Here is a favorite Body Ecology Diet salad dressing recipe from our new cookbook, available now! This diverse cookbook features over 250 sugar-free, gluten-free, Body Ecology-friendly recipes, including smoothies, brunch, soups, dressings and dips, quick-and-easy meals, desserts, and much more!
Store-bought "diet" salad dressings are often loaded with chemical ingredients. Fortunately, our healthy Body Ecology Diet salad dressing, from the The Body Ecology Living Cookbook, is easy to make, store, and use throughout the week.
Try this fresh and flavorful salad dressing with any of the nourishing salads in The Body Ecology Living Cookbook — like the Asparagus, Green Bean, and Artichoke Salad; the Marinated Corn Salad; the Summer Spaghetti Salad; the Avocado and Grapefruit Salad; and much more.
The Body Ecology Diet Salad Dressing Recipe
Ingredients for ¼ Cup:
- 2 tablespoons organic, unrefined olive oil
- 1 tablespoon flaxseed oil or a flaxseed/evening primrose oil blend
- 1 tablespoon raw, organic apple cider vinegar or lemon juice
- ¼ to ½ teaspoon Celtic sea salt and/or Herbamare to taste
- ¼ teaspoon xanthan gum, if desired
This dressing is a Body Ecology favorite because it is so versatile! You can experiment with small amounts of flavorful oils, such as walnut or roasted pumpkin seed oil, a wonderful mustard, or your favorite herbs. For even more variety, try Sea Seasonings Dulse or Dulse with Garlic, a dash of homemade mayonnaise (or Follow Your Heart Vegenaise made with grapeseed oil), a pinch of cayenne pepper, or ½ teaspoon EcoBloom (a prebiotic that encourages the growth of friendly bifidus microorganisms).
If you’re using xanthan gum as a thickening agent, blend it in just after adding the oil.
This recipe is easily doubled or even quadrupled. Refrigerate any leftovers for up to 10 days.
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