When someone tells me they’re “just not a huge salad fan,” my first question is about the dressing that they use because, in my mind, a salad is only as good as its dressing! If you’re putting just any old oil and vinegar on some greens, of course it’s not going to inspire excitement, appetite, or desire. To get full-on salad cravings like I do every day, you need to amp up your dressing game. That’s why I’m sharing some of our most popular S.O.U.P. Cleanse salad dressing recipes with you.
Our Detoxifying Herb Vinaigrette is packed with flavor. The basil, parsley, and cilantro make for the ideal herbal blend. The Lemon Citrus dressing is perfectly tart with a hint of underlying sweetness from the coconut nectar. Finally, the Asian-inspired Tamari Ginger Vinaigrette has warm umami notes from the soy sauce and sesame oil. To all of my salad-avoiders out there: give these flavorful dressings a shot!
Detoxifying Herbed Vinaigrette
Ingredients:
½ bunch parsley, cleaned and chopped
½ bunch cilantro, cleaned and chopped
½ bunch basil, cleaned
2 garlic cloves, peeled
2 T. Bragg’s apple cider vinegar
Pinch of salt
Pinch of pepper
½ cup organic extra virgin olive oil
Directions:
Add all ingredients into a blender, and blend until smooth and emulsified. Season more to taste if needed.
Keep in fridge up to 7 days.
Lemon Citrus Dressing
Ingredients:
Zest & juice of 2 lemons
1 tsp. apple cider vinegar
1 clove garlic
1 tsp. coconut nectar (could also use honey if not vegan)
½ tsp. Dijon mustard
pinch Herbarmare seasoning
1/3 cup extra virgin olive oil
Directions:
Add ingredients to blender and emulsify. Season more to taste if needed.
Keep in fridge up to 7 days.
Tamari Ginger Vinaigrette
Ingredients:
1 bunch cilantro
One inch piece of ginger. Peeled and sliced thin
1/4 cup rice wine vinegar
1/4 cup Tamari soy sauce
1 tbsp honey
1/2 tbsp sesame oil
1 clove of garlic
Zest and juice of two limes
1/2 cup of olive oil
Salt to taste
Directions
Place all ingredients into a blender except the olive oil and blend until combined. On low speed or with a stick blender. Add the olive oil slowly into the vinaigrette until it is fully incorporated. Season with salt to taste.
Keep in fridge up to 7 days.
