I’m super picky when it comes to salad dressings, I dislike most bottled variety’s and over the years have generally just made my own salad dressings. I prefer creamy salad dressing to ones with a strong vinegar taste and I don’t like ingredients that I can’t pronounce .
With spring here and summer just around the corner, salads become my go-to lunch or dinner, as they are light, easily digestable and leave me with energy for summer runs, walks and bike rides.
Leafy greens are one of the keys to energy and great health.
Perhaps the star of these nutrients is Vitamin K. A cup of most cooked greens provides at least nine times the minimum recommended intake of Vitamin K, and even a couple of cups of dark salad greens usually provide the minimum all on their own. Recent research has provided evidence that this vitamin may be even more important than we once thought (the current minimum may not be
optimal), and many people do not get enough of it.
Here are just a few of my favorite recipes .
Almond Ginger Dressing
1/2 cup raw almonds
1/2 cup unsweetened soy, hemp or almond milk
1 cup water
4 tablespoons tahini or unhulled sesame seeds
6 dates, pitted
2 small cloves garlic or 1 medium clove garlic
1 inch piece fresh ginger, peeled
Place all ingredients into a high powered blender or food processor. Blend until smooth. Add more water if a thinner consistency is desired.
Hemp Seed Dressing
1/2 cup hulled hemp seeds
1/2 cup water
2 tablespoons nutritional yeast
2 tablespoons fresh lemon juice
1 clove garlic, peeled
1/4-1/2 teaspoon fine grain sea salt, to taste
Hummus Salad Dressing
1/4 cup cooked or canned chickpeas (drain and rinse if canned)
1/4 cup water
2 1/2 tablespoons tahini
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 teaspoon tamari
1/2 teaspoon Dijon mustard
2 -3 teaspoons fresh oregano (note author suggested not using dried)
1 very small clove garlic
1 to 1 1/2 teaspoons agave nectar (or more to taste)
1/4 teaspoon salt
Freshly ground black pepper
1 to 3 tablespoons extra virgin olive oil (optional)
Blend all ingredients in a blender or using a hand immersion blender until smooth. Season to taste with additional salt/pepper or garlic to taste.
From Dreena Burtons cookbook, follow her on facebook at