All Things Dressed

Dressing, dressing, dressing……

It’s hot out and the last thing we want to do is stay in the kitchen with the stove and oven on for long periods of time. Making salad dressing ahead of time for the week will keep you motivated to cook light which in turn keeps you healthy.

I can’t remember the last time I bought a bottled salad dressing at the supermarket. In fact it has been a lot of fun for my husband and I to experiment making our own dressing or try to replicate a dressing from a restaurant. We also like to take traditional dressing’s and make them healthier.

Today I have made three very easy dressings.  All three of these dressings took me a total of 20 minutes to make and will last me a couple of weeks.

Lemon Basil Dressing

15 basil leaves

Juice of 1 lemon

pinch of S&P

1 garlic clove

1/4 cup of Extra Virgin O.O

Mix all ingredients in your processor or blender.

Keep refrigerated.

 

Honey Balsamic Vinaigrette

1/2 c Balsamic Vinegar

1/2 c Extra Virgin O.O

1/4 c honey

1 teaspoon of low sodium soy sauce or braggs should you be gluten intolerant

Pour all ingredients into your jar and shake

Must refrigerate

 

Creamy Cilantro Lime Dressing

1 c fresh cilantro

2 tablespoons of non-fat  plain Greek yogurt

Juice of 2 limes

S&P

Mix all ingredients in your processor or your blender.

Must refrigerate

For lunch today I mixed albacore tuna, celery, apple, corn, lettuce and topped it all with the creamy cilantro lime dressing. These dressings can be used with raw or cooked vegetables, on salads, or a marinade for meat.

I’m thinking lemon basil chicken?

Your thoughts……

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