It's finally starting to warm up and these little guys are poking through
So nice to see your face again, little crocus.
With the snow melting away, the rain pouring down, and the warmer weather coming, I know I am ready to put away those recipes for comfort food and eat some fresh veggies and fruits. From now till the first snow, I'll be packing in the salads. It's a quick way to get a TON of veggies down my gullet, diversify my palette, and help my waist line.
So jump on the salad bandwagon. Remember the #quicktipthursday post about salad in a jar? 
Now's the time to try out this technique, if you haven't already. Prep your salads for the week!!!
The best way to murder the healthiness of your salad is by throwing an unhealthy (ahem... store bought) salad dressing on it. Instead, take 5-10 min and make your own!!!
shhhh....... want in on a secret and future #quicktipthursday? Check out this salad dressing bottle that comes with 8 recipes
check out thisKolder Salad Dressing Bottle
(affiliate link) to purchase.
Kolder Salad Dressing Bottle
Following are 6 other dressing that you can whip up in no time.
First, my favorite right now, and even my girls (5 and 3 love it!!)
And here are 5 more courtesy of www.raisinggenerationnourished.com
“RANCH” DRESSING:
- 1 ¼ cup whole milk sour cream
- 1/3 cup whole raw milk (if you are dairy free or don’t have access to raw, use whole coconut milk
)
- Juice of ½ lemon
- 1 tsp parsley
- 1 ½ tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp ground pepper
)
- Everything into a pint jar and stir up. If you want a thicker, “dip” sort of Ranch for carrot sticks, etc, you can leave out the milk or only add a few splashes. If you rather it runnier then you can add more milk.
“FRENCH” DRESSING:
-
- ¾ cup organic olive oil
- ¼ cup organic white wine vinegar
- 1/3 cup organic ketchup
- Juice of ½ lemon
- 2-3 TB raw honey (local if possible! )
- 2 tsp onion powder
- 1 tsp dry mustard
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1 tsp black pepper
- ¾ cup organic olive oil
- Everything into a pint jar with a tight lid and shake well to combine. Shake before each use as well. This dressing is also a great one to use on taco salad night – it is very similar to the “catelina” type dressings some restaurants use on taco salads.
“ITALIAN” MIX AND DRESSING
ITALIAN SEASON MIX:
-
- 2 TB sea salt
- 1 TB oregano
- 1 TB parsley
- 1 TB organic pure cane sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- ¼ tsp thyme
- 2 TB sea salt
- Add everything together in a small container with a lid (empty spice jars work great), put the lid on and shake it up to combine. Also tastes great to sprinkle on stir fry or to a roasted chicken!
ITALIAN DRESSING:
-
- 2 TB Italian dressing season mix from above
- ¼ cup organic white wine vinegar
- ½ cup organic olive oil
- 3 TB filtered water
- Everything into a pint jar with a tight lid and shake well to combine. Shake well before each use. Store in the fridge.
“THOUSAND ISLAND” DRESSING
-
- 1 cup whole sour cream
- ¼ cup organic ketchup
- Juice of 1 lemon (about 2-3 TB)
- 1- 1 ½ TB raw honey (local if possible!)
- ¼ cup finely chopped pickles (I like using Bubbies so we get the natural fermented probiotics!)
- 1 tsp onion powder
- ¼ tsp sea salt
- ⅛ black pepper
- Everything into a pint jar and stir together. Store in the fridge. If you want a thicker Thousand Island for spreading on a sandwich or wrap add more sour cream.
FIESTA SALAD DRESSING
-
- 1 cup organic salsa
- ½ avocado
- Juice of ½ lemon
- ⅓ cup whole sour cream (If you are dairy free you can leave this out and it will still be good – OR you could add more avocado for more creaminess)
- 2 tsp taco season (I use my homemade blend)
- 1 cup organic salsa
- Everything into a processor or blender to blend together. Store in a pint jar in the fridge. If you want it thicker for spreading on sandwiches or wraps add more avocado or sour cream.