Spring is springing all around us here in the lovely foothills of Western NC and if you’re like me you are thinking bright vibrant salads with all the wonderful local produce we’re so lucky to have conveniently available.
Yet what can turn an amazingly healthy salad into a unhealthy hot mess is your salad dressing. The majority of store bought dressings are full of high fructose corn syrup, sodium and all kinds of unpronounceable preservatives and other junk.
So let’s take the mystery out of making your own because it is so quick and easy. Here’s the deal, its more of a formula than a recipe. Just remember 3 parts fat to 1 part acid plus seasoning. Simple, right?
Here’s some fats to consider:
Oil (Olive, Coconut, Sesame, etc.)
Cashews (yes, cashews pureed in a blender/Nutribullet comes out very creamy!)
Peanut or other nut butters
Here’s some acids to consider:
Vinegar (Balsamic, Wine, Herbed, Apple Cider, etc.)
And some seasonings to consider:
Garlic (of course!)
Herbs (thyme, dill, oregano, rosemary, etc.)
Tamari or soy sauce
Pure maple syrup
Put all the ingredients in a glass mason jar! Not only is it a great method of food storage, but you can shake and pour the dressing in one convenient vessel.
One of my favorites is Asian flavor dressing, just sesame oil, lime juice, garlic, ginger, S&P!