3 Simple Steps To Portable, Organic Salad Dressing

I grew up under a healthy influence.

We ate lots of fruits and veggies.

My mom worked out and she made sure we had our greens.

Yet, I also grew up in a confusing time nutrition and diet wise.

My mom counted calories when I was a kid to maintain her enviable figure.

Then in high school it was all about fat grams. Hey, Twizzlers are lowfat, right? 😉

McDonald’s had a McLean burger on the menu. My girlfriends and I were pumped!

In my early 20’s carbs became the demon. Fat was back!

Then I got into strength training and learned it was all about protein!

My evolution into just eating real foods came when I was shopping for a salad dressing.

I was scanning the nutrient label looking for the perfect blend of fats, carbs, and protein.

And no sugar please.

Then my eyes happened to glance below the ingredient list and what I saw totally freaked me out.

It looked something like this:

I became concerned I might sprout a green horn from my forehead.

What is that stuff?

Where is the Yellow 5 tree?

And so it begun. I shifted from being a nutrition label reader only to being an ingredient label reader primarily.

I’ve been whipping together my own salad dressings since then because it is so stinkin easy.

I make a healthy ranch, lemon vinaigrette, avocado vinagrette, you name it.

And they all have maybe 3 simple ingredients.

Here’s a quick go-to salad dressing recipe I’ve been using a lot to take with me to restaurants.

It lasts for ages in my bag without needing a little cooler.

I also use this dressing to liven up steamed veggies and potatoes.

Yum!