There is nothing like a good dressing to bring out the flavour of salad. But the market is flooded with dressings containing artificial sweeteners, flavourings and other sickable ingredients.
A simple French Dressing is a doddle to make and can be kept in the fridge for future use.
I make no excuse for the dash of sugar in this, it really makes it – sweet, sour, salty – complementary flavours. I’d been making French Dressing for ages before discovering this, and it has REVOLUTIONISED my dressing but is of course optional
And did you know that oily dressings help the absorption of some of the salad’s nutrients? Tis true!
Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.
Whisk it all up and store in a jar in the fridge!
You can make variations by adding other flavours; try adding a small amount of horseradish for a hotter dressing, or leave out the sugar and add a couple of squeezes of sweet chilli sauce.
If taking salad as a packed lunch transport your dressing separately and add at last minute. You can buy special small pots for this – worth the investment.
Olive oil is rich in monounsaturated oleic acid. Oleic acid can help to reduce LDL cholesterol, which is the type of cholesterol you should aim to have less of, as opposed to HDL cholesterol which is the ‘good guy’!
As a fundamental part of the Mediterranean diet, the health benefits of olive oil are bountiful. It’s high in polyphenols, for which there is significant epidemiological evidence showing positive health effects. In plants polyphenols protect against stresses such as UV light, pest attacks and effects of the weather; they also provide colour to attract insects. The thinking is that they do the same for us when we consume them, though hopefully not attracting insects!
Note: extra-virgin olive oil retains more of the beneficial compounds. For this reason, it’s considered healthier than the more refined varieties of olive oil.
People who love to eat are always the best people.