A good healthy salad dressing recipe.....?

Question

Im trying to eat healthy and im tired of eating ranch on my salad so does anybody have any recipes for a healthy salad dressing?

Answer 1

Try this it's so good!
2tbs olive oil
1tbs balsamic vinegar
1 clove minced garlic
1 teaspoon mustard
1 teaspoon sugar(you can leave this out)
salt and pepper to taste.
Shake it up, I put 1 teaspoon of water too sometimes to thin it out a bit.

Answer 2

Eighth Day Salad Dressing Ingredients - Serves 4 17 fl oz (500ml) olive Oil 5 fl oz (150ml) Cider Vinegar 1 Medium Onion 1 Tablespoon Tomato Pureé 1 Tablespoon Eighth Day Salad Dressing (mix which you can buy from our shop, or alternatively, make up your own by mixing by weight, 2 parts yellow mustard powder, 2 parts Spanish paprika, 2 parts dried basil and 1 part ground black pepper) 3½ fl oz (100ml) Soya Milk Method Peel and chop the onion and mix with all the ingredients except the soya milk. Blend into a smooth liquid and with the blender running, add the soya milk slowly until the mixture thickens. The dressing will keep for three days in the refrigerator.

Answer 3

here's one my family loves...
salad dressing
1/2 Cup orange juice
2 Tablespoons rice vinegar
2 Tablespoons olive oil
2 Cloves fresh garlic
1 Teaspoon Lite soy sauce
1 Teaspoon Fresh grated ginger- peeled first
3/4 Teaspoon Ground cumin or to taste
just mix it all together in a blender

Answer 4

How about a nice Greek...
Greek/House Dressing
"This is the 'secret' Greek dressing recipe from the pizzeria that I work at. The recipe makes almost a gallon but can be scaled down easily. It can be used for picnics and travels very well, since it doesn't need to be refrigerated. This is the best dressing I have ever tasted, people offer to buy it constantly, but if we sold it we wouldn't be able to make enough to use in the restaurant!"
1/2 cup olive oil
1- 1/4 tsp garlic powder
1- 1/4 tsp dried oregano
1- 1/4 tsp dried basil
1 tsp pepper
1 tsp salt
1 tsp onion powder
1 tsp Dijon-style mustard
2/3 cup red wine vinegar
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
Servings: 10
Yield: 3 3/4 quarts
Preparation time: 10 minutes
Ready in: 10 minutes

or a Citrus Vinaigrette:
Another Pointe In Tyme's Citrus Vinaigrette
1/4 cup fresh orange juice
Juice of 1 lime
1 Tbs lemon juice
4 Tbs champagne vinegar
2 Tbs Dijon-style mustard
2 cups olive oil
1 tsp freshly-chopped parsley
1 tsp freshly-chopped chives
1 tsp freshly-chopped oregano
1 tsp freshly-chopped basil
1 tsp freshly-chopped mint
Salt, to taste
Freshly-ground black pepper, to taste
Whisk together the citrus juices and vinegar in a bowl until mixed. Whisk in the mustard, then slowly whisk in the oil. Continue to whisk until slightly thickened. Season to taste with salt and fresh ground black pepper.

Here is a fresh Spinach salad you may like

Spinach Salad With Grilled Chicken, Mango and Raspberries
For dressing:
2 Tbs raspberry vinegar*
1 Tbs balsmic vinegar
1 Tbs soy sauce
3/4 tsp Dijon mustard
1 1/2 tsp minced peeled fresh gingerroot
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/4 tsp chili powder
1/4 tsp freshly ground black pepper, or to taste
1/3 cup extra-virgin olive oil
1 whole skinless boneless chicken breast (3/4 pound), halved
1 bunch spinach (about 3/4 pound), coarse stems discarded and leaves washed well and spun dry
1 firm-ripe mango, cut into 1/4-inch thick slices
2 plum tomatoes, sliced thin
2/3 cup raspberries, picked over
4 scallions, chopped fine
1/4 cup walnuts, toasted and chopped coarse
* Available at specialty foods shops and some supermarkets.
Make dressing: In a bowl whisk together all dressing ingredients except oil. Add oil in a stream, whisking, and whisk until emulsified. (Dressing may be made 2 days ahead and chilled, covered.)
In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.)
Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill chicken, drained, until cooked through, about 7 minutes on each side. Transfer chicken to a platter and cool. (Chicken may be made up to this point 1 day ahead and chilled, covered.)
Cut chicken into 1/4-inch-thick slices and in a large bowl combine with remaining ingredients. Drizzle remaining dressing over salad and toss gently to combine well.
Servings: 2