How many nutritious salad dressing recipes do you have in your arsenal? For most of us, the answer is: not enough.
That’s why we think you’re going to love two of our favorite Body Ecology salad dressings. Both recipes are naturally anti-inflammatory, easy to make, and convenient to store in the refrigerator to quickly dress up any salad to your liking.
For many more fun and flavorful salad dressing recipes, order your copy of The Body Ecology Living Cookbook.
1. Lemon rosemary garlic salad dressing ingredients:
- 1 cup raw, organic apple cider vinegar
- 1 1/2 cup water
- 1/2 cup lemon juice, freshly squeezed
- 2 tbsp. minced garlic
- 1/2 tsp. pepper
- 1/2 tsp. celery seed
- 6 tbsp. red onion, diced
- 2 tbsp. red pepper, diced
- 1 tsp. dill weed
- 2 tbsp. fresh parsley, minced
- 3 tsp. Celtic sea salt
- 2 tbsp. dried rosemary, crushed, or 4 tbsp. fresh
rosemary, crushed - 1 tsp. xanthan gum (thickener)
Instructions:
- Blend the first 12 ingredients, then add xanthan gum.
- Blend or shake well. Refrigerate overnight.
Once you’ve squeezed your lemon juice, don’t throw the peel away — save it for later. Most people don’t know that citrus peels are chock-full of health benefits (with potential to lower cholesterol!*) and taste great when candied with a natural sweetener. Skeptical? Bookmark this recipe.*
2. Liquid spirulina salad dressing ingredients:
- 4 tbsp. any BE-approved raw, organic oil
- 2 tbsp. fermented liquid spirulina
- 1 tsp. dulse flakes
- 1 tsp. Celtic sea salt
- Few pinches garlic powder and cayenne
Instructions:
- Blend or shake well. Refrigerate overnight.
- Use this dressing like you would lemon juice or vinegar.
Right away, you might notice that fermented liquid spirulina has a very sour taste, much like sucking on a lemon. Once you sample it in a salad dressing though, you’re bound to love it. It’s tart, tasty, and certainly makes a salad more nutritious. Try it for yourself on this make-ahead millet tabouli salad as a substitute for its garlic-mint dressing.
