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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