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Balsamic Vinaigrette

Have you ever wondered, “WHY does there have to be so much fat in salad dressing?!” When you are embarking on a macro-counting journey or making an effort to be more aware of the amount of fat you consume in a day you may be easily blowing those numbers out of the water with consuming salad dressings and sauces.

It's kind of a "thing" here in America to overly dress and sauce our food. But why?! If you are eating good quality, fresh, whole food, it should taste good as it is. However, we know it's tough to gnaw away at a big bowl of kale salad without that little extra something to season it.

We have been experimenting with low-oil or even no-oil salad dressings that don't require much at all to season some greens or veggies.

Here is our take on a balsamic vinaigrette. You can assemble this to your taste and to fit your macros as you desire. Here is our method:

1 TBS balsamic vinegar 1/2 tsp crushed garlic 1 TBS basil or parsley leaves (fresh is best!) 1 squeeze of lemon juice 1 tsp dijon mustard 1/4 tsp sea salt 1tsp-1TBS of olive oil to your liking (the oil is optional, it still blends up well with no oil in an immersion blender or Vitamix)

Blend these ingredients for about 1 serving of dressing with an immersion blender, a magic bullet, or just simple shake it up in a mason jar vigorously.


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