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.
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!
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.
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).
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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