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Salad Dressing Recipes

Basil Vinaigrette

Pair with any plain grilled chicken breast or fillet of fish. In the heat of summer, drizzle over a platter of garden-fresh ripe red tomatoes.

Ingredients:

  • 3 cups basil leaves, moderately packed
  • 3/4 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 medium cloves garlic, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Preparation:

  1. Combine all ingredients in the bowl of a food processor fitted with a metal blade.
  2. Process until smooth, scraping the sides of the bowl as necessary.

Nutritional Analysis

Per 2-tablespoon serving: 196 Calories, 21 g Fat, 3. 0 g Sat, 0 mg Chol, 1 g Fiber, 1 g Protein, 1 g Carb, 121 mg Sodium

  • Gluten Free
  • Dairy Free
  • Quick
  • Vegetarian
  • Egg Free
  • Serves 8
  • Serving size: 2 tablespoons
  • Yield: 1 cup
  • Prep time: 10 minutes
  • Cook time: none

Recipe from "UltraMetabolism Cookbook", by Dr. Mark Hyman

Lemon-Mustard Vinaigrette

Use this tangy, slightly sweet, versatile vinaigrette on everything from dark, strongly flavored greens to pork chops fresh off the grill.

Ingredients:

  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced garlic (1 medium clove)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil

Preparation:

  1. In a small bowl, combine all ingredients except the extra-virgin olive oil. Slowly whisk in the extra-virgin olive oil until the dressing is slightly thickened. Alternatively, place all ingredients in a jar with a tight-fitting lid and shake until well combined.

Nutritional Analysis

Per 2-tablespoon serving: 204 Calories, 22 g Fat, 3. 2 g Sat, 0 mg Chol, 0 g Fiber, 0 g Protein, 3 g Carb, 217 mg Sodium

  • Gluten Free
  • Dairy Free
  • Quick
  • Vegetarian
  • Egg Free
  • Serves 5
  • Serving size: 2 tablespoons
  • Yield: about 2/3 cup
  • Prep time: 10 minutes
  • Cook time: none

Recipe from "UltraMetabolism Cookbook", by Dr. Mark Hyman

Healthy Salad Dressings

By Liliana Partida

Caesar Salad Dressing

  • 1 Tbsp. Dijon mustard
  • 1 whole lemon, squeezed
  • 1-2 garlic cloves
  • Blend in blender on medium speed
  • Slowly drizzle in 1/3 cup olive oil
  • 2 Tbsp. parmesan cheese
  • 1 can of flat anchovies, discard oil and drain
  • Dash Worcestershire sauce
  • Salt and Pepper, to taste
  • Water, by the tablespoon, to thin out as needed

Avocado Basil Dressing (or Cilantro)

  • 1 lemon, or 2 limes, juiced
  • ½ avocado
  • 1 clove of garlic, pressed
  • 1 handful of fresh basil, or cilantro, (remove large stems)
  • A few sprigs of parsley
  • A dash of low sodium tamari, or Bragg’s Liquid Amino Acids
  • ½ tomato
  • 1 tsp. cumin powder (for cilantro dressing)
  • 1 chopped up jalapeno pepper, (for cilantro dressing)
  • 1/3 cup olive oil
  • Dash of cayenne pepper
  • Spike, or a dash of Celtic salt and pepper, to taste
  • Optional: 1 Tbsp. plain organic yogurt
  • Water, added by tablespoon, to thin out, as needed
  • Blend until smooth, and then chill.

Great on Taco Salads or as a dip for veggies

  • Baby greens/Vegetable Medley
  • Steamed green beans
  • Cucumber
  • Shredded zucchini
  • Tomato
  • Carrot, shredded

Zesty Lemon Dressing

  • 1 fresh whole lemon juiced
  • 1 tbs of Dijon mustard
  • 1-2 cloves of garlic
  • 1/3 cup of good quality olive oil
  • Salt and pepper to taste
  • Basil or dill herb optional

Add the lemon and Dijon mustard together. Slowly whisk in the olive oil to thicken. Add crushed garlic and salt and pepper to taste. Mix in any herbs you like. Store in the refrigerator. Will keep for about a week. Makes ½ cup of salad dressing enough for a large salad for 6-8 people.