Gluten free salad dressings

Summer has finally arrived in the UK and salads are back on the menu. In fact you may have already noticed a few delicious salad recipes added to BeingGlutenFree. I’m personally on bit of a health kick. I lost a year of running due to injury. Thankfully, I am now back running and aim to be fit to run in next years, London Marathon.

Salad’s have come a long way over the years. They are now more than a bit of ice berg lettuce and a few tomatoes. There is a wider choice of lettuce and I do like to include rocket and spinach.

In this article, I wanted to look at four popular salad dressings. Most that you buy should be gluten free but you should double check to be safe. It is pretty easy to make your own and I have started off with pesto recipe.

Green Pesto Recipe

A quick and gluten free pesto recipe
5 from 2 votes
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings 250 ml

Ingredients
  

  • 50 g Pinenuts (leave out if allergic)
  • 80 g Fresh Basil
  • 150 ml Olive oil
  • 2 Garlic cloves
  • 50 g Parmesan (use vegan alternative if preferred)

Instructions
 

  • In a dry frying pan, add the pine nuts and cook until golden. You will need to shake the pan every so often. Allow to cool.
  • Add all the ingredients to a blender and blitz until combined and forms a pesto.
  • Store in a jar in the fridge for a week if not using straight away.

 

Red pesto recipe

5 from 2 votes
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Servings 500 ml

Ingredients
  

  • 130 g Sun dried tomatoes
  • 3 Cloves of Garlic
  • 130 g Basil
  • 35 g Pine nuts (leave out if allergic to nuts)
  • 45 g Parmesan cheese (or vegan alternative)
  • 78 ml Olive oil
  • 1/2 tsp Red chilli flakes (optional)

Instructions
 

  • In a dry frying pan, fry the pine nuts until golden. You will need to shake the pan a few times. Allow to cool.
  • Apart from the olive oil, add all the ingredients to a blender/ food processor. Blitz and add the oil a bit at a time. Scrap the sides down and blitz until smooth.
  • Store in a jar for one week in the fridge or freeze for two months.

 

French dressing

5 from 2 votes
Print Recipe
Prep Time 5 minutes
Servings 3 people

Ingredients
  

  • 1 tsp Dijon Mustard
  • 2 tbsp White Wine Vinegar
  • 6 tbsp Olive Oil
  • 1 Pinch Granulated Sugar

Instructions
 

  • Place all ingredients into a mixing bowl and whisk until combined.

 

Minted Yogurt Dressing

5 from 2 votes
Print Recipe
Prep Time 5 minutes
Servings 6 People

Ingredients
  

  • 2 tbsp Mint Sauce
  • 150 ml Greek Yogurt
  • 2 tbsp Water
  • 1 tbsp White Wine Vinegar

Instructions
 

  • Place all ingredients into a mixing bowl and whisk until combined.

 

Honey Mustard Salad

5 from 2 votes
Print Recipe
Servings 6

Ingredients
  

  • 1 tbsp Wholegrain Mustard
  • 1 tbsp Runny Honey
  • 1 tsp Balsamic vinegar
  • 6 tbsp Rape Seed Oil

Instructions
 

  • Whisk all ingredients together in a bowl.