One of  my favorite summer dishes is a nice, fresh salad. A delicious salad is always a win when ordering at a restaurant, and I make them often at home as well. The problem with a salad is that it can turn unhealthy in a hurry when you add high calorie, high fat dressing to it. Use this recipe from the Standard Process Cookbook to keep your salad healthy, and make it taste fantastic!

Italian Vinaigrette Dressing

  • ¼ cup red wine vinegar

  • 1 tsp grated onion

  • 2 cloves garlic, chopped

  • 1 tsp Dijon mustard (no sugar)

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • ¾ cup olive oil

  • Sea salt and pepper

Combine the vinegar, garlic, mustard, oregano, and basil in a small bowl. Add the olive oil in a steady stream, mixing constantly until all the oil is mixed thoroughly. Season with sea salt and pepper to taste. Keeps in an airtight container in the refrigerator for 1 week. Makes 1 cup.

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