Dijon mustard: this helps to prevent the oil and vinegar from separating.Sweetener: honey or maple syrup optional.Oil: Extra virgin olive oil, in this case, although you can use avocado oil instead, if you want.You’ll make this vinaigrette using similar basic ingredients that are in any homemade salad dressing: Oh oh OH! And, it takes five minutes or less to make. Win – win – win! (That’s your body, your wallet, and the planet, if you were wondering ?) Plus, you’ll make and store it in a reusable container, which reduces waste. Making your own allows you to control what’s in the dressing, how it tastes, and allows you to use ingredients you already have around your house, rendering this dressing, basically, free. The reasons are so simple that you can probably already guess: cost, nutrition, sugar and other additives, and flavor. If you’re nervous about it being unpasteurized, make sure you’re getting a reputable brand like Braggs – which I used continuously throughout my pregnancy, to give you an idea of how safe it is – or just get a pasteurized product and forgo the probiotics. Pasteurization kills bacteria in the vinegar, including the good bacteria. Quick note: make sure you are selecting a raw (unpasteurized) apple cider vinegar, preferably an unfiltered one that still has the “mother” (blob of starter) in it. So I try to work them into my diet as much as I can, including – yep – on my salads. What we know, with certainty, so far is that fermented foods are good for you. Yeah, I can’t either.įermentation produces bacteria that is beneficial to digestion and numerous other bodily functions that we’re still trying to understand (since science is nowhere near grasping the full impact of the microbiome on your overall health). Can you imagine the American healthcare system doing that. For reference, I got food poisoning in Europe in 2005 and was prescribed probiotics as a matter of protocol. That’s why the bottles you buy always say “#%” – the number is what percent of the solution in the bottle is pure vinegar, and the rest is water.įermentation, as you probably already know, produces an abundance of probiotics, or good bacteria, something that Americans are just recently realizing the health benefits of. What is Apple Cider Vinegar?Īpple cider vinegar, sometimes known as “cider vinegar” is a pungent liquid made from fermenting apple juice into highly acidic vinegar, then diluting it with water. It’s quick and easy to make, keeps in the pantry or cabinet for months and, is made from apple cider vinegar (not, as the name may initially appear to suggest, apple cider) which provides a pleasantly fruity tang and, as an added bonus, a healthy dose of probiotics*. So, salad it is.Įvery time I share a salad on Instagram, someone asks about the dressing and the answer is always the same: it’s homemade apple cider vinaigrette. Please forgive the exceedingly boring nature of this recipe – at least on the surface, although the flavor would beg to differ – but after innumerable batches of cookies, cake, and more cake (<-this one was especially hard to cut into an eat, but we persevered…) – my body is begging for mercy in the form of anything crunchy, green and packed with nutrients. That’s it! It’s gluten free, paleo, and vegan, and easy to adapt to be sugar free and Whole30-compliant, too! Just pour all of the ingredients into a container and shake or stir. There will be no reason not to make your own salad dressing once you see how easy this apple cider vinaigrette can be.
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