Most people decide if a salad dressing is healthy or not based on whether it is cream or oil based. In truth, most salad dressings are horrible. If you think you are going healthy by going for the low-fat, low-calorie stuff, you are pouring a chemical cocktail all over your leafy greens.
When you cook at home, you control what you eat. Making your own salad dressing is not only healthier, it is insanely cheap. I think I’ve mentioned before that I’m cheap- unless I’m drinking, then I’m generous and leave with the bar tab of a professional athlete.
- 4 tsp red wine vinegar
- 2 tsp olive oil
- 1 tsp mustard
- 1 tsp honey
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
Put it in a jar and shake it up. This is a great way to use up old pickle or condiment jars. It ends up pretty strong so a little goes a long way. If the acid is too much, add a tbsp or 2 of water to thin it out.
Drizzled over a bed of romaine with grapefruit, orange, thinly sliced onions and almonds. I stole the recipe for this salad from Duke’s Chowderhouse, a delish seafood joint on Alki beach in Seattle. They serve it with candied walnuts (or pecans? It’s been a while) and Gorgonzola cheese.
A big excuse for eating fast food and giving control of your food over to someone else is that it is expensive to eat healthy and stock your kitchen with fresh, raw foods. Not so. Make a batch of the dressing, grab a bag of greens, a small bag of nuts, one orange, one grapefruit and one onion. Just slice off the same fruit and onion each time you want a salad, sprinkle on some nuts, and drizzle the dressing- it’ll last you the entire week for around 10 bucks.
Feel Like Some More Cooking?