GREEK YOGURT RANCH DRESSING
INGREDIENTS:
- 1/2 cup nonfat plain greek yogurt
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 ½ teaspoons fresh lemon juice (or can sub apple cider vinegar)
- 1/2 teaspoon dried dill or fresh chopped chives
- 1/4 teaspoon salt, plus more to taste
- 2 tablespoons water to thin dressing
- Optional: 1/4 teaspoon honey
CHIPOTLE RANCH DRESSING INGREDIENTS:
- 1/2 cup nonfat plain greek yogurt
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon fresh lemon juice (or can sub apple cider vinegar)
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt, plus more to taste
- 3/4 teaspoon chipotle chili powder, or sub a few dashes of chipotle tabasco hot sauce
- 2 tablespoons water to thin dressing
- ¼ cup red wine vinegar
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon dijon mustard
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- 3 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon dijon mustard
- 1 tablespoon raspberry jam
- Salt and pepper, to taste
- 1/4 cup peanut butter
- 1 tablespoon gluten free soy sauce or coconut aminos
- 2 teaspoons honey
- 1/2 teaspoon ground ginger (or 2 teaspoons fresh grated ginger)
- 2 teaspoons apple cider vinegar
- 2-4 tablespoons warm water, to thin dressing
- Optional: 1/2 teaspoon cayenne pepper to make it spicy
CURRY TAHINI DRESSING
INGREDIENTS:
- 1/4 cup tahini
- 1/2 lemon, juiced
- 3-4 tablespoons warm water, to thin dressing
- 1 clove garlic, finely minced
- 1-2 teaspoons pure maple syrup, to sweeten
- 1 teaspoon yellow curry powder
- ½ tablespoon freshly grated ginger
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- Freshly ground black pepper
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup olive oil
- 1 garlic clove, minced
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon honey
- 4-6 large basil leaves, very finely diced
- Freshly ground salt and black pepper, to taste
- 1 small ripe mango, pureed (can also use baby food puree for ease!)
- 1 jalapeño, very finely minced
- ¼ cup cilantro, very finely diced
- ½ lime, juiced
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Water to thin, if necessary
DIRECTIONS FOR ALL: Combine all ingredients in a mason jar or airtight container and shake until completely mixed. Store in the refrigerator for up to 1 week.
SOURCE: Ambitious Kitchen
