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4 Healthy Salad Dressings

4 Healthy Salad Dressings that will Seriously Flavor your Salads

Course Salad Dressings
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE SIMPLE VINAIGRETTE

  • 1/2 cup extra virgin olive oil 120 ml
  • 2 tbsp sherry vinegar 30 ml
  • 1 clove garlic
  • 1 tbsp finely chopped fresh parsley 4 grams
  • pinch sea salt
  • dash black pepper

FOR THE HONEY MUSTARD

  • 1/4 cup extra virgin olive oil 60 ml
  • 2 tbsp dijon mustard 32 grams
  • 2 tbsp honey 42 grams
  • 1 tbsp apple cider vinegar 15 ml
  • pinch sea salt
  • dash black pepper

FOR THE HEALTHY RANCH DRESSING

  • 3/4 cup Greek yogurt 160 grams
  • 2 tbsp water 30 ml
  • 1 tsp lemon juice 5 ml
  • 1 clove garlic
  • 1/2 tbsp dried dill 1.5 grams
  • pinch sea salt
  • dash black pepper

FOR THE BALSAMIC VINAIGRETTE

  • 1/2 cup extra virgin olive oil 120 ml
  • 2 tbsp balsamic vinegar 30 ml
  • 2 tsp dijon mustard 11 grams
  • 1 shallot
  • 1 clove garlic
  • 1 tbsp finely chopped fresh parsley 4 grams
  • pinch sea salt
  • dash black pepper

Instructions

HOW TO MAKE THE SIMPLE VINAIGRETTE

  1. Add in 1/2 cup extra virgin olive oil into a glass jar with a lid, along with 2 tbsp sherry vinegar, 1 clove garlic finely minced, 1 tbsp finely chopped fresh parsley and season with sea salt & black pepper, close the lid and shake until well combined

HOW TO MAKE THE HONEY MUSTARD

  1. Add in 1/4 cup extra virgin olive oil into a glass jar with a lid, along with 2 tbsp dijon mustard, 2 tbsp honey, 1 tbsp apple cider vinegar and season with sea salt & black pepper, close the lid and shake until well combined

HOW TO MAKE THE HEALTHY RANCH DRESSING

  1. Add in 3/4 cup Greek yogurt into a glass jar with a lid, along with 2 tbsp water, 1 tsp lemon juice, 1 clove garlic finely minced, 1/2 tbsp dried dill and season with sea salt & black pepper, close the lid and shake until well combined

HOW TO MAKE THE BALSAMIC VINAIGRETTE

  1. Add in 1/2 cup extra virgin olive oil into a glass jar with a lid, along with 2 tbsp balsamic vinegar, 2 tsp dijon mustard, 1 shallot finely minced, 1 clove garlic finely minced, 1 tbsp finely chopped fresh parsley and season with sea salt & black pepper, close the lid and shake until well combined