Avoid industrial seed oils with this simple salad dressing

Author: Dr. Michelle Durkin on 11 July 2017

actionprioritiesI have been eating what I call a real food diet for about four years now and it wasn't until about half way in that I decided I should be making my own salad dressings.

Commercially prepared salad dressings contain a substantial amount of sugar and polyunsaturated oils - usually disguised under names such as high fructose corn syrup, glucose-fructose, molasses, modified corn starch, xanthan gum, soybean oil and canola oil. The problem with these ingredients is that they cause inflammation in the body, so I wanted to get away from them as much as possible.

My first step was to switch to olive oil based commercial dressings because I wasn't quite ready to make the commitment to make my own dressings. I had this preconceived notion that it was going to take up too much time and not really make much difference.

Well, I have to say I was completely wrong. Making my own salad dressing isn't as hard as I thought it would be, it didn't take nearly as long as I thought it would, and it tastes 100 times better! Now that I've done it I wish I have made the switch sooner.

Here's my favourite salad dressing to make all those summer salads taste so yummy!

Balsamic Vinaigrette:


3 tbsp balsamic vinegar
2 cloves garlic, minced
1/4 cup red onion, diced
1 tbsp Dijon mustard
1/2 tsp each sea salt & pepper

1 cup extra-vigin olive oil


1. Blend all ingredients except olive oil.

2. Once smooth, slowly add in olive oil.

3. Serve atop your choice of salad.

Now I would love to hear from you! What homemade dressings do you really like to make? Leave a comment below and share this recipe with family and friends. Don't forget there are only three editions left of Doctor as Teacher Tuesday for the summer. I will be back in your inbox again in September!

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