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How to Make Healthy Salad Dressing
Posted by Dr. Ben Kim on Jun 10, 2011
This is a quick look at how I whisk up the famous honey mustard salad dressing that I mentioned in a previous post on putting together impromptu healthy salads.
First, it's best to start with a see-through jar that comes with a lid. This will allow you to roughly eyeball ingredient proportions as you bring them together, and store unused finished product in the refrigerator.
For those of you who enjoy our truly raw, 100% organic honey, you'll probably recognize the jar I like to use:
Start with one-third extra-virgin olive oil:
Please note that "one-third" doesn't necessarily mean a third of the jar, but just a third of the total amount of dressing you'd like to make, and this will hold true with all amounts cited below.
Next, add about one-fourth freshly squeezed lemon juice. That's just a little less than the amount of extra-virgin olive oil you started with.
Next comes about one-fourth of the best honey you have access to.
Then about two good tablespoons of your favorite mustard. We like to use Dijon mustard for the mild spiciness that it brings to the mix.
And finally, a good pinch of sea salt plus about a teaspoon of minced garlic.
Whisk things up with a fork until you have a homogenous blend that looks something like this:
Now the most important part: give it a taste test with a fresh, crisp leaf of lettuce.
Yowsers, makes my mouth water just to think about having a huge bowl of greens with this lemony fresh dressing.
Because all tastes are slightly unique, you may want to add a little more or less of any of the ingredients mentioned here. Be creative and make your own version of honey mustard salad dressing. And please consider sharing any distinctions that the rest of us may benefit from. :)
If you have any salad dressing recipe ideas to share with our community, please use the comments section below. Many thanks.
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