SALAD DRESSING RECIPES
The other important half of a great salad is a great dressing. Sure, it is easy enough to buy one at the grocery store. But like most food in grocery stores these days, salad dressings have been heavily engineered – and for worse. Read a few labels and you will notice some common offenders of poor nutrition. Sadly, high-fructose corn syrup (HFCS) has made its way into many salad dressing recipes. Eating a salad covered in dairy and HFCS is a sure-fire recipe for gaining weight. Most people think they’re making a healthy decision with a store-bought dressing but the food manufacturers made it poor for them.
Those folks who take the time (it’s truly a quick process) to make a homemade dressing will be rewarded with better flavor, superior nutrition and cost savings. That’s a triple win in my book. Despite not having any shelf stabilizers, such as starch, xanthan gum or propylene glycol alginate (PGA), these wonderful salad dressings keep well in the refrigerator for up to two weeks. I’m happy to leave the propylene glycol alginate out of my food and put it back on the shelf of an automotive store, where it belongs.
Do you have a favorite recipe that you would like to see made healthy? If so, contact us and we will do our best to make one fit for the needs of diabetics.