A Super Collection of Salad Dressing Recipes

Some healthy food

Summer days are salad days, and these salad dressings provide a variety of different flavors to suit every taste.

Lemon Vinaigrette:

Yields 2 1/2 cups

Ingredients:
2 cups extra virgin olive oil
8 tablespoons lemon juice
1 shallot chopped
2 teaspoons Dijon mustard
1 tablespoon chopped chives
Sea salt and pepper to taste.

Directions:
Whisk together olive oil, lemon juice, shallot, mustard and chives in a medium bowl. Season with sea salt and pepper.
Store in an airtight container in the refrigerator for up to 2 weeks.

Apple Cider Vinaigrette:

Yield : 2 ½ cups

Ingredients:
¾ cups apple cider vinegar
11/2 cups extra virgin olive oil
2 small shallots, chopped
2 teaspoons Dijon mustard
Sea salt and pepper to taste

Directions:
Whisk together apple cider vinegar, olive oil, shallots and mustard in a medium bowl.
Season with sea salt and pepper.
Store in an airtight container in the refrigerator for up to 2 weeks.

Tahini Dressing:

Yields 2 cups

Ingredients:
2/3 cups tahini
½ cup extra virgin olive oil
5 tablespoons freshly squeezed lemon juice
½ cup water
3 teaspoons chopped cilantro
Sea salt and pepper to taste.

Directions:
Blend tahini, olive oil, lemon juice, water and cilantro in a blender until smooth and creamy.
Season with sea salt and pepper.
Store in an airtight container in the refrigerator for up to 2 weeks.

Asian Vinaigrette:

Yields 21/2 cups

Ingredients:
¾ cups apple cider vinegar
3 tablespoons wheat-free tamari
2 limes, juiced
3 teaspoons grated ginger
1 ½ teaspoons minced garlic
3 teaspoons Dijon mustard
3 tablespoons chopped cilantro
1 ½ cups toasted sesame oil

Directions:
Blend all ingredients in a blender until smooth.
Store in an airtight container in the refrigerator for up to 2 weeks.

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