Breaking Down Salad Dressings

Posted by Diane Hoch in Recipes with No Comments

It is traditionally assumed that too much dressing on a salad is not a good thing; however we at The Food Evolution are here to perhaps show you otherwise.

Depending on the ingredients in your colorful addition to a plate of dark leafy greens, the decision is in your hands!  As with our recipe of the month, we have created a dressing that you can feel good about going the extra tablespoon, and when you take a look at the ingredients it is clear to see why.

Tahini – Tahini is paste made from ground sesame seeds and offers many health benefits such as Thiamin (also known as Vitamin B-1) which influences your nervous system, muscles and digestion. Phosphorous, a mineral important for strengthening your bones and teeth and Copper, which supports blood heath, promotes healthy red blood cells and keeps bones healthy.

Lemon – From peel, to pulp, to juice, nothing is as fresh and flavorful as squeezing a lemon on some greens, grains, or veggies!  We love adding lemons to homemade dressings not only for its flavor, but for its nutritional properties as well.  The juice from one lemon serves up nearly 20 percent of your daily recommended dose of vitamin C for starters!  Squeeze some fresh lemon juice in warm water to start the day and you’ll not only give your metabolism a kickstart, but cleanse that gut as well! Vitamin C is a super-powerful antioxidant which helps boost the immune system as well as fights colds and flu. Lemons also help to neutralize damaging free-radicals that are linked to cancer – We love them!

Garlic – Garlic is an herb that also comes in the form of powder and oil. Garlic is highly effective in preventing brain cancer, improving memory and learning, and serves as a blood thinner which can stabilize blood flow for individuals prone to blood clots. Garlic is linked to a reduced risk of colon and prostate cancer.  Kaempferol (which is also present in almonds, Brazil nuts, and cloves) may offer some protection with regard to development of ovarian cancer.

Olive Oil - WIth the variety of Olive Oils out there today, it can be quite confusing to know which one to purchase.   The quality of the olive oil depends on the quality of the olives – where were those olives grown?   Were they mixed with any other fruits or oil blends?  Check your ingredient labels. Pure Extra Virgin Olive Oil is what I recommend, and I like to add the fresh herbs and other ingredients to it myself!  Olive oil contains a significant amount of the fat-soluble vitamin E. It’s also a good source of polyphenol antioxidants. The fat content is about 14 grams per tablespoon, broken down into approximately 1.9 grams of saturated fat, 10.3 grams of monounsaturated fat and 1.2 grams of polyunsaturated fat. Because of its low saturated fat content, it is a popular oil for baking, salad dressings and stir-frying. There is no cholesterol in olive oil, as this is not an animal-based food.

Maple Syrup – Maple Syrup is made from the sap of maple trees, and is often used as a supplement for regular sugar due to its nutritional properties.  Pure syrup is high in Manganese and Zinc, which are supportive of energy production and antioxidant defenses and promote optimal immune system function. Syrup also contains a collection of vitamins such as Niacin, B2, B6, Folic Acid and Vitamin A, to name a few. Niacin and the B vitamins support the energy metabolism of cells, allowing the enzymes that enable the release of energy from the energy nutrients to function properly. B6 compliments the metabolism due to its high-protein amino acid components

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  • The Food Evolution is a nutrition and cooking center designed to teach you how to prepare delicious and nutritious "whole foods".
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