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Posted by on Apr 21, 2015 | 0 comments

3 Make-Your-Own Salad Dressings

3 Make-Your-Own Salad Dressings

3 MYO Salad Dressings

The weather is warming up and that means more salads are on the menu. Store-bought salad dressings are notorious for using unhealthy oils and adding toxic ingredients like high fructose corn syrup, fake food dyes, and MSG. So make your own! It’s super simple and so much tastier!

Plus you can control the amount you make – How many times have you thrown away that $5 bottle of salad dressing because you can’t use it all before the expiration date?

I like to make a batch every Sunday when I’m meal prepping to use during the week. Try one of these 3 MYO Salad Dressings and you’ll never go back to store-bought again!

SHANNON’S HOUSE DRESSING

(gluten free, dairy free, vegan)

Time: 5 minutes Makes: 3-6 servings Level: Easy-Peasy

Ingredients: Use organic whenever possible.

  • 1/4 cup extra virgin olive oil (look for first cold-pressed)
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon garlic powder (or 1 garlic clove, minced)
  • 1/2 teaspoon sea salt
  • fresh ground pepper to taste

Directions:

Place all ingredients in a small glass jar with a lid. Shake vigorously for 15 seconds. Enjoy. Can be stored in the refrigerator for a few days.

GREEK GODDESS DRESSING

(gluten free, dairy free, vegan)

Time: 5 minutes Makes: 3-6 servings Level: Easy-Peasy

Ingredients: Use organic whenever possible.

  • 1/4 cup extra virgin olive oil (look for first cold-pressed)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon garlic powder (or 1 garlic clove, minced)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • fresh ground pepper to taste

Directions:

Place all ingredients in a small glass jar with a lid. Shake vigorously for 15 seconds. Enjoy. Can be stored in the refrigerator for a few days.

LEMON CAPER DRESSING 

(gluten free, dairy free, vegan)

Time: 10 minutes Makes: 3-6 servings Level: Fancy Pants

Ingredients: Use organic whenever possible.

  • 1/4 cup extra virgin olive oil (look for first cold-pressed)
  • 2 tablespoons lemon juice
  • 1 lemon, zested
  • 1 small shallot, rough chopped (about 2 tablespoons)
  • 2 tablespoons drained capers
  • 1 tablespoon Dijon mustard

Directions:

Zest the lemon and add zest to a food processor with a chopping blade inside. Add lemon juice, chopped shallot, capers and Dijon mustard.

Place the lid on the processor and pulse while you add the olive oil through the feeding tube. Puree for a smooth consistency. Enjoy. Can be stored in the refrigerator for a few days.

Lots of Love,

Shannon


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