Mango Lime Salad Dressing for bariatric friendly salads

Many do not know how to make fresh salad dressing, instead pouring shelf stable bottled goo over a bowl of beautiful crisp ingredients. Learn to make restaurant quality dressing… it’s super easy & SO DELICIOUS! Yay for Summer Salads – Perfect Bariatric Eating. Master these few simple blends and you will never again consider dousing your greens with bottled dressing again! 

Mango Lime Dressing
Drizzle it on minced store bought rotisserie chicken mixed with BBQ sauce and baby spinach and shredded romaine with mango slices. Use leftovers or a fresh batch to marinate chicken. I make this one in the blender and pulse into a creamy tangy & sweet dressing!

  • 1/3 cup fresh lime juice
  • 1/4 of a fresh mango
  • 1/3 cup olive oil
  • 1 teaspoon Truvia
  • Big pinch of sea salt
  • A few grinds black pepper
  • 2 tablespoons chopped fresh cilantro

Olive Oil and Vinegar
Perfection is in the simplicity. Most people are intimidated by oil and vinegar because they don’t know how much to use. The ratio is 3 to 1… 3 parts olive oil to 1 part vinegar… any kind of vinegar you like… balsamic, red wine, white wine, cider, white, rice wine, champagne, or even lemon juice.

  • 3 teaspoons olive oil to 1 teaspoon vinegar
  • 3 tablespoons olive oil to 1 tablespoon vinegar
  • 3 cups olive oil to 1 cup vinegar
  • 3 bathtubs olive oil to 1 bathtub vinegar
  • Add a big pinch of salt and a few grinds of black pepper. Toss to coat.

Carrot Ginger Sesame
Drizzle it on shredded rotisserie chicken and toss with slivered snow peas
Use leftovers or a fresh batch to moisten leftover baked salmon in lettuce wraps

  • 1 teaspoon fresh orange zest
  • Juice of one nice big orange
  • 1 small carrot, peeled and finely grated
  • 2 teaspoons freshly grated ginger – I use Garden Gourmet in a tube in the produce section
  • 2 scallions – minced
  • 1 tablespoon soy sauce
  • 1 teaspoon Truvia
  • 2 tablespoons sesame oil

Basil Lemon Vinaigrette
Drizzle it on barely sauteed zucchini ribbons or roasted grape tomatoes to serve as side dish or on top of roasted chicken or salmon

  • 1 tablespoon Gourmet Garden Basil (in a tube in the produce section)
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice – usually half a lemon
  • 1/4 teaspoon sea salt and freshly ground black pepper
  • 1/4 cup olive oil

Creamy Dill
Toss with grated cabbage as cole slaw or use to moisten a pan grilled salmon salad. Delish on mixed greens with sliced hard cooked egg.

  • 1/2 cup plain yogurt
  • 1 tablespoon mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 3 minced scallions
  • 1/2 teaspoon garlic powder
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • sea salt and black pepper
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4 thoughts on “Make your own Salad Dressing… it’s Easy!

  1. Cynthia Horen says:

    Stepahanie—I realize it’s a joke, but folks may be confused by your oil & vinegar dressing recipe that calls for “3 bathtubs olive oil to 1 bathtub vinegar ” …

  2. Mary Scarlett says:

    I seriously cannot imagine anyone being confused about it….gave me a chuckle this morning. 
    This is my favorite way to dress salad, simple but yummy with a good quality. 

  3. Leslie Gale says:

    HI Susan: It’s great great great to see more homemade salad dressings.Yours look delicious. I’ve been making my own for years. I can’t wait to try yours on some up and coming lunches and dinners.
    I always try to get the freshest ingredients rather than from a tube. Partly because I’m skeptical of the taste and the price but also because I know how to cut the ingredients up.
    I am brand new to this site and I look forward to reading your recipes and then making them. You have made my life easier in the cooking department. 5 weeks out. Thank-you tons, Leslie

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