Budget-Friendly, Healthy Salad Dressing

Salad Dressing

One of the simplest ways to improve your nutrition is to make your own salad dressing. You can avoid the canola and vegetable oils, and other harmful ingredients as well as save a lot of money.

When you buy any “pickled” or fermented product there is always a little juice remaining. When we buy organic, it costs a lot more than the standard product so I try to maximize our benefits. Making salad dressing is the perfect opportunity.

Sauerkraut, pickles, artichokes, and more are simple and delicious condiments we use that add great benefits to our meals. We also try to eat a salad everyday for lunch. Hence the idea for a salad dressing and fortunately it tastes great. There were some questions from a previous write-up on salad dressing, so hopefully this inspires you to re-use the remaining juices.

Salad Dressing is super simple. Basically, we put:1 Part vinegar (Apple Cider Vinegar, Balsamic)

1/2 Part water
1 Tbsp prepared Mustard (2 tsp powdered)
1 Tbsp “other oil” like pumpkin, flax, grape seed, walnut (optional)
3 Part olive oil
Salt, Pepper, Paprika, Garlic;

When it became annoyingly wasteful to throw out my $8-12 purchased organic fermented condiments, I re-worked a salad dressing replacement.

Today we finished our container of artichokes. When reading the ingredients, it contains; artichokes, vinegar, water and spices. This includes most of your salad dressing ingredients!Therefore, take the remaining juices and use about 1/3 of the jar. If more, then fill another container and make two containers of dressing! other spices to taste

NOTE: We leave the pieces inside which requires that we keep our dressing refrigerated. If you strain it, then you will be able to keep your dressing on the counter for a few days and it will stay in a liquid state.

If you want to measure, here are the Salad Dressing measurements:

1/3 cup Remaining Juices
1 Tbsp Mustard
1 Tbsp Pumpkin Oil (optional)
1 cup Olive Oil
Check taste and add spices needed, if any

Put the lid on and shake vigorously for a delicious dressing that is budget-friendly, healthful, and resourceful.

Don’t limit yourself; try the remaining juices from: capers, olives, roasted red peppers and more.

The goal is to have fun dressing up your salad, explore your tastebuds and make life simple and nutritious while constantly strengthening your body!

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Mandy

Mandy is the force behind the nonprofit advocacy portal Real Food Recovery. Seeing the need for children at risk to have better foods and education to handle their trauma, Mandy founded a nonprofit organization using real food, real discussion, and encouragement. A Wife, Mom of birth and adopted children, author, BSc., Functional Nutritional Therapy Practice, Mandy shares simple food tips online and volunteers at local Group and Orphanage Homes.

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