Making your own salad dressing is a great way to eliminate additives and other chemicals found in conventional, store-bought brands. Along with Dr. Joel Fuhrman’s Creamy Blueberry Dressing and Ginger Almond Dressing , homemade Dijon Vinaigrette is one of my favorites. Here’s my version: (For one large, family-sized salad)
1/4 cup of unfiltered, organic olive oil (I had a hard time finding unfiltered olive oil in conventional supermarkets, but Whole Foods’ 365 brand makes a delicious and well priced one)
1 clove of minced garlic
2 large, fresh basil leaves, finely chopped
2 Tbs balsamic vinegar
1Tbs Dijon mustard
Place all ingredients in a jar, shake vigorously, and serve!
*I find that this dressing tastes really good on a salad made of arugula, mixed greens, or any other peppery greens.