21 Day Fix Salad Dressing Recipes
I have gathered a few of my favorite APPROVED dressings, so grab that ORANGE container and enjoy!
Dijon Vinaigrette
3 Tbsp red wine vinegar
3 Tbsp fresh lemon juice
3 Tbsp Dijon Mustard
2 cloves garlic, chopped
1/4 tsp sea salt
1/4 tsp ground black pepper
6 Tbsp extra-virgin olive oil
* Combine vinegar, lemon juice, mustard, garlic, salt and pepper in a medium bowl; whisk to blend.
Slowly add oil while whisking; mix well.
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Greek Salad Dressing
1/3 C. extra virgin olive oil
1/3 C. red wine vinegar
1 tsp. garlic, minced finely
1 tsp. dijon mustard
3/4 tsp. dried basil
3/4 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
Combine all; whisk to blend
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Creamy Garlic Dressing
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
3-5 cloves garlic, crushed
3 Tbsp fresh lemon juice
2 Tbsp chopped fresh parsley
1 tsp Himalayan salt
1/2 tsp Dijon mustard
1 Tbsp unfiltered, raw honey or raw agave
Combine all; whisk to blend
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Honey & Balsamic Dressing
1/2 C. extra virgin olive oil
1/4 C. balsamic vinegar
2 tsp. honey
Salt and pepper to taste
Combine all; whisk to blend
Balsamic Vinaigrette
6 Tbsp. balsamic vinegar
1/4 cup fresh lemon juice
1 tsp raw honey or pure maple syrup
2 tsp Dijon mustard
6 Tbsp extra-virgin olive oil
* Combine vinegar, lemon juice and honey in a medium bowl; whisk to blend. Stir in mustard; mix well. Slowly add oil while whisking; mix well.
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Ranch Dip
Ingredients
1/2 cup low-fat cottage cheese
2 tbs 0% Greek yogurt
1 1/2 tbs (2 1/2 tbs if you want to use this as a dressing) low-fat milk, skim milk or unsweetened plain almond milk
2 tsp lemon juice
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried dill
1 1/2 tbs green onion, minced
1 tbs fresh parsley, chopped
a pinch of salt and black pepper, to taste
Instructions
In a blender, add in the first 7 ingredients and blend away until the mixture is SUPER smooth. Pour into whatever container you're going to keep your ranch in (it should last a good 5 days in the fridge). Stir in the minced green onion and fresh parsley. Season with salt and pepper. ENJOY!!!!
** This recipe is a RED, count it as you would cottage cheese or greek yogurt.
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Lemon Tarragon Vinaigrette
1/4 cup fresh lemon juice 1/4 cup finely chopped shallot 6 fresh tarragon sprigs 4 tsp. of sea salt 1/4 tsp. of ground pepper 6 tbsp. extra virgin olive oil
Combine lemon juice, shallots, tarragon, mustard, salt, and pepper in a medium bowl. Whisk to blend, slowly add oil while whisking and mix.
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