My Favorite Homemade Salad Dressing.

Even though I eat plenty of them, I never really post salads on here because they don’t necessarily feel like “recipes” to me – more of a “throw things in a bowl” type of meal.  But perhaps in the future I will consider posting some of the more interesting or unusual flavor combinations.

While I do have a few emergency bottles of salad dressing in my fridge, most of the time I end up making my own.  Condiments – salad dressings included – are one of those sneaky food groups (yes I just called them a food group) where if you aren’t a careful label-checker, you can end up with a lot of fake and undesirable ingredients.  To help you avoid that, I give you this…

My Favorite Homemade Salad Dressing

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Ingredients:  (makes 3/4 cup)

  • 3 tbsp nutritional yeast
  • 2 tbsp liquid aminos (or soy sauce)
  • 2 tbsp grapeseed oil
  • 1.5 tbsp coarse grain mustard
  • 4 tbsp water
  • salt (if needed)

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To Prepare:  First, a word on nutritional yeast, and the most common questions I get about this flaky nutritional powerhouse… 

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Where can I buy it?

Let me save you a trip right now – Trader Joe’s does NOT carry it (don’t know why).  Most Whole Foods sell it in their bulk section.  Before you write off Whole Foods as being too expensive, nutritional yeast is pretty much the consistency of fish food, and weighs next to nothing, so when you pay by the pound – it’s pretty affordable.  If you can’t find it at your local health food store, you can also buy it online.

What can I use as a non-vegan substitute?

I have to start by saying that you don’t have to be vegetarian or vegan to try some fun new ingredients!  Nutritional yeast is kind of its own unique thing, and therefore hard to come up with an equivalent.  If I had to pick one though, I’d say ground parmesan.

I hope that helps for the nutritional yeast newbies!  Moving right along, combine the yeast, mustard, liquid aminos, grapeseed oil, and water in a small bowl or jar.  Make sure you use the potent whole grain mustard – that stuff packs a punch!

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Once you have it in a jar or small container, make sure your lid is very secure…

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And then SHAKE!  Put some muscle into it.

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Salt to taste if needed (but not likely), and then drizzle over your favorite salad fixings!

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Today’s bowl was a mix of arugula, butter lettuce, radicchio, snap peas, avocado, and leftover cinnamon-spiced quinoa.  Deeeelicious!

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If you tend to always gravitate towards the store-bought dressings, consider making your own!  It will likely save you money, and you can feel good knowing you saved on packaging and helped our planet.

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