This is a new series of posts we’re starting to give you a virtual “starter kit” of knowledge. The goal is to provide help in getting over the obstacles that can stop people from actually making dietary changes, and to answer questions along the lines of, “what do I do about…?”.
Salad dressings can be a problem since most of them contain dairy or sugar. There are a few on the grocery store shelf that don’t, but you’ll have to read a lot of labels to find them. Here are a few alternatives that might help.
Spicy Vinaigrette Dressing
1/2 cup apple cider vinegar
3/4 cup extra virgin olive oil
1 clove garlic, finely diced
1 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon cayenne
1/4 teaspoon dry mustard
Place everything in a jar with a good lid and shake it up. Alternatively, you can whisk this together in a bowl, it will need to be stirred again or shaken before use.
I’m not a big fan of vinaigrette dressing on salad, I use it that way only as a last resort. However, I love this dressing on baked potatoes with steamed veggies, in salads made up of grains and vegetables, on grain and bean combos, and occasionally in a whole wheat pasta salad.
Another option that I do enjoy on salad greens, is a fresh avocado dressing. Since it’s made of avocados it does not keep well at all, so only make as much as you’ll be able to use right away. What you do is place your avocado (peeled and pit removed) in a blender and add enough water to achieve a creamy, pourable consistency. Start with a few tablespoons of water and work your way up if necessary. Then season with salt and pepper to taste. You can stop there, or add a squeeze of lemon juice and some diced garlic for more of a guacamole flavor.