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.
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
Creamy Cilantro Lime Dressing
1 c fresh cilantro
2 tablespoons of non-fat plain Greek yogurt
Juice of 2 limes
Mix all ingredients in your processor or your blender.
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?