Copyright 2014 Jennifer Saleem, Hybrid Rasta Mama All Rights Reserved Simple Salad Dressings is a free ebook provided to individuals who subscribe to my newsletter. Please note that all images, text, design and layouts in this ebook are copyright protected under the Federal Copyright Law and are the sole property of Hybrid Rasta Mama (Jennifer Saleem). No form of reproduction of these images and photographs, including downloading, copying or saving of digital image files is authorized without the express written consent of Jennifer Saleem (Hybrid Rasta Mama). To request permission to reprint information from this book, please email jennifer@hybridrastamama.com. You can follow my writings at Hybrid Rasta Mama several ways: Subscribe to the Hybrid Rasta Mama Newsletter Like Hybrid Rasta Mama on FaceBook Follow Hybrid Rasta Mama on Twitter Follow Hybrid Rasta Mama on Pinterest The information included in this book is for educational purposes only. Other books by Hybrid Rasta Mama: Coconut Oil For Your Skin Salve Made Simple Cooking With Coconut Oil Naturally Sweetened Treats Winter Soups Gluten Free Snacks Muffin a Month and Simple Salad Dressings (free to Newsletter Subscribers)
CONTENTS Introduction... 4 Blue Cheese Buttermilk Dressing... 5 Can You Take The Heat Dressing... 5 Cranberry Mustard Salad Dressing... 6 Creamy Cucumber Dressing... 6 Creamy Garlic Salad Dressing... 7 Curry Dressing... 7 Ginger Miso Dressing... 8 Green Goddess Dressing... 9 Green Salad Dressing... 9 Italian Salad Dressing... 10 Savory Salad Dressing... 10 Seafood Salad Dressing... 11 Spiced Lemon Dressing... 11 Sweet and Sour Salad Dressing... 12 Vanilla Pear Vinaigrette... 13
Introduction I love a good salad! The crunch, the simplicity, the way the flavors come together. But really, the dressing often makes or breaks the salad! Since I avoid processed foods as much as possible, salad dressing made in my own kitchen with real food ingredients have become somewhat of a passion. I love creating different blends and trying them all on various types of salads. I ll admit, I have had quite a few flavor failures but despite that, I have come up with some really wonderful salad dressings that I hope you think are worth trying! These dressings are all quite easy to make and very inexpensive. Plus, they are extremely nourishing, adding an extra health boost to an already healthy meal choice!
Blue Cheese Buttermilk Dressing I love a simple blue cheese dressing that packs a lot of flavor. This one fits the bill! It also makes a great dip for spicy chicken and veggies! 1/2 cup buttermilk 1/2 cup plain yogurt 3 tablespoons white wine vinegar 1 teaspoon raw honey 1/2 teaspoon sea salt 1/2 teaspoon coarsely ground pepper 1/2 cup thinly sliced green onions 1/2 cup (2 ounces) crumbled blue cheese 1. Combine first 6 ingredients in a bowl 2. Stir with a whisk until blended. 3. Stir in onions and cheese. 4. Serve immediately or refrigerate for up to one week. Can You Take The Heat Dressing My husband loves hot, hot, hot! He also is not a salad fan! However, when I make this dressing, he gobbles the salad right up! 1 habanero pepper, seeded and chopped 1/3 cup olive oil 3 tablespoons rice wine vinegar 2 tablespoons creamy peanut butter 1 tablespoon water 1 clove garlic, chopped 1 tablespoon black sesame seeds 1. Place the habanero pepper, olive oil, rice vinegar, peanut butter, water, and garlic into a blender and process until smooth. 2. Add sesame seeds and pulse once or twice just to mix. 3. Pour into serving bowl.
Cranberry Mustard Salad Dressing This is a fun dressing that pairs well with a spinach salad! Great with some blue cheese sprinkled on top! 1/4 cup cranberries ¼ cup raw honey 1/4 cup Dijon mustard 1 clove garlic, peeled 1/4 cup rice vinegar 1/4 cup apple cider vinegar 1/4 cup walnut oil 1 cup coconut oil 1. Place cranberries, raw honey, Dijon mustard, garlic, salt, black pepper, rice vinegar, and cider vinegar into a blender. 2. Turn the blender on and process until smooth, about 30 seconds. 3. Pour in walnut oil in a steady stream, then coconut oil. 4. Blend until the salad dressing is thick and creamy, about 1 minute. Creamy Cucumber Dressing This is a fantastic dressing on a simple bed or greens. It also works great as a dip for pita bread, falafel, and veggies. 1 cup plain yogurt 1/2 medium cucumber 1 teaspoon lemon juice, fresh squeezed 1 clove garlic 1/2 teaspoon sea salt 1/2 teaspoon white pepper 1. Put all of the ingredients in a blender and pulse until smooth. 2. Store in the refrigerator for up to one week.
Creamy Garlic Salad Dressing Mmmmmm.that is all. 2 tablespoons tamari sauce 1 tablespoon balsamic vinegar 1 tablespoon raw honey 3 cloves garlic, minced 1 cup sour cream 1 cup mayonnaise 1 teaspoon Dijon mustard 2 tablespoons garlic powder Cracked black pepper to taste 1. Whisk together the tamari, vinegar, and honey until the honey has dissolved. 2. Whisk in the garlic, sour cream, mayonnaise, mustard, garlic powder, and black pepper until smooth. 3. Cover and refrigerate 2 to 3 hours before using. Curry Dressing I m not sure what sparked the idea to create a curry salad dressing but one day I started tinkering with ingredients and after a couple of tries, came up with this recipe. It has become a favorite for whomever tries it! I really like this dressing on salads which contact chicken and nuts. The flavors infuse so well with it. 2 teaspoons curry powder (preferably Madras-style) 1/4 cup mayonnaise 1/4 cup plain yogurt 2 teaspoons mango chutney 1 teaspoon minced peeled fresh ginger 1/2 teaspoon grated orange peel
1. Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. 2. Transfer to medium bowl. Add mayonnaise, yogurt, mango chutney, minced ginger, and grated orange peel. 3. Whisk to blend. 4. Let the flavors merry for 4-6 hours before serving. 5. Keeps well in the fridge for about a week. Ginger Miso Dressing This dressing is perfect for an Asian slaw or Asian inspired salad. It also makes a really great sauce/marinade for salmon and chicken. 1/3 cup plain yogurt or mayonnaise 1/3 cup coconut milk 1 tablespoon peeled and minced fresh ginger 1 1/2 teaspoons tamari 1 teaspoon light miso 1 teaspoon Dijon mustard 1 tablespoon chopped fresh cilantro 1 tablespoon chopped green onion, including tender green top 1. Combine yogurt/mayonnaise, coconut milk, ginger, tamari, miso, and mustard in a blender or food processor. 2. Process just until smooth and creamy. 3. Transfer to a bowl and stir in the cilantro and green onion. 4. Cover and refrigerate for at least 1 hour before serving as a dressing or sauce. Can be used immediately as a marinade.
Green Goddess Dressing Oh my how I love this dressing! I is fantastic on just about any simple salad! 2 cups mayonnaise 4 anchovy fillets, minced 1 green onion, chopped 2 teaspoons chopped fresh parsley 2 teaspoons chopped fresh chives 1 tablespoon tarragon vinegar 1 teaspoon chopped fresh tarragon 1. Mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon. 2. Refrigerate until ready to serve and pour over favorite salad or greens. Green Salad Dressing This salad dressing pairs nicely with simple salads of lettuce topped with your favorite vegetables. 2 cloves garlic, minced 1 inch piece of ginger, peeled and chopped 1/4 cup raw apple cider vinegar 1 cup chopped fresh cilantro 1/4 teaspoon sea salt 2 tablespoons olive oil (or 50/50 mix of olive oil and coconut oil) 2 tablespoon raw honey 2 tablespoons mayonnaise or plain yogurt (optional) 1. Add all of the ingredients to a blender and blend until smooth! 2. Dressing will keep in the fridge for one week.
Italian Salad Dressing This recipe actually comes from my great-grandmother. I have found memories of holiday dinners and beautiful antipasto salads drowning in this dressing! 3 tablespoons mayonnaise 1/3 cup red wine vinegar 1/2 cup water 2 teaspoons lemon juice 2 tablespoons grated Parmesan cheese 3 tablespoons olive oil 1 small clove garlic, minced (optional) 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/8 teaspoon ground black pepper 1. Place the mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. 2. Blend for 2 minutes, then pour into a salad dressing container, and refrigerate at least 1 hour. 3. Shake well before using. Savory Salad Dressing This is one of my favorite salad dressings. It has a rich flavor that works well on salads and slaws and it is very nutrient dense. 1/3 cup flaxseed oil (can substitute with olive oil or coconut oil) 2 tablespoons balsamic vinegar 1/4 cup Bragg's Liquid Aminos (can substitute with tamari) 2 teaspoons Dijon mustard 1 clove garlic, minced 1 teaspoon ground cumin 1 teaspoon dried rosemary 1. Combine all ingredients in a jar and shake. 2. Dressing will keep for two weeks in the fridge.
Seafood Salad Dressing I love a good seafood salad and like to mix it up a bit when it comes to the dressing. This recipe has become a favorite. It is mild and does not overtake the flavors in your favorite seafood salad! 2 large red bell peppers 1 medium head garlic 1/2 large onion 1 large Portobello mushroom, chopped 1/4 cup extra virgin olive oil 1/2 lemon, juiced 1 tablespoon fennel seed 1 tablespoon ketchup 1 tablespoon raw apple cider vinegar 1. Peel and remove seeds from peppers. Place peppers in blender. 2. Squeeze garlic and onion from skins. Add to blender. 3. Coarsely chop mushroom and add to blender along with olive oil, lemon juice, fennel, ketchup, and vinegar. 4. Blend until smooth. Spiced Lemon Dressing I adore a simple lemon and oil dressing on almost any kind of salad. Sometimes, I want a little something with a kick and this dressing fits the bill. I have yet to find a salad I do not enjoy it on! 1/4 cup lemon juice 2 tablespoons plain yogurt 1 1/2 teaspoons honey 1/4 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 cup olive oil (or a 50/50 blend of olive oil and coconut oil) 1/4 teaspoon salt Pepper to taste
1. Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended. 2. Slowly whisk in oil so that the dressing becomes smooth and emulsified. Season with salt and pepper. Sweet and Sour Salad Dressing This dressing is great on an Asian infused salad! It also makes a great dip for veggies! 3/4 cup honey 1/4 raw cup apple cider vinegar 1 tablespoon Worcestershire sauce 1/3 cup ketchup 1 cup coconut oil 1 cup minced onion 1. Stir together honey, vinegar, Worcestershire sauce, onion, and ketchup until the honey has dissolved. 2. Whisk the coconut oil into the onion mixture until incorporated. 3. Cover and refrigerate one hour before using.
Vanilla Pear Vinaigrette I adore champagne vinaigrette s but had to give up alcohol as part of my healing journey. I was trying to find a suitable substitute but always fell short. This recipe isn t an exact replica of a champagne vinaigrette but it is quite tasty, especially when used with a fruit topped salad. 2 large pears 1/3 cup white wine vinegar 1 tablespoon honey 3/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon vanilla extract Dash of ground red pepper 1. Combine all of the ingredients in a blender and process until smooth. If the dressing is too thick, add a little coconut water until you reach the desired consistency.
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