This time of year is one of my favorites as more and more colors pop up in the farmer’s market and grocery stores. And I find that I am wanting salads a ton, which I love! Salad dressings are something that were a big challenge when we started to transition to a cleaner diet. I have yet to find a salad dressing (I’m not exaggerating, folks) that does not have unhealthy ingredients in it. Most of them are LOADED with sugar, even the organic, “healthy” ones. And just in case you were wondering if they had sugar, I did a little all caps for you. They also tend to have bad oils and fillers. I don’t care if soybean oil is organic. I don’t want that anywhere near my family! But the good news is that I’ve had fun experimenting with salad dressings for my family. Some have been terrible, but I’ve found a couple of recipes that are easy and truly are delicious! This one will take you less than 2 minutes to make. And I’ll try and get the rest up soon!

Please don’t be afraid to try these with your kids! All three of my little people, when they were infants and toddlers, absolutely gobbled chopped up veggies with a good salad dressing. My oldest has had her taste buds change, so she now only does it with olive oil and salt. But I’m good with that too! I’ve used this vinaigrette with my youngest this week, who is now 2. He has downed three bowls of salad at a time. He doesn’t mess around when it comes to a good salad dressing!

If at all possible, use organic, fresh garlic in this! It will give it a tiny bit of kick that really blends well with any vegetable. I’ve even used this plain on some cut up avocado, which is de-lish. Enjoy and eat more salads!

Ingredients

  • 1/2 cup organic, cold pressed olive oil
  • 1/3 cup organic balsamic vinegar
  • 2 fresh, organic garlic cloves
  • 1 teaspoon dijon mustard
  • That’s it!!

Instructions

  1. Put garlic cloves through a garlic press into a pint size mason jar
  2. Put the remaining ingredients in
  3. Put on the top and shake until well combined
  4. Best if left to sit for 30-60 minutes before serving

Notes

**I make this in triple and quadruple batches as it lasts for several weeks