Before you eat another sad desk salad for lunch, read this. We’re all for keeping salads healthy—as in, not drowning them in extra-creamy dressing, croutons, and a bucket of cheese, defeating the purpose of eating some leaves in the first place. But just like desserts can be healthyish, so can salad dressings. And they’ll make a week of meal-prepped salads taste like completely different meals.
Stir up one or two (or four, why not?!) and keep them in the fridge to use throughout the week. If you want to be extra prepared, get a few small plastic containers to store them so you can really grab and go as you please. Caesar today, citrus vinaigrette tomorrow.
This bright yellow salad dressing will put a smile on your face no matter how gloomy it may be outside. It’s a little tart from the lime juice and mustard but balanced out by honey and rice vinegar. Plus, you can get even more use out of it than just salads—it doubles as a marinade for chicken or seafood too.
Orange you glad it’s finally almost spring?! OK, this long winter may have us resorting to bad puns, but we’re ready, and this citrus vinaigrette will get you there too. It’s got lemon pepper and garlic to spice things up, though fresh orange and lemon juice bring plenty of flavor on their own.
We didn’t say all creamy dressings were bad for you. This healthy fat-packed topping is made with what else… avocados! Other than that, you just need white wine vinegar, lemon juice, EVOO, and salt and pepper. It’ll be ready in five minutes with a good food processor or high-speed blender.
Blueberries and chia seeds may sound more like something you’d put in your oatmeal or yogurt than on a salad, but they make for an unexpectedly good dressing too. This pretty purple sauce will make any salad seem more exciting and uses only five ingredients in the process.
Oh yeah, there’s a Whole30 Caesar sauce! If your favorite salad is a classic creamy, tangy, and garlicky Caesar, we’ve got you covered with this healthier-than-usual version. It uses, EVOO, egg, mustard powder, garlic, and anchovy paste to replicate the distinct taste.
Is there anything pesto can’t do? It’s great on pizza, pasta, sandwiches… we could go on and on. It’s also delicious when turned into a salad dressing. To make it thinner than you’re probably used to as a spread, you make a similar recipe to normal pesto but with more EVOO and lemon juice.
When you need a bit of a salad upgrade but live for your easy lemon juice and olive oil mix, give this dressing a try. The only extra ingredients you’ll need are mustard, honey, and poppy seeds, but the mix of flavors and textures will add a definite pop to your routine lunch.