I stopped buying salad dressing a long time ago. Well, except for that one bottle of Annie’s Goddess dressing that I read positive things about on a blog many months ago. Like all the others, I found it lacking. I used it once and it’s been sitting in my fridge ever since. Besides the fact that they don’t taste very good, bottled dressings contain high amounts of trans fats, sugar, preservatives and, sometimes even carcinogens. Seriously, read the label some time.
As is the case with many of the changes we can make to care for ourselves better, it is so easy to make salad dressing from scratch in your kitchen. At the most basic level, you can just mix a plant-oil of your choice with some vinegar, and be done with it. But for something a bit more tasty, add one or more of the following ingredients: dijon mustard, maple syrup, lemon juice, miso paste, salt, pepper, minced garlic, ginger, and some of your favorite spices. Sometimes I even sneak a smidgen of wheat grass or spirulina into mine.
My all-time favorite salad dressing is lemon-tahini (basic recipe here), which I make in my Vita-mix. It takes a little more effort to blend and then clean the blender, but it’s so worth it. If you would like something even creamier, cashews will do the trick.
It’s effort enough to make a salad – washing, chopping, mixing – so for the bit of extra time it takes to whip up a healthy and nutritious topping it seems like a no-brainer to make your own. Do you have a favorite?