Mash up avocado or use plain Greek yogurt for tuna/chicken salad. I'm not sure how "clean" they'dbe oncisdered, but I am in love with Bolthouse Farms yogurt based dressings. You can find them in the cold case with the salads and specialty dressings and stuff. I've had the ranch, bleu cheese, honey mustard and Caesar, and I've liked them all. They only have 35-45 calories per 2T.
I found the ingredient list. here's off the Honey Mustard, not sure if it would be "clean" enough for you or not.
YOGURT (CULTURED MILK, PECTIN, CARRAGEENAN), REDUCED ACID PINEAPPLE JUICE FROM CONCENTRATE (WATER, REDUCED ACID PINEAPPLE JUICE CONCENTRATE), DIJON MUSTARD (DISTILLED VINEGAR, WATER, MUSTARD SEED, SALT, SPICES), YELLOW CARROT JUICE FROM CONCENTRATE (WATER, YELLOW CARROT JUICE CONCENTRATE), CLOVER HONEY, SOYBEAN OIL, DISTILLED VINEGAR, APPLE CIDER VINEGAR, SALT, XANTHAN GUM, EGG YOLK, GARLIC, SPICE, ASCORBIC ACID.
I suppose I'll finally have to try the olive oil/vinegar combo...I've always associated it with Italian salads, but I've been going so far out of the box with my cooking lately, changing my mindset about salad dressings can't be too much of a step :)
Nausikaa- I have a horrible horrible reaction to yogurt. I discovered this [the hard way] before greek yogurt became easily accessible, so I haven't actually tried to use that yet for fear of having a similar reaction. I think salad dressing might be a way to slowly step into it though...
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Good for you for going clean eating! I usually eat salad with vinegar and oil. I mix it in the salad bowl before you put in the greens. 1 tablespoon of oil to 2 tablespoons of red wine vinegar, salt and pepper, mix well.
Thanks for the suggestions! I will try to make mayo myself...I just kept reading reviews about it being too runny, so I will try to paper suggestion!
I LOVE salsa on most salads, but recently a lot my salads just don't seem like salsa would work just right. I'll be sure to try the other ones though..I just need help transitioning from my heavy cream/salt style condiments :)
I make my own salad dressings with a canning jar and lid (jelly size) I put in any vinegar, and evoo and a little water and add any spices I am feeling at the moment and sometimes some type of mustard or lemon juice...put on lid cover and shake. Lasts a few days then I switch it up the next. If I want it creamy I add a spoon full of greek yogurt. I dont measure exact just throw together, play around with your favorite flavors
A couple of my faves: hand full fresh rosemary, spoonful Dijon, little honey, red wine vinegar and 2 TBS evoo, 1TBS water or a dallop of greek yo and rice vinegar (this one I make a serving at a time)
On sandwiches I will spice up greek yogurt or use avocado or homemade hummus ( you can use alot of different beans and flavors here), sometimes a non gmo veganaise
Homemade mayo is NOT hard, as long as you have some sort of blender-type thingie or are really good with a whisk. I made my own because I never use a whole jar, and even though all I had was a little stick blender, it worked fine. The trick is to drizzle the oil in very slowly; I found a tip in a magazine telling you to put the oil in a paper cup, poke a tiny hole in the bottom, and use your finger to stop it up and let it go.
It's not low calorie, though. I don't use it for salad dressing. For that, I mix honey, lime or grapefruit juice, and a little olive oil, or I use whatever salsa I have on hand. I especially like fruit salsas on salad.
I'm on a clean eating journey, and while I must say my kitchen is full of fresh produce and I'm cooking from scratch several nights a week...I have a struggle. And it's called mayonnaise and salad dressing. I've heard making mayo from scratch doesn't do well, and sadly I'm a sucker for mayo-based salad dressing...I've been using Makoto ginger dressing because it isn't TOO terribly processed, but I wouldn't mind a bit more variety. As far as mayo goes, I rarely eat sandwiches anymore, but I do still use in things like tuna salad =/
Money is tight, so rather than just google until I find something to experiment with, I thought I'd see if any of you lovelies had any tried-and-true recipes I could start off, so I don't waste $15 trying "Aunt Jane's favorite blueberry vinaigrette" only to find it tastes like fermented blueberries :P
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