Nobody likes salad. They suck, but largely because you suck at making them. CwC is here to help.
Here’s pretty much the entire episode condensed into a tweet – A standard vinaigrette salad dressing is 3 parts oil, 1 part acid, salt, and pepper.
Somehow I drag that point out for 12 minutes. I think I give some other insights into how to jazz up the salad, and ramble on providing some context as to what Cooking with Crohn’s is all about, and my background.
Salad is an every day staple dish, but is quickly ruined by people who simply buy a bag of garbage greens, and smother it with trash dressing. This video will convey how easy, healthy, and versatile the much publicized but misunderstood salad is.
It should be a go to dish for everyone because it is crazy fast, easy, versatile, and easily conforms to a gut friendly diet which will exclude sugar, as well as much carbs and dairy.
Easy side dish, or main event if you build it up with other veggies and protein. Pro tip – it’s also a delightful and sophisticated option at breakfast.
Simple VinaigrettePrint This
- 3 parts olive oil
- 1 part acid (lemon juice, apple cider vinegar, white/red wine vinegar, champaign vinegar)
- garlic (optional)
- herbs (optional)
- mustard (optional. This creates a french dressing)
- plain yogurt (optional. This creates some other sorta dressing)
combine all ingredients and mix it up. Use a mason jar or cute jam jar and take 1000 pictures for your Pinterest page. Pour the dressing over the salad in a separate bowl and toss the salad to lightly coat everything in the dressing. Then plate the salad and shovel it in your gullet.
Don't pour dressing over salad on your plate because you'll accidently add too much and get everything all wet and nasty. You can always add, can never subtract.