These three versatile everyday salad dressings are simple to make, packed with flavor, and take just a few minutes to whip together. Use them on salads, but don’t stop there—they are also great on sandwiches, as a veggie dip, spooned over roasted veggies, drizzled over grain salads, and more. We’ve also been known to eat the tzatziki by the spoonful or as a dipper for whole wheat pita. We hope you enjoy them as much as we do.

Easy Tzatziki Sauce

Prep time: 10 minutes
Chill time: 30 minutes
Cook time: n/a
Total time: 40 minutes
Serves: approximately 16
Serving size: approximately 2 tablespoons

Ingredients

• 1 medium cucumber, peeled, cut in half lengthwise, seeds removed
• ¼ cup fresh dill sprigs
• 1 teaspoon salt, divided
• 2 cloves garlic, minced
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon ground white or black pepper
• 1 teaspoon white wine vinegar
• 16 ounces nonfat plain Greek yogurt

Instructions

In a food processor, finely grate cucumber and dill with ½ teaspoon salt. Remove the cucumber mixture and drain using a cheesecloth, squeezing out as much liquid as possible.

In a medium mixing bowl, combine garlic, remaining ½ teaspoon salt, olive oil, pepper, and vinegar. Mix well. Add cucumber and yogurt. Mix well. Chill for 30 minutes in the refrigerator.

If serving as a dip, garnish with an optional drizzle of olive oil and chopped dill.

Store in an airtight container in the fridge for up to three days, though this sauce is best served the day it’s made.

MOBE kitchen tips:

• If you don’t have a cheesecloth, you can use a fine mesh strainer or sieve. Just make sure to press the cucumber well to remove as much liquid as possible.
• If you don’t have a food processor, you can grate the cucumber with a hand grater, and finely chop the dill.
• Dill is a versatile herb that's easy to grow at home. Learn more about creating your own kitchen herb garden.

Recipe notes:

• Tzatziki is traditionally made with more garlic, but we have kept it mild for mass appeal. Feel free to add additional minced garlic cloves, according to your preference.
• To make this sauce into a thinner salad dressing that’s easier to pour, don’t strain all of the liquid from the cucumber and use ½ plain nonfat yogurt and ½ nonfat plain Greek yogurt.
• Use tzatziki as a veggie dip, pita dip, sandwich spread, salad dressing, and more.

Nutrition facts per serving

Calories: 25 / Total Fat: 1g ( 1% DV) / Saturated Fat: 0g ( 0% DV) / Trans Fat: 0g / Cholesterol: 0mg ( 0% DV) / Sodium: 160mg ( 7% DV) / Total Carbohydrate: 2g ( 1% DV) / Dietary Fiber: 0g ( 0% DV) / Total Sugars: 1g / Added Sugar: 0g ( 0% DV) / Protein: 3g / Vitamin D: 0mcg ( 0% DV) / Calcium: 38mg ( 2% DV) / Iron: 0mg ( 0% DV) / Potassium: 29mg ( 0% DV)

Allergen statement: contains milk.

Strawberry Maple Vinaigrette

Prep time: 5 minutes
Cook time: n/a
Total time: 5 minutes
Serves: approximately 16
Serving size: approximately 1 ½ tablespoons

Ingredients

• 1 cup halved strawberries, stems removed
• ¼ cup apple cider vinegar
• 2 tablespoons pure maple syrup
• 2 tablespoons fresh lime juice (juice of approximately 1 lime)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ⅓ cup extra virgin olive oil

Instructions

Add strawberries, vinegar, maple syrup, lime juice, salt, and pepper to the bowl of a food processor. Puree until smooth. Slowly stream in the olive oil and blend until smooth.

Store in an airtight container in the fridge for up to three days, though this dressing is best the day you make it.

MOBE kitchen tips:

• If you don’t have a food processor, you can use a high-speed blender to make this recipe.
• Farmers’ markets are a great place to find fresh vegetables. Learn how color can be your guide to more nutrition. And check out our tips for a successful farmers’ market trip.

Recipe note:

• This dressing is delicious on leafy green salads but can also be used to jazz up grain or bean salads and serve as a marinade for chicken, beef, pork, or fruit.

Nutrition facts per serving

Calories: 50 / Total Fat: 4.5g ( 6% DV) / Saturated Fat: 0.5g ( 3% DV) / Trans Fat: 0g / Cholesterol: 0mg ( 0% DV) / Sodium: 60mg ( 3% DV) / Total Carbohydrate: 3g ( 1% DV) / Dietary Fiber: 0g ( 0% DV) / Total Sugars: 2g / Added Sugar: 2g ( 4% DV) / Protein: 0g / Vitamin D: 0mcg ( 0% DV) / Calcium: 2mg ( 0% DV) / Iron: 0mg ( %0 DV) / Potassium: 19mg ( 0% DV)

Allergen statement: n/a

Dijon Mustard Vinaigrette

Prep time: 5 minutes
Cook time: n/a
Total time: 5 minutes
Serves: 12

Serving size: approximately 2 tablespoons

Ingredients

• 1 cup extra virgin olive oil
• ⅓ cup rice vinegar, unsweetened, unsalted
• ¼ cup Dijon mustard
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper

Instructions

Whisk all ingredients together in a small bowl. Add additional salt and pepper to taste, if needed.

Store in an airtight container in the fridge for up to a week.

Recipe note:

• This dressing is delicious on vegetable or grain salads but is also great as a marinade for chicken or meat, or even as a drizzle on sandwiches.

Nutrition facts per serving

Calories: 170 / Total Fat: 19g ( 24% DV) / Saturated Fat: 2.5g ( 13% DV) / Trans Fat: 0g / Cholesterol: 0mg ( 0% DV) / Sodium: 200mg ( 9% DV) / Total Carbohydrate: 0g ( 0% DV) / Dietary Fiber: 0g ( 0% DV) / Total Sugars: 0g / Added Sugar: 0g ( 0% DV) / Protein: 0g / Vitamin D: 0mcg ( 0% DV) / Calcium: 0mg ( 0% DV) / Iron: 0mg ( 0% DV) / Potassium: 1mg ( 0% DV)

Allergen statement: n/a

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