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A Salad Dressing A Day Recipes 

Sunday:  Avocado-Lemon Dressing.


Yield: 3/4 cup

1 avocado, diced plus the pit (helps shake things up)

Juice of a lemon

Maple syrup or sweetener to taste

Pinch of salt and pepper to taste

1/4-1/2 cup water to dressing consistency


Add everything to a Mason Jar and shake to mix.

To give a great Asian taste if you have some left over add a little soy sauce, sesame oil and

black sesame seeds. Shake to mix.

Lisa’s youtube video


Monday: Balsamic Vinaigrette. The


Makes about 1 cup

3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Fresh-ground pepper

Optional extras: spoonful of mustard, minced shallots, minced garlic, minced fresh herbs, teaspoon dried herbs, spoonful of honey or brown sugar


  1. Combine the olive oil and balsamic in a jam jar or other container with a good-sealing lid. Add a big pinch of salt and a few grinds of black pepper. Screw on the lid and shake vigorously. Dip a piece of lettuce into the vinaigrette and taste. Adjust the salt, pepper, or the proportion of oil and vinegar to taste.

  2. This vinaigrette will keep on the counter for several weeks (refrigerate if you added any fresh ingredients). The oil and vinegar will separate a few minutes after shaking — shake to recombine before dressing your salad.


Tuesday: Dijon Dressing


Yield: Scant 1 3/4 cup

1 cup vegetable oil

1/2 cup cider vinegar

3/4 teaspoon salt

1 tablespoon Dijon mustard

1 tablespoon grated onion

1 tablespoon sugar


In a medium bowl, whisk together all ingredients until well combined.


Wednesday: Fast Honey-Mustard Salad Dressing Recipe


Yield: 1 cup

3 tablespoons honey

2 tablespoons Dijon mustard

1/4 cup cider vinegar

1/2 cup canola oil


In a small bowl, combine honey and mustard. Add vinegar; whisk until blended. Gradually whisk

in oil. Store in an airtight container in the refrigerator. 


Thursday: Roasted Garlic

1 head garlic clove
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
3 tablespoons freshly grated Parmesan
1/3 cup olive oil
1/2 teaspoon kosher
Salt, and pepper to taste  


Roast Garlic: Slice the top off 1 head garlic; drizzle with olive oil, wrap in

aluminum foil and roast at 400 degree until tender, about 35 minutes. Cool and

then squeeze out the cloves. Blend garlic and rest of ingredients in a blender.


Make a double batch and use part of it for a marinade for chicken breast. It’s also

amazing on roasted vegetables. Super easy, healthy, delicious, whole food meal

the whole family loves.


Friday: All Purpose Shakers Vinaigrette


Yield: 1 1/2 cup

2 small shallots, minced
1 garlic clove, grated

2 teaspoons Dijon mustard

2 teaspoons honey

5 tablespoons apple cider vinegar

1 tablespoon water

Zest and juice of 1 small lemon

Pinch of dried oregano

Pinch of dried basil

Dash of hot sauce (optional)

¾ cup extra virgin olive oil

½ teaspoon kosher or sea salt

⅛ teaspoon freshly ground black pepper

1. Combine shallots, garlic, mustard, honey, vinegar, water, zest, oregano, basil, evoo, and salt and pepper in a medium size jar. Shake!
2. Unused vinaigrette can be stored, in the jar, for 3 weeks in the refrigerator.


Saturday: Fresh Raspberry Vinaigrette


Yield: 2/3 cup

¾ cup fresh raspberries

¼ cup reduced-sodium chicken broth

2 tablespoon canola oil

1 tablespoon apple cider vinegar

1 tablespoon minced shallot

2 teaspoon Dijon honey mustard

¼ teaspoon. kosher salt

¼ teaspoon freshly ground black pepper

In a blender, puree fresh raspberries with reduced-sodium chicken broth. Scrape puree

through a fine-mesh sieve into a medium bowl and discard seeds.

Into the puree, whisk canola oil, apple cider vinegar, minced shallot, Dijon honey mustard,

kosher salt, and freshly ground black pepper until emulsified.

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