Making your own salad dressing is so easy! Try this Lemon Vinaigrette with a Sugar Snap Pea Salad or simple roasted asparagus.
Bottled salad dressings are one of the sneaky places that carbs hide. For example, 2 tablespoons (a normal serving size) of Ken’s Steak House Fat-Free Sun-Dried Tomato Vinaigrette contains 12g of sugar. Keep in mind that 4g of sugar equals 1 teaspoon. So, eating a standard serving of this bottled salad dressing would be the equivalent of eating 3 teaspoons of sugar! Yikes.
Whipping up a quick dressing like this Lemon Vinaigrette is easy: add the ingredients to a small glass jar with a screw-top lid (think Mason jar) and shake.
Other Homemade Salad Dressings
Like the idea of making your own dressing? Here are some other recipes you may want to try:
- Asian Vinaigrette and Marinade
- Orange Vinaigrette
- Green Goddess Dressing
- Maple Vinaigrette
- Homemade Citrus Vinaigrette
- Mustard Vinaigrette
- 2 tablespoons dijon or coarse-grained mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- dash kosher salt
- 3 tablespoons extra-virgin olive oil
- In a small jar with a screw-top lid, place mustard, lemon juice, vinegar, salt, and olive oil.
- Shake until well-combined.