The Salad Dressing
Fat is our friend!
Dietary fat does not equate to body fat, in fact, often times it’s the opposite. Fat packs flavor and is incredibly satiating. Sugar, is often the culprit in weight gain, and it is a common additive in foods today.
EVOO is a healthy fat. It has a high content of antioxidants with anti-inflammatory effects and protect LDL cholesterol from oxidation.
BECAUSE EVOO is packed with nutrients, it is not very heat stable. It’s smoke point is about 325 degrees F.
Why is this important? Once an oil goes beyond its smoke point, the molecular structure becomes unstable and changes, releasing carcinogens into the air and free radicals within the oil. Both of these are harmful to our bodies!
Avoid using EVOO in sautés and high-heat baking, and opt for something like Avocado Oil, which has a much higher smoke point (510 degrees F)
Most dressings you find in the store are expensive, generally high in sodium and sugar, and contain additives that we don’t need.
This is one of my personal favorite recipes. It’s easy to make on the fly, is packed with goodness, and is rich in flavor.
Even if you aren’t a fan of balsamic dressings, I encourage you to try this once before you write it off.
Here are the health highlights for this dressing:
- Vinegar helps to reduce post-meal blood sugar
- It’s right in antioxidants which help us fight off free radicals and are good for our skin
- Mustard seed is: anti-microbial, anti-diabetic, anti-inflammatory, and a pain reliever
The Salad Dressing
Ingredients:
- 3/4 cup Extra-virgin Olive Oil (you can also divide this with Avocado Oil for a milder flavor)
- 1 1/2 Tbsp dijon mustard (ideally, use a sugar-free mustard)
- 1 Tbsp maple syrup
- 1/4 cup balsamic vinegar
- salt and pepper, to taste
Instructions:
- Put all your ingredients in a jar, screw on the lid (this is important 😉 ), and shake vigorously until it’s emulsified.
- TASTE, and adjust if needed
