Our Five Favorite Salad Dressings

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Looking for ways to liven up your meal?  
A homemade salad dressing will make your taste buds and belly do a shimmy.  Below are some of our favorite ways to elevate any meal.  These are perfect to use as dressings, marinades, or dips!

HERB & MUSTARD VINAIGRETTE

The Goods:
1/2 Cup EVOO
Juice & Zest of 1 Lemon
1/4 Cup Apple Cider Vinegar
3 Heaping Tsp Dijon Mustard
1 Tsp Dried Herbs (Herbes de Provence)
1 Large Garlic Clove, Minced
salt & pepper

**If you want to make it honey mustard, add 1/4 C honey **

How To:
1. Place all ingredients in a mason jar and shake it up.  Store in refrigerator.  
2. Serve over a grain salad bowl or your fave roasted veggies.  Alternatively, marinade chicken before grilling!

SIMPLE BALSAMIC VINAIGRETTE

The Goods:
1/2 Cup EVOO
1/4 Cup Balsamic Vinegar
1 Tsp Honey
1 Tsp Dijon Mustard
1 Large Garlic Clove, Minced
salt & pepper

How To:
1. Place all ingredients in a mason jar and shake it up.  Store in refrigerator.  
2. Serve over a bold, crunchy salad.  

AVOCADO GREEN GODDESS DRESSING
The Goods:
1 Ripe Avocado
Juice of 1 Lemon (opt add in zest for more citrus burst)
1/2 Cup Loosely Packed Cilantro
1/4 Cup Greek Yogurt
1/4 Cup EVOO
1/2 Jalapeño, seeded and diced (eliminate if sensitive to spice)
1 Large Garlic Clove, Minced
1-2 Tbsp water or more based on desired consistency
salt & pepper

**For a more mediterranean vibe, sub cilantro for 1/4 cup mix of basil or parsley and omit jalapeño**

How To:
1. Place all ingredients in a food processor or blender.  Pulse or blend until smooth.  Taste and adjust to desired flavors --spice, creaminess, tang!   Store in refrigerator.
2. Serve on top of your favorite tacos, a southwest-inspired salad, or dip veggies in this creamy and tangy sauce.  

MEXI "CRACK" DRESSING

The Goods:
1/2 Cup EVOO
1/2 Cup Cilantro, stems okay
1/3 Cup Greek Yogurt
Juice of 2 Limes
1 Heaping Tsp Ground Cumin
2 Tsp Agave Nectar
1 Small Chipotle in Adobo (can use half or eliminate depending on spice level desired)
1 Large Garlic Clove, Minced
salt & pepper to taste

How To:
1. Place all ingredients in a food processor or blender.  Pulse or blend until smooth.   Store in refrigerator.
2. Serve over a Mexi-inspired salad bowl, grilled chicken, or use as a dip.    

THAI PEANUT DRESSING

The Goods:
1/4 C coconut milk or cream
1/4 C peanut butter, creamy or crunchy (alt. almond butter)
1/4 C light brown sugar (alt. raw honey, agave, or maple syrup--less is cool to)
2 Tbsp. toasted sesame oil
2 Tbsp. fish sauce (alt. reduced sodium soy sauce)
1 Tbsp. chili paste (alt. Sriracha or hot sauce)
1 lime, juiced
1 inch piece of ginger, minced
3 garlic cloves, minced

How To:
1. Place all ingredients in a food processor or blender.  Pulse or blend until smooth.  Taste and adjust to desired sweetness, spice, or peanut goodness!  Store in refrigerator.
2. Serve over a Thai Chopped Salad bowl, with your fave protein, or use as a dip for spring rolls/wraps.  

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