This is my go-to salad dressing.  Why?  It’s got just the right amount of healthy sweet and savory tastes, two important palate pleasers.  Always go for organic spices when you can find them, and use either stevia or monk fruit for the sweetener. Be careful of the monk fruit you choose. Lately, all I’ve found, even in health food stores, is monk fruit spiked with maltodextrin.  That’s another form of sugar, stay away! Anyway, this is a healthy dressing that makes my taste buds happy and my waistline small (well, smaller anyway):

Sally’s Favorite Salad Dressing

1 cup apple cider vinegar (the kind with the mother is best)

1/3 cup avocado, grapeseed or olive oil (remember olive oil will solidify when refrigerated so avocado oil is best choice)

1/2 tsp. onion powder

1/2 tsp. paprika

two half-droppers full stevia liquid (you can use pure monk fruit or 1 packet stevia powder. I’ve found liquid doesn’t have any aftertaste. Please adjust this to your sweetening preference)

1 tsp. salt, sea salt, Himalayan pink, or other healthy salt

1 tsp. dry mustard

1 tsp. celery seed


Whip all ingredients except the celery seed into a frenzy using a blender. You can also whisk the ingredients if a blender isn’t handy. Yours will likely be lighter than mine since I used some red wine vinegar for the last quarter cup because I ran out of apple cider vinegar.  Red wine vinegar has a more acidic profile but sometimes we have to go with what we’ve got, right? (I had to tell you because I told you I was going to keep it real!) After blending, stir in the celery seed.  Voila!  Pour over your favorite veggies.  Will keep well in the refrigerator, several weeks.



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