Sauces and Dressings

Dress up your veggies and salads.

Creamy Italian Dressing

Creamy Tahini Dressing

Green Onion Dressing

Vegetable Marinades

Creamy Italian Dressing Print

Makes 2 cups

Ingredients:

  • ¾ cup olive oil
  • ¼ cup apple cider vinegar
  • 2 tbsp lemon juice
  • 1/8 tsp salt
 
  • ½ cup fresh basil or about 1/3 cup dried
  • 1 tsp dried oregano
  • 1/3 cup water
 

Directions:
Blend all ingredients together and use on salad.

Nutrients per serving (2 Tbsp):

  • Calories: 175
  • Protein: < 1 g
  • Fat: 19 g
 
  • Sodium: 87 mg
  • Potassium: < 10 mg
  • Phosphorus: < 10 mg
 

Creamy Tahini Dressing Print

Makes ½ to ¾ cups

Ingredients:

  • 4 tbsp tahini butter
  • 4 tbsp warm water
 
  • Juice of 1 lemon
  • 1 tsp Braggs Amino Acid + 3 tsp water
 

Directions:
Add water to tahini and mix well with a spoon. Add rest of ingredients and adjust the amount of water if too thick. This dressing will thicken in the refrigerator.

Nutrients per serving (2 Tbsp):

  • Calories: 60
  • Protein: 2 g
  • Fat: 4 g
 
  • Sodium: 47 mg
  • Potassium: 41 mg
  • Phosphorus: 76 mg
 

Green Onion Dressing Print

Makes 2 to 3 cups

Ingredients:

  • 3 green onions
  • 1 cup olive oil
  • 1/3 cup apple cider vinegar
 
  • 1/3 cup honey
  • Dash of salt
 

Directions:
Blend all ingredients together and use on salad.

Nutrients per serving (2 Tbsp):

  • Calories: 83
  • Protein: < 1 g
  • Fat: 9 g
 
  • Sodium: < 200 mg
  • Potassium: < 10 mg
  • Phosphorus: < 10 mg
 

Vegetable Marinades Print

Ingredients:

  • 2 tbsp cold pressed olive oil
  • 2 tbsp lemon juice or apple cider vinegar
  • ¼ tsp dried basil or other herbs
 
  • Dash of salt
  • Makes about ¼ cup
 

or

Ingredients:

  • 2 tbsp lime juice
  • 2 tbsp apple dicer vinegar
  • 4 tbsp olive or flax oil
 
  • Dash of cayenne
  • Dash of salt
 

Nutrients for marinade (not per serving):

  • Calories: 200-400
  • Protein: < 1 g
  • Fat: 22-24 g
 
  • Sodium: < 100 mg
  • Potassium: < 50 mg
  • Phosphorus: < 10 mg