by Janelle Holden
I was on spring vacation last week, perusing the contents of my father-in-law’s refrigerator to find a suitable salad dressing for dinner.
Whether it is “natural flavor,” a grain-based vinegar or unnamed seasoning, many ingredients in bottled salad dressings and condiments can contain gluten. Even those that are labeled gluten-free may contain my other enemies – cane sugar and corn syrup.
At home, I make my own salad dressings. They take very little time to make (10 minutes – at most) and with the right ingredients, your homemade salad dressing can make you feel like a gourmet chef.
The key to any great salad dressing is the oil and the vinegar. It’s ideal to buy the best. In fact, it’s good if you wince at the price because there is an incredible difference in taste and quality between brands and types.
This dressing uses a blend of vinegars because aged balsamic is too thick to use on its own. The balsamic pairs beautifully with the strawberry and the champagne vinegar and the taste will make you think of summer flowers and sunshine on the grass. Use this dressing over a blend of spring mix, fresh strawberries, white onion, snow peas and walnuts and you’ll have a perfect salad to celebrate spring.
¼ cup light olive oil
2 tablespoons champagne vinegar
1 tablespoon balsamic vinegar
2 tablespoons strawberry jam (I use St. Dalfour’s strawberry jam made without cane sugar)
1 tablespoon honey
Salt and pepper to taste
Combine vinegars, jam and honey in a small bowl. Using a whisk, stir rapidly while slowly pouring olive oil into the vinegar mixture. You can also blend all ingredients together in a blender. Add salt and pepper to taste. Thin with two teaspoons of water if needed.
Janelle Holden mentors people who are struggling with their lives, their food, and their bodies by teaching them how to create empowering mindsets for health and well-being. To get started with Janelle, e-mail her, or click here to schedule a complimentary Get Acquainted call.