Ready to Try: Dr. Oz’s Salad Dressing Recipes


    Without dressing, salad is not a salad. What makes it special? The answer is the sauce and other dressing stuff used in salad. Sometimes the ingredients in the salad can turn a nutritious salad into junk food but don’t worry, Dr. Oz Healthy salads will take away all the guilt of junk food salad and you can enjoy the delicious veggies.

    Who is Dr. Oz?

    MEHMET C. OZ, M.D., also known as Dr. Oz has won ten Daytime Emmy Awards for “The Dr. Oz Show”. He is an attending physician at NY Presbyterian-Columbia Medical Center. On annual basis, he performs dozens of heart operations. His research interests are heart replacement surgery, minimally invasive surgery, alternative medicine, and healthcare policies. He is the author of 400 original publications, chapters, and medical books. He is also an author in newspaper writing columns as syndicated by Hearst in 175 markets globally.

    Dr. Oz was born in Cleveland, Ohio. In 1982, he received his undergraduate degree from Harvard University (1982), and in 1986 he received an MD and an MBA from the medical school knows as the University of Pennsylvania School of Medicine and Wharton Business School. He received the Captain’s Athletic Award for his leadership in college and was elected class president twice, followed by student body president at medical school.

    If you are looking for a fat-free and healthy salad, then all you have to id to look at the ingredient list of bottled salad dressings. There you will see a lot of ingredients which does not taste good or are even unpronounceable. This is how. They stabilize the dressing and prolong the shelf life of the salad. Are you ready to try Dr. Oz’s Salad Dressing Recipes?

    In your daily diet, you know that Dr. Oz is a Big-Time proposal of having extra virgin olive oil. Here are some of Dr. Oz’s special salads that you want to try and enjoy.

    Metabolism Boosting Salad Dressing

    Metabolism Boosting Salad Dressing

    To make a metabolism-boosting salad, remove all the over-processed fat, sodium, and sugar from the packaged salad dressing. This salad dressing includes apple cider vinegar. Apple cider vinegar helps you to reduce sugar absorption and aids in fat burning.


    Mix the apple cider vinegar with two tablespoons of olive oil. Stir them properly.

    Sprinkle the preferred choice of dried herbs in the mixture. Now thoroughly stir the mixture.

    Pour dressing over the salad. An 8-serving dressing salad according to the mentioned ingredients.


    • 1/4 cup apple cider vinegar
    • Dried herbs: garlic powder, rosemary, thyme, red pepper flakes for spice
    • 2 tbsp olive oil
    • Mustard or lemon (optional)

    OZ Family House Dressing

    Family salad bar nights require vinaigrette as a dressing. Oz’s family loves vinaigrette dressing. You can toss it on your favorite salads.


    Take a small bowl and whisk the mustard and garlic together.

    Add the vinegar, maple syrup, tamari, salt, and pepper, and whisk them properly. Gradually whisk in the oil. Now combine all the ingredients in a jar and shake well.

    Stir in the chives. The dressing can be covered and refrigerated for 3- days. Before use, whisk well. It is a 16-person serving according to the mentioned ingredients.

    You can use minced scallion tops or shallots if you do not have fresh chives.


    • 1 tsp Dijon mustard
    • 1/2 tsp tamari or soy sauce
    • 1 garlic clove, crushed
    • 3 tbsp cider vinegar
    • 1/4 tsp freshly ground black pepper
    • 1 tsp pure maple syrup
    • 1/4 tsp fine sea salt
    • 2/3 cup extra-virgin olive oil1 tbsp fresh chives, finely chopped

    Gluten-Free Asian Bean Salad with Tahini Dressing

    Tahini is a staple in Middle Eastern Cuisine. It is used in dishes like hummus, Baba Ganoush, salads. It is a paste of toasted, ground, and hulled sesame seeds. Sesame seeds are an excellent source of copper and manganese. They are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fiber.


    In a small bowl, whisk tahini, olive oil, garlic, lemon juice, salt, and pepper together. Place the spinach, scallions, snow peas, bean sprouts, and beans in a large salad bowl. Now pour the tahini dressing over the mixture of vegetables. Toss the coat together and serve.


    • 1/4 Cup Tahini
    • 2 Tbsp Extra-Virgin Olive Oil
    • 1 Tbsp Minced Garlic
    • 2 Tbsp Freshly Squeezed Lemon Juice
    • Pinch Sea Salt
    • Dash Freshly Cracked Black Pepper
    • 4 Cups Fresh Baby Spinach
    • 1/4 Cup Chopped Scallions
    • 1/2 Cup Snow Peas, Strings Removed
    • 1 Cup Bean Sprouts, Rinsed and Drained
    • 1 Cup Canned Adzuki Beans, Drained

    Dr. Oz’s Heart-Healthy Salad Dressing

    Add Dijon mustard, pure maple syrup, apple cider vinegar, and olive oil to a mason jar. Now put the cap on the mason jar and shake the ingredients are mixed thoroughly mixed with residue. For every serving of salad, pour two tablespoons of dressing. You can store this yummy dressing in the fridge for three days. An 8-serving dressing according to the mentioned ingredients.


    • 2 1/2 Tsp Dijon Mustard
    • 2 Tbsp Pure Maple Syrup
    • 3 1/2 Tbsp Apple Cider Vinegar
    • 2/3 Cup Olive Oil

    Cantaloupe & Cucumber Salad

    Combine all the mentioned ingredients in a bowl and refrigerate them for an hour. Refrigerating them for an hour would combine the flavors more together. Serve with sprouts. It is a 2-person serving.


    • 3 Cups Cubed Cantaloupe
    • 1 English Cucumber, Sliced Lengthwise in Half, Then Cut Crosswise into Thin Slices
    • 5 Scallions, Thinly Sliced, Green and White Parts
    • 1/4 Cup Rice Vinegar
    • 1 1/2 Tbsp Grape Seed Oil
    • Pinch of Salt
    • Freshly Ground Pepper
    • 1 Cup Sprouts for Topping

    Oyster & Shittake Mushroom Salad

    Combine all the ingredients except mushrooms and whisk until they are well blended. Now add shiitake and oyster mushrooms. Now toss to cover with marinade. Place a non-stick cookie sheet and broil until they turn golden brown on both sides. Now remove the sheet and serve the salad. It is a 2-person serving according to the ingredients.


    • 3 1/2 Tbsp Dark Toasted Sesame Oil
    • 3 1/2 Tbsp Soy Sauce
    • 1 1/2 Tbsp Balsamic Vinegar
    • 2 Tbsp Agave Nectar
    • 1 Tsp Hot Chili Sesame Oil
    • 1/2 Tsp Garlic, Chopped
    • 8 Oz Oyster Mushrooms, With Stem, Core Base Removed
    • 8 Oz Shiitake Mushrooms, Stem Removed and Quarter

    Arugula Sun Salad

    An easy salad just combines all the ingredients in a bowl. Toss the ingredients and enjoy. It is a 2-person serving according to the ingredients of the recipe.


    • 5 Oz Baby Arugula
    • 1/2 Sweet Onion, Thinly Sliced
    • 1 Mango, Peeled, Seeded and Cut into Thin Slices
    • 2 Oz Feta Cheese Crumbled
    • Pinch of Sea Salt
    • 1 Tbsp Olive Oil
    • 2 Tbsp White Balsamic Vinegar

    Farro Salad

    Combine and mix well the ingredients in a big bowl. Let it sit for one hour, and then serve it. This allows the flavors of the ingredients to marinate. A 3-person serving according to the ingredients.


    • 3 Cups Cooked Farro
    • 1 Cup English Cucumber, Diced
    • 1 Large Red Onion, Diced
    • 4 Tomatoes
    • 2 Green Peppers, Diced
    • 1 Medium Full Head of Fennel, Diced
    • 1/2 Cup Mint
    • 2 Lemons, Squeezed
    • 1 Pinch Salt
    • 2 Tbsp Extra Virgin Olive Oil

    Farro Salad with Tomatoes and Herbs

    Take a medium saucepan, and combine the water and farro in it. Add 2 teaspoons of salt and let it boil over high heat. Now reduce the heat to medium-low. Cover and simmer until the farro is tender for 30 minutes.

    After 30 minutes, drain well and transfer it to a large bowl. Let it cool. Now combine the tomatoes, onions, chives, and parsley to the farro. Toss it!

    In a medium bowl, whisk garlic, vinegar, salt pepper, and olive oil together. Add the vinaigrette to them and toss to coat.

    You can refrigerate the salad overnight. Bring it to room temperature before serving. A 3-person serving according to the ingredients.


    • 1 1/2 Cup Farro
    • 4 Cup Water
    • 2 Tsp Salt
    • 1 Lb. Tomatoes, Seeded and Chopped
    • 1/2 Sweet Onion, Chopped
    • 1/4 Cup Fresh Chives, Snipped
    • 1/4 Cup Finely Chopped Fresh Italian Parsley Leaves
    • 1 Garlic Clove, Minced
    • 2 Tbsp Balsamic Vinegar
    • Freshly Ground Black Pepper
    • 1/4 Cup Extra Virgin Olive Oil

     Dr. Junger’sSpirulina Sprout Salad

    Spirulina is a mighty protein punch in each tiny ingredient. Try to make Dr. Alejandro Junger’s nutrition salad as a part of your next meal.

    Making dressing is the first step. Puree all the dressing ingredients in a blender until they are smooth. Set them aside.

    Now take a large bowl and toss the greens, sprouts, and cucumber together. Drizzle the mixture with enough dressing. Coat evenly. Now sprinkle the hemp seeds and salt. Toss and combine to serve. It is a 2-person serving according to the mentioned ingredients.


    • 4 To 6 Oz Mixed Greens
    • 1 Tbsp Lemon Juice
    • 1 TspSpirulina Powder
    • 1 Large Handful Sunflower Sprouts
    • 1 Cup Cucumber, Roughly Peeled and Chopped
    • 1 Garlic Clove
    • 1/4 Cup Raw Hemp Seeds
    • Pinch of Sea Salt1 Large Ripe Avocado
    • 1/4 Cup Extra Virgin Olive Oil
    • 3/4 Cup Water
    • 1 Tsp Sea Salt


    You can try different healthy salad dressing recipes to improve your metabolism and remove fats. These salads will help you to gain proteins from the tiny ingredients available in the salad. These salads are healthy, yummy, and energy-boosting!


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