I eat a lot of vegetable salads! I think they’re a delicious way to add more raw and living foods, superfoods, and superherbs to your diet.

Would you believe me if I told you that, I haven’t bought salad dressing in over two years? It’s true. And, I’ll never buy salad dressing again!

Why?

Well, if you look at the ingredients listed on the bottles of most store bought salad dressings, you’ll notice that the majority of them contain common food allergens like soy, milk, and eggs, as well as, trans fats, chemical preservatives, and additives (like MSG and artificial food coloring).

Not to mention, there can be unexpected ingredients! For example, it’s common to find shellfish in caesar dressing. Which may not be a big deal to you, but for some, ingesting this food allergen may be life threatening! Or, maybe you’re like me, and choose not to eat shellfish.

Are such ingredients necessary? Could they pose a threat to your health?

Personally, I think, the more naturally we can eat (and live), the healthier we can be.

This is why I make my own salad dressing. I can avoid harmful ingredients, and control the quality and taste of the dressing.

Making a salad dressing can be as simple as drizzling a vegetable salad with fresh squeezed lemon juice, olive oil, and sea salt. Simple, yet tasty!

I like to have a little fun with it. My taste buds love flavor! So, I enjoy experimenting with different types and combinations of herbs, spices, fats/oils, acids, and sweeteners.

Lately, I’ve been obsessed with this Creamy Homemade Sesame Ginger Salad Dressing! Love it!

Best of Health!

Shahné