I’ll say it again. The key to a good salad is the dressing. So, it’s important to have a few dressing recipes in your back pocket.
And y’all, making dressing isn’t hard if you have a blender or a food processor. Just put the ingredients in and blend/process.
Remember that weight-loss and health are nuanced. It is about calories in and calories out, but it’s also about metabolic response, insulin tolerance, and inflammatory responses. Common sense tells us that fresh and minimal preservation methods should prevail.
If you buy dressing that isn’t in a refrigerator, you are buying a food-like product, NOT a food.
Eat real food.
- ½ cup balsamic vinegar
- 3 tablespoons of dijon mustard
- 3 tablespoons of honey
- 2 garlic cloves, minced
- 2 small shallots, minced
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ¾ to 1 cup of olive oil (I use closer to ¾ cup for a thicker dressing)
- Put all the ingredients in a blender or processor and blend/process until smooth.