Salad Dressings

So look on the ingredient label of most of the salad dressings you are using on your salads at home. I am sure there are some low quality oils, things you cannot pronounce along with sugars (do we really need those in salad dressing?). In attempts to be healthier and SAVE MONEY, I have been making my own salad dressings (we eat a salad for our work lunch every day and often times for dinner or lunch when we are at home). I am recycling the glass dressing bottles from the store bought dressings we were using and mixing up my own creations. Today I made 3 different kinds and if I say so myself, the F%&*ING rock! You can really throw anything you like into them, just keep one rule in mind....1/3 vinegar and 2/3 oil. Here is what I made. I did not measure perfectly because, for anyone who has seen me cook, I just don't measure but eyeball everything an adjust accordingly after I taste it.

Garlic Cilantro Dressing

2 cloves garlic
Big handful of cilantro, rinsed
2/3 olive oil
1/3 apple cider vinegar
Squirt of Sriracha
Squirt of lemon juice
Pinch of salt
Fresh ground pepper corns

Throw in blender and blend until smooth. Pour into bottle and close and refrigerate.


Sesame Asian Dressing

1/2 Shallot
About 3 TBSP sesame oil
2/3 olive oil
1/3 apple cider vinegar
3 tsp. sesame seeds
3 TBSP reduced sodium soy sauce (or Tamari sauce which is better)
Squirt of Sriracha

Throw in blender and blend until smooth. Pour into bottle and close and refrigerate.

Chipotle Mustard Vinaigrette

2/3 olive oil
1/3 balsamic vinegar
Small handful of Italian Parsley, rinsed
3 TBSP Chipotle Mustard
1/2 shallot
Fresh ground pepper corns
2 pinches of wood smoked salt (I love this stuff..great to season burgers with too)

Throw in blender and blend until smooth. Pour into bottle and close and refrigerate.


These are good and tasty and literally take no time at all to make, and the best part is, you know what is going into them so there are no surprises!