Definitive Guide to Salad Dressings

Dips Sauces & Dressings, Recipes, Summer Recipes

Definitive Guide to Salad Dressings, Sweet Basil Dressing // nutritionstripped.com

Today’s post is dedicated to all things salad dressings, it’s your Definitive Guide to Stripped Salad Dressings. I hope you all have been enjoying the Definitive Guide to Salads and Nutrition Stripped Snacks. In my previous post, we talked about the amazing dark leafy salad greens and all the fun mix-in’s to take your plain ole’ salad to the next level. Now, let’s talk about the best part…finding the perfect wardrobe (a.k.a. dressings) to dress those naked salads!

Get dressed.

What’s a dressing? Dressings are a way to add flavor and texture, which also keeps the salad components together. Typically, wet ingredients are combined (a.k.a. emulsified) with some type of oil and an acid with additional flavorings. Traditionally salad dressings come in several textures and thicknesses from thick and creamy (i.e. ranch) to light weight vinaigrettes (i.e. Italian). Choosing the best dressing (in terms of best quality ingredients), can either make or break a healthy salad.

Why make your own salad dressings? Ain’t nobody got time for that!… yeah, you do. Making homemade dressings takes away the guessing game of wondering how to pronounce those questionable ingredients from store bought dressings and also wondering how “good” or “bad” they are for you. When venturing in the salad dressing aisle you may be overwhelmed (I know I am!), there’s hundreds of salad dressings! If you read the ingredient list (which I hope you do…), you’ll see a long list of those highly processed and questionable ingredients I often call out. High fructose corn syrup is still the biggest offender, especially found in low-fat dressings.

Lets take a look at the ingredient list of a very common fat-free salad dressing brand: Water, Sugar, Vinegar, Tomato(es) Paste, Salt, Contains 22% or less Cellulose Gel, Soybean(s) Oil, Xanthan Gum, Tomato(es), Onion(s), Propylene Glycol Alginate, Cellulose Gum, Potassium Sorbate and, Calcium Disodium EDTA As Preservatives, Garlic, Flavor(s) Natural, Vitamin A Palmitate, Di Alpha Tocopherol Acetate, Red 40, Blue 1

Red Pepper Tahini Dressing // nutritionstripped.com Red Pepper Tahini Dressing // nutritionstripped.com

Food dyes, natural flavors, preservatives, added “nutrients”, oh my! Good thing they know exactly what “natural flavor(s)” their dressing contains right? And on top of that, how many “natural flavor(s)? Anyways, let’s get back to the good stuff, homemade! Below I provide you with basic “guide” of typical and not-so-typical ingredients to try in your homemade dressings!

Dressing pieces…

Oils & Fats| olive oil, avocado oil, avocado, truffle oil, walnut oil, grape seed oil, sesame oil, tahini, almond butter, and other nut butters, egg yolks, coconut milk, etc.

Acids | raw apple cider vinegar, red wine vinegar, balsamic vinegar, rice vinegar, lemon juice, orange juice, blood orange juice, lime juice, grapefruit juice, key lime juice, etc.

Flavorings | dijon mustard, miso paste, seaweeds (dulse, kelp), salt, pepper, garlic, etc.

  • Herbs } mint, basil, tarragon, rosemary, thyme, oregano, shallots, green onions, onions, chives, etc.
  • Spices } turmeric, curry, nutmeg, ginger, mustard, etc.,

Additional |

  • Pureed vegetables } red peppers, artichoke hearts, carrots, zucchini, tomatoes, etc.
  • Pureed fruits } orange, pear, apple, cherries, blackberries, blueberries, raspberries, etc.

Definitive Guide to Salad Dressings, Sweet Basil Dressing // nutritionstripped.com Definitive Guide to Salad Dressings, Sweet Basil Dressing // nutritionstripped.com

NUTRITION STRIPPED SALAD DRESSINGS

Now it’s time to dress that naked salad you’ve created! Below I share some of my favorite go-to salad dressings. I typically make these in batches on my batch cooking day (about 2 different recipes for variety for the week). If you have a high speed blender, food processor or the like; this process will be super simple and quick.

TIP // Don’t fear the fat in salad dressings! Salads are loaded with vitamins and many of them being fat-soluble vitamins. What does this mean? If you pair your salad rich in fat-soluble vitamins with a healthy fat source in your dressing, your increasing the nutrient absorption and delivery of that vitamin, neat huh?

Definitive Guide to Salad Dressings, Sweet Basil Dressing // nutritionstripped.com Definitive Guide to Salad Dressings, Sweet Basil Dressing // nutritionstripped.com

4.5 from 2 reviews
Sweet Basil Dressing
Author: 
Recipe type: Dressing
Prep time: 
Total time: 
 
A sweet basil dressing to add to your favorite mixed greens, it goes beautifully with spicy arugula or fennel.
Ingredients
  • 1 cup fresh basil
  • 2 garlic cloves, chopped
  • ½ cup olive oil
  • ¼ cup of fresh lemon juice
  • ½ cup of coconut water
  • 1 tablespoon gluten free tamari sauce
  • ½ teaspoon of celtic sea salt (or to taste)
  • stevia to taste (optional)
Instructions
  1. Simply add all ingredients into a high speed blender and blend until smooth. Foam may rise to the top, you can gently remove this with a spoon or shake it up (like I do!).

Red Pepper Tahini Dressing // nutritionstripped.com Red Pepper Tahini Dressing // nutritionstripped.com
4.5 from 2 reviews
Roasted Red Pepper & Tahini
Author: 
Recipe type: Dressing
Prep time: 
Cook time: 
Total time: 
 
A simple roasted red pepper dressing with tahini and other savory spices.
Ingredients
  • 2 organic red bell peppers, roasted and charred
  • 1 organic red bell pepper, raw and diced
  • ½ cup filtered water
  • 2 tablespoons raw apple cider vinegar (Braggs Raw)
  • 2 tablespoons tahini
  • 1 tablespoon organic, unpasteurized miso paste
  • 1 tablespoon maple syrup (sugar free version use stevia to taste)
  • 1 garlic clove
  • juice of 1 lemon
  • 1 teaspoon salt, to taste
Instructions
  1. Roast red bell peppers at 400 degrees for about 20 minutes (or until the outside has become blackened).
  2. Directly place the roasted red bell peppers into a glass bowl and seal with clear plastic wrap until cooled (this process will help the skin come off quite easily).
  3. Once cooled, peel the skin off the red bell pepper and discard.
  4. Add all ingredients into a high speed blender or food processor.
  5. Combine until thick and creamy.
  6. Use as a salad dressing or as a side dipping sauce for other vegetables.
  7. Enjoy!
Notes
If you like a little more sweetness to this dressing, I recommend adding a little stevia to taste.

red-pepper-and-tahini2 red-pepper-and-tahini1 red-pepper-and-tahini3

If you’re a fan of salad dressings, be sure to keep this recipe “SAVED” and routinely visit the RECIPE tab for more updates dips, sauces, and dressings! What classic salad dressing would you like to see get a Stripped Makeover? Answer and share below!

Hope you enjoy!

x McKel

Share Your Thoughts

  1. I’m not big into most salad dressings (well, conventional salad dressings, I guess–ranch, thousand island, etc.), but anything involving tahini, I am there. 😀 These both sound fabulous!

    1. Same here girl, I like to keep it super simple. I’m a big fan of just throwing ingredients in the vitamix and making a dressing out of it haha; these are a result of that :)

  2. hi i stumbled upon your blog and love the simplicity of the pics and explanations. i love coming to blogs where you learn something from as well as have a good read. thanks for that! and the dressings look amazing! my go to salad dressing is sunflower butter (have a thing for it at the moment), miso, honey, tamari, water and sometimes different herbs. yum yum

    1. Hi Alexia! Thank you for your sweet and supportive comment, I truly appreciate the love! And oooo I love sunflower butter, that combination sounds amazing, I’ll have to try that out (don’t be surprised if you see a recipe coming from that soon- credit to you of course) 😉

  3. just found your blog and i love it! beautiful ideas and advice, can’t wait to explore more! um, the sweet basil dressing sounds incredible!

    1. Thank you Marissa, you’re so kind and sweet. I appreciate the love! If you like basil, you’ll love the sweet basil dressing! Thanks for the support :)

  4. These sound delicious! I have a question about balsamic vinegar though, it’s say concentrated grape must? Is that healthy?

  5. How about healthy and vegan version of Caesar salad dressing?

    1. Excellent suggestion! I have a version but it’s not for my blog 😉

  6. Yum! I am always looking for new homemade dressings. Love your blog!

    1. Thank you! Hope you enjoy :) -m.h.

  7. Thanks for posting this, sounds great. What is the shelf life of something like this?

    1. Mine last about 1 week! Hope you enjoy :) -m.h.

  8. McKel, That sweet basil dressing looks so delish! Can’t wait to try it. I love the ginger dressing that is used at the Asian restaurants. Anyway you can come up with a healthy, clean version? I’d be forever grateful. :-) Love your website.

    1. Hi Merina,
      Great suggestions! I will add that to my list, also note some recipes are being held for another project 😉 -m.h.

  9. […] The original recipe calls for a tablespoon of miso paste. However, due to a need to avoid soy, I substituted a teaspoon of coconut aminos instead. It’s super concentrated (and delicious), which is why I only used a teaspoon. Feel free to adjust to taste! […]

  10. I just made the red pepper dressing and it’s fantastic!! I want to drink it out of the bottle. 😀
    Thanks for my new favorite salad dressing!

    1. Haha Charlie, I feel the same way. I love this one drizzled on top of roasted veggies too! Thanks for sharing 😉

  11. […] Sweet Basil Dressing by Nutrition Stripped. […]

  12. thankyou so much- this post really helped me alot! ♥

  13. I find these recipes very interesting. Will try the red bell pepper dressing for sure….

    1. can’t wait for you to try it!

  14. […] a satisfying salad can be as simple as tossing leafy greens in a bowl with a homemade dressing, (leftover) veggies and toppings such as roasted pine nuts, crumbled feta or turkey breast. But the […]

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