Salad seems a summer staple. All that is needed is a bowl of fresh leafy greens, tomatoes, cucumbers, carrots, and a few other select vegetable slices. Top it with a delicious gluten free salad dressing and serve along side other summer favorites such as grilled chicken, seared steaks, ears of corn, and baked potatoes.
Salad is a refreshing and nutritious part of a balanced diet. Salad contains important nutrients and vitamins to keep us healthy especially when topped with a healthy homemade salad dressing. Fuel weight loss and serve some up today with one of these four delicious gluten free salad dressing recipes.
Sweet Honey Basil
- 1-tablespoon honey
- 1-tablespoon dried basil leaves
- ¼-cup apple cider vinegar
- ½-cup olive oil
- Combine honey, basil, and apple cider vinegar in a bottle or jar.
- Allow this to rest for at least an hour.
- Add olive oil and shake. Shake well before serving.
Italian Vinaigrette
- 1-tablespoon Italian seasoning
- 1/8-teaspoon ground black pepper
- ¼-cup apple cider vinegar
- ¼-cup olive oil
- Combine Italian seasoning, black pepper, and apple cider vinegar in a jar or bottle.
- Allow this to rest overnight.
- Add olive oil and shake vigorously.
- Shake well before serving.
Green Goddess Raw Dressing
- 1-cup packed/compressed raw spinach leaves
- ¼-cup packed/compressed raw basil leaves
- ¼-cup apple cider vinegar or fresh lime juice
- ¼-cup chopped raw bell pepper
- ¼-cup raw coconut oil
- ½-teaspoon raw sea salt
- ½-teaspoon fresh ground black pepper
- ¼-cup distilled water
- 1/8-teaspoon xanthan gum
- Wash and dry raw basil and spinach leaves. Chop them up a bit. Pack them into cup measures.
- Add coconut oil, apple cider vinegar, salt, pepper and bell pepper to blender and blend until frothy.
- Add leaves a little at a time, blending the dressing between additions.
- Add a little water if mixture gets too thick.
- Once dressing is completely smooth, add the xanthan gum and quickly pour into a jar or bottle.
- Allow mixture to rest in the refrigerator overnight until it thickens.
- Add distilled water if it gets too thick.
Tips:
- Dressing will keep three to four days if kept cold.
- For extra kick, add ½ jalapeño pepper with the seeds and stem removed.
Red Goddess Dressing
- ¼-cup distilled water
- ¼-cup rice vinegar or fresh lemon juice
- ¼-teaspoon ground black pepper
- ¼-teaspoon sea salt
- ¼-cup chopped raw basil leaves
- 1-tablespoon fresh marjoram leaves
- 1-teaspoon fresh rosemary leaves
- ½-cup red bell pepper stem and seeds removed
- ½-cup coconut oil melted
- Blend ingredients in a blender adding one ingredient at a time in the order given until creamy.
- Allow to rest in the refrigerator fro at least an hour, but preferably overnight.
Tips:
- Serve chilled, dressing will keep three to four days if kept cold.
- Add ¼-teaspoon red chili flakes or cayenne pepper to spice it up.
