The basis of a good salad dressing is. Honestly, I can not remember the last time I bought a packaged dressing and a couple of reasons. One of them, make their own dressings is more profitable; two, who know what is in them; three, who are an easy way to sneak in all kinds of raw materials increase health.
Salads do not have to be boring. There are so many ways you can change things – and with this lemon vinaigrette infused with basil, will not be disappointed. It is bright, delicious and best of all, very healthy. Store in the refrigerator and it gives you the sweet vinaigrette for types I-don’t-feel-like-cooking nights rest.
When you have a vibrant vinaigrette ready to go, the possibilities are endless. I do not know why, but the salads seem to be completely underestimated. Just take a lot of fresh vegetables, chickpeas quinoa or whatever you like in this vinaigrette -. He added that extra push each salad deserves
Why make your own dressing?
I’m sure I’ve found a number of lists online over the years -. You know, something like, ‘The ten worst foods you eat every day, “More often than not, is the same culprits who end up doing these top lists -. margarine non-fatty foods, meats and so on
Believe it or not, one of these common harmful foods salad dressing is packaged. Of course, you can source some great pre-made that are completely natural dressings, but I’m talking about the standard dressings that are in non-refrigerated shelves. It can be difficult to make healthy choices, and just as diet soda “light” salad dressings are often the worst.
Sure, they lack fat and calories, but a ridiculous amount of salt and sugar are added to them. Eating foods with high amounts of sugar these often lead to weight gain. If you think it’s bad, it gets worse; when you think you are making a healthy choice options choosing low-fat dressing, actually is hampering the body’s ability to absorb the carotenoid antioxidants found in greens and tomatoes.
By comparison, when a base of olive oil, which is really able to used amp up the absorption of nutrients . This was reported in Purdue University study because certain healthy fats – like those found in olive oil – allow you to maximize the benefits of the vegetables you consume.
What types of ingredients should I use?
When it comes to a vinaigrette, no rules and that’s part of the fun of it. From herbal oils, spices, citrus, there are so many possibilities. lots of fresh basil used directly from our garden, olive oil, garlic, lemon, salt and pepper for this preparation.
If you have any space on your deck, you can easily grow your own fresh supply of basil. Belonging to the mint family, this herb is full of beneficial properties. In just half a cup, you get about 98 percent of its daily recommended vitamin K intake – a nutrient that too many Americans do not consume enough.
offers a unique range of flavonoids, basil has been shown to inhibit the growth of unwanted bacteria, protect DNA, positive promote cardiovascular health, provide anti-inflammatory effects and more. When the unheated olive oil, lemon, garlic and seasonings to the mix is added, a dressing is not only vibrant but full of nutrients is created.
basil infused with lemon vinaigrette
As long as you have five minutes and a blender, you can make this recipe with ease.
- generous handful of fresh basil
- 1 lime, juiced
- of olive oil 1 cup organic
- 4 cloves garlic
- Salt to taste
- Pepper to taste
1. Mix all ingredients in a blender and voila! Yourself a tasty dressing that can also be used on grilled vegetables, fish or anything else you would like to amp both in terms of taste and nutrition.
2. Store in the refrigerator and use within two to three weeks.
– Krista Hillis