly.
Serving suggestion
Dressing goes nicely over a bed of arugula, slices of pear and slices of white cheddar cheese.
HACCP
Always wash hands prior to handling food. Wear disposable gloves while handling food. Follow HACCP
defrosting and holding procedures.
Nutrition Information (Per Serving)
Calories ...................................... 71
Total fat ...................................... 5.8g
Saturated fat ............................... 0.44g
Trans fat ..................................... 0.02g
Protein ........................................ 0.02g
Sodium ....................................... 42mg
Recipe contributed by: Lindsay Naso, Fisher Institute for Wellness and Gerontology, Ball State University, IN
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Healthy and Delicious Salad Dressings for Schools
Sweet Potato Salad Dressing
36 servings
1 tablespoon per serving
Ingredients
¾ cup Baked sweet potato w/o skin*
½ cup Orange juice
½ cup Apple cider vinegar
½ cup Olive oil
1 tbsp. Honey
1 tsp. Mustard, Dijon
½ tsp. Salt
¼ tsp. Pepper
2 tbsp. Chives
*Can use yams, sweet potato or squash
Preparation
1.
2.
3.
4.
Bake sweet potato, scoop flesh from skin and mash.
Season with honey, Dijon mustard, salt, and pepper
Whisk in orange juice, apple cider vinegar, and olive oil
Sprinkle with chives or parsley or mint
Serving suggestion
Dressing goes nicely over a mixture of spinach, Swiss chard and leafy greens. Sprinkle salad with
sunflower or pumpkin seeds.
HACCP
Always wash hands prior to handling food. Wear disposable gloves while handling food. Follow HACCP
defrosting and holding procedures.
Nutrition Information (Per Serving)
Calories ...................................... 36
Total fat ...................................... 3.03g
Saturated fat ............................... 0.4g
Trans fat ..................................... 0.0g
Protein ........................................ 0.13g
Sodium ....................................... 38mg
Recipe contributed by: Laura Metzger, Hopkins Public Schools and Nancy Duwenhoegger, Loring Community School. MN
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Healthy and Delicious Salad Dressings for Schools
Yogurt Honey and Cinnamon Salad Dressing
50 servings
1 tablespoon per serving
Ingredients
2 cups + 2 ¾ tbsp. Yogurt, plain, low-fat
¾ cup + 3 1/3 tsps. Miracle Whip Light
2 tbsp. + ½ tsp. Honey
¾ tsp. Cinnamon, ground
Preparation
Whisk all ingredients together thoroughly. Store in refrigerator.
HACCP
Always wash hands prior to handling food. Wear disposable gloves while handling food. Follow HACCP
defrosting and holding procedures.
Nutrition Information (Per Serving)
Calories ...................................... 14.8
Total fat ...................................... .56g
Saturated fat ............................... 0.11g
Trans fat ..................................... 0.0g
Protein ........................................ .56g
Sodium ....................................... 41.28mg
Recipe contributed by: Lindsay Aguilar, Tuscon Unified School District, AZ
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