EATS: Vinaigrette Dressing Recipe
Today I'm excited to share with you my recipe for vinaigrette dressing. While a lot of us are still bundling up for the winter weather, spring will be here in no time. It's great to eat healthy year round and as the weather warms up, eating healthy often centers on putting together nutrient rich, colorful salads. This recipe for vinaigrette dressing will be the perfect way to top off and enjoy your salad.
As I often reiterate, I think an important part of being healthy and eating well involves preparing your own foods as much from scratch as possible. This helps to avoid unnecessary preservatives and also gives you control over the ingredients you use.
This recipe for vinaigrette dressing goes great on any salad. You can rinse any leafy greens (spinach, kale, arugula, baby greens, etc.) preferably organic! See this post on tips for organic shopping. Add some heirloom tomatoes, avocado, cucumber, grated carrots, or whatever raw vegetables you love. Be sure to use what you have and that way nothing goes to waste. For example sometimes I have leftover lightly sautéed snow peas, or broccoli. These kinds of vegetables are great in a salad and without heating. Finally, drizzle with the vinaigrette dressing for a great tasting and healthy salad!
For a little added crunch I tend to avoid croutons in favor of sliced almonds, or sunflower seeds. Again, I tend to use what I have. Sometimes I'll mix in a little hemp seed or ground flax seeds. Just optimize the ingredients you have and try to make the salad as nutrient rich as possible. I've used this vinaigrette dressing on big lunch or dinner salads as well as on side salads or beat salad with some baby greens. Whatever way I serve it, it's always a hit.
Watch the video below to see how to make my vinaigrette dressing.
Vinaigrette Dressing Recipe
1/4 teaspoon salt
Dash of black pepper
2 tablespoons vinegar (in the video I'm using Sherry Vinegar)
1/2 teaspoon honey
2 teaspoons Dijon mustard
2 tablespoons olive oil
1/4 cup canola oil
