5 Quick & Easy Salad Dressing Blends

I love salads! I eat at least one a day. I like to keep it as fresh and light as possible so heavy, store-bought caloric dressings are out of for me. I like to make my own so I can control the sodium and the fat. I have several go-to blends that are so simple that I don’t even measure. I just estimate my ingredients, taste, and adjust. Below are 5 blends using everyday staples I keep in my fridge and pantry.

1. Cider Vinegar + Tamari + Tahini

I use 2 tablespoons of cider vinegar for every 1 tablespoon of tahini and 1 teaspoon of tamari. This is my go-to dressing for my Cruciferous Chickpea Salad.

Cruciferous Lunch Salad

2. Ume Plum Vinegar + Greek Seasoning Blend (I love Penzey’s Spices)

When I make a Greek salad or bowl, this is what I drizzle on top – a splash of ume plum vinegar and a sprinkle of seasoning. You don’t need salt in the season blend with the ume plum vinegar!

Greek Bowl

3. Lemon Juice + Nutritional Yeast

This is my favorite when making nori wraps. I squeeze the juice of 1 lemon over my kale greens, tomatoes, cucumber and avocado, and heavily sprinkle on the nutritional yeast. Toss it up and scoop up with nori sheets.

Nori Scoop Salad

4. Wildwood Garlic Aioli Mayo + Peppercorn Dressing Seasoning Blend (I love Penzey’s Spices for this one too)

Okay, so this one isn’t so low fat with the mayo, but it’s so good and super versatile. I use it as a dressing, and also a dip (such as steamed artichokes).

Italian Chopped Salad

5. Lemon Juice + Dijon Mustard + Vegetable Broth

You can make this as tart and spicy as you want it by controlling the amount of lemon juice and mustard. My ration is 1/4 cup broth for every lemon and tablespoon of mustard. Add in a dash of salt to taste and you have a fat-free vinaigrette that works great on an Italian Chopped Salad.

Do you have a favorite salad dressing blend? Please share in the comments below.

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