Jam jar dressings
In my opinion, the most important part of a salad is the dressing. It's all very well saying everyone needs to eat more salad, fruit and veggies (it's true, we do), but it should be a pleasure, not a chore! By dressing a salad you can make it delicious, meaning you want to eat it rather than feel you have to. The other good news is that your body can absorb far more of the nutrients from salads because of the presence of oil and acid in the dressing. So dressings give you the double whammy of being a healthy benefit and also delicious! Don't drown your salads in dressing, though – remember, a little goes a long way – and always dress them at the last minute before serving.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ clove garlic
- 1 teaspoon Dijon mustard
- 2 tablespoons white or red wine vinegar
- 6 tablespoons extra virgin olive oil
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 1/3 cup natural yoghurt
- 2 tablespoons white or red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 6 tablespoons extra virgin olive oil
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- juice of 1 lemon
- 6 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 pinch sea salt
- 1 pinch freshly ground black pepper