Gluten-free salad dressing is so easy to make and always tastes better than the store-bought version. When I went to culinary school after having been on the gluten-free diet for years, I decided I wanted to learn how to make the traditional foods without gluten. This is not so easy when you are expected to learn the classic techniques with the mainstream ingredients. But salad dressing is usually gluten-free when made with fresh ingredients. Here are some of my favorite recipes that I learned at school.
Make sure your ingredients are gluten-free before beginning.
Gluten Free Creamy Garlic Dressing
2 cups sour cream (you can use Tofutti Soy Sour Cream)
1 cup mayonnaise
1 teaspoon steak sauce
3/4 teaspoons lemon juice
4 cloves garlic, chopped
1 teaspoon mustard
Whisk all ingredients together in a large bowl. It is easiest to whisk in a bowl that is larger than you would normally use. Refrigerate until chilled.
Gluten Free Honey Mustard Dressing
1/2 cup vinegar
1 cup mayonnaise
1 1/2 teaspoon mustard
1 1/2 teaspoon sugar
1 1 /2 teaspoon finely minced onion
1/2 cup honey
2 teaspoon minced parsley
1/2 cup vegetable oil
salt and pepper to taste
In a large mixing bowl, combine all ingredients except the oil. Stir ingredients until well combined. Very slowly, pour the oil into the mixture while mixing briskly with a wire whisk. Refrigerate until ready to serve.
Gluten Free Thousand Island Dressing
1/2 cup sour cream (you can use Tofutti soy sour cream)
1/2 cup mayonnaise
1 teaspoon chili powder
1 hard boiled egg, finely chopped
2 teaspoons finely chopped pimiento-stuffed olives
2 teaspoons finely chopped red or green pepper
1 teaspoon gluten-free worcestershire or horseradish
1 to 2 Tablespoons milk (or non-dairy milk)
In a medium mixing bowl, combine all ingredients and ix well. Chill before serving.
Basic Italian Vinaigrette
8 ounces olive oil
2 ounces white wine vinegar
2 Tablespoons chopped parsley
2 ounces lemon juice
2 garlic cloves, finely chopped
2 teaspoons dried basil
1/2 teaspoon dried crushed red pepper
pinch of dried oregano
1/4 cup sugar
In a large bowl, whisk together all ingredients except the olive oil and salt/pepper. Once blended, gradually whisk in the olive oil until blended. Season with salt and pepper. Mix before serving to incorporate the oil and vinegar.