Spring has sprung and there’s no better way to enjoy the warmer weather with fresh, wholesome and super tasty salads! However, it’s often the salad dressings saturating the fresh ingredients that totally ruin the nutritional value (think the creamy, sugary ones).
Homemade dressings are ALWAYS best. So these salad dressings are super quick to make and when lightly drizzled over your favourite salads (1 tablespoon worth), won’t break your daily calorie limit.
Balsamic – the all rounder
Combine 3 parts extra virgin olive oil to 1 part balsamic vinegar in a jar with a pinch of sea salt and fresh-cracked black pepper, and give the jar a shake. Add more vinegar if you like your dressings tangy. You barely even need a recipe for this one!
Mustard – great with greens
In a jar, combine 1 generous tablespoon of dijon mustard to 5 tablespoons extra virgin olive oil. Add the juice of half a fresh lemon with a good crack of ground black pepper and shake shake shake!
Pomegranate – for the sweet tooth
This one goes beautifully with a feta and lamb salad (and who doesn’t love the sound of that!). Mix 1 crushed garlic clove with a good squeeze of lemon juice, 5 tablespoons of extra virgin olive oil and 2 tablespoons of pomegranate molasses. Sweet and tangy!
Red wine vinegar – pair with red meat
In a small bowl, whisk together 2 tablespoons of red wine vinegar, 1 tablespoon dijon mustard, 1 crushed garlic clove and ⅓ cup of olive oil. Season with cracked pepper.
Honey mustard – perfect with potatoes
In a jar, mix 2 tablespoons of honey, 2 tablespoons wholegrain mustard, ½ cup of apple cider vinegar and ⅓ cup extra virgin olive oil. Drizzled over a warm potato and greens salad. This is always a family favourite!
Vietnamese – fresh and zesty
Perfectly paired with a vermicelli salad bowl, combine ⅓ cup fresh lime juice, ⅓ cup fish sauce, 4 small red chillies (deseeded and finely chopped) and 1 tablespoon of brown sugar. Trust us when we say it’s just as good as (or even better than!) the takeaway version.