All of us could use to eat more fruits and vegetables. Even if you do fill your plate half full of vegetables; eating a few more serving a day will not hurt. In celebration of National Nutrition Month we will talk about ways to incorporate more veggies and fruit into our diet. One of the easiest ways to introduce a selection of new fruits and veggies is through salad.

I love salads; light, crisp, crunchy and fresh. But chills flow down my back when people smother them with salad dressing. Most dressing a full of fat, emulsifiers, dyes, preservatives and flavors just to mention a few. On the other hand, salad can be dry and difficult to swallow without some dressing. Which is why I make my own. Homemade salad dressings can be full of taste and free of the chemicals and concoctions in store bought dressings.

Homemade salad dressing is not a one size fits all deal. Try experimenting with different oils, spices, citrus and vinegars. Olive oil, lemon and plain salt and pepper are my favorite. Using herbs like basil, oregano, rosemary and dill add an exciting kick to fresh spring salads. When making dressing with your own dressing you know exactly what goes in it, not to mention the nutritional benefits of the healthy oils and fresh herbs.

Simple Salad Dressing:

3 tablespoons extra virgin olive oil
Juice one lemon
Salt and pepper to taste
1 tablespoon of the fresh chopped herb of your choice (optional)

Put all the ingredients in a jar and shake it well. Pour contents on your salad. It makes enough dressing for 6 servings of salad.

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