This Antioxidant Salad Dressing is a versatile dressing that goes with just about any salad.
For our last Daniel Plan session, we had a Salad In A Jar Party. Read this post to learn all about How To Host a Salad In A Jar Party and How To Build A Salad In A Jar. I made this Antioxidant Salad Dressing for that evening’s event. The original recipe comes from The Daniel Plan book; however, to be honest, the recipe was so acidic and unbearably sour that I modified it to be more in line with the standard salad dressing recipe of 3:1 oil:acid. The end result was a creamy dressing that was much more palatable, although obviously higher in fat (I did, however, use Daniel Plan approved unrefined extra virgin olive oil and grapeseed oil).
This dressing contains healthy fats such as omega 3’s from extra virgin olive oil and seeds (grapeseed oil, flaxseed) and the highest ranking antioxidant rich herb – oregano. If you’re not familiar with grapeseed oil, it’s a by-product of winemaking, and is a neutral flavored oil that is a good source of vitamin E, oleic acid (which may reduce the risk of stroke) and linoleic acid (which fights heart disease and bad cholesterol). Try to use oils labeled cold-pressed or expeller-pressed – these oils are pressed at lower temperatures and retain their flavor and nutritional value.
You only need a few tablespoons of this Antioxidant Salad Dressing to dress a quart-size Salad In A Jar. For our party of 20 people, I doubled this recipe and we used almost all of it up.
- ¼ cup raw unfiltered apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 clove garlic, chopped
- 1 teaspoon ground flax seed
- 1 teaspoon dry mustard
- ½ teaspoon dried oregano
- ¾ cup extra virgin olive oil
- ½ cup grape seed oil
- sea salt and fresh ground black pepper, to taste
- Place vinegar, lemon juice, garlic, flax seed, mustard, and oregano in blender; blend until combined; slowly drizzle in olive oil and grape seed oil and blend until emulsified. Season to taste with salt and pepper.