Balsamic Vinegar and Extra Virgin Olive Oil Salad Dressing Recipe

This is an easy one. Any balsamic vinegar will do just fine. As for your extra virgin olive oil, you have to be careful because there’s some ‘fakes’ out there. They cut it with other oils. So, make sure you are getting what you paid for.

Lately, I have been buying Stater® Bros. extra virgin olive oil, because I am assuming it is the real thing. But, Star® extra virgin olive oil and one from California Olive Ranch® as far as I can tell through my own research are genuine 100% olive oil.

‘I have been using the Stater Bros. brand on my salads and frying my potatoes, onions and mushrooms’ ~ your author

A small amount goes a long way, so be stingy using your olive oil. In other words, for best health as a supplement, one may not need more than a single teaspoon of extra virgin olive oil a day. Remember, that’s not much. But, it sure makes you eat a lot more salad!

How I make Balsamic and Extra Virgin Olive Oil Salad Dressing Recipe…

  •  Add about an ounce of balsamic vinegar in a small container with a lid
  •  And, the same of olive oil
  •  A dash of garlic salt or powder
  •  Paprika
  •  Parsley
  •  Italian seasoning
  •  Shake it up
  •  All this is not measured, but by eye and taste
  •  You can’t mess this one up
  •  Sometimes, I only use olive oil with vinegar adding nothing else when I feel ‘lazy’
  •  Spoon it ‘sparingly’ on your large salad and toss with fork and spoon
  •  Olive oil gives salads that special taste no other dressing will give you
  •  Once you use vinegar and olive oil, you will never go back and toss all your old dressings in the trash!
  •  If a little olive oil makes you eat a huge green salad, I think it’s better to use it
  •  Get to know my favorite salad greens, here

‘Virgin olive oil (VOO) is one of the main components of the Mediterranean diet, and it contains high levels of monounsaturated fatty acids (MUFAs), mainly OA (70–80%) that is incorporated into triacylglycerides (TGs). Long-term intake of high doses of VOO reduces BP and the risk of developing hypertension [1 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2544536/%5D’.

Source- 1 Terés, S, et al. “Oleic Acid Content Is Responsible for the Reduction in Blood Pressure Induced by Olive Oil.” Proceedings of the National Academy of Sciences of the United States of America, National Academy of Sciences, 16 Sept. 2008, http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2544536/.

Note- before you change your diet consult your doctor

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