Happy Friday Bethany,Have you ever made the most delicious salad, only to have it fall short because the dressing was just so-so? Like a sauce in any other dish, a dressing can really make or break your salad experience. My go-to salad dressing ensures that doesnât happen again! Itâs simple, tasty, and can be easily changed up to meet virtually any flavor profile, making it more of an equation than an actual recipe. Why do I prefer this dressing to a store-bought option? There are lots of reasons, but mainly because I can control the ingredients Iâm using, specifically the oil. Many store-bought dressings use inflammatory oils, such as canola, safflower, sunflower, soy, or corn (or a combination of these). These oils practically negate any of the benefits youâre getting from the salad ingredients đ. Instead, I use this as an opportunity to add some really flavorful extra-virgin olive oil into my day, as well as some anti-inflammatory omega-3s. These are not only important for my brain function (and I need all the help I can get!), but they also support my GI tract (which also supports my brain health). You can easily make a bigger batch of this dressing and keep it in your fridge to use instead of the store-bought option. (If you do that, just take it out ahead of time. Oftentimes the ingredients separate in the fridge and just need to warm up a bit so they can be mixed back together.) Salad Dressing âEquationâ (serves 2-4 people) 1/4 cup extra-virgin olive oil 2 tbsp acid (apple cider vinegar, red wine vinegar, lemon (lime or orange) juice, balsamic vinegar, rice wine vinegar) 1-2 tbsp mustard (Dijon, spicy, honey mustard) Salt & pepper Spices, optional (ginger, garlic, turmeric, paprika, onion powder, oregano, the choices are endless!)
Stay well,
Bethany
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