“Do you know a good salad dressing?” she asked me. “Because everything I google has like 15 ingredients and half of them I don’t even have in my house.” Salad dressing? But that’s so easy, I said. I stopped using bottled dressing because I threw away so much money by never finishing them before they turned bad. They also have way too many unnecessary and unhealthy ingredients, and a lot of times I simply didn’t like the taste: they were either too sweet, too creamy, too salty or too tangy. And too thick. You try to pour a little bit and end up with a fat blob on your plate. Ugh!

So for the longest time I’ve dressed my salad very basic: a drizzle of olive oil, a little vinegar, salt, and pepper. Was it the best dressing? No. But it wasn’t the worst either. I just didn’t want to get bottled stuff and didn’t have the time to search for a killer salad dressing recipe. That’s not helping you much right now, huh? Hang on – it get’s better:

I tried to think back to some of the best tasting dressings I had and was taken back to summer vacations in the Mediterranean… the dressings were rich in olive oil and had just enough kick from a touch of Dijon mustard. So I tried to recreate it and really, some days in my kitchen adventures of throwing things together and hoping they turn out, things actually turn out great (see my white bean & rosemary dip). How do I know? In the words of my husband: “I didn’t think I would eat that whole salad because I wasn’t that hungry, but the dressing was so good, it made me eat the whole bowl.”

Did you hear that? IT MADE ME EAT THE WHOLE BOWL!!!

Of course you also need to have some good, fresh salad ingredients too, but trust me, it wasn’t anything too fancy that day: lettuce, tomato, cucumbers, red onions, avocado. And I think some carrots. A great tasting dressing like this simple vinaigrette is key to making a salad novice enjoy more leafy greens and raw foods. It emphasizes the good flavors, and the fat will allow you to absorb more of the vitamins from those raw foods. That said, please stay away from fat-free dressings. Stay away from fat-free anything really. It’s a crime against your health and against good food. Fat does not make you fat. If you want to find out more about what other delicious real foods you could be eating instead, contact me and we’ll find out.

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Print Recipe
Simply Best Vinaigrette Yum
Servings
cup
Ingredients
Servings
cup
Ingredients
Instructions
  1. Add ALL the ingredients in a container that has a lid, close the lid and shake. Shake, shake, shake. Until the salt is dissolved and everything looks nice and emulsified. That's it!
  2. Pour this over your salad and enjoy!
  3. This dressing lasts in the fridge for 3-4 days easily so make some more and eat more salads this week. Every week. It even tastes better after it sat for a day because the flavors blend even more.
Recipe Notes

Here are some great salad ingredients that make a tasty base:

Greens: butter lettuce (or Boston Bibb) & watercress, romaine & spinach, red oak leaf lettuce & baby arugula, radicchio & Mache, or the spring mix from your store.

Veggies: cherry tomatoes, roma or vine ripened tomatoes, cucumber, red or yellow peppers, steamed or shredded carrots, avocado, beets, red onions, lightly steamed broccoli or cauliflower, etc.

Proteins: 8-minute boiled eggs, chicken, shrimp, chickpeas, (grass-fed) steak, pork, or (uncured, sugar-free) bacon, tempeh, salmon, sardines, tuna

Crunchies & Salties: toasted nuts, pumpkin seeds, sunflower seeds, olives, sundried tomatoes, radishes, purple cabbage, apples, feta cheese or goat cheese (in moderation)

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About Ulla Schindler

Ulla is a holistic health coach, mom, wife, career changer, and the owner of themindfulplate.com where she teaches people how to start and sustain a healthy lifestyle so they can confidently shop, cook, and eat for a healthier body, mind, and planet. Ulla graduated from Bauman College, and lives in Hollywood, FL with her husband and two kids.

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