Author: Dr. Michelle Durkin on 11 July 2017
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!
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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