Six homemade dressing recipes that will take your salads and sandwiches to the next level

Have you read the nutrition label on a bottle of store bought dressing lately? Oftentimes there are ingredients in it that are difficult to pronounce and are simply there to preserve the shelf life of the product. While this may seem harmless, it’s not. Many preservatives can cause allergic reactions. Others are known to cause cancer in high amounts, or in the case of nitrates for example, to have carcinogenic (cancer causing) properties when cooked at very high temperatures. Many bottled dressings also contain unnecessary sugars and thickeners, which can also be unhealthy. Lastly, most of these dressing leave a lot to be desired in terms of taste. They simply taste like processed food, because they are.

The recipes provided in this post are easy to make, free of preservatives, unnecessary sugars and thickeners and just as importantly, taste amazing! You can use them on wraps, sandwiches and salads or as dips. They are all also gluten free. Yay!

The recipes can also be easily adapted according to taste. Make enough for a single serving or make enough for the week (they might not keep much longer than that). Either way you know you are taking a simple, quick step to prepare better food for you and your family and to take care of your health. 

Tip: Wherever possible, use organic ingredients.

Enjoy!

Cole Slaw:

• 6 Tablespoons of mayonnaise
• 1 ½ Tablespoons of unprocessed, raw honey
• 1 ½ Tablespoons of freshly squeezed lemon juice
• 1 Tablespoon of white vinegar
• ½ teaspoon black pepper
• ½ teaspoon of salt

Directions/Uses: Whisk together and pour over a 12 oz bag of organic slaw mix or 12 oz of shredded cabbage and carrots. Toss well.

Garlic Aoli:

• 3-4 cloves  garlic, pressed
• 1 ½ Tablespoons freshly squeezed lemon juice 
• 1/2 teaspoon Dijon mustard
• 3/4 cup of  mayonnaise
• Salt to taste

Directions/Uses: Mix well and let it sit for a bit so that the flavors meld.

Honey Mustard:

• 2 parts  GF dijon mustard
• 1 part unprocessed, raw honey

Directions/Uses: Stir together until the honey is completely incorporated into the mustard. Drizzle onto a wrap or sandwich or use as a dip for pretzels. Delicious!

Mediterranean:

• ¼ cup Extra virgin olive oil
• 2 tablespoons of red or balsamic vinegar
• 1 clove of garlic, pressed
• 1 teaspoon dried oregano
• Salt and pepper to taste.

Directions/Uses: Mix well and pour over a 12 oz bowl of salad. Toss well.

Ranch:

• ½ cup of mayonnaise
• ¼ cup of sour cream (I prefer one made with A2 milk)
• ¼ teaspoon dried chives
• ¼ teaspoon dried parsley
• ¼ teaspoon dried dill weed
• ⅛ teaspoon garlic powder
• ⅛ teaspoon onion powder
• ⅛ teaspoon salt
• ⅛ teaspoon of pepper

Directions/Uses: Mix well and spread on a wrap or use as a dip for chicken or turkey tenders or wings. Amazing!

Turkish Çaçik (Yogurt-Cucumber):

•  ½ cup shredded cucumber (peeled)
• 1 cup of plain thick yogurt (preferably A2)
• 3 cloves of garlic, pressed
• ¼ teaspoon of salt

Directions/Uses: Mix well and let it sit for a bit so the flavors meld. This should be thick in consistency. Great as a dip for pita or crudité. Can also be served on the side of,  or over barbecued shish kebabs.