Salad Dressings

Home-made salad dressing tastes so much better than store bought! Making your own also allows you to choose good quality olive oil over the vegetable oils that are used in commercially prepared dressings which are very high in inflammatory Omega-6 oils.

BALSAMIC VINAIGRETTE
½ Cup olive oil
3 tablespoons balsamic vinegar
1 clove of garlic, crushed
½ teaspoon Dijon mustard
½ teaspoon dried oregano
¼ teaspoon salt
? teaspoon ground black pepper
• Put all ingredients in a blender and blend. Alternatively, put ingredients in a clean jar and shake to mix.
Count each tablespoon of dressing as 1 fat.

RANCH DRESSING
1 Cup mayonnaise
½ Cup sour cream
4 scallions, sliced
1 tablespoon minced fresh parsley
1 tablespoon minced fresh dill
1 clove of garlic, crushed
¼ teaspoon ground black pepper
? teaspoon salt
• Add all of the ingredients to a food processor and blend until smooth. This is a thick dressing – thin with buttermilk or milk if desired.
Count each tablespoon of dressing as 2 fats.
Recipes courtesy of "200 Low-Carb High-Fat Recipes” by Dana Carpender