CMF Basic Salad Dressing

Store-bought salad dressings generally contain

• high-fructose corn syrup
• transfats and
• MSG and other additives.

6 Shocking Facts About Your Salad Dressing

Homemade salad dressing is quite simple and takes only minutes to make. With practice, measuring isn’t necessary,  just whisk and go, adjusting by taste.

[su_expanding_quote_book source_author=”Sally Fallon” source_title=”Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats” full_quote=”We should avoid all bottled and commercial salad dressings, which are invariably made with cheap, low-quality oils that have been stripped of their nutrients and rendered dangerously rancid by high-temperature or solvent extraction processes. Bottles dressings are further adulterated with many ingredients including stabilizers, preservatives, artificial flavors and colors, not to mention refined sweeteners. Almost all bottled salad dressings—particularly low-fat varieties—contain neurotoxic MSG, hydrolyzed vegetable protein or similar substances. These flavor enhancers are not always listed on the labeled. Ingredients listed as “natural flavors” or “spices” may contain MSG.” short_quote=”We should avoid all bottled and commercial salad dressings, which are invariably made with cheap, low-quality oils that have been stripped of their nutrients”]

Variations:

• Lime Vinaigrette: Use fresh squeezed lemon (or lime juice) instead of vinegar
• Balsamic: Use balsamic vinegar instead
• Dijon: Add 1/2 – 1 tablespoon Dijon mustard (season to taste)
• Creamy: Add 1 – 2 tablespoons plain Greek yogurt
• Add 1 garlic clove minced (I always include garlic unless the salad has fruit in it)
• Add 2 tablespoons onion, finely chopped