April 8, 2013
Salad Dressing Mix-and-Match

I believe in the power of a good salad. Refreshing, crisp, and usually nutrient-dense, it’s the perfect meal. I try to eat a salad almost every day, an insurance on getting enough vegetables in my daily diet.

The one problem with most salads? The fatty dressing that accompanies them. I hate bottled dressings. Full of calories, fat, preservatives and sodium, they usually don’t have enough taste to make them worth it.

Fortunately, it’s easy enough to enjoy delicious salad dressings with very little prep. A few ingredients is all you need to whip up enough dressing to last you a week. Enjoy!

mix and match salad

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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  1. Do you happen to have the recipe for the tahini dressing? I’d like to recreate it. I mixed it with a few other ingredients today and it was delish over Asian veggies.
    Thank you!

    • Hi Liz, for a creamy tahini dressing, whisk together ¼ cup tahini, 2 tbsp olive oil, 3 tbsp lemon juice, 1 tsp lemon zest, 1 clove garlic, minced, 1 tsp sugar (optional), 1/2 tsp salt.

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