Easy Tangy Apple Cider Vinaigrette

I used to HATE salads.

Okay, maybe “hate” is too strong of a word.

But I didn’t like them for a long time. I didn’t eat salads until I was just about forced to as a freshman in college (because I was too picky to eat anything but cereal and pasta!).

I started slowly by eating some basic raw vegetables like lettuce, carrots and celery, but it took time to build up to adding in all the creative things I now toss into my salads (everything from lentils and sprouts to pumpkin seeds and broccoli!).

I don’t know if it was a texture thing or what, but for the first year or so that I ate salads, I didn’t use salad dressing. It wasn’t for health reasons either. I was just grossed out by the idea of a gloppy dressing being all over my raw veggies.

I started with squeezing some lemon juice on top. Gradually, I worked my way up to where I am now, making homemade dressings.

I haven’t looked back since! It’s just so stinkin’ simple to make your own salad dressings!

You basically just need oil/fat + vinegar/acid (citrus) + herbs + optional sweetener and other flavorings. Not only that, but you avoid all of the unnecessary added ingredients that extend the shelf life and flavor of the store-bought stuff (i.e., sugar, soybean oil, xanthan gum, potassium sorbate, etc.).

If you do get store-bought dressings, please please please look for as few ingredients as possible and do not buy Fat Free or Lite dressings!

Why??

The vitamins in leafy green vegetables are best absorbed in the presence of fat (they’re fat-soluble), so we need to eat fat with them. Plus, when companies take fat out of dressings, they add in cheap, refined oils, sugar and other stuff.

No bueno 🙂

Today’s vinaigrette dressing is one of the simplest to make but is full of great flavor!

It’s a little lighter than my FAVORITE dressing (the tahini-based kale salad dressing), so it’s perfect with a fresh, crisp salad on these warmer days we’ve been having lately. Try it out and let me know what you think!