Steps to make Healthy, Homemade Salad Dressing ( 3 Simple Recipes to test)

 

3 Healthy Homemade Dressings to Make Your Salad Pop / 3 Aderezos Caseros y Saludables

Video taken from the channel: Fit Men Cook


 

3 Easy Low-Calorie Ranch Dressing Recipes With Joy Bauer | Joy Full Eats | TODAY

Video taken from the channel: TODAY


 

3 Homemade Salad Dressing Recipe | EASY & HEALTHY RECIPES

Video taken from the channel: HealthNut Nutrition


 

3 DIY Oil Free Salad Dressing Recipes | Easy + Healthy

Video taken from the channel: Clean & Delicious


 

8 Healthy Salad Dressings (REALLY QUICK)

Video taken from the channel: Erwan Heussaff


 

3 Homemade Salad Dressing Recipes | Healthy + Easy

Video taken from the channel: Clean & Delicious


 

5 Homemade Salad Dressings | EASY + HEALTHY

Video taken from the channel: Fablunch


However, not all of these healthy salad dressing recipes call for ingredients that go bad when stored at room temperature, so I’ve made notes on how to properly store each dressing. Now some of these dressings do have a natural preservative, like vinegar or lemon, but you really should try. For Honey Mustard Salad Dressing. 1/4 cup dijon mustard 1/4 cup honey 1/4 cup apple cider vinegar (I prefer raw, unfiltered) 1/4 cup extra virgin olive oil 1 teaspoon salt 1/4 teaspoon black pepper For Italian Salad Dressing.

2/3. Save these 3 Simple Salad Dressing Recipes to Pinterest! Honey Mustard Dressing. The second easy salad dressing, a One-Minute Honey Mustard Dressing, is a family favorite and always. These salad dressing recipes are so simple and easy to make.

If you make them at home, you can control how much you make, which means you’ll have less clutter taking up space in your fridge. Once you try a few of these recipes. Why you are going to love these healthy salad dressing recipes.

These salad dressing recipes are all so simple to make! All you need is a blender and about 5 minutes for each recipe! These homemade dressing recipes are vegan, gluten free, dairy free, paleo and Whole30 friendly! There is a salad dressing.

Fruit makes a surprising and tasty addition to salad dressing. One cup of antioxidant‐packed blackberries contains 8 g of fiber and a wealth of manganese, a mineral necessary for healthy. How to Make Healthy, Homemade Salad Dressing (+ 3 Simple Recipes to Try) Homemade Salad Dressing (+ 3 Simple Recipes to Try) by Cook Smarts.

May 4, 2016. 25 Comments. simple recipes and delicious weekly meal plans. Follow their adventures in healthy.

Instructions 1. Classic Ranch Salad Dressing. Classic Ranch: whisk 1/3 cup buttermilk, 1/3 cup mayonnaise, 2 tablespoons each chopped parsley and chives, 1 teaspoon dried. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and salt.

The salad dressing will appear “cloudy” when it’s ready (about 20 seconds of whisking). Pour the dressing over the salad. 6 healthy salad dressing recipes to meal-prep for the week ahead.

These Nutritionist approved, vibrant homemade dressings are easy to make, delicious, packed with nutrients and cost-effective. I know that three of your biggest challenges when it comes to healthy.

List of related literature:

Try mixing 1 tablespoon of olive oil and 2 tablespoons of flavored or plain balsamic vinegar to make a dressing to serve over vegetables or salad.

“State of Slim: Fix Your Metabolism and Drop 20 Pounds in 8 Weeks on the Colorado Diet” by James O. Hill, Holly Wyatt, Christie Aschwanden
from State of Slim: Fix Your Metabolism and Drop 20 Pounds in 8 Weeks on the Colorado Diet
by James O. Hill, Holly Wyatt, Christie Aschwanden
Rodale Books, 2013

SALAD DRESSING—When making salad for a large family take quart bottle with a rather wide mouth, put in one-half cup of vinegar, one and one-half cups of olive oil, two level teaspoons of salt and one-half level teaspoon of pepper; cork the bottle tightly and shake vigorously until an emulsion is made.

“Rufus Estes' Good Things to Eat: The First Cookbook by an African-American Chef” by Rufus Estes
from Rufus Estes’ Good Things to Eat: The First Cookbook by an African-American Chef
by Rufus Estes
Dover Publications, 2012

—Make the dressing: mix 11, cup OLIVE Oil, la cup LIME JUICE, 2 TBS TARRAGON VINEGAR OG BALSAMIC VINEGAR.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

1 large tomato, sliced 1 large cucumber, sliced 1 avocado, sliced 4 While the chicken is cooking, mix together the remaining 1⁄4 cup of the apple cider vinegar, 1⁄4 cup of the balsamic vinegar, and 1 tablespoon of garlic along with the olive oil to create your salad dressing.

“Belly Fat Diet For Dummies” by Erin Palinski-Wade
from Belly Fat Diet For Dummies
by Erin Palinski-Wade
Wiley, 2012

Mix 3 tablespoons olive oil and 3 tablespoons vinegar with ½ teaspoon sugar to make a salad dressing.

“Daily Life in Elizabethan England, 2nd Edition” by Jeffrey L. Forgeng
from Daily Life in Elizabethan England, 2nd Edition
by Jeffrey L. Forgeng
ABC-CLIO, 2009

Shake this mixture up and use as a salad topping; mix with olive oil or hemp oil and fresh lemon or apple cider vinegar for a delicious salad dressing; or eat it straight out of the bag with a spoon for a high-protein snack.

“Superfoods: The Food and Medicine of the Future” by David Wolfe
from Superfoods: The Food and Medicine of the Future
by David Wolfe
North Atlantic Books, 2009

A good dressing makes a great salad, and here I share four simple yet flavor-packed dressings that can be put together in minutes, almost as quick as it takes to pick out a bottle and bring it to the register.

“The Doctor's Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance” by Travis Stork, Leda Scheintaub
from The Doctor’s Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance
by Travis Stork, Leda Scheintaub
Bird Street Books, 2014

Make the dressing: In a separate bowl, whisk together the avocado oil, vinegar, coconut aminos, coconut sugar, sesame oil, and salt.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Try making your own salad dressing using extra­virgin olive oil and balsamic vinegar, or toss fresh greens in lemon juice for a burst of fresh flavor.

“Vegan Cookbook for Beginners: The Essential Vegan Cookbook To Get Started” by Rockridge Press
from Vegan Cookbook for Beginners: The Essential Vegan Cookbook To Get Started
by Rockridge Press
Callisto Media Incorporated, 2013

Or you can make a quick and easy salad dressing by combining olive or canola oil, your favorite vinegar, some lemon, cracked black pepper, and fresh herbs.

“The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems From Aging and Diabetes to Ulcers and Yeast Infections” by Selene Yeager, Editors of Prevention
from The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems From Aging and Diabetes to Ulcers and Yeast Infections
by Selene Yeager, Editors of Prevention
Rodale Books, 2008

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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91 comments

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  • For the raspberry one…Could I replace that with a green apple? I think it would give that bitter sweet taste similar to the raspberries… 

  • I like to make sure there’s different textures in my salad like avocado or some type of seeds or nuts just something to change up the flavor

  • I came here just by luck and I’m glad I did. These look amazing! I adore you.:O) I just subed, and cant wait to go through your vids.

  • I think I would add some basil to the second one. Bit that’s of course just my personal preference. Anyways, awesome video and I’ll make sure to try these!

  • I love Tahini, firstly it is very useful in the second delicious! and suited to fruits and vegetables salads. you just need to grind sesame seeds with olive oil. 4 cup sesame seeds ½ cup vegetable oil until smooth thick mixture.

  • I am still new in making salad dressing. Eventhough I want to try it, I pretty much hesitate about the amount of the ingredients. That greek yogurt thing, how much should I put in?? And etc.. ��

  • You are a God send!! I can’t wait to try your recipes. I am about to start my weight loss journey again. I kept falling off the wagon because my taste buds became bored. With your recipes I dont have to worry about that. I am so excited!! I will be looking for your book to purchase as well.

  • Looks lovely….will be making these tom. Will let u know how it is….As u said sesame paste…can i just add sesame in grinder with some water to make that?

  • so wonderful! just what i was looking for. thank you! i did see one video where trisha yearwood made garth brooks favorite salad dressing but i cannot find now! it was asian inspired and they said he eats it on everything! this is my first time to your site, really enjoyed. i’ll be back! love your show babe!

  • Hi, Mr. Fit men Can Cook, I just want you to know that I liked your vid and shared ot on my facebook channel and to personal friend in text. Q/A: Its a must for me to have the freshess foods(can that be an ingrediant) Okay so at this resturant I go to has this sauce and I ask for extra and use it in my dressing.. Then I really love lemon juice and apple cider vinegar with mother in my dressings.

  • I would like to have Joy to help me and my husband to lose our weight but we don’t live in New York we live in Jacksonville Florida

  • I made these. I omitted all the spicy ingredients. I want to taste the flavors not the spice. I don’t want to cover them up with heat.

  • Your macros for the dressings are actually worse than what I can buy in the store. So what exactly did we accomplish here? You say it doesn’t have saturated fat and preservatives. 1. saturated fat is not bad for you (get off the ban wagon), 2. vinager can also be considered a preservative.

  • #snapchatfam… sorry I don’t have the salad Emoji LOL.. dressings look amazing will for sure try them I do have a question though what is healthy evening snacks…. that is my downfall I eat really well all day and then the evening ����

  • Omg I just tried that yogurt salad dressing becauce I was bored and wanted to do a salad. It came out SO DELICIOUS. I absolutely love it ❤️
    Im just wondering with which vegetable it would be the best

  • Hi..Thnx for sharing grtt salad dressings…Will surely try…would appreciate vegetable & fruit juice recipes with fresh herbs

  • I just made the carrot ginger to the letter and I found it very bitter. I think a full Tablespoon of ginger is way too much. It would be better with just a teaspoon. But thanks for these recipes. My friend loves the first two, and we are both trying to cut way down on oil.

  • I love this. I am starting a health food journey. I know it is going to cost a lot more but my body will reason with my wallet. Lol

    Since these dressings spoil, is there anything that could be used to make them last more than 7 days? Or can I freeze them and take them out when ready to use?

    I’m one of those, make a weeks worth of meals and then eat as I want type girl. Or the, make my own sauces and store them even though I’m not going to eat them for a while type girl. Weird I know. Lol

    Thanks!

  • I like using yogurt as a base then I add cucumber & mint from the garden & some garlic & lemon juice a bit of olive oil for some richness. works great on a salad or over chicks or meat. sounds a lot like taziki

  • Sorry to criticise you ; I noticed something I’m wrong ; is only the tahini sauce is fatty but the rest is good ; so I apologise ���� but again I can tel you I always watch your videos and I love it ���� good luck

  • is there a way to replace or reduce the olive oil in that third dressing? it looks really good, but i don’t want to waste too many calories on just the dressing of my side salad.

  • I loved the pesto sauce my roommate made years ago. great with pasta. I tried making my own pesto but I could never get the right amount of salt, basil and cheese.

  • I like to use different types of olive oils mint, lemon ect and white and dark balsamic there is a store near me specializes in oils and vinegar has many types you can go in and sample before you buy also use romaine, baby spinach and arugula fr base i also add hard boil eggs sliced almonds croutons, tomatoes some sort English cucumbers instead of cucumbers sometimes chic peas then add protein choice of chicken, turkey, tuna and shrimp, steak, salmon I have salad everyday for lunch and many times for dinner, without the protein and cottage cheese. It my way of getting my veggies

    i have made homemade dressing frrom greek yogurt, Do you have any using greek yogurt?

  • Hi there. Where do you order your products from? I noticed your links to amazon.com but I’m from Canada as well, and many products are not available on amazon.ca or are cost prohibitive.

  • Whenever i go on trips I bring my USB blender I got on sale at SlushTek.com (you get additional 10% off with code “LOVESUMMER2020” i think) with me and whip up oil free sauces on the go. Im like don’t mess with the zohan putting these dressings on oven roasted veggies, tofu, fruit, and salads LOL

  • I added 2 garlic cloves to the avocado dressing to give it a kick left out the cilantro so yummy! Thanks for this delicious and fresh recipe!

  • The term “healthy fats” was used several times. Lets be clear that oil in and of itself is not healthy. It has three times the calories of sugar spoon for spoon and just as many vitamins and minerals. We can watch the arteries in real time with an MRI and observe how they stiffen shortly after oil is consumed. With that out of the way I am looking forward to trying these dressings out.

  • Hi Kevin, I love your youtube channel! I just tried your recipe for the creamy avocado/cilantro/lime dressing and it was delicious! I was wondering if you would be able to have a recipe for a ranch dressing or mock ranch dressing? I really enjoy how you give so many great tips and ideas as I am taking the weight loss journey. You’ve helped me set up for success!

  • I love your impression. And the cute way you made fun of yourself. Thank God we all do the same thing. Thank you they look delicious and I’m going to go for the ginger and honey Yumm

  • I was a little skeptical about the yogurt dressing. I made it today and o god! I don’t think my life will ever be the same again. Thank youuuuuuuuu❤

  • I made the first dressing and its very good but I thought it was too sweet for my taste so I will decrease the maple syrup and honey….I also added some crystal light hot sauce and it is sooo yummy. Thank you for these recipes.

  • Thank you!! A bunch of people in the health community are so pro oil and I hate the judgement. Oil isn’t for everyone, to me it either has too strong of a flavor (ex olive oil) or doesn’t add anything to the dish. I prefer lighter flavors and don’t want to be eating empty calories, which since I don’t enjoy it this would be empty. I prefer texture enhancing fats like hemp hearts and great flavors like avocado.

  • Love your videos!! But I wish you’d get all the ingredients out of their containers i.e. yogurt (use a spoon to scrape it all out)

  • Try my simple and quick homemade tuna salad. Trust me you’ll fall in love with it https://dulciedream06.blogspot.com/2019/10/diy-healthy-tuna-salad.html?m=1

  • Hey I really love the way you made those delicious dressings. Your skin looks really vibrant, clean and glowy… what do you do for your skin? Do you have any videos for skin care and what to include in diet to have a skin like you:)

  • Made your green goddess dressing with full-fat coconut milk yesterday and served it drizzled over roasted vegies with baked coconut curried fresh salmon. It hit the ball out of the park. Thank you so much. This recipe is a keeper. ��

  • Dani I’ve been following a LONG time. Thank you for sharing your recipes. And ‘U are So Funny & Upbeat’…stay well and keep being YOU.

  • As a med student,I found it very difficult to cook with such little time in between class, the hospital shifts & gym. THANK YOU so much for facillitating the cooking & what I truly appreciate more…..the healthyness of these dishes!!⇝ThankYou♥

  • This is very helpful and very easy to make especially when I crave for an immediate salad that goes with our everyday meal. I have tried the lemon with olive oil and use romaine lettuce and it’s a great alternative than munching chips. I’m also into cooking but have not done any salad yet. It’s really a great help! I have also some recipes on my YT channel, you can check it out guys and would appreciate the help as I’m just starting out. Trying to get inspiration from all of you to continue. Thank you so much! ����

  • I tend to eat my salads like a rabbit. Most people probably cut Romaine lettuce leaves into bite-sized chunks. I keep them whole and munch on them like a rabbit. Also, I once made a simple salad with baby spinach leaves and blackberries. I basically placed the leaves on the plate and added the blackberries. Eating the salad felt like digging through the forest floor and finding mostly leafy greens with the occasional sweet-tart berry.

    I sometimes wonder if I’m absorbing the nutrients by eating raw and without dressing like that. Most of the time, I cook my veggies.

  • These look delicious but certainly NOT healthy. Full fat coconut milk, PLUS Olive oil and avocado = fat, fat and more fat. Dairy, not so healthy either. I’m sure they taste good though.

  • Hi! From Manila Philippines, i really like you video is very easy to make �� thats why i already subcribed to your youtube channel ��

  • Would you be able to share how to make Tahini paste and maybe guacamole cilantro dressing? ����
    Thanks in advance
    And thanks for taking the time to share your recipes ��

  • @Fit Men Cook great video! I really hope you’ll start selling fitmencook-tshirts again, especially the one you’re wearing in the video, it’s so cool! best regards from Switzerland.

  • Thanks. The tahini dip is just amazing. Used it as salad wrap dressing for a chicken wrap and tasted just like shawarma for a while

  • I’ve always said that Iceberg lettuce = crunchy water. Not an iceberg lettuce fan at all. I tend to use baby spinach or leaf lettuce as my salad base.

  • Am I the only one who’s doesn’t love Tahini? Like…maybe I don’t want to taste peanut butter on everything? Bc its like a sour PB taste.

  • The color different of the skin tones between wider shot (pale) and b-roll (red and natural) is irritating my brain. Can’t keep focusing on the content lol. Maybe it’s just me.

  • You turned me off as soon as you added the low-fat buttermilk. Using low-fat dairy products is a crime that should be punishable by law. Oh, wait a minute, no punishment is required, nature will punish those people soon enough when they have dementia, Alzheimer’s disease, multiple sclerosis and a host of other nasty diseases. So sad that so many people bought into that lie that fat is bad.

  • I wish people would stop saying detox thing detox that, these do not “detox” your body your liver and kidneys detox your body. Aside from that these dressings look really tasty!

  • Hii sir please make video on below mentioned dressing
    Sauce Louis Mayonnaise and heavy cream combined with chopped green pepper and green onion seasoned with chilli sauce and Worcestershire sauce and lemon juice.
    Blue cheese dressing Creamy dressing containing crumbled blue cheese.
    Roquefort dressing Vinaigrette containing crumbled Roquefort or blue cheese.
    French dressingThree parts Oil and one part vinegar with mustard and garlic.
    English dressingone part of oil and two part vinegar, English mustard and seasoning.
    American vinaigretteequal quantities of vinegar and oil, mustard and seasoning.
    Lorenzo dressing Vinaigrette with chili sauce and chopped watercress.
    Anchovy dressing Vinaigrette and mashed anchovies.
    Italian dressing Vinaigrette with garlic and herbs: oregano and basil and dill.
    Half-and-half dressing Half mayonnaise and half vinaigrette seasoned with minced garlic and mashed anchovies and grated Parmesan cheese; especially good for combination salads.
    Mayonnaise Egg yolks and oil and vinegar.
    Russian dressing Mayonnaise with horseradish grated onion and chilli sauce or catsup; sometimes with caviar added.
    Salad cream – A Creamy salad dressing resembling mayonnaise.
    Thousand Island dressing Mayonnaise with chilli sauce or tomato ketchup and minced olives and peppers and hard-cooked egg.

    Acidulated cream: Three part of thin cream to one part of lemon juice, salt and pepper.

  • Hola saludos ya diré bueno ok felicitar a cyl TVE estuvo tipo hollibu. Ok oscar berlina. Palmares laurel Goya el premio es nuestro de lux ya dire bueno felicidades y eting ok gracias ya. Dire bueno ok gracias. Gracias gracias. Humor bueno ok grc grc grc. Dale me gusto. Ok mundo ok ya diré.

  • Not only do I love your recipes but also the professional way you present them. You don’t go on and on about things that have nothing to do with the recipe. Great presentations. Thank you��

  • I am looking at mini food processors so I can make chutneys and other things. In this video it looks like you are using a 3 cup Cuisinart and when I click on the link to Amazon they show a 4 cup. Which one would you recommend? I love your videos and hope that you will do some chutney demonstrations in a mini food processor for Indian meals, sandwiches, etc.

  • I literally just made the cilantro hemp dressing and it was amazing!! I didn’t think it was going to be tasty but it was!! Thanks for the recipe. I will definitely try making the other two.

  • As always, your creations are awesome!!! I recently discovered that I’m allergic to soy, legumes, and nuts. If you’re open to the idea, will you create a recipe or recipes that include substitutions? Thank you!

  • I’m sorry ; you’re talking about oil free because is fatty ; but what you’re using to replace oil is even more fatty ; seeds are fatty is all oil ; tahini is so fatty too, I know all that is healthy but still so fatty

  • Oils are industrial seed products and not made from vegetables. They are carcinogenic when heated and can be unstable just sitting in a warehouse or on a grocery store shelf. They cause oxidative stress in the body. Olive Oil is not an ancient foodstuff as it’s depicted in graphic design or on cooking shows. It was used for centuries as a cosmetic and rubbed on skin for tanning or moisturizing. Eating olive oil was unheard of until the 20th century. The phrase “Mediterranean Diet” was created by an olive growers association. There is no Mediterranean Diet and diets in the Mediterranean vary widely and are all high fats including saturated fat and also high in carbs, grains, meat and alcohol. This includes so-called ‘Blue Zones’ where longevity is high. The only oils used in cooking were used throughout Asia and they are coconut oil and palm oil which are natural un-refined products. Olive oil is the most stable of oils but still becomes un-stable when heated just like the industrial seed oils.

  • The past weekend I used half onion, hand of coriander, lemon juice and olive oil. Salt to taste, but I cut the salt every time I can. I apply the mix to the recently cooked quinoa and, woooow, it was the best flavor in time! I really recommend:)

  • These look so yummy!! I can’t wait to try them. Thank you for sharing them!!

    I’m wondering if you have any vinaigrette sesame dressing recipes? to put on asian Cabbage salad. I’m trying to find one that’s all fresh ingredients like yours in this video ��

  • Oil free is great, but nuts and seeds are saturated fats and very high calorically..These all look great, but many of my health coach clients are salt-oil-sugar/SOS free.

  • I love our ice cube tray, I have been looking for something similar but cannot find it, would you mind sharing where you got that one from? Many thanks:)

  • Great recipes! I love to grate carrot and purple cabbage and add chop nuts and dry cranberries to salad to make it crunch and pop!

  • You may want to know that some soy sauces contain fermented fish
    If your trying to be a vegetarian,
    And many chinese foods contain oyster sauces in many of their ingredients as a small ingredient, so when you go out to eat in these restaurants, you can be guaranteed to be eating oysters in part.

  • Looks good. Have you ever tried the Zesty Tahini dressing from the Whole Foods salad bar? So good and oil-free too. I’ve tried to duplicate the recipe at home to no avail.

  • Too many ingred.s. who’s gona mess with all that? Just remember: plain yogurt, a little buttermilk or vinegar.
    Why can’t some co. that makes dressing that’s in frig case make us one like hers?
    And Why can’t they make a syrup that’s not h.f.c.s.?

  • People hatin on the Olive oil used in this recipe need to remember they’re dressings! Check the ingredients list on any bottle, they’ll be full of oil. Also you shouldn’t drown your salad in the stuff, overall it is still healthy as he hasn’t used that much here.

  • For those looking to making these great dressings to loose weight, I would avoid adding any sugar and anything with a lot of carbs. For the most part, don’t add anything sweet like sugar and honey, and avoid the Greek yogurt. And don’t any extra carbs like croutons, too! If you excuse me, I’m going to make that lemon oil dressing.

  • can you give me some salad ideas for the avocato and cucumber dressing (the first one) pleasee!!:3 i made it today but i made too much and i wanna find salads for that dressing:)

  • Tamarind paste+ Jaggreyor brown sugar + green chilli or jalapeno+ Seasalt+ cocnut oil blend. It’s a strong spicy sauce. Can be used on salads, soups, rice. Let me know how your insights when you make it.��

  • Why I feel like he was talking about Cheddars when he described that struggle salad…

    Kev, if they spoil so fast then we should be using smaller containers right?

  • I love this video! I downloaded your app yesterday, shared it with co-workers, and we found some great recipes. This is the icing on the cake. I’m excited about this leg of my journey. Thank you for sharing your expertise.

  • There is something I don’t understand here… I thought whole plant based meant leaving out processed foods as well. What is the difference of doing it myself or just go and buy some vegan salad dressing from the store then? Both have processed/ refined ingredients.

  • Is there a natural preservative that can be added to the dressing to make it last about 2 weeks instead of just one week? A month would be ideal, but that may be asking too much. Thank you!

  • Love em all ������! Papa Erwan pag ayaw at papalitan mo na ang blender mo andito lang ako para sumalo ������! Merry Christmas ������!

  • With YouTube becoming your full time job are you looking at increasing your upload schedule at all? Thanks #snapchatfam ��������������������������������������

  • Am I the only one who gets a little mad whenever people used a huge whisk compared to the bowl? do they not have a smaller one? ;c

  • Thank u so much for the wonderful salad dressing recepie..I made one with acv. It tasted so so yummy…I made chickpea salad and added this dressing..

  • Girl, you are looking good! Love the hair and makeup.

    And great job on the dressings! They are good made the cilantro and pepper one:)

  • You are really helping my plant based & unprocessed diet progress! My daughter is lactose intolerant & celiac. She is finding it hard to buy many items because of the hidden ingredients. I sent her & my son (who lives to cook) the link & they both are finding it helpful & yummy!

  • HI! I recently came across your Channel and I love it!! I started my own channel as well a few months ago. Its all healthy baking recipes I make so please check it out if you have time and let me know what you think! Thanks!:)

  • you’re not adding measurements to go based on its kind of hard to just eye-ball it through a video. It would be really helpful if you could add the measurements!

  • Thank you for these recipes. No oils are good for humans they break down the vascular system. Read Dr. Esselstyn’s book, Prevent and Reverse Heart Disease.

  • Love putting some honey vinaigrette on my salads. Just olive oil, balsamic vinegar and honey, simple yet super delicious! I also like adding cubed apples and walnuts on my salads for some crunchyness

  • Hi, I love this video and would like to make these. But I have a question about the miso paste and the tahini paste. I’m alergic to those ingredients. What can I substitute those with? Thank you.

  • I’m definitely going to try the first and last one. I usually just use lemon or lime juice, and salt. I was thinking about trying dill pickle juice.

  • Hi I am very much interested in your recipes but this one is absolutely sounds good. Being vegan no dairy at all I am going to try dressings. Also suggestion when I make Tahini dressing I always add Cilantro leaves it adds very good flavor. Being indian we make this chantey often. Thanks.

  • I love how these dressings are vegan& preservative free. Just a quick tip/alternative to add natural probiotics, instead of salt try adding some non-gmo white miso to your dressings. Personally I love Braggs ACV& Dijon mustard in my homemade dressings, delish. These are certified yummy! ^_^

  • Awesome video, thanks for those recipes. I go to a specialty shop and get flavored balsamic vinegars (strawberry, peach, blackberry are among the flavors). They cost more but are soooo worth it!

  • I usually add a combo of dry ingredients that I like and have put into its own shaker. Turmeric, ginger, cayenne, paprika, black pepper, sea salt, yeast flakes.

  • Kevin could you post a recipe for a healthy protein shake with vegetables incorporated into the shake? This would be very helpful! Thanks again