Salad dressings

Salad dressings can make or break a salad. There are a few simple rules I live by, like: taste, taste and taste as you go – especially when adding chilli, vinegars or seasonings to your dressing bases. Also, add your dressing right before serving so that your salad doesn’t go soggy. It’s a no-brainer but so many people forget.

I have a salad pretty much every weekday at work so I like to mix and match my dressings. The easiest thing to do is to add all your ingredients into a jar so you can shake them up and store in the fridge for a few days, ready to go. Happy shaking!

Easy creamy dressing

2 tablespoons tahini
3 tablespoons Greek yoghurt
1/3 cup red wine vinegar
Fresh chilli, chilli flakes or chilli sauce to taste
Salt and pepper to taste

Asian dressing

1 small fresh chilli minced
1 clove of garlic minced
1-2 teaspoons sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar (or white vinegar)
1 teaspoon fresh ginger minced
1 teaspoon honey
1 teaspoon toasted sesame seeds

Creamy mustard dressing

1 tablespoon tahini
3 tablespoons Greek yoghurt
1 tablespoon dijon or wholegrain mustard
1 clove of garlic minced
Fresh mint finely chopped
Salt and pepper to taste

Balsamic vinaigrette

1 tablespoon honey
1 tablespoon wholegrain mustard
¼ cup olive oil
½ cup red wine or apple cider vinegar
1 clove of garlic minced
Salt and pepper to taste

Fruit salad dressing

5 tablespoons Greek yoghurt
Dash of pure vanilla extract
1 tablespoon brown rice malt syrup or honey
Fresh mint finely chopped

Balsamic orange dressing

1 orange, juice only
1/3 cup balsamic vinger
1 teaspoon honey
Salt and pepper to taste
*This dressing can also be heated up slightly to intensify the taste

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