Break the bland salad habit with a dressing that makes your mouth (and your eyes!) water. You’ll whisk together organic extra virgin olive oil, apple cider vinegar and Dijon mustard for a zesty vinaigrette base, then add garlic and herbs for fresh flavor. A dash of chipotle or ancho chile is where the kick comes in—just a bit is all that’s needed for a love-it, want-more burn! Double or triple the batch and keep this dressing in a sealed jar in your fridge for up to a week.
Tagged: salad dressing
Ranch dressing has a bad rap (all those calories and fat grams…yuck!). Drizzle on something different with this creamy concoction, made from silky-smooth olive oil, fresh lemon juice, zesty Dijon mustard and a creative, zippy addition: capers. Not a veggie, not a fruit, capers are actually tiny, unopened flower buds from a prickly bush found in Mediterranean countries. Pickled, they’re naturally salty—so you won’t need to sprinkle on any extra!
Got five minutes? That’s more than enough time to shake up some homemade salad dressing that will leave you longing for leafy greens! A good bottle of balsamic vinegar, some herbs and fresh-squeezed lemon and lime juice are all you need to create a rich, flavorful dressing that adds extra antioxidants and nutrients to your already-healthy meal.
Sweeten a summer salad with fresh, flavorful fruit! Cubed cantaloupe is a colorful and nutritious addition, with a single cupful supplying more than 100 percent of the recommended daily intake of vitamin A and satisfying 95 percent of your daily “C” needs. Sprinkle on pistachios or another favorite nut for added protein and crunch.
Why throw together another ordinary lettuce-and-tomato side salad when you can make a meal-worthy, mixed-greens masterpiece? Fresh baby spinach leaves, kale, avocado and artichoke hearts are just a few of the plant powerhouses tucked into this bowl. Sprinkle on some crunchy, protein-packed pumpkin seeds and top with a drizzle of zesty, homemade balsamic dressing—lunch is served!
No matter how small your backyard, there’s often enough soil to plant at least a few items. And when space is at a premium, the vegetation of choice tends to be ones that can land in a salad bowl. There’s not only a huge array of lettuces to cultivate, but also fresh green herbs, which have a delicate flavor and consistency, and which can be a much larger component of the salad presentation than most people realize.
One of the biggest obstacles to eating well is time. After a long day at work or running errands or shuffling to and from appointments, who wants to spend an hour washing and chopping fresh vegetables, prepping a recipe and then cooking a meal? It’s so much easier to just pull a plastic tray from the freezer, pop it in the microwave and announce after five minutes, “Dinner is served!”.
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