There are many positive aspects of the American food system such as abundance, variety, organic farmers, and much more. But there is also a tendency for corporations to market food as convenient and fashionable. As food gets trendier, people seem to become less inclined to follow their own instincts when it comes to cooking.

 

With this concept at the topic of discussion, Chef Becky and I started to circle around one product in particular- salad dressing.  More often than not, people don’t realize the amount of added preservatives that occur in this packaged good. To me, it seems somewhat contradictory to eat a bowl full of nutrient rich raw vegetables and pair them with a product that is pretty much the opposite.

 

A simple and healthy way to dodge the excess preservatives is to make your own salad dressing. We created several variations with Frog Hollow Farm’s extra virgin olive oil. The reason I love using olive oil is because it tastes great and it also helps the absorption of fat-soluble vitamins that are found in most fruits and vegetables.

 

The dressing is best, made in small batches and stored in the fridge for no more than a week. For a crisp bright salad, lightly coat the greens right before serving.  Feel free to add your favorite seasonal fruits, veggies, nuts and cheeses.

 

meyer lemon and garlic salad dressing recipe

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