Salad Dressing
Salad dressings have several things in common - one basic ingredient is an oil, such as Extra Virgin Olive Oil (EVOO), sesame tahini or walnut oil. Then you can add a high quality vinaigrette or lemon juice. The ratios are usually 3:1 oil to vinegar. The method is the same for each recipe – whisk all ingredients together and add in oil at the end. I make extra dressing and store it in a glass drink bottle or a mason jar. This is a great, creamy, healthy Caesar dressing replacement.
¼ cup Almonds
¼ cup Soy sauce and/or Bragg’s Aminos (if you are gluten free)
Juice of 1 lemon
2 tbsp Tahini
¼ cup Olive oil
¼ cup Bragg’s Apple Cider Vinegar
½ cup Water
1 tbsp Vegan Worcestershire sauce (opt)
3 Garlic cloves
To make a Balsamic Vinaigrette, add:
1 tbsp Dijon mustard
2 tbsp Balsamic vinegar
1 tbsp Lemon juice
1 Clove garlic, pressed
½ cup Olive oil
Salt and pepper to taste
To make a Basic Vinaigrette, add:
1 tbsp Dijon mustard
4 tbsp Balsamic vinegar
1 tsp Honey
½ tsp Sea salt
½ cup Olive oil
Fresh ground pepper
To make a Raspberry Vinaigrette, add:
¾ cup Olive oil
⅔ cup Red wine vinegar
2 tbsp Raspberries
23 tbsp Honey
2 tsp Dijon mustard
½ tsp Dried basil
1 tbsp Fresh parsley, minced
1
Put all in blender/Vita-mix and blend til smooth.
Ingredients
¼ cup Almonds
¼ cup Soy sauce and/or Bragg’s Aminos (if you are gluten free)
Juice of 1 lemon
2 tbsp Tahini
¼ cup Olive oil
¼ cup Bragg’s Apple Cider Vinegar
½ cup Water
1 tbsp Vegan Worcestershire sauce (opt)
3 Garlic cloves
To make a Balsamic Vinaigrette, add:
1 tbsp Dijon mustard
2 tbsp Balsamic vinegar
1 tbsp Lemon juice
1 Clove garlic, pressed
½ cup Olive oil
Salt and pepper to taste
To make a Basic Vinaigrette, add:
1 tbsp Dijon mustard
4 tbsp Balsamic vinegar
1 tsp Honey
½ tsp Sea salt
½ cup Olive oil
Fresh ground pepper
To make a Raspberry Vinaigrette, add:
¾ cup Olive oil
⅔ cup Red wine vinegar
2 tbsp Raspberries
23 tbsp Honey
2 tsp Dijon mustard
½ tsp Dried basil
1 tbsp Fresh parsley, minced
Directions
1
Put all in blender/Vita-mix and blend til smooth.
