The Salad Dressing Formula

It’s no secret that eating salad is great for our health. That is, of course, depending on what dressing is on it. Salad doesn’t have to be boring – use different oils, acids, and spices for a new flavor explosion with every salad!

You can easily make any salad dressing by mixing one part acid + two or three (depending on how tart you like it) parts oil + any spices you like.

the salad dressing formula

Acids: lemon juice, lime juice, citrus, apple cider vinegar, balsamic vinegar, fig vinegar, coconut vinegar, golden balsamic vinegar, white wine vinegar, red wine vinegar


Oils: extra virgin olive oil, walnut oil, macadamia nut oil, sesame oil, avocado oil, truffle oil, almond oil, hemp oil



The possibilities are endless, but here are some examples to spark your creativity:

Sample Dressings Black Truffle Dressing Sesame Ginger Dressing Mustard Dressing Cilantro Lime Dressing Garlic Dill Dressing
Acid ¼ cup white wine vinegar ¼ cup fresh squeezed lemon juice ¼ cup red wine vinegar ¼ cup lime juice ¼ cup golden balsamic vinegar
Oil ½ cup black truffle oil ½ cup toasted sesame oil ½ cup extra virgin olive oil ½ cup avocado oil ½ cup walnut oil
Spices 2 tsp Flavorgod garlic lover’s seasoning ½ tsp garlic powder, ½ tsp ground ginger, salt and pepper 3 tsp dijon mustard, salt and pepper 1 tsp cilantro, 1 tsp adobo 1 tsp garlic powder, 1 tsp dill, salt and pepper


You can also make creamy dressings using mayo as the base. You make your own mayo or buy a paleo-friendly one, like Primal Kitchen Mayo or Sir Kensington’s (which can be found in-stores).

Primal Kitchen Mayo (PRNewsFoto/Primal Kitchen)

It’s really just about balancing the acidity with the oil and adding some flavor with the spices. Simple as that. 🙂


Have your own great salad dressing recipe you want to share? Leave it in the comments!



Pumpkin Butter Recipe

pumpkin butter 2pumpkin butter 3Fall is in the air! I get so excited when fall rolls around because that means it’s time for PUMPKIN EVERYTHING! I love all the fall treats and apple cider, apple picking, pumpkin picking, fall fashion and just about everything fall has to offer. The only downside is that it’s followed by winter- which I hate.

This pumpkin butter recipe was inspired by the pumpkin butter that was served with the bread at a restaurant I ate at when I was in Virginia for NTA’s Business Summit this past August. My best friend was nice enough to join me on the 8 hours road trip to Virginia (even though she was not attending the Business Summit with me- best friend award goes to her) and since we’re both pumpkin-obsessed this was pretty much the highlight of our night. We even each bought our own container of it to-go. Since I pretty much know that stuff was not in any way a health food, I got to work on creating my own version made with nutrient-dense ingredients. My first attempt was not the smooth sailing win I expected it to be- the butter rose to the top in the fridge and hardened on top of the pumpkin mixture that remained. My next thought was, “okay, let me add an egg yolk and see if I can emulsify the mixture and make it blend together that way.” Boom. Nailed it. This stuff is delicious and the texture is perfect. This goes great on any gluten/grain-free breads, paleo bagels, crackers, etc. It’s also delicious in your coffee.