A Salad a Day Keeps Vitamin Deficiency Away [and three healthy homemade dressing recipes]

A Salad a Day Keeps Vitamin Deficiency Away [and three healthy homemade dressing recipes]

My healthy goal for February is to serve a salad with every dinner.

It’s no secret that I am a lover of salads. I’ve posted many, many times about them. They are my favorite way to eat a lot of fresh, raw veggies.

Healthy Salad Dressings

I have been making my own salad dressings for years and I highly, HIGHLY recommend it. It is better for your health, better for your wallet, and allows you the freedom to customize a dressing that’s perfect for you. I usually mix the dressing right in my salad bowl, but sometimes I do make it ahead for when I’m taking a salad to dinner at a friend’s house.

Homemade Vinaigrette

To make, put equal parts olive oil and vinegar of choice in a jar with a lid. Add salt and pepper to taste, and a little bit of dijon [or any kind] mustard. Then shake to combine.

This dressing is customizable in a million different ways by using different vinegars, adding different spices/herbs, and adding lemon [or other citrus] juice.

Healthier Homemade Ranch

Like pretty much all kids, my kids like ranch. They like the vinaigrettes that I make too, but ranch is their favorite. I make my own healthier version by mixing the following seasonings into plain Greek yogurt: parsley, garlic, onion, dill, chives, salt and pepper. Use equal amounts parsley, garlic and onion. About half the amount of dill. Even less chives [this can be omitted altogether]. Then salt and pepper to taste.

Or you can just buy the ranch dip package at the store – but why when you have everything you need in your cupboard already???

Vegan Green Goddess Dressing

This is a recipe that I got from America’s Test Kitchen, The Complete Plant Based Cookbook, but of course I’ve modified it.

I basically soak a cup of raw cashews in hot water for 30 minutes, then blend with 3/4 cup water, fresh lemon juice from one lemon, garlic powder, onion powder, parsley flakes, salt, pepper [and whatever other seasonings I feel like] until smooth. I add water if it’s too thick.

Yum 😋

So far this month, we’ve had side salads, taco salad, and “salad pizza” [which is just salad on top of my homemade pizza dough – more like a flatbread]. I’ve even had a “smoothie salad” – don’t ask. And my kids keep asking me for their favorite: chickpea salad.

[chickpeas, arugula, evoo, lemon juice, smoked paprika, and sliced kalamata olives]

Looking forward to this month of raw veggie salads!

🥗 🥗 🥗

Karis

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