Salad Dressing Recipe Dump: Maple Mustard, Lemon Tahini, Raspberry Vinaigrette

Salad Dressing Recipe Dump

I have been on a roll lately when it comes to salad dressing. In the past week I’ve come up with these three dressings that are just waaaayyyy too good not to share.

Each one of these dressings has a 5 minute prep time. If you have ever looked at the ingredients on 99.9% of store bought dressings, then you know that they are filled with preservatives, artificial flavorings, processed sweeteners, and harmful junk. So, take the extra 5 minutes for the wellbeing of yourself and your family, and make some seriously awesome dressing. Now, let me tell you how.

Creamy Maple Mustard

So last night a client told me she really likes Honey Mustard dressing. I obviously took this as a challenge and an opportunity to create a honey mustard dressing that doesn’t have canola oil, mayonnaise, processed sweeteners, or other junk in it. What I came up with is completely divine. It is fabulous on salad, as well as drizzled on roasted sweet potatoes. The opportunities are endless!


  • 1/2 cup organic dijon mustard
  • 3 tbsp maple syrup (if you want it a little sweeter, add a little more at the end)
  • 1/2 lemon, juiced
  • 1/4 cup organic extra virgin olive oil
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder, optional

Combine all ingredients in a mason jar. Stir with a spoon for a moment. Place lid on, and shake shake shake shake shake shake. All done.

Enjoy drizzled over salad, roasted veggies, or anything else.

Will keep for 1 week-ish in the fridge.

Lemon Tahini Love Dressing

This dressing is everything you could ask for. It goes well over greens. It is great in brown rice and quinoa salads. It is also fantastic over root veggies, or as a dip for raw veggies. It makes my heart sing. It is love dressing. For lunch yesterday I made big salads for Blake and I. They had charred, organic corn, cucumber, celery, grated carrot, bacon (oh yes), and pumpkin seeds over a massive bed of baby kale, and then topped with this dressing. They were was so good! I might go make one now. They were definitely love salads.


  • 1/2 cup tahini
  • 2 tbsp organic extra virgin olive oil
  • juice from 2 lemons
  • 2 tbsp coconut aminos
  • 1-2 cloves garlic, minced
  • 1-3 tbsp water
  • salt, to taste
  • pepper, generously

Combine everything except water, salt, and pepper in a food processor. Process until smooth. Add water one tablespoon at a time until you have your desired consistency. This will thicken up in the fridge. Add salt and pepper, to taste.

Pour over everything. Will keep for about a week in the fridge. Store in an airtight container. Also, if it gets a bit too thick in the fridge, just place a dollop in a small bowl and whisk with some water to thin it out.

Raspberry Vinaigrette

I saved the most simple one for last! This has 4 ingredients. Can you handle it?


  • 1 cup fresh or frozen organic raspberries, thawed
  • 1 tbsp organic dijon mustard
  • 1 tsp white wine vinegar
  • 1 tbsp water, optional

Complicated, right? Combine everything in a food processor. Process until smooth and creamy. You may need to add a bit of water to get a good consistency.

Will keep for about a week in the fridge. Enjoy!

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