DIJON LEMON DRESSING RECIPES

Name: 10 Healthy Salad Dressings
Prep time: 5 min
Yield: 12
Cuisine: American
Ingredients: 1 ½ cups fresh sliced strawberries OR fresh raspberries; 2 tablespoons pure maple syrup; 2 tablespoons apple cider vinegar; ¼ cup avocado oil OR extra-virgin olive oil; ½ teaspoon sea salt (or to taste); 1/4 cup drippy Tahini (we like Soom or Artisana.); 2 teaspoon capers (finely minced); 2 teaspoons caper juice from the jar; 3 Tablespoon freshly squeezed lemon juice; 1 teaspoon Dijon mustard or grainy mustard; 2 teaspoons gluten-free or Whole30 compliant Worcestershire sauce; 2 cloves garlic (finely minced or grated); 1 teaspoon olive oil or water to thin out the dressing; 1/2 teaspoon sea salt (or to taste); Filtered water (only as needed); 1/3 cup avocado oil OR olive oil; 3 tablespoons fresh lemon juice; 2 tablespoons apple cider vinegar; 2 garlic cloves (minced OR 2 teaspoons garlic powder); 1/2 teaspoon Dijon mustard; 1 teaspoon dried oregano; ½ teaspoon dried thyme; ½ teaspoon fine sea salt (or to taste); ¼ teaspoon freshly cracked black pepper (or to taste); 1 cup fresh cilantro; 1 cup fresh parsley; ¼ cup fresh dill (tarragon or mint); 1/2 medium ripe avocado; 3 tablespoons fresh lemon juice (or lime juice); 1 tablespoon avocado oil OR extra virgin oil OR avocado oil

THE BEST HEALTHY SALAD DRESSING RECIPES | LIFE MADE ...

The Best Healthy Salad Dressing Recipes | Life Made ... image

These 10 Healthy Salad Dressing Recipes are made in minutes and easy to store in the fridge all week long! Show your salads some love by tossing them with a flavorful dressing prepared from scratch with fresh ingredients. All vegan, paleo, gluten-free, dairy-free with low carb, keto and Whole30 options.

Provided by Kelly

Categories Salad

Prep Time 5 minutes

Yield 12

Number Of Ingredients 84

Ingredients

1 ½ cups fresh sliced strawberries OR fresh raspberries
2 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
¼ cup avocado oil OR extra-virgin olive oil
½ teaspoon sea salt (or to taste)
1/4 cup drippy Tahini (we like Soom or Artisana.)
2 teaspoon capers (finely minced)
2 teaspoons caper juice from the jar
3 Tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard or grainy mustard
2 teaspoons gluten-free or Whole30 compliant Worcestershire sauce
2 cloves garlic (finely minced or grated)
1 teaspoon olive oil or water to thin out the dressing
1/2 teaspoon sea salt (or to taste)
Filtered water (only as needed)
1/3 cup avocado oil OR olive oil
3 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
2 garlic cloves (minced OR 2 teaspoons garlic powder)
1/2 teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon fine sea salt (or to taste)
¼ teaspoon freshly cracked black pepper (or to taste)
1 cup fresh cilantro
1 cup fresh parsley
¼ cup fresh dill (tarragon or mint)
1/2 medium ripe avocado
3 tablespoons fresh lemon juice (or lime juice)
1 tablespoon avocado oil OR extra virgin oil OR avocado oil
1 clove garlic
½ teaspoon sea salt (or to taste)
Freshly cracked black pepper
Filtered water (only as needed)
Ingredients
⅓ cup avocado oil OR extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon pure maple syrup
1 teaspoon dried Italian seasoning
1 teaspoon Dijon mustard
1 large clove garlic (minced OR 1 teaspoon garlic powder)
1 teaspoon onion powder (or 1 small shallot OR ¼ small red onion, very finely chopped)
1/4 teaspoon sea salt (or to taste)
1/3 cup drippy tahini (we like Soom)
3 tablespoons fresh lemon
1 tablespoon pure maple syrup
1 teaspoon garlic powder OR 1 garlic clove (finely minced)
1 cup raw cashews (soaked in very hot water, for 20 minutes, or overnight in cool water)
2/3 cup unsweetened almond milk
1 tablespoon fresh dill or 2 teaspoon dried dill
1 tablespoon fresh parsley
2 teaspoons fresh lemon juice
½ tablespoon fresh chives or ½ teaspoon dried chives
2 teaspoons apple cider vinegar
1 teaspoon pure maple syrup
1 clove garlic OR 1 teaspoon high quality garlic powder
1/2 tsp sea salt
1/4 tsp onion powder
Freshly cracked black pepper (to taste)
1/4 cup canned coconut cream (or you can spoon out the thick top part of full-fat coconut milk)
1/4 cup avocado oil OR extra-virgin olive oil
1/3 cup fresh lemon juice
1 tablespoons apple cider vinegar
1/3 cup fresh lemon juice
3 tablespoons pure maple syrup
1 teaspoon Dijon mustard
1/2 tablespoon poppy seeds
1/4 teaspoon sea salt (or to taste)
3 tablespoons toasted sesame oil
3 tablespoons coconut vinegar (may substitute organic rice vinegar if not Whole30 or paleo)
2 tablespoons creamy tahini (cashew butter or sunflower seed butter)
1 1/2 tablespoons pure maple syrup
3 tablespoon toasted sesame oil
2 garlic cloves (minced OR 1 teaspoon garlic powder)
1 1/2 teaspoons freshly grated ginger OR ½ teaspoon ginger powder
1/2 cup avocado oil OR extra-virgin olive oil
1/4 cup aged balsamic vinegar
2 garlic cloves (minced)
1 small shallot OR 1/4 small red onion (very finely chopped)
1 tbsp Dijon mustard OR grainy mustard
1 tsp pure maple syrup
1/2 tsp fine sea salt, or to taste
1/4 tsp freshly cracked black pepper, or to taste

Steps:

Strawberry Vinaigrette
Caesar Dressing
Greek Dressing
Green Goddess Dressing
Italian Dressing
Lemon Tahini Dressing
Ranch Dressing
Poppyseed Dressing
Sesame Ginger Dressing
Balsamic Vinaigrette

Nutrition Facts : ServingSize 1 serving, Calories 54 kcal, CarbohydrateContent 2 g, FatContent 5 g, SugarContent 2 g

HONEY DIJON BRUSSELS SPROUTS RECIPE | ALLRECIPES

Honey Dijon Brussels Sprouts Recipe | Allrecipes image

My mother made this for Thanksgiving. It's a wonderful twist on Brussels sprouts!

Provided by Stacy

Categories Brussels Sprouts Side Dishes

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 6

Ingredients

10 Brussels sprouts, halved
1 ½ teaspoons butter, melted
1 ½ teaspoons honey
½ teaspoon Dijon mustard
1 pinch dried dill weed
1 pinch onion powder

Steps:

Place Brussels sprouts into a saucepan filled with lightly salted water.
Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
Toss Brussels sprouts in mustard mixture to coat.

Nutrition Facts : Calories 89.1 calories, CarbohydrateContent 14.1 g, CholesterolContent 8.1 mg, FatContent 3.4 g, FiberContent 3.7 g, ProteinContent 3.4 g, SaturatedFatContent 2 g, SodiumContent 78.1 mg, SugarContent 6.9 g

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