Homemade Dijon Vinaigrette

Making your own salad dressing is a great way to eliminate additives and other chemicals found in conventional, store-bought brands. Along with Dr. Joel Fuhrman’s Creamy Blueberry Dressing and Ginger Almond Dressing , homemade Dijon Vinaigrette is one of my favorites. Here’s my version: (For one large, family-sized salad)

1/4 cup of unfiltered, organic olive oil (I had a hard time finding unfiltered olive oil in conventional supermarkets, but Whole Foods’ 365 brand makes a delicious and well priced one)

1 clove of minced garlic

2 large, fresh basil leaves, finely chopped

2 Tbs balsamic vinegar

1Tbs Dijon mustard

Place all ingredients in a jar, shake vigorously, and serve!

*I find that this dressing tastes really good on a salad made of arugula, mixed greens, or any other peppery greens.

Living Outside the Box

One of the biggest changes my family has made is cutting out processed foods. This means that we try to avoid foods in packaging, when possible. Obviously, this is not possible ALL of the time, but we try to buy foods as close to their natural state as possible. If the food has to be packaged, I look for those with minimal ingredients.

We also try to make more things at home, such as salad dressings, mayonnaise, breads, and pasta sauces. You can really avoid a lot of dangerous additives if you make your own! See the recipe page for tips on how to make more things from your home.