Bottled salad dressing you buy at
the store may taste good, but due to its many unhealthy ingredients, it can
completely defeat the purpose of eating a nutritious salad. Instead of
rendering your smart meal choice pointless, try one of these simple salad
dressing recipes you can achieve right at home.
Creamy Cilantro-Avocado Dressing
This creamy dressing’s refreshing
tangy taste is a prefect addition to your lettuce, tomatoes and black beans.
This dressing also goes well with tortilla chips.
½ c ripe avocado
¾ c packed fresh cilantro
½ c nonfat plain yogurt
2 scallions, chopped
1 clove garlic, quartered
1 tbsp lime juice
½ tsp sugar
½ tsp salt
all ingredients in a blender or food processor and blend until you get a
smooth, creamy texture.
over your salad.
This recipe is enough for 16
Balsamic Berry Vinaigrette
Light and zesty, this vinaigrette
will complement your green vegetables. Enhance your salad’s taste with some walnuts,
feta or goat cheese.
¼ c balsamic vinegar
2 tbsp plain fat-free Greek
1 tbsp sugar-free strawberry
1½ tsp olive oil
1 tsp Dijon mustard
1 clove garlic, minced
¼ tsp kosher salt
? tsp black pepper
all the ingredients in a bowl.
the vinaigrette to your fresh greens.
This recipe is good for eight
Honey-Mustard Vinaigrette with Lemon
This easy-to-make salad condiment
combines a sweet and tangy taste with a subtle spicy kick.
¼ c lemon juice
2 tbsp honey
2 tsp stone-ground mustard
1 tsp snipped fresh thyme
¼ tsp salt
the lemon juice, honey, stone-ground mustard, thyme and salt in a screw-top
over torn, mixed greens.
This recipe is enough for five
Creamy Herbed Dressing
This light and creamy dressing is
an excellent option when serving coleslaw, cucumber or mixed greens.
½ c low-fat mayonnaise
? c nonfat plain yogurt
¼ c reduced-fat sour cream
3 tbsp rice vinegar or white wine
1 tbsp Dijon mustard
1 tbsp honey
all ingredients in a bowl and mix.
over your fresh salad.
Spicy Mediterranean Vinaigrette
The Sweet and spicy taste of this
vinaigrette will sit well with your fresh, mixed greens.
½ tsp black mustard seeds
¼ tsp ground coriander
? tsp ground cumin
½ c carrot juice
2 tbsp raisins
2 tbsp red-wine vinegar
4 sprigs fresh cilantro
1 tbsp nonfat plain yogurt
1 tsp honey
1½ tsp crushed red pepper
¼ tsp salt
¼ c extra-virgin olive oil
mustard seeds, coriander and cumin in a skillet for two to three minutes.
carrot juice and simmer for three minutes or until the mixture is reduced by
raisins and the hot juice in a blender and let it sit for about five minutes.
vinegar, cilantro, yogurt, honey, red pepper and salt and blend until all
ingredients are combined.
extra-virgin olive oil, add pepper to taste and blend until you get a smooth
over your salad.