Author: Dr. Michelle Durkin on 12 June 2018
About three years ago I decided I should be making my own salad dressings.
I resisted at first because I thought it would be too time consuming, even though I completely understood the benefit.
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. Then I finally made the jump to home-made.
It turns out making my own salad dressing wasn’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 had made the switch sooner, but I also realize the importance of breaking down a big change into smaller, easier chunks.
So to make it easier for you I’m sharing my favourite salad dressing that makes all those summer salads taste so yummy!
Now I would love to hear from you! What homemade dressings do you really like to make? What is your motivation to make your own versus buy something from the store? Leave a comment below and share this recipe with family and friends. I will be back next week with another edition of Doctor as Teacher Tuesday.
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2 Replies to “Making your own salad dressing avoids using inflammatory oils”
What could I use in order to avoid yeast? I thought that I read to avoid vinegar. Any thoughts would be appreciated. Thanks
You can use apple cider vinegar on a yeast-free diet.