I have a challenge for you. Go home today, open your fridge, grab every single bottle of salad dressing you own, then walk to the recycling bin and leave them there (bottles washed out of course!). This is one way to clean up your eating and an easy way to get rid of unnecessary chemicals from your diet. Trust me, you don’t even want to know what is found in these dressings; soybean oil, xanthan gum, sodium benzoate, calcium disodium EDTA and silicon dioxide (to name a few).
So what are you going to put on your salad now? One of my best friends, and the owner of Fresh Thinking Catering, uses this recipe for most of his salads. Prep it before throwing your salad together and just before you are about to serve the salad, toss in the dressing. It goes with any type of salad you make so try it on everything. And if you are someone who packs a salad to work, keep it in a separate container and add it on just before you eat lunch. This will keep your vegetables and lettuces fresh and crisp.
Here is the recipe and trust me, you won’t miss your own dressing once you master this one.
10 or so cherry or grape tomatoes cut in half
Extra Virgin Olive Oil
Red Wine Vinegar (more oil than vinegar)
A little bit of grainy mustard (a quarter of a teaspoon or so)
1 garlic clove minced
1 shallot, minced
Some fresh chopped basil
And a dash of salt and pepper to taste
Mix all the ingredients together, including the tomatoes, and let it sit until you’re ready to serve. Enjoy.
