Eating healthy sucks. Ok, so maybe I’m just being dramatic. But it does take more work and effort to maintain a healthy diet than to eat more carelessly. When you’re a mom, “quick & easy” is often your mealtime mantra, and the thought of making a meal that requires work can be daunting. But, healthy can mean delicious! And yes, it might take more time to prepare, but we can all dedicate at least one night a week to putting together a meal that takes longer to make. In fact, we can enlist our children’s help so they can learn about healthy eating habits and enjoy cooking.
Want to add more salad to your family’s diet? Try one of these non-traditional salad dressings that you can make at home to spice up a boring plate of greens. The kids will be much more inclined to eat their salad if they know it’s topped with something delicious!
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source: Eating Well
1. Orange-Walnut Vinaigrette
- 1/3 cup walnut oil
- 1/3 cup orange juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon freshly grated orange zest
- 1 teaspoon soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Place oil, orange juice, vinegar, garlic, orange zest, soy sauce, salt and pepper in a bowl or a jar with a tight-fitting lid; whisk or shake until well combined.
Recipe courtesy of Eating Well.
source: A Pinch of Healthy
2. Raspberry Vinaigrette Dressing
- ¼ cup extra virgin olive oil
- ¼ cup raspberry jam (I used Polaner all fruit seedless raspberry)
- 2.5 Tablespoons apple cider vinegar
- 1 cup fresh raspberries
- Add all ingredients to the blender, and blend on low for about 15 seconds.
3. Green Goddess Dressing
- 1/2 medium ripe avocado
- 3 tablespoons white wine vinegar
- 1 garlic clove, finely chopped
- 2 oil-packed anchovies, very finely chopped
- 1/4 teaspoon sugar
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
- 3/4 cup olive oil
- 1/4 cup heavy cream
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped shallot
- Salt and pepper
- Put your avocado, vinegar, garlic clove, anchovies, lemon juice, lime juice, and sugar in a blender. Blend until pureed.
- While the motor is running, pour in your 3/4 cup olive oil in a steady stream. Whisk in the heavy cream.
- Stir in your chopped basil, parsley, tarragon, and shallot.
- Season with salt and pepper.
- Cover your mixture and put it in the fridge for at least 3 hours. Let stand at room temperature for 10 to 20 minutes before serving.
Recipe courtesy of Food52.
source: Food Network
4. Bourbon-Peach Dressing
- 1/2 cup chopped thawed frozen peaches
- 1 tablespoon bourbon
- 1 teaspoon dijon
- 1 teaspoon cider vinegar
- 1/2 teaspoon kosher salt
- 1/3 cup vegetable oil
- 1/4 cup chopped toasted pecans
- Purée 1/2 cup chopped thawed frozen peaches, 1 tablespoon bourbon, 1 teaspoon each dijon mustard and cider vinegar, 1/2 teaspoon kosher salt, and 1/3 cup vegetable oil in a blender
- Stir in 1/4 cup chopped toasted pecans
Recipe courtesy of Food Network.
5. Chipotle Hummus Dressing
- 1/2 cup hummus
- 1/2 red bell pepper, chopped
- 1 chipotle pepper, sliced
- 1/2 cup almond milk
- 1 tablespoon rice wine vinegar
- Place 1/2 cup hummus, 1/2 red bell pepper, chopped, 1 chipotle pepper, sliced, 1/4 cup almond milk, 1 tablespoon rice wine vinegar in blender, and blend until smooth
- Add more milk if you’d like a smoother consistency
Recipe courtesy of POPSUGAR.
6. Asian Dressing
- 1/2 small garlic clove, finely grated
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons unseasoned rice vinegar
- 1/2 cup olive oil
- 1/2 teaspoon toasted sesame oil
- Kosher salt, freshly ground pepper
- Whisk garlic, soy sauce, and vinegar in a small bowl.
- Gradually whisk in olive oil, then sesame oil (dressing will thicken slightly); season with salt and pepper.
Recipe courtesy of epicurious.