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Disclaimer: This website is designed to provide basic nutrition inspiration only and is not meant as a substitute for personal health or nutrition advice from your registered dietitian. 

November 11, 2019

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Two Salad Dressings You Need in Your Life

 

I partnered with Canola Eat Well to share these two scrumptious salad dressings on CHCH Morning Live. Watch the segment here: Me on TV Making Salad Dressing!

 

OKAY. So these salad dressings won't change your life. But a good dressing can take your salad from ho hum to FANTABULICIOUS!

 

Good taste and simplicity rule in my kitchen. Enter my Garlick-y Lemon Vinaigrette and my Hint ‘o Honey Balsamic Vinaigrette.

 

Equally delicious. Equally easy.

 

Once you make homemade dressing, you won't want to go back to bottled! Make extra and keep it in the fridge for up to a week (about 3 days if you add fresh garlic).

 

Both of these dressings are made with canola oil. Why canola?

 

On the tasty side of things, I like canola for its neutral and light taste that lets the salad, and salad dressing aromatic, ingredients shine. That’s important especially when I'm making a salad bar supper because you don’t know what ingredients will end up on the plate.

 

 

 

On the nutrition side of things, canola oil is a healthy option, rich in vitamin E (an antioxidant vitamin that loves your skin) and plant-based omega-3 fats linked with both heart and brain health.

 

Don’t Fear Fat. Are you old enough to remember dressing salads with just vinegar or lemon juice – UGH! Don't be afraid to add a quality dressing. It's a good thing. Along with giving you essential heart healthy fats, a drizzle of oil-based dressing helps you absorb the fat-soluble vitamins in your veggies, like vitamin A in carrots and vitamin K in leafy greens. Plus it tastes way better than vinegar or lemon juice on it's own. Way. Way. BETTER.

 

 

Garlic-y Lemon Vinaigrette

 

This is a basic but TASTY dressing for any salad, any day!

 

Ingredients

 

½ cup (125 mL) canola oil

 

3 Tbsp. (45 mL) freshly squeezed lemon juice *

 

1 tsp. (5 mL) lemon zest

 

1 tsp. (5 mL) oregano

 

1 small clove garlic, minced

 

½ tsp. (2 mL) each fine sea salt and pepper

 

¼ tsp. (1 mL) chili flakes

 

Make it:

In a small bowl, whisk together dressing ingredients. Drizzle dressing over salad. Store extra in the fridge for 3 days to enjoy with your next salad creation. 

 

* I love this dressing with 1/4 cup freshly squeezed lemon juice by my a couple of my reviewers thought it was a little too lemony. Is that even possible? So, if you love the lemon, squeeze in more (and become my new friend!)

 

 

 

Hint o’ Honey Balsamic Vinaigrette

 

For those who love a little sweet, a little tangy, this is the dressing for you!

 

Ingredients

 

½ cup (125 mL) canola oil

 

¼ cup (60 mL) good quality balsamic vinegar

 

1 Tbsp. (15 mL) honey

 

1 tsp. (5 mL) Dijon mustard

 

1 small clove garlic, minced

 

½ tsp. (2 mL) each fine sea salt and pepper

 

Make it:

In a small bowl, whisk together dressing ingredients. Drizzle dressing over salad. Store extra in the fridge for 3 days to enjoy with your next salad creation. 

 

 

If you give them a whirl, I'd love to know your thoughts! Comments always welcomed below.

 

Vibrantly Yours,

 

Shannon

 

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