Lisa Singer and Taylor McGinnis demonstrate how easy and economical it is to make healthy and delicious salad dressing from scratch.

 
Warm Balsamic Dressing

This dressing is great over spinach salad or warm roasted veggies! It can also be used as a marinade.

  • 2 heads roasted garlic
  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons honey or agave
  • A sprinkle of salt and pepper

Heat up all ingredients and serve over hearts of romaine or roasted vegetables.

You can also add feta cheese as a tasty option.

 
Basil Vinaigrette

This goes great over tomatoes and fresh mozzarella cheese. Or use it as a dip with fresh French bread or vegetable crudités!

  • 1/2 cup fresh basil leaves, chopped
  • 2 tablespoons chopped garlic
  • 1/4 cup red wine vinegar
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup olive oil
  • Sea salt
  • Freshly ground pepper

Try blending with pine nuts or a variety of herbs—your options for additions to this recipe are endless!

 
Citrus Vinaigrette

When creating a dressing for a fruit salad, it’s best to use canola or safflower oil because it’s tasteless.

  • 1/4 teaspoon white wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon honey
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup safflower oil
  • 1 large orange, peeled, pith removed, and sectioned

Blend well and refrigerate.

For a thicker vinaigrette add a cup of blueberries or mangos. This acts as a binding agent but is not fattening and is full of flavor!

This recipe is great over shrimp or chicken as well.