Even “healthy” bottled salad dressings are often filled with unwanted and unhealthy ingredients like soybean oil, sugar, “natural” flavors and fillers. So why not do your taste buds (and body and bank account) a favor by chucking those expensive bottled salad dressings, and making your own healthy homemade ones instead. It’s so easy, and so delicious!
Here are two of our favorite vinaigrette dressings and if you’re looking for a terrific ranch dressing, may I recommend Cavan’s famous “Healthy Valley Ranch Dressing” – it’s not only great on salads, but also makes a delicious dip for raw veggies!
Mmm!! Time to go make a salad!!
Raspberry Vinaigrette
3 tbsp filtered water
1/4 cup raw apple cider vinegar
1 tsp sea salt
1 tbsp raw honey (omit for Whole30)
1/2 tsp basil
1/2 heaping cup of fresh (or frozen) organic red raspberries
1/2 cup extra virgin olive oilAdd all ingredients, except the olive oil to your blender and blend on low until smooth (about 30 seconds). Remove cover (or lid plug) and slowly add in the olive oil, while blending on low, until combined. Serve immediately, or refrigerate up to one week.
Balsamic Italian Vinaigrette
1/4 cup balsamic vinegar
3 tbsp filtered water
1/2 tsp raw honey (omit for Whole30)
1/2 tsp sea salt
1/2 tsp Dijon mustard
1 clove minced garlic
1/8 tsp freshly ground black pepper
1/8 tsp basil
1/8 tsp thyme
1/8 tsp oregano
1/2 cup extra virgin olive oilAdd all ingredients, except the olive oil to your blender and blend on low until smooth (about 30 seconds). Remove cover (or lid plug) and slowly add in the olive oil, while blending on low, until combined. Serve immediately, or refrigerate up to one week.
Kelly,
I made the Raspberry Vinaigrette tonight for our dinner salad. VERY GOOD! Knowing it is healthy for us makes it even better. Thanks for the great recipe.
Andrea
Awesome! So glad you enjoyed it – that one is almost like having a salad dessert! So sweet and tangy! Great to meet you, Andrea! Thanks for taking the time to leave a kind comment! Blessings, Kelly
Hello Kelly,
I’m looking for a good homemade Ceasar dressing, because the one salad I can get my picky eater to eat is Ceasar salad. I haven’t found a bottled dressing that doesn’t have corn syrup in it, and I would like to make one. I know most of them have either Romano or Parmesan cheese, and for us, that isn’t a problem, as no one here is allergic to dairy. Suggestions?
Thanks,
Gigi
Hi, Gigi. A friend of mine has a nice one: http://thecheapskatecook.com/2010/09/10/a-salad-guys-will-eat/. I do think a little anchovy paste though is a must – just my personal preference! 🙂
What does the adding oil after the other ingredients step do, in the raspberry dressing? I added it all at once by accident.
Hi, Jennifer. Good question. The reason I like to add the olive oil last (you’ll see many recipes that recommend slowly blending in the oil as the last step) is because it allows me to get the other ingredients nicely blended without over blending the oil (can make the dressing too thick). But it’s really no big deal, especially with this recipe, since nothing needs to be finely chopped. What I mean is, if I were using shallots for example, I’d definitely add the shallots and other ingredients to the blender (except the oil) and get everything nice and finely blended, then slowly drizzle the oil in until blended. Hopefully I’m making sense here. 🙂 Blessings, Kelly
That makes total sense. Thanks so much, Kelly!
Would you have to do anything different if you’re planning on freezing some of it? I ask because I’d like to try this, but I’d be the only one eating it. I’d hate to waste any of it, especially since it really sounds delicious!
Hi, Kelly. I haven’t tried freezing these, but I am sure they would be fine. 🙂 Blessings, Kelly
Thank you for your prompt response! I look forward to making the raspberry vin dressing this weekend. 🙂
my pleasure to help 🙂
Thank you for these recipes (and all your meal plans for that matter. They have really blessed my family) I made the raspberry vinegarette a few weeks ago and we loved it! I goofed and added a TBS of salt instead of a tsp so tripled the recipe. I’m glad I goofed! I was able to share some and my family ate delicious healthy salads for 2 weeks!rave reviews from my friends too. Today I made it again with strawberries instead of raspberries. Absolutely delicious! Thank you for helping us eat salads more often!
You are so welcome. Thank you for taking the time to leave a kind note. And what a great idea! I’ll have to try it with strawberries! Thank you!! 🙂
I love that this is a healthy salad dressing. I have a hard time trusting packaged foods.