Do you make your own salad dressing?
If not, what are you waiting for?! Making salad dressing at home is one of the simplest ways to eliminate excess sugar and preservatives from your diet.
Store bought salad dressings are filled with unhealthy fats like canola oil, sugar or high fructose corn syrup and artificial colors and preservatives. There are some better options out there, but in general, you can really do without the Red Dye #40 on your fresh salad.
Plain and simple: store bought dressings ruin the nutritional value of the veggies in your salad by exposing you to a bunch of stuff you simply don’t need on your plate.
Oil and vinegar is a the basis to most salad dressings. In fact, some people opt for just O&V on their salads. That’s a little bit boring for me. For me, a salad dressing should have a nice tangy vinegar undertone with fresh flavors peeking through.
I recently started my herb garden (again) and for this dressing, I harvested fresh chives and spicy basil. This is my first year planting spicy basil and I LOVE it! Have you tried it? It has the traditional flavor you’d find in sweet basil but adds a nice kick (think: arugula)….