Basic Vinaigrette Dressing

by Sharon on April 4, 2013

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ThereĀ are a couple of secret ingredients in your store bought salad dressing. Sugar and trans fats! Secrets are never a good thing. Especially if I know them because I can never keep a secret. šŸ˜‰

Always, always, always read your labels…

Most manufactured salad dressings add sugar to lengthen their shelf life. Sugar and lettuce, anyone?

Now where do the trans fats come in? Well, even if the name of the dressing says ‘olive oil’ you can bet your booty it’s not the only oil in there. Typically, big brand names mix their olive oil with a variety of other oils like canola and soybean that turn into mutant fats, like trans fats, during the refining process. If you didn’t already know, trans fats are a deadly business. Please avoid!

There is nothing easier than shaking up your own dressing with just a few ingredients and basically no dishes to do. And if there’s one thing I love, it’s not doing dishes:)

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This a a base for a classic vinaigrette that you can customize and add whatever tickles your tastebuds.

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I pair it with a simple salad of romaine lettuce and a squeeze of lemon. That’s it! Since I usually have a green smoothie everyday, I don’t require much more than a salad with dinner to get in all my veggies for the day.

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Basic Vinaigrette Dressing

Makes 1 Cup


3/4 cup Extra Virgin Olive Oil

1/4 cup Balsamic Vinegar

2Ā Tbsp Apple Cider Vinegar

1 Tbsp Maple Syrup

1 Tbsp Mustard of choice

Salt & Pepper to taste


Put all ingredients into a small jar and shake well.

Store in the fridge for 1 week.

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Laurel July 6, 2013 at 1:18 pm
Why do you use maple syrup and what would be the impact if one left it out of the recipe?

Sharon July 6, 2013 at 2:00 pm
Hi Laurel! I use the maple syrup to balance out the flavours from the vinegar and add a little sweetness. Maple syrup is also considered a 'superfood' with anti-inflammatory and anti-oxidant properties similar to blueberries and green tea, so I love that:) It's all about the natural nutrition...

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