Salad Dressing Challenges

It's hard to find good store brand salad dressings when you have multiple food allergies. If one is soy free it will have dairy then another will be gluten free but will have soy. Plus many dressings are filled with high fructose corn syrup and red number no-blah blah blahs. I hate to dump chemicals on a pure green, health providing salad. I do like Annie's Naturals Green Garlic, as it is one of the few dressings free of all those things I'm allergic too. When I can't run to Whole Foods, I make dressings at home. Here are a few salad dressing recipes from Integrative Nutrition: Feed Your Hunger for Health & Happiness by Joshua Rosenthal.

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Annie's Naturals is a good and healthy brand with a few allergy free dressings.

Maple Dijon Vinaigrette
1 TBS Dijon mustard
1/2 cup balsamic vinegar
1/2 cup maple syrup
pinch of sea salt and pepper
1 cup of olive oil

  • Blend first 4 ingredients in a food processor or with a whisk
  • Slowly add oil while mixing to emulsify

Vegan Caesar Dressing
1/4 cup of almonds
3 garlic cloves
3 TBS nutritional yeast flakes
2 TBS tamari (this is a fermented soy product, for some with soy allergies fermented products are not a problem but you can substitute 1/4 tsp of salt instead)
Juice of 1 lemon
3 TBS Dijon mustard
1 TBS olive oil or flax oil
  • Blanch the almonds by putting them in a bowl, pouring boiling water to cover them, and letting them sit for 1 minute
  • Drain and pat dry
  • Skip the skins off between your finger and thumb
  • Add all ingredients to a blender or food processor and blend until smooth

Tahini-Lemon Dressing
2 TBS tahini
Juice of 1 lemon
1/2 cup of water
1/4 TBS tamari (omit if you have a serious soy allergy or replace with a dash of sea salt)
  • Mix with a fork in a small bowl
  • Adjust the amounts of each ingredient to meet your taste preference
Recipes are reprinted with permission from the Institute for Integrative Nutrition.

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