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Make your own Salad Dressing... it's Easy!

Make your own Salad Dressing... it's Easy!

Susan Maria Leach  /  6/14/2019  /  Facebook  /  Twitter  / 

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. THIS IS NOT A RECIPE, ITS A CONCEPT. 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 how about those herb flavored vinegars! You decide how much dressing to make, depending on how big a bowl of salad you are making. TRY THIS:  I make mine 3/4 cup olive oil with 1/4 cup balsamic plus enough Italian dried or fresh herbs so I can see the flecks, plus big pinch of salt and lots of fresh black pepper. Then I drizzle the bowl of greens and toss to lightly coat. Keep the rest in the fridge. 

  • 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

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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