Run to your fridge and grab a bottle of salad dressing. No, really. Go.
What is the first ingredient? I’m guessing soybean oil. There are a few brands that use canola oil, but they are pretty rare. When you do find one, it will usually be in the natural section of your grocery, and cost you about twice as much as your typical salad dressing for fewer ounces.
I used to have an intolerance for any product with soy in it. I became aware that almost EVERY packaged item has soy of some form in it. Then after reading how soy and estrogen dominance are related, I realized my soy intolerance was a blessing in disguise. I am able to digest soy products now, but still avoid them like the plague unless it is in organic fermented soy sauce.
So, what’s a salad lover to do? Easy! Just make your own dressing! It takes minutes to do, you probably have the ingredients, and you can reuse one of your old glass salad dressing bottles indefinitely.
From Blah to Ta-Daa posted an outstanding repertoire of dressings recently, and I especially love the Greek Vinaigrette. It does not even need to be refrigerated based on the ingredients. In fact, I refrigerated it at first, and the olive oil became solid, and it had to sit awhile at room temp to be usable.
Do you have a great homemade salad dressing recipe? Please share!!
Greek Vinaigrette (From Blah To Ta-Daa)
- 1/2 c. red wine vinegar
- 1/3 c. olive oil
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 3/4 tsp. pepper
- 3/4 tsp. salt
- 3/4 tsp. onion powder
- 3/4 tsp. Dijon mustard
Add all ingredients to a jar or container with a tight fitting lid. Shake well to combine and store at room temperature. Makes 1 cup (8 oz).