Salads can be a healthy part of your meal and when you include a protein like chicken or fish, can be made into an entrée. One big mistake many folks make is by drowning their healthy salad with a fat, calorie, and sodium laden dressing. Not only are you defeating the purpose of eating healthy, but you’re covering the delicate flavors of the fruit and/or veggies. While their are some healthy store bought options available, it’s not hard to make your own dressing. I’ve collected a few recipes that are light and simple to make.
Rosemary Lemon Vinaigrette highlights aromatic rosemary and is perfect for any kind of salad. You’ll combine garlic, fresh rosemary leaves, sea salt, lemon juice, and extra virgin olive oil. You can keep this dressing in the refrigerator for up to five days in an airtight container.
Courtesy of West Coast Seeds
Homemade Strawberry Vinaigrette would be perfect on fresh spinach, but goes well with any fresh veggie or fruit salad. You’ll blend together fresh strawberries, honey, sea salt, black pepper, apple cider vinegar, and olive oil. After mixed, stir in poppy seeds and serve over your salad. Store covered in your refrigerator for up to one week.
Courtesy of Feel Great in 8
This Lemon Herb Vinaigrette is super versatile. It can be used over greens, pasta, or potato salads. Simply combine olive oil, canola oil, lemon zest, lemon juice, red wine vinegar, oregano, basil, mint, minced garlic, chopped sun dried tomatoes, salt, sugar, and black pepper in a glass jar then shake well. Let the vinaigrette sit for at least 30 minutes to allow the flavors to blend. Store in a tightly covered jar in the refrigerator for up to a week.
Courtesy of The Café Sucrefarine
I’m back next week with a look at leeks and some delicious recipes that feature them.
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