Salad Dressings

Measure Salad Dressings per day. 2 TBSP MAX.

Mock Caesar Salad Dressing

  • 1 clove minced garlic
  • ½ tsp salt
  • ½ tsp pepper
  • 1 TBL lemon juice/vinegar
  • ¼ cup Olive Oil
  • Dash Dry Mustard

Tomato Dressing

  • 1/2 cup tomatoes, chopped
  • 2 Tablespoons white vinegar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon Dijon mustard

Blend tomatoes, vinegar, basil, thyme, and mustard until well combined. Refrigerate for up to 2 days. Shake well before serving tomato vinaigrette.

Coriander Dressing

  • 1/4 cup olive oil
  • 3 Tablespoons lime juice
  • 2 Tablespoons chopped fresh coriander
  • 1/2 teaspoon each ground cumin and salt
  • 1/4 teaspoon pepper

Whisk together all ingredients.

Light Dressing

  • 2 Tablespoons water
  • 1 Tablespoon apple cider vinegar
  • 1 clove garlic, minced
  • 2 teaspoons Dijon mustard
  • Pinch each salt and pepper
  • 2 Tablespoons olive oil

Whisk together water, vinegar, garlic, mustard, salt and pepper; gradually whisk in olive oil. Makes about 1/3 cup.

Honey Salad Dressing

  • ¼ cup Olive Oil
  • ¼ cup water
  • ¼ cup Dijon Mustard
  • ¼ cup White Vinegar
  • Salt & Pepper
  • 1-2 packets Splenda

Roasted Garlic Dressing

  • 2 Tablespoons French shallots, chopped
  • 1/3 cup apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • Pinch white pepper
  • 1 egg white
  • 6 cloves garlic, roasted in a 360 degree oven until softened and lightly browned (about 20 minutes)
  • 1 cup olive oil

Blend all ingredients except oil. While blender is running, add oil in a thin stream until emulsified. Serve roasted garlic vinaigrette immediately.

Raspberry Dash Salad Dressing

  • 1/2 teaspoon Ideal Protein Raspberry Jelly (Jello)
  • 1/2 teaspoon of Mrs. Dash “Garlic and Herb” 1 Tablespoon of your favorite olive oil

Stir together the Ideal Protein Raspberry Flavored Gelatin and the “Garlic and Herb” Seasoning. Drizzle the olive oil over a salad and toss. Now toss and sprinkle in the combined Raspberry Dash dressing and enjoy! Tip: keep a pre-mixed dressing shaker with you to take into restaurants. Variations: create a dipping sauce by mixing in(small amounts of) lemon juice and the olive oil ahead of time. (After a while, the gelatin sets up and settles to the bottom, so stir the mixture up as you dip. It makes little globs, bursting with flavor, which sticks loosely to what you are dipping (celery never tasted so good!)

Guilt Free Italian Dressing/Marinade

  • 2 Tablespoons Italian Seasoning
  • 1/4 cup Olive Oil
  • 1/2 cup White or Apple Cider Vinegar
  • 1/4 cup Water

Combine all ingredients in a bottle (something you can shake). This can be used on salads or on your meat before cooking. This will yield 6-8 cups of salad or a whole head of lettuce. I put lettuce in a bowl with fresh veggies, pour dressing on, lid the bowl, and shake it. This will coat the lettuce nicely and the rest will go to the bottom of the bowl so you aren’t drowning the salad. Reminds me of Olive Garden salad!

Asian Salad Dressing

  • ¼ cup Olive Oil
  • ¼ cup White Vinegar
  • ¼ cup water
  • 2 TBL light soy sauce (no msg)
  • 1-2 cloves garlic-pressed

Thai Dressing

  • 1 clove garlic, finely chopped
  • 1/2 teaspoon fresh ginger, finely sliced
  • 3 Tablespoons white vinegar
  • 1 teaspoon Splenda or Stevia
  • 1 teaspoon soy sauce
  • 1/4 cup olive oil
  • 1 teaspoon sesame seeds
  • 1/4 teaspoon red pepper, crushed

Combine and mix well.

Lemon-chive Dressing

  • 1/4 cup olive oil
  • 2 Tablespoons chopped fresh chives or green onions
  • 1/2 teaspoon grated lemon rind
  • 2 Tablespoons lemon juice
  • 1 Tablespoon Dijon mustard
  • 1 small clove garlic, minced
  • 1/4 teaspoon each salt and pepper

Whisk together oil, chives, lemon rind and juice, mustard, garlic, salt and pepper.

Cilantro, Caper and Lime Dressing

  • 1 clove garlic, finely chopped
  • 1 1/2 teaspoon whole grain mustard
  • 2 limes, finely grated rind and juice
  • 1 Tablespoon white vinegar
  • 1/4 cup olive oil
  • 1 teaspoon capers
  • 3 Tablespoons fresh cilantro, chopped
  • Freshly ground black pepper, to taste

Place the garlic, mustard, lime, rind, juice, and vinegar in a bowl and mix together. Slowly pour in the oil, whisking constantly, until well emulsified. Stir in the capers and cilantro. Season with black pepper, to taste. Makes about 1 cup.

Apple Cider Dressing

  • 1 1/2 teaspoon Dijon mustard
  • 1 1/2 teaspoon Splenda or Stevia
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/3 cup apple cider vinegar
  • 1 Tablespoon chopped parsley
  • 2/3 cup olive oil

Whisk mustard, Splenda, salt, pepper, vinegar, and chopped parsley together in a bowl. Slowly drizzle in the oil, whisking constantly, until thickened. Adjust the seasonings to taste. Store covered in the refrigerator for up to 2 days. Bring apple cider vinaigrette to room temperature before using.