Why Homemade Salad Dressing Is Best
Nearly all store-bought dressings list water as the first ingredient. This may sound like a calorie-saver, but what it actually does is cause all that diluted dressing to drip off the leaves, leaving you with soggy greens and a bunch of flavor in the bottom of the bowl. And store-bought dressings aren't cheap, either, considering you end up paying mostly for a bottle full of water, salt, and sugar.
Enter our quick vinaigrette: easy, cheap, and healthy. We like a sturdy base: three parts oil to one part acid (citrus juice or vinegar), seasoned with salt, herbs, and spices. It's the perfect formula, allowing a thin coating of flavorful, heart-healthy oil to cling to the leaves. You'll need less, too—about half as much—costing only about $0.20 per serving.
RED WINE VINAIGRETTETry this vinaigrette on our Peaches and Green Salad.3 tablespoons olive oil + 1 tablespoon red wine vinegar + ¼ teaspoon salt + ¼ teaspoon black pepper + 2 teaspoons minced shallots
Combine all ingredients in a jar; shake well.
SERVES 4 (serving size: 1 tablespoon)CALORIES 92; FAT 10.1g (sat 1.4g, mono 7.4g, poly 1.1g); PROTEIN 0g; CARB 0g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 146mg; CALC 2mg