Many over-the-counter salad dressings are filled with trans fats, sugar, preservatives and artificial ingredients and flavors. Just take a moment and read the labels. You will be socked to see some of the words like calcium disodium EDTA, caola oil ( and/soybean oil) , caramel color, cellulose gum, cornstarch ( or modified cornstarch), disodium guanylate, diodium inosinate, gum arabic, MSG( monododium glatamate) , plysorbate 60, potassium sorbate, sodium and calcoim caseinates. You want your salad to be super healthy packed with high nutrition but not all salad dressings are created equal. It’s super easy to make your own salad dressings with a few ingredients. All it takes is a little bit of extra time. Do you want your salad dressing to come from a lab or your kitchen? Here are 5 super easy, quick and healthy homemade salad dressing recipes. If you want more at your finger tips grab my latest book A survivors cookbook guide to kicking hypothyroidism booty, I will show you exactly how and what you should be working each day into your diet so that you start healing your health. Break that cycle today, start eating to cater to your thyroid and replenish your life. In this amazing book you will not only find more salad dressing recipes but recipes for hypothyroid friendly breakfast , lunch, dinner, all natural cleaning recipes, smoothies, desserts, gluten free breads, salads and recipes to touch a part of your soul.
All the vinaigrette recipes can be prepared ahead and refrigerated in a mason jar with a tightly sealed lid up to 1 week.
Cilantro Lime Salad Dressing Recipe
- 1/2 cup olive oil
- 1/2 cup raw honey
- 1/2 cup lime juice
- 1/2 cup cilantro
- 1 clove garlic (minced)
- jalapenos (optional )
- avocado (optional)
Add all ingredients in a blender and blend for 30 to 40 seconds. This can be served over a salad, chicken, or fish. YUM!
LEMON GARLIC SALAD DRESSING
- 1 large garlic clove
- 3/4 cup olive oil
- 1 teaspoon sugar [ you can substitute agave, raw honey or omit]
- 3 Tablespoons lemon juice
Combine all ingredients in blender – this will make it creamy!!
CAESAR SALAD DRESSING
- 6 anchovy fillets packed in oil, drained (substitute)
- 1 small garlic clove
- Sea salt
- 2 large egg yolks
- 2 Tablespoons fresh lemon juice
- ¾ teaspoon Dijon mustard
- 1/2 cup plus 2 Tablespoons EVOO
- Finely grated Parmesan cheese (substitute)
In a blender, combine the anchovies and garlic clove and process into a fine paste. Place the anchovy/garlic paste in a bowl. Next, in the blender , add the salt, egg yolks, lemon juice, mustard and EVOO. . Add the anchovy/garlic past and whip until smooth and thick. Grate Parmesan cheese and put over Romaine lettuce. Pour dressing over salad just before serving.
Honey- Mustard Vinaigrette
- 1 garlic clove, minced
- 1 tablespoon of white wine vinegar
- 1.5 teaspoons of Dijon mustard ( course or smooth, your preference)
- 1.5 teaspoons of raw honey
- 1/3 cup of extra-virgin olive oil
- freshly ground pepper and Himalayan sea salt to taste
Pour all ingredients in a mason jar with a lid and give a good shake to combine. You can season with Himalayan sea salt and freshly ground black pepper. Store in the refrigerator.
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