Poppy Seed Dressing

Poppy Seed Dressing
A rich and tangy topping for any salad.
Prep Time
5 minutes
Number of Servings
Serves 4
Ingredients
  • 3 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp honey
  • 1 tsp Dijon mustard
  • 2 tsp poppy seeds
  • [q:1/8] cup extra-virgin olive oil
  • Salt and freshly ground black pepper
Directions
  1. In a small bowl, whisk together lemon juice, vinegar, honey, mustard, and poppy seeds.
  2. Slowly whisk in oil.
  3. Season dressing with salt and pepper to taste.
Nutrition Info
87 Calories, 0 g Protein, 0 mg Cholesterol, 6 g Carbohydrates, 5 g Total sugars (4 g Added sugars), 0 g Fiber, 7 g Total fat (1 g sat), 70 mg Sodium, [nutrition:1] Vitamin E

Ranch Dressing

Ranch Dressing
Prep Time
10 minutes
Number of Servings
8 servings
Ingredients
  • [q:1/4] cup buttermilk
  • [q:1/2] cup low-fat mayonnaise
  • 1 Tbsp white wine vinegar
  • 2 garlic cloves, minced
  • 2 Tbsp finely chopped fresh chives
  • 2 Tbsp finely chopped fresh parsley
  • Salt and freshly ground black pepper to taste
Directions
  1. In a small bowl, whisk together all ingredients until thoroughly combined.
Nutrition Info
53 Calories, 0 g Protein, 2 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 0 g Fiber, 5 g Total fat (1 g sat), 121 mg Sodium, [nutrition:1] Vitamin K

Ginger-Soy Dressing

Ginger-Soy Dressing
Prep Time
10 minutes
Number of Servings
Makes [q:2/3] cup (serves 6)
Ingredients
  • 2 Tbsp peanut oil
  • 4 Tbsp seasoned rice vinegar
  • 3 Tbsp low-sodium soy sauce
  • 1 Tbsp honey
  • 1 Tbsp grated fresh ginger
Directions
  1. Add all ingredients into a jar with a screw-top lid.
  2. Screw lid on jar tightly. Shake dressing well and use.
Nutrition Info
58 Calories, 1 g Protein, 3 g Carbohydrates, 3 g Total sugars (3 g Added sugars), 0 g Fiber, 5 g Total fat (1 g sat), 256 mg Sodium 

Sweet Violet Vinaigrette

Sweet Violet Vinaigrette
Number of Servings
8 (about 1 cup)
Ingredients
  • [q:3/4] cup olive oil
  • [q:1/2] cup infused viola vinegar
  • 1 tsp raw honey
  • Salt and pepper
Directions
  1. Mix olive oil with infused viola vinegar.
  2. Add honey, and salt and pepper to taste. Mix well.
Nutrition Info
185 Calories, 0 g Protein, 0 mg Cholesterol, 1 g Carbohydrates, 1 g Total sugars (1 g Added sugars), 0 g Fiber, 20 g Total fat (3 g sat), 82 mg Sodium, [nutrition:1] Vitamin E, Vitamin K

Green Goddess Dressing

Green Goddess Dressing
Prep Time
10 minutes
Number of Servings
Makes [q:1 1/2] cups
Ingredients
  • [q:1/2] cup low-fat sour cream
  • [q:1/2] cup low-fat mayonnaise
  • [q:1/2] cup fresh chives
  • [q:1/2] cup chopped baby spinach
  • [q:1/4] cup chopped fresh parsley
  • [q:1/4] cup chopped fresh tarragon
  • 2 garlic cloves
  • [q:1/4] cup lemon juice
  • Salt and freshly ground black pepper
Directions
  1. Purée all ingredients in a high-speed blender or food processor until smooth.
  2. Serve dressing over salads, chicken, or fish; in pasta or potato salads; or with raw, sliced veggies.
Nutrition Info
For [q:1/4] cup: 111 Calories, 2 g Protein, 5 g Carbohydrates, 0 g Fiber, 9 g Total fat (3 g sat), 159 mg Sodium, [nutrition:5] Vitamin K, [nutrition:1] Vitamin C, E

Sweet Potato Sport Dressing for Power Bowls

Sweet Potato Sport Dressing for Power Bowls
Ingredients
  • 1 small sweet potato (or half of a medium sweet potato)(1)
  • [q:1/2] cup raw cashews, soaked at least 3 hours in filtered water
  • [q:1/2] cup filtered water
  • 4 garlic cloves
  • 2 tbsp Flora Omega Sport+ Oil(2)
  • 1 tsp coconut aminos
  • [q:1/2] tsp sea salt
  • Pepper, to taste
Directions
  1. Cook the Sweet Potato
    1. Preheat oven to 350 F.
    2. Pierce a small sweet potato with a fork and place on a baking sheet. Cook for 30-40 minutes until tender.
    3. Remove the sweet potato from the oven and let it sit for 5-10 minutes to cool slightly.
  2. Carefully peel off the skin and add the skinless sweet potato to a blender.
  3. Add pre-soaked cashews, [q:1/2] cup fresh filtered water, garlic, Flora Omega Sport oil, and coconut aminos to the blender. Blend on high until everything is very creamy. Taste and add salt, then add your desired amount of pepper.
  4. Keep extra dressing in an airtight container in the fridge for up to one week.

Versatile Vinaigrette

Versatile Vinaigrette
Prep Time
5 minutes prep time
Number of Servings
Makes 3 cups
Ingredients
  • [q:3/4] cup apple cider vinegar
  • 2 Tbsp honey
  • 1 Tbsp Dijon mustard
  • 2 garlic cloves, finely chopped
  • [q:1 1/2] tsp kosher salt
  • [q:1/4] tsp black pepper
  • [q:3/4] cup olive oil or canola oil
Directions
  1. Whisk together vinegar, honey, mustard, garlic, salt, and pepper in a medium bowl. 
  2. Add oil in a slow, steady stream, whisking constantly, until smooth.

Tahini Dill Salad Dressing

Tahini Dill Salad Dressing
Prep Time
5 minutes prep time
Number of Servings
6
Ingredients
Directions
  1. Combine all ingredients in a blender.
  2. Serve with fresh vegetable, grain, bean, or pasta salad.
Nutrition Info
Per serving: 82 calories, 7 g fat (75% calories from fat), 3 g protein, 2 g carbohydrate, 1 g fiber, 0 mg cholesterol, 111 mg sodium

Tuscan Vinaigrette

Tuscan Vinaigrette
Prep Time
10 minutes
Number of Servings
Makes 1 cup
Ingredients
  • [q:1/4] cup red wine vinegar
  • [q:3/4] cup extra-virgin olive oil
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 2 Tbsp chopped fresh basil
  • Salt and freshly ground black pepper to taste
Directions
  1. Whisk together vinegar and oil.
  2. Add shallot, garlic, and basil. Mix to combine.
  3. Season with salt and pepper to taste. 

Kale, Butternut, and Gruyère Dressing

Kale, Butternut, and Gruyère Dressing
Prep Time
1 hour
Number of Servings
Serves 8
Ingredients
  • 1 medium butternut squash ([q:1 1/2] to 2 pounds), peeled and cut into [q:1/2] inch cubes
  • 1 medium onion, roughly chopped
  • 2 Tbsp extra virgin olive oil
  • 1 tsp sea salt, divided
  • [q:1/2] tsp black pepper
  • 1 small bunch lacinato kale, ribs removed, shredded (about 4 cups lightly packed)
  • 1 Tbsp chopped fresh sage
  • 1 loaf Food For Life Gluten Free Sprouted For Life bread, cut into [q:1/2] inch cubes
  • 2 cups vegetable broth
  • 4 ounces Gruyère cheese, shredded
Directions
  1. Preheat oven to 400˚F. Lightly grease a 9x13" baking pan and set aside.
  2. On a large baking sheet, toss to combine squash, onion, oil, [q:1/2] tsp salt, and pepper, and spread in a single layer. Bake until squash is tender and browned, 20 to 25 minutes. Reduce oven temperature to 350˚F.
  3. In a large bowl, combine kale, sage, bread cubes, [q:1/2] tsp salt, and squash mixture. Transfer to prepared pan, pour broth evenly over the top, and sprinkle with cheese. Loosely cover with foil and bake 20 minutes, then remove foil and bake until stuffing is browned, about 10 minutes more.
Nutrition Info
378 Calories, 10 g Protein, 16 mg Cholesterol, 55 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 6 g Fiber, 14 g Total fat (3 g sat), 719 mg Sodium, [nut:5] Vitamin A, Vitamin C, Vitamin K, [nut:4] Phosphorus, [nut:2] Vitamin B6, Calcium, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Folate, Iron, Magnesium, Potassium
Subscribe to dressing