Saturday, October 6, 2012

Salad Dressings

Here is a few of my "Go To" salad dressings.  Store bought salad dressings are full of preservatives and additives- making your own salad dressings is both very easy and very good for you!  I've had to cut out tomatoes completely because of my acid reflux, but I love the Tomato Basil dressing and look forward to adding that back into my diet someday.  The Green Goddess Dressing is smooth and creamy and goes great with spinach and chicken.  The Italian Dressing is super versatile and can be kept in the fridge for up to three months.  The recipes below are how I make them, but feel free to experiment with seasonings and ingredients to make your salad dressing just right for you.

Tomato Basil Dressing 
from Maximized Living's Nutrition Plan

1 medium tomato, roughly chopped, or 1 pint cherry tomatoes
2-4 TB Apple Cider Vinegar (organic, raw & unpasteurized is best)
1/2 cup Extra Virgin Olive Oil
1/4 cup Basil Leaves (whole) or 1/8 cup dried basil
1/2 Clove Garlic
Salt and Pepper to taste

Combine all ingredients in a food processor and blend until smooth.  This dressing is also great as a substitute for ketchup on burgers or steak.  I love it over steak with fresh avocado!

Green Goddess Dressing

1 avocado
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
½ teaspoon herbes de provence
½ teaspoon celtic sea salt
3-5 drops stevia or 1/2 tsp Xylitol
1 cup water

  1. Place all ingredients in a Vitamix or a blender
  2. Process on high speed until smooth and creamy
  3. Pour over your favorite salad greens
  4. Store remaining dressing in a glass jar in fridge
  5. Keeps for up to 5 days 

I love Elana's Pantry!   I have had to modify them to fit my Candida Diet plan, but many of my recipes are from her blog.  If you are getting in to clean eating or just want delicious food that is much better for you, check out her site!

Perfect Homemade Italian Dressing

1 cup of the vinegar (any type is fine, whether ACV, wine vinegar, rice vinegar, etc...)
1 1/3 cup of extra virgin olive oil
2 tablespoons of water
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon Xylitol, optional (I prefer it without)
1 tablespoons dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 tablespoon dried parsley
1 tablespoons salt

1. Pour ingredients into a glass jar or bottle with a cover. You may need to use a funnel, in which case pour the dry things in first before the liquids.
2. Cover and shake well.
3. Use, or refrigerate for up to 90 days.
4. Enjoy!

When using after it has been refrigerated, you will need to let the dressing get to room temperature as the dressing solidifies when cold.  This usually takes just a few minutes.  This dressing is also great as a marinade for chicken or fish and on cold salads, such as quinoa salad or a pasta salad.

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