I love salads. I always have. This makes being a vegan a little easier, as there are endless possibilities with salad. Of course, the problem comes in the dressing. If you don’t LOVE salad for what it is, you probably add enough bad stuff to it to almost eliminate the benefits. If my salad is going to be 600 calories, I would rather eat a happy meal. If it’s going to be 200-300 and sill delicious, I’ll gladly never touch a fast food item again. The recent decision to cut out oil has given me a new love for creative salads and the actual taste of the veggie combos. My normal love of Greek salad has been modified, but still delicious. I just do lettuce (red leaf is awesome), cucumbers, tomatoes, and olives and add this Basic Greek Dressing and I’m in heaven – even without the feta… who knew?
If you’re on a diet that centers around salad, try a bunch of different combos. Salads are only boring if you let them be, so give them some spice and interest. Don’t get in a rut and decide that one more leaf will be the end of it. Taste the possibilities!
- Basic Greek Dressing
Basic Greek Dressing
- 2 Parts Herb Infused Vinegar (or White Balsamic Vinegar)
- 2 Parts Red Wine Vinegar
- 1 Part Lemon Juice
Mix all ingredients. Fresh herbs, especially for the dill, are better. If you don’t have access to fancy herbed vinegar, you can make it yourself pretty easily by putting a lot of (fresh) herbs in a sanitized jar and covering them with white vinegar and allowing the jar to be sealed for 2-4 weeks. This is an easy one. If you have a good infused vinegar (or if you’re short on time), you can even cut out the herbs. There’s really no reason to ever eat salad dressing from a bottle.