Lettuce tastes better …
if you have the right salad dressing.
I confess, I don’t crave salads much in the winter. I think this is how God wired us; lettuce isn’t harvested in the winter. It’s funny — as soon as the cold weather hits, I crave root vegetables, and that’s exactly what’s in season! (I do not find this to be just conditioning or coincidence.) However, last summer, I started using up all my “bad” salad dressings, which included the stuff I’m now cutting (sugar, soy, corn, etc.). I sacrificed and bought what I would consider “middle-of-the-road” dressings; I bought organic ones, with less sugar or less questionable ingredients. However, many of them STILL included at least one bad thing!
So now, it’s the dead of winter, and I had a craving for salads. I tried to just do oil, vinegar, salt and pepper… and the lettuce is blech. I NEEDED dressing to stomach all these raw veggies!
Here’s the top things I found in traditional – and from the organic/”healthy” brands (and NOTE! all but the refined white sugar are most likely GMO’s! read more about that issue here, thanks to Thank Your Body!):
- Soybean Oil (read about it here)
- Corn Syrup (read about it here, and other grains)
- Refined Sugar (read about it here)
- Canola Oil (read about it here)
Consequently, I introduce to you: Greek Dressing and Blue Cheese Dressing!
1c olive oil
8 finely chopped kalamata olives
1/2c crumbled feta
dash of pepper
1 pressed/crush clove of garlic
1tbl of dried oregano
- Mix all ingredients in a bowl.
- Pour all into a dressing dispenser (this is important because of step 3).
- Shake well each time before dispensing — these ingredients are real! Olive oil loves to separate from everything else. Keep refrigerated!
BLUE CHEESE DRESSING:
6tbl of sour cream*
1/2c cultured buttermilk*
2tbl olive oil
1/4 tsp garlic powder
1/4 tsp onion powder
dash of pepper
1/4 tsp of salt (may want to add more according to your tastes)
1c crumbled blue cheese
(*I recommend buying cultured with active bacteria. This is the good bacteria that helps build your gut!)
Mix wet ingredients in one bowl (with exception to the blue cheese). In a separate bowl, mix the dry.
Stir the dry ingredients into the wet.
Once all the wet and dry ingredients are thoroughly mixed, stir in the blue cheese.
Serve! (Store in the refrigerator!)
I would recommend re-stirring after it’s sat in the refrigerator for any length of time.
A special shout-out and thanks to the fellow bloggers/contributors at “Weed ‘Em And Reap”, “Kitchen Stewardship” and “Truth About Abs” for doing so much research so I could link to you!