Salad Dressing 101
Do you like to make your own salad dressing? It’s easy to make (here we like to use reusable glass jar) and store in the fridge for up to 2 weeks. If it is solid right out of the fridge, pop it in the microwave for a tiny bit and then shake.
There are lots of store bought dressings we love but homemade is almost always tastier ✨and often healthier, it seems.
#anticancermethod tip: Honey has antioxidants, which protect against free radicals. It is a prebiotic- helping with the gut’s good bacteria. Also honey is antibacterial and antifungal. The less processing that happens with honey the better. Less processing helps to keep these immune boosting and #anticancer benefits that the heat in processing may destroy. Try to choose local and raw honey when you can. We ❤️ @montanahoneybeecompany
In college, Whitney’s friend @christyforandesign taught all of her friends her mom’s perfect balsamic salad dressing recipe, making sure to follow the 3:1 oil to vinegar ratio. After that, she’s been hooked to make her own. Here’s her current fav that seems to work well with every type of salad:
Lemon Vinaigrette
Ingredients
- 1 cup extra virgin olive oil
- 1/3 cup freshly squeezed lemon juice (I used 2 meyer lemons)
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp crushed garlic
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Combine all ingredients in a jar and shake, shake, shake well. If you like it more tangy/lemony, add more lemon juice to taste. That’s what we usually do.