Building a beautiful healthy green salad can quickly be sabotaged or glorified by the dressing you choose!
When shopping for store-bought salad dressings, there are a few key rules I like to follow.
I look for extra-virgin olive oil as a base and a short ingredient list. I also check sodium (<300 mg per 2 TB) and sugar (<3 grams per 2 TB) and avoid any high fructose corn syrup. As with any processed foods try to avoid synthetic food colors, such as Yellow 5 & 6, and also caramel color, (as you seen in the news could be a potential carcinogen).
I tend to stick with Annie’s Organic Dressings, or Brianna’s Salad Dressings.
A little goes a long way with these flavorful dressings, so be sure not to go over the serving size if you even need that much!
The easy way out…
Oil and vinegar is always a healthy, quick, and easy way to dress your salad. Even while dining out, you can skip the house dressing and ask for oil and vinegar on the side! #goodhabit
Here are two of my all-time favorites I like to make at home.
- ½ cup White Rice Vinegar
- 2 tbs Balsamic Vinegar
- 2 tsp Organic Brown Sugar
- ½ tsp Maple Extract
- ¼ cup White Rice Vinegar
- 2 TB Olive Oil
- 2 TB 0% Plain Greek Yogurt
- 1 TB Honey
- 1 fresh Lemon squeezed
- 2 tsp Poppy Seed
- 1 tsp Sea Salt
- 2 Small Packets Stevia
What do you dress your salad with?