When it comes to commercial salad dressings, there seems to be two main camps: the clear dressings and the creamy ones.
The clear ones (think French or Italian dressing) from the supermarket tend to have an excess of sugar – which is totally unnecessary when you are using fresh ingredients.
For instance the Kraft French dressing has 198 calories and 12.2g of sugar per 100g of dressing. Not to mention 1190mg of sodium (salt).
The creamy ones (think Caesar or thousand island dressing) have sugar as well as creamy mayo or cream itself which make it high in fat.
We prefer to make our dressings creamy by adding a bit of Dijon or yoghurt.
MasterFoods Thousand Island dressing packs in 417 calories and 34.5g of fat per 100g of dressing, plus 1165mg of sodium, and 23.5g of sugar.
So instead of stocking up on commercial salad dressings, we encourage you to get into the habit of making your own.
By keeping a few stock standard ingredients on hand, such as olive oil, fresh lemons, garlic and mustard – you can be preparing your own downright tasty dressings every time.
4 tips for a top salad dressing:
- Quality first – as with any recipe, always use the best quality ingredients that you can afford. A good quality olive oil is a great example of this – keep it in a special spot so that you know to only use it for dressings or marinades.
- Fresh is best – you will always get tastier results with fresh ingredients such as freshly chopped garlic (vs minced garlic in a jar) or fresh lemon juice (vs lemon juice in a bottle).
- Make and serve – dressings are best made and used right before serving. Dress your salad too early and you will find yourself with some limp lettuce.
- Keep it simple – there’s no need to go wild with too many flavours. Stick to between 3 and 5 ingredients for the dressing and you should be on track.
And if you thought that making salad dressing was complicated, think again. Scroll down and take a look at the instructions for how to make this Honey Mustard Vinaigrette.
In fact, ALL of the salad dressing recipes in our Spring & Summer Cookbook have the same instructions – ‘Place all ingredients in a screw top jar and shake well.’ How easy is that?
Here’s a sneak peak at a recipe from our Spring & Summer Cookbook.
This book is a must for anyone looking for healthy meal, snack and drink options.
Plus it even contains info and advice for a 3 day cleanse – just in time for summer!
Honey Mustard Vinaigrette
Take 1 tbsp white vinegar, 1 ½ tbsp Dijon mustard, 1 tbsp honey and 1 tbsp olive oil. Place all ingredients in a screw top jar and shake well. Pour over your freshly made salad and serve immediately.
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