The unhealthy truth is that store-bought dressings are often heavily processed and full of inflammation-promoting fatty acids and artificial additives and preservatives that can be damaging to your health and gut microbiome. They’re also often full of empty calories, sugar, saturated fat, and sodium that can add up quickly! Here are a few of my favorite recipes for vinaigrette dressings that are simple to make at home and fantastic over your favorite salads.
Gluten Free | Vegan | Low Sugar Options
Lemon Vinaigrette Dressing Ingredients:
- 2 tbsp of fresh lemon juice
- 1/4 cup of cold-pressed extra virgin olive oil
- 1/2 tsp garlic powder
- Add sea salt and pepper to taste
Add the lemon juice, olive oil, and garlic powder to a bowl and whisk together. Add sea salt and pepper to taste. Note: The dressing will last up to a week in the fridge in a sealed container.
Honey Lemon Vinaigrette Dressing Ingredients:
- 2 tbsp of fresh lemon juice
- 1/4 cup of cold-pressed extra virgin olive oil
- 1 tsp of grated lemon zest
- 1 tbsp of local honey
- Add sea salt and pepper to taste
Add the lemon juice, olive oil, lemon zest, and honey to a bowl and whisk together. Add sea salt and pepper to taste. Note: The dressing will last up to a week in the fridge in a sealed container.
Honey Mustard Vinaigrette Dressing Ingredients:
- 1/4 cup of cold-pressed extra virgin olive oil
- 1/4 cup of cider vinegar
- 1 tbsp of local honey
- 2 tsp of Dijon mustard
- Add sea salt and pepper to taste
Add the olive oil, cider vinegar, honey, and Dijon mustard to a bowl and whisk together. Add sea salt and pepper to taste. Note: The dressing will last up to a week in the fridge in a sealed container.
Balsamic Vinaigrette Dressing Ingredients:
- 1/4 cup of cold-pressed extra virgin olive oil
- 1 tbsp of balsamic vinegar
- A pinch of Italian seasoning
- Optional – minced garlic
Add the olive oil, balsamic vinegar, and Italian seasoning to a bowl and whisk together.
BONUS – Mixed Greens & Beet Salad:
Here’s one of my FAVORITE salads to enjoy these vinaigrette dressings over!
- Mixed greens
- 2 cooked red beets, diced
- 1/2 cup of lightly salted raw pumpkin seeds
About Me
I’m so glad you’re here! If we’ve not yet met, my name is April Likins and I’m a board-certified health coach trained at Duke Integrative Medicine and the Institute for Integrative Nutrition.
I’m fiercely passionate about helping busy women create sustainable long-term changes with their health so they can live happier lives, experience more energy and joy, and feel their best inside and out!
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Free Resources You’ll Love:
Additional Reading:
“Is your salad dressing hurting your healthy diet?”
“Common food additives and chemicals harmful to children”
