Dr. Em’s Organic Healing Salad Dressing

Post Updated June 11, 2020

I am currently OBSESSED with summer salads and this salad dressing! I usually eat between 1 – 2 salads a day during the summer with this dressing because I love it so much. It’s fun to create different salads everyday too. My “standard” salad base is lettuce, (lately I am loving organic red lead lettuce, but it may be butter leaf, or green leaf, or romaine, etc…), cucumber, tomato, and some kind of either baby greens or sprouts. Right now I am loving organic baby arugula and broccoli sprouts. Then I will add leftover veggies from the night before sometimes, or whatever looks good and fresh when I go to the grocery store. You could also add some berries as well. The idea is to vary the plant foods you eat so you get all of the colors of the rainbow in your diet, which provides vital phytonutrients and antioxidants that help your body naturally heal and prevent disease. One of the very first things I have my functional medicine patients focus on when making nutrition changes, this is a great way to accomplish that.

Scroll down below for the recipe.

Here are some reasons why the ingredients matter in your salad dressing and what they help treat or prevent:

• EVOO: Is a powerful polyphenol and antioxidant. Helps treat High Blood Pressure, High Cholesterol, Type 2 Diabetes, Cancer, Osteoporosis, Obesity, Alzheimer’s dementia
• Apple Cider Vinegar: Improves Digestion, Blood Sugar Balance, Healthy Aging, Supports Weight Loss, Allergies, Candida Balance, Liver Detoxification, Cancer
• Mustard: Rich in Phytonutrients. Helps with Skin Conditions such as dermatitis, Cardiovascular Disease, Cancer,  Diabetes, Cholesterol, Bronchitis.
• Lemon:  Improves Digestion, Liver Detoxification, Weight Loss, High Blood Pressure, Skin Health.
• Garlic: Improves Cholesterol and Blood Pressure,  Fights Cancer, Treats Infections, Hair Loss, Dementia, Diabetes, Clears Skin.
• Honey: Seasonal Allergies, Immune System Support, Wound Healing, Boosts Energy

How I make mine:  I personally LOVE vinegar, always have, so I actually use less EVOO, and more Apple Cider Vinegar and lemon juice than I have in the recipe above, but not everyone likes it that tart. I also omit the honey sometimes if I want it extra tart. And I usually don’t put the dill in the salad dressing directly, I add fresh minced to the top of my salad. Also, I may change it up from dill to cilantro, which is another favorite of mine. You can also play around with adding Italian seasoning to the base of salad dressing, or some ginger, turmeric, dried rosemary, or onion powder to change it up a little. I recommend making small batches when you experiment though, as sometimes ingredients that go well together in theory don’t turn out that way in reality.

BONUS!

Scroll under Recipe Notes for 2 more Salad Dressing Recipes for the Summer

Dr. Em’s Organic Healing Salad Dressing

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Course Salad

Cuisine Gluten-Free, Vegetarian

Ingredients

  

• 1/4 cup EVOO I use Bragg’s Raw Organic
• 3/4 cup Apple Cider Vinegar I use Bragg’s Raw Organic
• 1/2 tsp garlic powder or granules can omit if you are on a low FODMAP diet
• 1/2 tsp Himalayan pink sea salt
• 1/2 lemon juiced
• 1 tbsp Dijon mustard
• 1 tsp raw honey (local ideally) optional
• 1/4 tsp Ground Black Pepper optional - omit if you are on Paleo AIP
• 1 tbsp freshly minced dill optional

Instructions

 

• Mix everything together in a glass container and enjoy!
• Make sure you shake it up every time before you use it so you get the goodness of all of the ingredients. Be sure to drink any leftover salad dressing in your bowl, don’t waste a drop of that goodness!

Notes

2 New Salad Dressing Recipes for the Summer

Orange Salad Dressing

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Ingredients

  

• 1/2 cup EVOO
• 1/4 cup Apple Cider Vinegar
• 1/2 tsp sea salt
• 1/2 orange juiced you can also use a blood orange or grapefruit for this one

Instructions

 

• Mix everything together in a glass container and enjoy! I use Ball jars to keep mine sealed.
• Make sure you shake it up every time before you use it.

Notes

Tip—if the EVOO turns to solid, you can take it out of the fridge ahead of time to warm up and liquify if you have time (sometimes I do this while I make the actual salad itself), or you can fill a sauce pan with warm water and put the jar in to speed up the process. 

 

Red Wine Vinaigrette - Contributed by Dorothy Gaynor

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Ingredients

  

• 1 tbsp Dijon mustard
• 1/4 cup  Red wine vinegar
• 1/2 cup EVOO
• 1 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

 

• Mix everything together in a glass container and enjoy! I use Ball jars to keep mine sealed.
• Make sure you shake it up every time before you use it. 

Notes

Tip—if the EVOO turns to solid, you can take it out of the fridge ahead of time to warm up and liquify if you have time (sometimes I do this while I make the actual salad itself), or you can fill a sauce pan with warm water and put the jar in to speed up the process.