I’m a big fan of the salad. I usually eat at least one salad a day. No lie. Think about it. What could be healthier? Salads are low in calories, taste great and are nutritious. Well, of course, that depends on what you put in – or more importantly – on them. Just because you’re eating a salad doesn’t mean that you are “being healthy”.
Most people coat their salad with rich, fatty dressings and think they’re doing the right thing. So here are 5 healthy and great tasting salad dressing recipes that I often use:
Caesar Dressing (Taste of Home)
2/3 cup reduced-fat mayonnaise
1/2 cup reduced-fat sour cream
1/2 cup buttermilk
1 tablespoon red wine vinegar
1 tablespoon stone-ground mustard
1-1/2 teaspoons lemon juice
1-1/2 teaspoons Worcestershire sauce
1/3 cup grated Parmigiano-Reggiano cheese
2 anchovy fillets, minced
2 garlic cloves, minced
1/2 teaspoon coarsely ground pepper
In a small bowl, whisk the mayonnaise, sour cream, buttermilk, vinegar, mustard, lemon juice and Worcestershire sauce. Stir in the cheese, anchovies, garlic and pepper. Cover and refrigerate for at least 1 hour.
Balsamic Vinaigrette (Cooking Light)
1/2 cup basil leaves
1/3 cup balsamic vinegar or sherry vinegar
1/3 cup finely chopped shallots
1/4 cup water
2 tablespoons honey
1 tablespoon olive oil $
1/4 teaspoon freshly ground black pepper
Place all of the ingredients in a blender; process until smooth. Note: Vinaigrette will keep in the refrigerator for up to a week.
French Dressing (Eating Well)
3/4 cup tomato juice
2 tablespoons extra-virgin olive oil
1 tablespoon cider or wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1 clove garlic, peeled and crushed
1 1/2 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Combine tomato juice, oil, vinegar, mustard, sugar, garlic, thyme, salt and pepper in a blender or food processor and process until smooth.
Raspberry Vinaigrette (Mark’s Daily Apple)
1/2 cup raspberry vinegar
1 tbsp of honey
1 tbsp fresh mint leaves, finely chopped
Pour vinegar in a mason jar or other container with a tight lid. Add honey and chopped mint, cover with lid and shake. If still too bitter, add in a bit more honey or Splenda to even out the flavor.
Creamy Cucumber Dressing (Recipe Zaar)
1 cup nonfat plain yogurt
1/2 medium cucumber, chopped fine
1 teaspoon lemon juice, fresh squeezed
1 clove garlic, minced very fine
1/2 teaspoon salt
1/2 teaspoon white pepper
Blend ingredients together in a jar and store in the refrigerator. Use generously with falafel as well as with fresh green salads.
Are there any salad dressing recipes that you love? Let me know in the comments field below.