I am a big fan of making my own salad dressing. As I’ve mentioned previously, I’m not a big fan of industrial seed oils (canola oil, vegetable oil, soybean oil, etc) and by not a big fan I mean I avoid them whenever possible. Well almost all store bought salad dressings contain one or multiple of these bad oils, along with other not so great ingredients like added sugar and preservatives that I would rather not put in my body. Even the more expensive “all natural” dressings typically don’t stand up to my somewhat specific requirements.
So what’s a girl to do? Make her own salad dressings of course! I know it sounds unnecessary and time consuming but I promise it’s not. This particular recipe took me less than five minutes to make and tops any store bought dressing I’ve ever tasted! It is similar to my homemade mayo recipe in that it uses an egg in order to make it super thick and creamy. As was the case in the mayo recipe, make sure you are getting quality pastured eggs from a trusted source since you will be eating it raw in this dressing. If you would prefer, you can leave out the egg and the dressing will still be delicious, just not as creamy.
- ¼ cup balsamic vinegar
- 1 egg
- ½ cup olive oil
- ½ tsp garlic powder
- ½ tsp oregano
- Salt and pepper to taste
- Add all ingredients for dressing to a pint sized mason jar
- Blend using an immersion blender until emulsified and all the ingredients are incorporated
I served my Creamy Balsamic Vinaigrette over a steak club salad. Here is what I put on my salad:
Cooked and sliced steak
2 Tbs shredded carrots
1 Tbs toasted sunflower seeds
Hard boiled egg
This dressing is very versatile and would be delicious with any sort of ingredients. Spinach, roasted chicken, roasted beets, goat cheese and toasted walnuts would be a delicious combination as well. Use your imagination and get creative. You really can’t go wrong! What is your favorite salad combination? Let me know in the comments below!
In vibrant health,