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6 Healthy Homemade Salad Dressings

Part of Eating the Med Way includes choosing olive oil and using herbs and spices. You can use olive oil for cooking, dressings, and marinades. Using herbs and spices in your cooking is a great way to add flavor without adding a lot of salt.

Below are 6 delicious salad dressing recipes that are great for traditional salads or using on roasted vegetables. When I meal prep or need an easy side dish, I like to roast a sheet pan full of vegetables (cauliflower, broccoli, and carrots are my go-to staples) and toss them with various olive oil-based dressings after they have cooked for extra flavor!

Recipes from Med Instead of Meds

Citrus Dressing in a jar

Citrus Salad Dressing

  • Juice from 3 limes or lemons
  • 6 tablespoons olive oil
  • Salt and pepper to taste

House Salad Dressing photo

Med House Salad Dressing

  • 1/3 cup (or 5 Tablespoons + 1 teaspoon) olive oil
  • 5 Tablespoons red wine vinegar (you can use white wine or cider)
  • 1 Tablespoon olive oil mayonnaise
  • 1 teaspoon sugar
  • 2 teaspoons dried oregano

Cumin Vinaigrette on spoon

Cumin Vinaigrette

  • 3 large shallots, finely chopped
  • ¾ cup olive oil
  • 1 tablespoon ground cumin
  • 6 tablespoons balsamic vinegar
  • 3 tablespoon lemon juice
  • ¾ teaspoon cayenne
  • salt and pepper to taste

lime vinaigrette in jar

Chili Lime Vinaigrette

  • 6 tablespoons vegetable oil (canola, grapeseed, or sunflower seed)
  • 6 tablespoons white-wine vinegar
  • 1-3 tablespoon jalapeno, finely chopped (can add more or less based on personal taste)
  • 1-3 tablespoons finely chopped fresh mint leaves
  • Juice and zest of 3 limes
  • 3 tablespoon sugar (or less)
  • ⅛ teaspoon cayenne pepper
  • Salt and pepper to taste

Dijon vinaigrette in jar

Balsamic Dijon Vinaigrette

  • 6 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 6 tablespoons olive oil
  • Salt and fresh ground pepper to taste

Dijon Vinaigrette in a jar

Sherry Dijon Vinaigrette

  • 9 tablespoons sherry vinegar
  • 1 tablespoon Dijon mustard
  • 12 tablespoons (¾ cup) olive oil

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