(image credit: The Clean Eating Couple)

Just dump, blend, and either serve or freeze. It's a no-brainer recipe for a deliciously questionable concoction of fresh ingredients. Homemade salad dressing: helping you kick ass, one not-so-boring-anymore work-lunch at a time.

How to store them

Admit it, you're just here for the recipes and couldn't care less about storage. But fair warning, if you don’t care now, you'll regret it once the sauce is made. So, let’s rip off the storage band-aid quickly and dive into the good stuff, shall we?

1. Preparation: Make sure the dressing is thoroughly mixed and well combined.

2. Portioning: Pour the dressing into the compartments of a 1/2 cup broth cube maker. Do not overfill; leave a little space at the top of each compartment to allow for expansion as the dressing freezes.

3. Freezing: Place the filled broth cube maker in the freezer until the dressing is completely frozen.

4. Bagging: Once the dressing cubes are frozen solid, remove them from the cube maker and transfer them to a heavy-duty REUSABLE ziplock bag. Squeeze out as much air as possible before sealing the bag.

5. Labeling: Label the bag with the name of the dressing and the date it was made.

6. Thawing: Simply throw the dressing cubes onto your cool carbs, protein, or veggies, then chuck the whole thing back in the fridge. Let it thaw overnight, and by morning, the dressing will have seeped into every nook and cranny of your ingredients, no stirring required.

7. Re-mixing: After thawing, the dressing may separate slightly, which is very normal (stop freaking out). Give it a good shake or stir to recombine the ingredients before serving.

8. Storage Time: The dressing cubes can be stored in the freezer for up to 3 months. It's always a good idea to do a taste test after thawing to make sure the flavor is still good.

Recipes

1, Herb Vinaigrette

Ingredients 1 cup olive oil 1/2 cup white wine vinegar 2 teaspoons Dijon mustard 2 teaspoons honey 1/2 cup mixed herbs (parsley, basil, chives) salt, and pepper

Best Pairing: Mixed greens, grilled chicken, quinoa.

2, Lemon Tahini Dressing

Ingredients: 1 cup tahini 1 cup water 1/2 cup lemon juice 3 cloves garlic  (use Roasted Garlic Base if worry about breath) 1 teaspoon cumin, salt

Instructions: Blend all ingredients until smooth.
Best Pairing: Roasted vegetables, falafel, couscous

3, Spicy Peanut Dressing

Ingredients: 1 cup peanut butter 1/2 cup soy sauce 1/4 cup rice vinegar 2 tablespoons sesame oil 2 tablespoons honey 1 tablespoon ginger 2 teaspoons garlic  (use Roasted Garlic Base if worry about breath) 1 teaspoon chili flakes

Instructions: Blend all ingredients until smooth.
Best Pairing: Shredded cabbage and carrots, grilled shrimp, rice macaroni.

4, Garlic and Herb Yogurt Dressing

Ingredients: 2 cups Greek yogurt 1/2 cup milk, 3 cloves garlic (use Roasted Garlic Base if worry about breath) 1/2 cup mixed herbs (parsley, dill, chives) 1 tablespoon lemon juice, salt, and pepper Honey (optional) to taste

 

Instructions: Blend all ingredients until smooth.
Best Pairing: Cucumber and tomato salad, grilled fish, bulgur wheat.

5, Tomato Basil Dressing

Ingredients: 1 can (14 oz) diced tomatoes 1/2 cup basil leaves 1/4 cup balsamic vinegar 2 tablespoons olive oil 1 teaspoon honey 1 clove garlic  (use Roasted Garlic Base if worry about breath) salt, and pepper

Instructions: Blend all ingredients until smooth.
Best Pairing: Caprese salad, grilled chicken, pasta.

6, Curried Mango Dressing

Ingredients: 2 ripe mangos peeled and pitted (or frozen) 1/2 cup orange juice 1/4 cup olive oil, 2 tablespoons lime juice 1 tablespoon curry powder 1 teaspoon honey salt, and pepper

Instructions: Blend all ingredients until smooth.
Best Pairing: Mixed greens with avocado, grilled shrimp, quinoa.

7, Roasted Red Pepper and Almond Dressing

Ingredients: 2 roasted red peppers 1/2 cup almonds 1/4 cup red wine vinegar 2 tablespoons olive oil 1 teaspoon smoked paprika 1 clove garlic (use Roasted Garlic Base if worry about breath) salt, and pepper

Instructions: Blend all ingredients until smooth.
Best Pairing: Arugula and roasted vegetable salad, grilled steak, roasted potatoes.