For Birchbox's 31-day challenge, I prompted readers to skip the bottle and make their own salad dressing. Pouring on packaged dressings can derail your good intentions for a crunch-fest. Instead of boosting the nutrient level of your greens, you are likely adding sodium, sugar, artificial flavors, and preservatives. Here are three simple dressings that you can make at home to elevate your crunch-munch game.
Carrot Ginger Dressing
1 large carrot, chopped
2 tablespoons ginger, peeled and chopped
2 tablespoons rice wine vinegar
Juice of ½ a lime
2 teaspoons sesame oil
2 teaspoons low sodium tamari or soy sauce
¼ cup extra virgin olive oil
Lightly pulse all the ingredients except the olive oil in a food processor. With the motor running, slowly pour in the olive oil until well blended.
Dijon Balsamic Vinaigrette
1 tablespoon dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon white balsamic vinegar
¼ cup extra virgin olive oil
Salt and pepper to taste
Place all the ingredients in a bowl and whisk together to combine.
Spicy Cashew Dressing
1/2 cup raw cashews, soaked in water for at least two hours
¼ cup cilantro
Juice of ½ a lime
1 tablespoon ginger, peeled and chopped
5-8 dashes hot sauce
1 tablespoon water
¼ cup extra virgin olive oil
Lightly pulse all the ingredients except the olive oil in a food processor. With the motor running, slowly pour in the olive oil until well blended.
