Description
These easy homemade healthy salad dressing recipes are all super simple to make, packed with whole real ingredients and are all dairy-free!. They come together in minutes and are perfect for meal-prep. A fantastic finish to any healthy salad.
Ingredients
Scale
Creamy Dijon Honey Mustard Vinaigrette
- 2 tbsp dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp fresh-squeezed lemon juice
- 1 tbsp honey (or maple syrup)
- 1/4 cup extra virgin olive oil
- a healthy pinch of salt and pepper
Tangy Raspberry Vinaigrette
- 2 cups fresh raspberries
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tbsp maple syrup (or honey)
- 1 tsp dijon mustard
- a healthy pinch of salt and pepper
Bright Orange Vinaigrette
- 1/3 cup orange juice (can use store-bought or fresh squeezed)
- 2 tbsp champagne vinegar
- 1 tbsp honey (or maple syrup)
- 1/4 cup extra virgin olive oil
- a healthy pinch of kosher salt and black pepper
Bold Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp dijon mustard
- 1 clove of garlic
- a healthy pinch of kosher salt and black pepper
Instructions
To make the Creamy Dijon Honey Mustard
- Add all ingredients to a mason jar, tightly seal with the lid and shake well to emulsify. You can also add all ingredients to a blender or food processor and blend or pulse on high for 30 seconds. Serve cold as a healthy salad dressing on salads. Store in a mason jar fitted tightly with a lid in the fridge for up to 5 days.
To make the Tangy Raspberry Vinaigrette
- Add all ingredients to the bowl of a food processor and pulse for 30 seconds. Serve cold on salads or spread on sandwiches or wraps. Store in a mason jar fitted with a lid in the fridge for up to 5 days.
To make the Bright Orange Vinaigrette
- Add all ingredients to a mason jar, fitted with a lid, and shake well for 30 seconds to emulsify. You can also add all ingredients to a blender or food processor and pulse for 30 seconds. Serve cold on salads or use as a marinade for chicken or fish. Store in a mason jar fitted tightly with a lid in the fridge for up to 5 days.
To make the Bold Balsamic Vinaigrette
- Place all ingredients into the bowl of a food processor and pulse for 30 seconds until fully emulsified into a smooth, creamy dressing. Pour onto salads to add a vibrant taste to your veggies or use a marinade. Store in a mason jar fitted tightly with a lid in the fridge for up to 5 days.
Notes
- Select a good quality olive oil for making salad dressings of any kind – this is so important since olive oil is such a huge component to salad dressings.
- Mix up the fresh fruit – Use strawberries in place of the raspberries in the raspberry dressing to make a strawberry vinaigrette. Omit the orange juice in the orange dressing and add in fresh lime juice (1/4 cup) plus some fresh cilantro (1/2 cup) to make a creamy cilantro lime dressing.
- All of these dressings can be made ahead and stored for 4-5 days in the fridge. How great is that!
- Use the orange, honey mustard, or Balsamic vinaigrette’s as marinades for chicken or fish as well!
- Prep Time: 5 minutes
- Category: Salad
- Cuisine: American