A Collection of Skinny Salad Dressings

A Collection of Skinny Salad Dressings

Every time I visit the grocery store I see a minimum of two people staring at rows and rows of preservative filled salad dressings. I want to shout out to them “you already have everything to make salad dressing at home.” So put aside the dressings that will stay good for a year and make something all natural and delicious.

Remember real food will go bad and these dressings will last for about a week in your fridge. If need be cut the recipe in half or more to make the appropriate amount.

Here’s my collection of skinny salad dressings, change up the recipes to accommodate what you have. Example, switch out orange juice for pomegranate in the Pom Vinaigrette and you have a citrus vinaigrette.

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Honey Mustard Vinaigrette

Serves 4, from my Skinny Spinach Salad and  Green and Yellow Salad.

  • 1 tbsp Honey
  • 1/3 cup Balsamic Vinegar
  • 2 tbsp Spicy brown Mustard
  • salt and pepper to taste

Combine all ingredients in a bowl or jar. Whisk together, or if using a jar close and shake. Place in refrigerator to marinate for 2 hours minimum.

Spicy Mustard Vinaigrette

Serves 4, from my Fruit and Nut Spinach Salad.

  • 1 cup red wine vinegar- such as zinfandel vinegar
  • 1/4 cup lemon juice
  • 1/4 cup spicy brown mustard
  • 1 tsp salt
  • 2 tablespoons good extra virgin olive oil

Combine all ingredients in a bowl or jar. Whisk together, or if using a jar close and shake. Place in refrigerator to marinate for 2 hours minimum.

Strawberry Citrus Vinaigrette

Serves 4, from my food and wine newspaper column.

  • 5 strawberries quartered
  • ¼ cup orange juice
  • 1/4 cup white wine vinegar or apple cider vinegar
  • 3 tablespoons extra virgin olive oil

Combine all ingredients in a bowl or jar. Whisk together, or if using a jar close and shake. Place in refrigerator to marinate for 2 hours minimum.

Avocado Ranch Dressing/Dip

Makes 8 servings, try with my kid friendly Chicken Strips.

  • 2 cups Non Fat Greek Yogurt
  • 2 Garlic Cloves shredded with a cheese grater
  • 3 tbsp chopped Chives
  • 2 tbsp Dried Parsley
  • 1/2 tsp Dried Dill
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tbsp White Vinegar
  • 1 Avocado smashed with the back of a fork

Add all ingredients into a large Tupperware container or jar and mix well, place in fridge for at least an hour before serving.

Walnut Raspberry Dressing

Serves 4, from the Arugula Fig and Prosciutto Salad.

  • 1 ½ Tbsp. white wine vinegar
  • 2 tsp. raspberry jam
  • 2 tsp. minced shallot
  • ½ tsp. Dijon mustard
  • ⅛ tsp. each salt and pepper
  • 2 Tbsp. walnut oil
  • 1 Tbsp. olive oil

Combine all ingredients in a bowl or jar. Whisk together, or if using a jar close and shake. Place in refrigerator to marinate for 2 hours minimum.

Garlic-Ginger Dressing

Serves 4, from the Strawberry Chicken Salad.

  • ⅓ cup raspberry vinegar
  • ¾ cup walnut oil
  • 1 clove garlic
  • ½ inch ginger root
  • ½ teaspoon salt
  • 1 tablespoon sugar

Mince garlic and ginger. Add remaining ingredients and blend. Let stand at least 15 minutes before use.

Garlic Herb Vinaigrette

Serves 4, from my Veggie Bean Salad.

  • 4 tbsp Balsamic Vinegar
  • 2 tbsp good Extra Virgin Olive Oil
  • 2 tsp Garlic Powder
  • 2 tbsp Dried Basil
  • Salt and Pepper to taste

Combine all ingredients in a bowl or jar. Whisk together, or if using a jar close and shake. Place in refrigerator to marinate for 2 hours minimum.

Skinny Caesar Dressing

Serves 4, from my Skinny Caesar Salad and Avocado Caesar Salad

  • ½ cup 0% Greek yogurt
  • 4 tbsp extra-virgin olive oil (your good stuff)
  • 4 tbsp Dijon mustard
  • 2 tbsp balsamic vinegar
  • 2 tsp lemon juice
  • 1 garlic clove shredded- use your cheese grater
  • salt and pepper to taste

Combine all ingredients in a bowl or jar. Whisk together, or if using a jar close and shake. Place in refrigerator to marinate for 2 hours minimum.

Greek Style Salad Dressing

Serves 4, from my Heavenly Orzo Salad

  • 2 tbsp Capers
  • 2 tbsp Kalamata Olives finely chopped
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Extra Virgin Olive Oil- I used one infused with Meyer Lemon flavor
  • Splash of the Caper Juice – the liquid they are stored in
  • Pepper to taste

Combine all ingredients in a bowl or jar. Whisk together, or if using a jar close and shake. Place in refrigerator to marinate for 2 hours minimum.

Pomegranate Vinaigrette

Serves 4. The Pomegranate Vinaigrette comes from my Sweet and Savory Quinoa Salad and  Steak House Salad.

  • 2 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 cup pomegranate juice
  • 2 teaspoon extra-virgin olive oil

Combine all ingredients in a bowl or jar. Whisk together, or if using a jar close and shake. Place in refrigerator to marinate for 2 hours minimum.

More Skinny Salad Dressings

In the content of my blog post, I’ve linked to a number of my favorite products. As a member of Amazon’s affiliate program, when you buy from their site after using my links, I receive compensation.

This article has 11 comments

  1. Love this post! Making my own salad dressings is something I’ve been wanting to try. I am always one of those people staring blankly at the rows and rows of salad dressings..!

  2. YEAH! So glad I finally reached one of you ;)

    Enjoy!
    Audrey

  3. This is amazing! Thanks for helping change my life

    Lou-

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