Fem365: Fitness. Food. Femininity.
I love salad, but I hate making salads.
Growing up, I was “salad girl” — it was my job to make the nightly bowl of salad that accompanied our dinner. It got to be pretty tedious… Washing, drying, peeling, chopping, dressing… To this day, I get tired thinking about salad prep. However, now that I am eating a 100% grain-free diet, salad is one of my staples. I toss all sorts of random ingredients into a large bowl, top with a protein of some sort, and dress it.
I do not buy bottled salad dressings. Most are filled with funky ingredients and preservatives, most have soy oil as a base ingredient (I avoid soy), and many of the gluten-free dressings taste a little “off,” in my opinion. Homemade salad dressing tastes great and it’s so easy… But after the dreaded task of making the salad, the last thing I want to do is make salad dressing from scratch. Especially if I’m hungry or in a hurry.
I’m sure this is a no-brainer to most people, but the day I figured out that I should really make a large batch of fresh salad dressing once a week, my troubles were solved and salad-making became (a tiny bit) more fun.
Here are some of my favorite salad dressing recipes. Make a big batch so that you always have dressing on hand, ready to go. I have already posted my lemon tahini and caramel apple salad recipes… The caramel apple dressing is to die for, BTW.
Here are three more you will enjoy…
Smoky Orange Vinaigrette
This is adapted from a recipe by Bobby Flay. It’s fairly sweet, and SO GOOD and fresh-tasting on all types of salads. Also makes a great marinade for chicken, pork, or even beef.
Add the following ingredients to a jar with a lid. After you have added all the ingredients, screw on the lid and SHAKE LIKE CRAZY.
- 1/2 cup extra virgin olive oil
- 1/4 cup seasoned rice vinegar (such as this one, from Marukan, which does not use high fructose corn syrup)
- 1/4 cup freshly squeezed orange juice
- 1 Tbsp honey
- 1/2 – 1 tsp smoked paprika (to taste)
- 1/2 shallot, minced
- 1 Tbsp minced parsley
- Salt and ground black pepper to taste (I use approx 1/4 tsp of each)
- Add ingredients to jar…
- … And then shake like crazy!
Better Balsamic
I love the taste of balsamic vinegar. The tahini adds a bit of creaminess to the classic.
Again, add the following ingredients to a jar with a lid. After you have added all the ingredients, screw on the lid and SHAKE LIKE CRAZY.
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 – 2 tsp Dijon mustard
- 1 Tbsp tahini
- pinch of sugar/honey/agave/stevia
- dried herbs to taste (I like cracked rosemary)
- salt and pepper to taste
Creamy Salsa
I haven’t tried this as a make-ahead dressing, but it’s super quick and easy, and AWESOME atop taco salad. The following recipe serves 1-2.
½ cup prepared salsa (I use Muir Glen Organic) + 1 Tbsp tahini. Mix. Sometimes I add a dollop of coconut milk (full-fat, of course) to make it extra rich and creamy.





