Sweet and Tangy Vinaigrette Dresses Up Summer’s Bounty
Bright, crisp, and full of character, this creamy vinaigrette salad dressing is a refreshing addition to this summer’s fresh garden bounty!
Originally known as “Colonel’s Lady Salad Dressing” this organic parsley herb vinaigrette dressing recipe was my favorite growing up. I’m not sure where my mom found the recipe, and I have no idea what the name has to do with anything, but I just couldn’t get enough of the unique blend of sweet, tangy, parsley goodness!
I recently wrote my mom for the recipe and now I get to enjoy my slightly modified version over the season’s greens, cucumbers, tomatoes and especially avocado halves! I love the way the tangy dressing is mellowed out by the creamy avocado.
The Real Truth About Store-bought Salad Dressings
One of the first changes I made in my real-food journey was to start making my own salad dressings. Eating more leafy greens and fresh vegetables is an important step to a healthier diet, but unfortunately with this usually comes very unhealthy store-bought salad dressings.
Most bottled dressings are made primarily of highly processed vegetable oil (unusually GMO soybean oil), which causes inflammation of the arteries, and are loaded with preservatives, artificial flavorings, stabilizers, sweeteners, and thickeners.
There is virtually no nutritional value in store-bought dressings and in some cases it would even be better to not eat the salad at all than to load it with such harmful ingredients!
An Organic Parsley Herb Vinaigrette Dressing Recipe
Homemade salad dressings are very easy to throw together and usually only call for a couple of ingredients. Olive oil and some kind of vinegar or lemon juice are usually the main players. And making some wise choices in what ingredients you use in your dressing can create a salad dressing that is not only good for you, but a nutritional boost in itself.
Extra virgin olive oil, raw honey, and fresh herbs are a must. Fresh squeezed lemon or lime juice is good, as is a high quality vinegar. Using unpasteurized raw apple cider vinegar is an easy way to increase the probiotics you’re consuming, something we all need to work on in our antibiotic, antibacterial, pesticide overwhelmed country. These acidic ingredients also aid digestion which increases the nutrients your body is absorbing from the salad as well as the rest of the meal.
This dressing goes well over salad greens, cob-style salad with chicken, and my personal favorite, in avocado halves. I’m kind of in love with avocado, which is no secret since I started putting it in desserts. In avocado halves it makes a perfect light appetizer. Enjoy!
- ½ cup extra virgin olive oil
- ¼ cup raw apple cider vinegar
- 1½ Tbsp honey, preferably raw
- ¼ cup firmly packed chopped fresh parsley
- 1 clove garlic, chopped
- 1 tsp sea salt
- ½ tsp dried oregano leaves, or 1 T. fresh
- ¼ t. black pepper
- Combine all ingredients in a blender and blend till very smooth, about 2 minutes.
- Serve in avocado halves or over salad greens of your choice.
Share Your Thoughts
What’s your favorite homemade salad dressing recipe?