Source: barefeetinthekitchen.blogspot.com via Monika on Pinterest
One of the most well-intended things people do when they decide to start eating healthier, is to eat more salad. A healthier choice, right? Only if you are salad dressing-savvy. Most commercial brands of salad dressing are made with soybean oil. Even if you shop at Whole Foods! If you've cut out a lot of fat from your diet, but you've kept or added more salad dressing, the ratio of that omega-6 to what omega-3 you have could be enough to push you toward a pro-inflammatory situation.
I can't even remember the last time I bought ready-made salad dressing. I made a vinaigrette once and it was so easy, I wondered why I didn't just do it all the time. These days I usually just drizzle olive oil and balsamic vinegar on my salads and that works just fine.
If you're not there, and you want something a bit more complex, try this balsamic vinaigrette recipe. It comes from a food blogger who uses our Chow Locally food…it went viral after pinned it on Pinterest. So I figured you'd like to have the instructions.
I also found a handy thing at Fresh and Easy yesterday, it's a balsamic vinegar spray bottle. I love it! I just spritzed the surface of my salad bowl with vinegar before adding the greens. The cap twists off if I want to measure out a larger quantity for a recipe. It's going to become a staple on my vinegar shelf.
With all the spring greens in season, it's a good time to try a newer, cleaner way of dressing your salads!