Salad Dressings, volume 02

Helga Glaesel de BlandingAugust 9, 2025

This post is also available in ESPAÑOL (SPANISH)

To continue with the salad dressing recipes, here you will find our Peanut Dressing, our Greek Yogurt Dressing, our Cilantro Dressing and our Honey Mustard Dressing. These, along with the recipes you can find in our last post, have been on repeat in our home for our weekly salads.

For our salads, the base is the same: romaine lettuce. We use different spices to season chicken breasts, for protein. For example, for the chicken we used with the peanut dressing, we kept it simple: olive oil, salt, pepper, garlic powder. The dressing brings all the flavor.

Add different types of vegetables and think about texture, add toppings such as croutons, roasted nuts, dried fruits, depending on the recipe.

Including these types of salads 2 to 3 days a week has made a difference in our general health, we feel great, and they are not boring at all. Using different vegetables and dressings each week makes the difference.

Helga

Peanut Dressing

Yields: 1 1/3 cup of dressing

Ingredients:
½ cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon honey
1 glove of garlic, minced
Pinch of red pepper flakes (if you like spice)
½ cup lime juice (about 2 to 3 limes)
water to thin to desired consistency

Directions:

Combine the peanut butter, soy sauce, honey, garlic, lime juice and optional red pepper flakes in small bowl. Use a small whisk or fork to stir until blended. Add enough water until the dressing reaches your desired consistency. Continue whisking until the mixture is fully blended and creamy, but pourable. Taste, and adjust seasoning. Leftover dressing will keep well in the refrigerator for up to 1 week.

Serving idea:

A salad that includes romaine lettuce, grilled chicken, shredded carrot, cucumber slices, thinly sliced red bell pepper, green onion slices, roasted peanuts for topping.

Greek Yogurt Dressing

Yields: about 1 ¼ cup dressing

Ingredients:
1 cup Greek yogurt, plain.
2 tablespoons fresh dill, chopped
2 tablespoons lime juice
1 tablespoon olive oil
1 clove garlic, minced
Salt, to taste
Pepper, to taste

Directions:

Add all the ingredients to a jar with a tight lid and shake to mix well.

Serving idea:

A salad that includes romaine lettuce, grilled chicken with Italian seasoning, cucumber slices, red onion slices, cherry tomatoes and croutons as a crispy topping.

Cilantro Dressing

Yields: about 1 ½ cups dressing

Ingredients:
1 cup Greek yogurt, plain
1 ripe avocado
1 cup fresh cilantro leaves
1 garlic clove
3 tablespoons lime juice
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
water to thin the consistency, if needed

Directions:

Add all the ingredients to a blender, and blend until all the ingredients are well incorporated. Check seasoning and add more salt or lime juice to your liking. If the dressing is too thick, add a little water until it has a creamy, but pourable consistency.

Serving idea:

A salad that includes romaine lettuce, grilled chicken seasoned with paprika, black beans, sweet corn, sliced jalapeño slices, cucumber slices. You can add a little cooked cous-cous for a little something extra.

Honey Mustard Dressing

Yields: ¾ cup dressing

Ingredients:
2-3 tbs lime juice
2 Tablespoons honey
2 Tablespoons Dijon mustard
1 Tablespoon apple cider vinegar
½ teaspoon onion or garlic powder
1/4 teaspoon sea salt
ground pepper, to taste
1/4 cup olive oil

Directions:

Add all ingredients to a jar with a tight lid and shake until combined.

Serving idea:

A salad that includes romaine lettuce, grilled chicken seasoned with thyme, Gala apple cubes, dried cranberries, pepita seeds, crushed walnuts or almonds and thinly sliced red onion

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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