When looking for replacement salad dressings, I had a really hard time. Even the organic ones contained soybean and/or canola oil. To complicate the matter more, my kids love Ranch dressing, it was the only way I could get them to eat a salad. I literally stood in the grocery store for about 30 minutes reading every label on every salad dressing. I could not find any that did not contain unhealthy oils. When I went to Whole Foods, which I don’t get to often because I don’t live near one, I did find a few brands that were good choices. Two of my favorites were Bragg Organic Vinaigrette and Bragg’s Ginger & Sesame Salad Dressing — they are both made with organic extra virgin olive oil with no other oils mixed in.
The Bragg dressings are good, but pricey so I decided to try and make some dressing myself and the following recipe was the winner. I tried a bunch of different combinations, which were all just ok. The kids didn’t really love them and my husband and I didn’t think they were anything special, until I found this recipe! The kids love it and my daughter asks me to put it on all of her salads. This was amazing to me, because the only dressing I could ever get them to eat was Ranch, and this recipe is not even close to Ranch, but they love it! I hope you enjoy it too!
Balsamic Vinegar Dressing
Prep Time: 8 minutes
Total Time: 8 minutes
Number of servings: 2 tbsp per salad
This is a great recipe to dress up mixed greens for a quick salad addition to any meal!
- 1 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 garlic clove, finely minced
- 1 tsp dijon mustard
- 1 tsp raw honey
- 1 Tbs lemon juice
- 1 tsp Himalayan pink salt
- 1/2 tsp freshly ground black pepper
- 1 tsp dried herbs of choice (basil, thyme, chives, rosemary, oregano, tarragon)
- Whisk (or put in blender) balsamic vinegar, dijon mustard, minced garlic, raw honey and lemon juice until blended.
- Gradually add olive oil while whisking (or blending).
- Mix salt, pepper and dried herbs in to taste.
- Alternatively, you can add all ingredients into a dressing bottle and shake to combine.
- Store in the refrigerator.
1 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 garlic clove, finely minced
1 tsp dijon mustard
1 tsp raw honey
1 Tbs lemon juice
1 tsp Himalayan pink salt
1/2 tsp freshly ground black pepper
1 tsp dried herbs of choice (basil, thyme, chives, rosemary, oregano, tarragon)
1. Whisk (or put in blender) balsamic vinegar, dijon mustard, minced garlic, raw honey and lemon juice until blended.
2. Gradually add olive oil while whisking (or blending).
3. Mix salt, pepper and dried herbs in to taste.
4. Alternatively, you can add all ingredients into a dressing bottle and shake to combine.
5. Store in the refrigerator.
The Evriholder Dressing to Go Salad Dressing Container is a great container to pack your dressing in when you go out to eat. It is made of BPA free squeezable silicone. Most salad dressings at restaurants contain unhealthy oils, this way you can control what you are putting on your salad at all times. Keep your salad healthy!
~ Eat Healthy. Be Healthy.