Meet your new favorite healthy and delicious salad dressing recipe. Six ingredients is all it takes to hit this salad dressing home run. Mix it up in minutes. Let your taste buds give it a whirl. And try to tell me this Maple-Dijon Salad Dressing isn’t your fave!
Shake-up some olive oil, apple cider vinegar, dijon mustard, maple syrup, minced garlic and sea salt in a bottle. Then, drizzle this healthy and delicious Maple-Dijon Salad Dressing on anything you want to kick-up a tangy notch. It will keep in your fridge for approximately two weeks.
It’s chock full of the healthy goodness. Olive oil is rich in monounsaturated fats, contains large amounts of antioxidants, has anti-cancer and anti-inflammatory properties, is protective against heart disease, and even helps treat rheumatoid arthritis.
MAPLE-DIJON SALAD DRESSING RECIPE
INGREDIENTS
Olive Oil – 6 T
Apple Cider Vinegar – 4 T
Dijon Mustard – 2 T
Maple Syrup – 2 T
Minced Garlic – 2 cloves
Sea Salt – 1 tsp.
Shake all ingredients in a pour spout container and enjoy! Keeps for two weeks in the refrigerator.
Apple cider vinegar helps kill harmful bacteria and improves heart health. Dijon mustard is high in minerals and omega-3 fatty acids. Maple syrup is high in antioxidants and offers nutrients like riboflavin, zinc, magnesium, calcium and potassium. Garlic contains manganese, vitamin B6, vitamin C, selenium, fiber and antioxidants and is proven to reduce blood pressure, improve cholesterol levels and help combat the common cold.
Every 28 days, our skin replaces itself. Our liver, 5 months. Our bones, 10 years. Our bodies make these new cells from the food we eat. What we eat literally becomes us.
With this in mind, I go heavy on the veggies. I encourage meals that are mostly vegetables seasoned with grass-fed meat, organic and pasture-raised poultry, or wild-caught fish. As much as I want to be vegetarian, I’ve learned from my doctors and trial and error that my individual health needs require a small portion of animal protein.
Most of us need only a palm-size amount of protein for each meal. This means vegetables should take center stage. I choose foods that are organic, grass-fed, pasture-raised and wild-caught because I’ve learned way too much about pesticides and antibiotics in conventional food. I choose my battles and healthier options are an easy win.
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