Basic Salad Dressing

Deb July 10, 2005

Juice 1-2 lemons and place into a jar or mini blender. For each Tbs of juice, add :

  • 2 Tbs extra virgin olive oil
  • a little sea salt

Shake or blend well together. Store in the fridge, but take out 10 mins or so before using, as it will have solidified a bit.

Garlic dressing:

  • Add one clove crushed garlic

Herb dressing:

  • Add some fresh or dried herbs. Preferably make a bit ahead of time, to let the flavours of the herbs mix with the other ingredients.

Light Coleslaw dressing:

  • Add a sprinkle of paprika. Makes a nice, light alternative to a mayo dressing.

Avocado dressing:

  • If you find olive oil too strong, replace the olive oil with avocado oil

Flaxseed dressing:

  • Replace up to ½ of the olive oil with flaxseed oil. Note that with a whole food diet, less omega 6 oils are eaten so less omega 3 is needed. Don’t use more than 1 tsp per person per day of flax oil.

Walnut dressing:

  • Replace the olive oil with walnut oil and add a few walnuts. Blend. Use as an alternative dressing for the mini Waldorf salad, with chunks of apple and celery.

Garlic feta dressing: This version is nice on a Greek salad of tomato, cucumber, red onion and olives. Beat till thick:

  • 5 Tbs lemon juice
  • 10 Tbs olive oil
  • pinch sea salt
  • 1 clove garlic, chopped

Add & beat till creamy again:

  • 100gms feta, crumbled