Salads with fresh vegetables — home-grown tomatoes from my garden coupled with a lean protein source — are a staple of my everyday diet.
Salads are even yummier when combined with locally grown, seasonal ingredients, and in my hometown, there has been a surge of farmers markets. By purchasing food from a farmers market, you're able to eliminate the middleman or broker, be environmentally savvy and speak directly to the grower of your food. However, the pièce de résistance of any salad is the dressing. Many bottled dressings are laden with high fructose corn syrup, artificial colors and preservatives. In addition, the manner in which you dress your salad can mean the difference between a light and healthy meal — or a highly caloric one.
My favorite salad dressing takes five minutes and a few shakes to put together. Try making a double batch to last the entire week!
1/4 cup red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1 shallot, minced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
In a small mixing bowl, whisk together the vinegar, mustard, sugar, shallot, salt and pepper, then whisk in the olive oil.
Recipe courtesy of Erin Zammett Ruddy from 100 Recipes Every Woman Should Know