A great salad needs the perfect dressing.
One option is to do what the Italians do – when you order a salad in Italy, they
give you a bottle of olive oil and a bottle of vinegar. Dress it
yourself and it’s perfectly lovely.
At home, I often serve a simple bowl of arugula with nothing but a drizzle of extra virgin olive oil, and a squeeze of fresh lemon. I might add a pinch of kosher salt and twist or two of black pepper. Done!
But if you want something a little more complex, try this
simple salad dressing recipe – 5 ingredients –
In a jar with a tight-fitting lid, a mini-food processor or a blender,
place the following ingredients and mix well:
¾ cup olive oil
¼ cup red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons of chopped shallot, onion (or a clove freshly chopped garlic)
1 teaspoon or less honey (a drizzle will do)
No need to add salt – the mustard takes care of that. But if you DO want to add salt, use the kosher sea salt types since the bigger flakes go farther than the dense salt in the salt shaker so you end up with less sodium.
Mix well and store in the refrigerator for a week or so. Not only do you avoid the sneaky sources of excess sugar, salt and preservatives of store-bought dressing, but thetaste is 100 times better!
The daily goal of veggie consumption is 2 ½ to 3 ½ cups a
day. This salad dressing will make it easier for you and your family to meet that goal.
That’s smart eating!