Salad Dressing Recipes
Below you will find various salad dressing recipes for your use. These homemade dressings are healthier than the commercial store bought brands.
Most commercial salad dressings utilize soybean and canola oils as the base which as referred to in Foods to Avoid as unhealthy choices. Make your dressings ahead of time and store them in mason jars for up to 2 weeks for mayo/cream based and monthly for oil based dressings.
I prefer the following oils for salad dressing recipes:
All oils should be cold pressed and organic. However, I find it cost prohibitive for most house holds. Use your best judgment and purchase the best oils for your budget. The * denotes the oils that are the most important to purchase either organic or cold/expeller pressed. One thing you will not hear about in mainstream nutrition advice is the grave danger rancid oils pose to the human body. While Safflower oil is on our foods to avoid list, you will see that I have listed the only safe safflower here as high oleic cold pressed. It is the only safe safflower choice. I prefer the versatility and nutrition composition of Rice Bran Oil. Remember, your cellular integrity depends on it.
You might be interested to know that vegetable oils cause wrinkles due to their contribution to the lack of integrity to your cell wall.
Italian Salad Dressing Recipe
This Italian Salad Dressing Recipe was a hit in the 90's when my husband and I owned a Hot Italian Sub Sandwich Shop.
We use this dressing as a base for many different types of salads as well, an efficient, tasty marinade for chicken.
Begin by pouring off some of the olive oil to make room for additions. About 1/2 cup. Using a funnel, pour dry ingredients first followed by the olive oil and apple cider vinegar. The vinegar does a nice job cleaning the funnel.
Shake and store in cabinet. This versatile recipe is best aged for a few days.
Some suggested uses include:
My favorite is to add a touch of Rice Bran Oil, Fresh Garlic and Nutritional Yeast.
Don't purchase commercial dressings, your heart will thank you!
Champagne Vinaigrette Salad Dressing Recipes
Add all ingredients to bowl and whisk thoroughly. Pour over any green side or main dish salad.
Warm Bacon Vinaigrette Dressing
Directions:Cook bacon over low heat until crisp. Remove bacon from pan and set aside with salad ingredients.
In a small metal bowl, combine bacon fat, vinegar, lemon juice and oil. Whisk to emulsify and season lightly with salt and pepper. Place bowl on low heat to keep warm until tossed with salad ingredients. Serve immediately.
Authentic Caeser Salad Dressing
Add salt and pepper to a wooden salad bowl. Using the back of a large spoon, grind the garlic against the wall of the bowl until it becomes a paste. Then add the anchovies, and grind them into a paste. Follow the same procedure, adding the Dijon, egg yolk, lemon juice and Worcestershire sauce, 1 ingredient at a time.
If you are concerned about Salmonella from the egg, I highly recommend using farm fresh eggs. Generally, Salmonella is an illness mainly with those utilizing conventional eggs. Farm fresh have a higher vitamin content and taste better!
The Best Low Carb Blue Cheese Dressing
In a large bowl, whisk together the Creme Fraiche and Mayonnaise. Add in mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving. Store in Mason Jar.
Keeps well for several days
This is one of the richest salad dressing recipes I've ever tried.
Homemade Ranch Dressing
In a large bowl, whisk together mayo, sour cream and butter milk. Add remaining ingredients, wisk and pour into a mason jar refrigerating for 30 minutes prior to serving. Refrigerate for up to 2 weeks safely. This will last 2 weeks in the refrigerator in if you use homemade mayo that has whey, it can last for about 6 weeks.
Homemade mayonnaise is the best in the dressing recipes!
Raspberry Vinaigrette Dressing
In small food processor, magic bullet or blender, blend above ingredients. One of the sweeter salad dressing recipes that makes a nice compliment with butter lettuce, a crumble of goat or feta, and chopped walnuts.
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