For a change I occassionally make this salad dressing. I still put lemon juice in it as I do not want too much of the acid vinegar which I just use to add flavour. I always get organic balsamic vinegar.
1 cup olive oil
2 Tbs Balsamic vinegar
3 Tbs Lemon Juice
1/4 tsp. salt
1 – 3 tsp. basil
1/2 – 1 tsp. marjoram
1/4 tsp. rosemary
1/8 tsp Stevia
1. Put all ingredients into the blender.
2. Blend together.
Note: to learn more about the benefits of lemon, click here:
The 16 Health Benefits of Lemons – the Power Food
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This is a simple easy dressing to make and always enjoyed whenever I serve it.
1 cup plain yogurt (cows, goats, soy or almond milk)
8 tbsp. cold-pressed virgin olive oil
Juice of 1/2 a lemon
A few drops of light stevia (to taste)
1/4 – 1 tsp. veggie salt (to taste) or Himalayan salt or Sea salt
Dill weed to taste (optional)
Shake all above ingredients in a jar; taste and add more of any of the seasoning ingredients to your taste.
Note: Do not put in a blender; it will become very liquid. (Guess you know I did that)
Also Note: This recipe is specific for our Weight Loss BootCamp. Check it out!
This is a base recipe that you can make up different each time with a variety of herbs. Have to admit though that I almost never put any herbs in the dressing. I love the fresh vegetables as they are with the simple olive oil and lemon juice dressing. If I want herbs I prefer fresh herbs in my salad.
What makes this light is the addition of water which also makes it more alkalizing. Read the rest of this entry »
This dressing is called a `vinaigrette’ but it does not have any vinegar in it. Vinegar is not an ingredient I use as it is so acidic; I use lemon juice which is healthier and alkaline forming.
My garden is so abundant with raspberries that I am inspired to get creative in my kitchen. After developing several recipes this is my favorite.
This is great with a salad made of romaine, arugula, raspberries, grated carrots and red onion.