Did You Say Healthy? Salad Dressing
Seems like a logical option for keeping our bodies on track. I mean what about it could be bad? Fiber filled leafy greens, beta-carotene infused carrots, Vitamins A, C, and D from tomatoes and broccoli and some protein from grilled chicken or tuna. Doing so good so far! Womp…womp…then the dressing comes along and ruins everything.
Everybody has a go to dressing selection, and I bet (mind you I’m making this statistic up completely) that 99% of the time this dressing is way unhealthier than you originally anticipated. It’s tricky too. Have you ever visited the dressing aisle in your local grocery store? Put it this way, if the apocalypse ever decided to make an appearance, and we could survive off of salad dressing, we would have absolutely nothing to worry about. Ok now I’m being dramatic, but honestly with balsamic vinaigrette, Ranch, Russian, French, Caesar, Greek, Ginger, Thousand Island, Honey Mustard and more, its no wonder we keep choosing the unhealthy option. Making salad dressing at home is a great and simple way to avoid the excess fat, sodium, and sugar.
½ c extra virgin olive oil
½ c red wine vinegar
¼ c balsamic vinegar
juice of ½ a lemon
1 tsp Dijon mustard
Dash of freshly cracked pepper
Whisk all of the ingredients together. Cover and refrigerate until ready to use. Don’t forget to shake the dressing before using it on your salad.