Making your own salad dressing is a great way to cut the extra calories, save some money, and really take your healthy eating goals to another level. It's not always easy because not all recipes in my humble opinion are really all that tasty. Why for a few months now, I've been reaching for the Olive Garden vinaigrette they sell at Costco. It's very tasty and does not - surprisingly - have a lot of calories. But, homemade is always better.
One thing I will never steer you away from completely is healthy fat. A small amount of fat on your salad does help your body absorb nutrients. We just want to make sure that the fat we're consuming is healthy and nutritious. Some spices and nutrients are absorbed by the body better in combination with a healthy fat, including turmeric. That fat can come in the form of many things: oil, ghee, milk, and even avocado. I'm not the expert in all of this, but these basic guidelines are key.
I've shared this dressing recipe before but made it again this weekend and felt like it deserved a blog post of its own. Make a batch and keep it in the fridge to use not only over salads but also grilled veggies, grains like brown rice-farro-quinoa (actually a seed), or even on a batch of sprouts. The recipe I originally created this dressing for was my warm farro salad. I made it again this weekend and was once again blown away by how much I love farro. Click here for that recipe.
Citrus Dressing
Yield: 2/3 cup
2 cloves garlic, smashed
1/2 cup citrus juice (1 medium orange, lemon, grapefruit, or combination)
2 tablespoons apple cider vinegar or pickle juice
1/2 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons olive oil
1. Add all the ingredients except the oil to a blender and process until completely smooth. Yes, I said pickle juice - in a pinch if you don't have vinegar, grab a jar of pickles and use some of the juice.
2. While the blender is still running, add the olive oil and continue to process until smooth and silky. Use immediately or store in the fridge in a glass jar for up to 2 weeks. Alternatively, freeze in ice-cube trays, store for up to three months, and pull out and use as needed.
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