Built in the Kitchen; Sculpted in the Gym.

Home Recipes Salads 3 Healthy Salad Dressing Recipes

3 Healthy Salad Dressing Recipes

SHARE
, / 1

 

As part of my partnership with Pronamel, they asked me to create content with the theme “Twice as Good” in mind – something that can serve two purposes.

First thing that came to mind was obviously, food!  But here’s my take/twist.

One thing I like to do is purchase produce and products from my local farmer’s market and nearby small businesses.  By doing so, I’m investing in my community and so it can flourish and provide newer, better “goods” for all of us.

Similarly, that’s how food should be.  It should nourish our bodies and push us closer to our wellness goals, all while tasting delicious!

With that in mind, I purchased some produce from my local farmer’s market to create some delicious, natural salad dressings just in time for the spring!

HEALTHY SALAD DRESSING RECIPES

 

ORANGE RASPBERRY VINAIGRETTE RECIPE

natural salad vinaigrette

Ingredients for 14oz (14 servings of 2 tablespoons):

  • juice from 4 oranges (~1 cup orange juice)
  • 4 tablespoons apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon agave (or raw honey)
  • 2 tablespoons Dijon mustard
  • 1/2 cup raspberries
  • 2 tablespoons fresh mint leaves (1 sprig)
  • 1/3 cup peanut oil for flavor (or just add more olive oil if allergic to peanuts)
  • pinch of pepper

 

Steps:

Add all ingredients to a high powered blender or food processor, then blend until smooth.

Season to taste with sea salt & pepper…and other fresh herbs of your liking.

 

Approximate macros for 2 tablespoons serving size:

131 calories, 3g carbohydrates, 13g fat, <1g protein, <1g fiber, 3g sugar

 

SESAME CARROT VINAIGRETTE RECIPE

natural salad vinaigrette

Ingredients for 16oz (16 servings of 2 tablespoons):

  • 2 large carrots (chopped)
  • 1/3 cup rice vinegar
  • 1 ounce fresh ginger (or 1 1/2 tablespoon ginger paste)
  • 3 tablespoons low sodium soy
  • 1 tablespoon agave (or raw honey)
  • 1/8 cup red (or white) onions, chopped
  • 1/2 cup extra virgin olive oil (or grapeseed oil)
  • 4 tablespoons sesame oil for flavor
  • 2 tablespoons tahini
  • 1 tablespoon raw turmeric (optional)

 

Steps:

Add all ingredients to a high powered blender or food processor, then blend until smooth.

Season to taste with sea salt & pepper…and other fresh herbs of your liking.

 

Approximate macros for 2 tablespoons serving size:

119 calories, 4g carbohydrates, 12g fat, 1g protein, <1g fiber, 2g sugar

 

 

ROASTED PEPPER VINAIGRETTE RECIPE

natural salad vinaigrette

Ingredients for 16oz (16 servings of 2 tablespoons):

  • 2 roasted red bell peppers, skin, seeds and tops removed
  • 1 roasted shallot (or 1/3 roasted red onion)
  • 3/4 cup extra virgin olive oil
  • 1/3 cup white vinegar
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon agave (or raw honey)
  • pinch of sea salt & pepper
  • fresh dill to taste

 

Steps:

Set oven to 400F.

Chop the tops off the red bell pepper.  Place the bell peppers and shallot on a baking dish lined with parchment paper.  Roast in the oven for 25 – 30 minutes (careful not to let it burn). Or broil for 15 minutes for a faster solution.

Remove the skin and the seeds from the peppers, as well as the skin from the shallot/onion.  Let them cool to room temperature.

Add all ingredients to a high powered blender or food processor, then blend until smooth.

Season to taste with sea salt & pepper…and other fresh herbs of your liking.

 

Approximate macros for 2 tablespoons serving size:

100 calories, 2g carbohydrates, 11g fat, <1g protein, <1g fiber, 2g sugar

One Comment

Leave A Reply