3 Healthy Vinaigrettes

When you’re new to the process of making your own vinaigrette, you’ll want to measure your ingredients but after you find the combination you like most, you’ll be able to make it in your sleep. The method is the same for each recipe – whisk all ingredients together and add in oil at the end. I like mixing dressings in a mason jar because you can shake everything together and you can store the works in the fridge without ruining another dish.

It is important to note that the key to a good vinaigrette is quality ingredients. Don’t scrimp here, folks. Buy the good stuff if you’re eating it drizzled over salad. And make sure it’s EVOO.

Here are a couple of my favorite vinaigrettes to give you a few ideas to start with:

Easy Balsamic Vinaigrette
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 clove garlic, pressed
1/2 cup olive oil
Salt and pepper to taste

Basic Vinaigrette
1 tablespoon dijon mustard
4 tablespoons balsamic vinegar
1 teaspoon honey
1/2 teaspoon sea salt
1/2 cup olive oil
Fresh ground pepper

Raspberry vinaigrette:
3/4 cup olive oil
2/3 cup red wine vinegar
2 tablespoons of raspberries
2-3 tablespoons of honey
2 teaspoons Dijon mustard
1/2 teaspoon dried basil
1 tablespoon fresh parsley, minced

When you’re making a delicious salad to be topped with one of these great dressings, consider making the salad a real event by adding nuts and berries or fresh fruit on top, too. Cranberries, apple slices, almonds and goat cheese is a delicious combination with any of these vinaigrettes.

If you prefer a creamy dressing to a vinaigrette, mix plain yogurt with some Dijon mustard and chives.

Another great healthy salad dressing is mashed avocado mixed with crushed garlic, lemon juice and salt & pepper.

Buck Rizvi

Founder for Ultimate Lifespan. Natural Health Researcher & Evangelist. Father of four. Instrument-rated pilot. Still has trouble impressing his wife and best friend, Daiva.

  • Paul says:

    Love the recipes. I like the idea of the mustard as it gives it a little bite. Thanks

  • Hi:
    Like your dressing receipes. Do you know how I can make raw kale salad bareable to eat? some health stores use a lot of fancy thing, like dried pomegranates and other sweet things, I can always eat these, not the one’s I make? Do you have any awesome dressings for kale? This is a problem for everyone I know?

    I found some gluten free wraps, “Sonoma Ivory Teff”. Do you have any great ideas for filling them?

    Thnak You,

    • Ultimate Lifespan says:

      Hello Lynette,

      Thank you for your questions about kale salad, dressings and fillings for wraps. My favorite recipe for a raw kale salad includes avocado, vegetables and a simple dressing of apple cider vinegar and lemon. The avocado makes it creamy and if you let it sit for a couple of minutes, in my experience, the kale becomes a little softer and easier to chew. Here is a link to a similar recipe: http://nativesunjax.com/recipes/raw-power/

      Here is a link to some healthful and simple recipes for salad dressings that could be used on many things, including kale: http://www.fitsugar.com/Healthy-Salad-Dressing-Recipes-23353927

      You can fill a wrap with the same ingredients that you would use on a sandwich ~ protein (chicken, tuna, lentils, ham, beans), vegetables (shredded zucchini and/or carrots, sliced cucumber, tomato, lettuce/leafy greens, sprouts) and some type of condiment (hummus, brown mustard, or one of homemade salad dressings from the recipes above.). Here is a suggestion if you are making a wrap to be eaten later; refrain from putting the condiment on the tortilla itself. Put a couple layers of leafy greens on the tortilla first, then add whatever condiment you are going to use. This helps to keep the tortilla from becoming too mushy. Hope this helps! Have fun cooking!

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