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Salad Dressings That Won’t Ruin Your Food Plan

By Shane YoungSeptember 27, 2012

Salads are a great way to prepare raw produce, but not if you use store-bought dressing. They often contain sugar, artificial flavors, preservatives, and other highly processed ingredients that tax your digestive system. Don’t let this deter you from eating salad — just make your own dressings, following any of the recipes below.

Balsamic Vinaigrette

Use this recipe as a foundation for creating other types of vinaigrette dressings — try adding tomatoes, raspberry, lemon or ginger to make your own flavors.

Ingredients

3/4 cup balsamic vinegar
1 crushed clove of garlic
1 teaspoon dried oregano
2 teaspoon Dijon mustard, optional
3/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper to taste

Directions

Put all the ingredients in a jar that has a lid, close the lid tight and shake well to combine it all.

Hummus

Just because most people eat hummus with pita bread doesn’t mean you can’t use it as a salad dressing; you may need to spend more time tossing the greens when using hummus as a dressing, but the result is delicious.

Ingredients

16 ounces of cooked organic garbanzo beans
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
1/2 teaspoon salt
1 tablespoons olive oil

Directions

Combine remaining ingredients in blender or food processor. Blend for three to five minutes on low until thoroughly mixed and smooth.

Paleo Mayo

Like the vinaigrette, this recipe can serve as a foundation for creating other dressings based on mayonnaise. Add tomatoes, for example, and you have Paleo thousand island dressing.

Ingredients

2 eggs from free range chickens
2 cups light olive oil
2 tablespoons apple cider vinegar (or fresh lemon juice)
1 teaspoon fine celtic sea salt
Optional:
1 teaspoon dry mustard or
1/4 teaspoon cayenne pepper

Directions

Combine the eggs, vinegar, salt (and mustard or cayenne if you’re using them) in a blender and pulse a few times until frothy. With the blender running, add the olive oil a little at a time, almost drop by drop at first, until an emulsion starts to form. Continue adding the rest of the oil in a slow, steady stream. Add more salt or other ingredients to taste. Store, tightly covered, in the refrigerator for up to a week.

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