Pinch of Dill Dash of Vinegar Salad Dressing Recipe

I always like to find new salad dressing recipes. Have you ever tried to eat a salad without a dressing? I used to love ranch, Roquefort and bleu cheese dressings, but they all have dairy and lots of fat. Sure, they taste good, but do we want to take the chance of a future heart attack? Is the taste of oily salad dressings worth damaging our cardiovascular system?

‘Folate is a water-soluble B vitamin (AKA B9) naturally occurring in some foods like green lettuce’ ~ your author

Ones longevity is decidedly not increased by drizzling our salads with plenty of olive oil. Refined oil is not healthy no matter who says it and what kind it is.

‘Leafy vegetables are good sources of folates and food shops nowadays offer an increasing number of lettuce varieties [1] ‘.

Here’s how I do my Pinch of Dill Dash of Vinegar Salad Dressing Recipe…

  • Add a good long splash of your favorite hot sauce (optional)
  • 1/4 pack of firm tofu (only if you like it thick)
  • 1/4 cup of water
  • 1/2 cucumber peeled with seeds scooped out
  • Squeeze half a lemon
  • 1/4 cup of apple cider vinegar
  • Dash of powdered garlic
  • Teaspoon of dill weed
  • Pinch of parsley
  • 1/4 cup of red onion or yellow
  • Mince half a tomato
  • Salt and pepper to taste
  • Blend all ingredients together in a blender or food processor

I eat salads every day, usually two large ones. I like buying the hydroponically grown  lettuce at the store because to me, it’s still living. It comes with its roots. So, I peel or cut what I want off it and it stays good as new in the refrigerator. Be sure to eat at least one large green salad every day.

Source- 1 URL
Website Title National Center for Biotechnology Information
Article Title Home – PMC – NCBI
Date Accessed May 04, 2019

Note- before you change your diet consult your doctor.

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