When I decided on featuring a salad dressing on TYT.com I first though of the classic recipe I first learned while living in France: one part mustard, one part honey, one and a half part balsamic vinegar and three parts olive oil. I guessed you may already know that combo or where to find it so instead I tried something new. This just shows how easy making salad dressing is that you can experiment on the spot mixing oils, sauces, vinegars etc.
I’ve seen people choose to eat a salad in order to be healthy but then they pour store bought dressing all over it which ends up making their greens just as fattening as fast food. Also, those artificial dressings do not taste as good and it’s always better to eat things when you know exactly what has gone into it. Once I saw a chicken salad that was OVER 1000 calories! How do you make a salad that has nearly my entire daily caloric intake? Anyway try this tropical dressing with sweet citrus flavours the next time you want to brighten your lettuce, baby spinach or whichever greens you like.
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- 1 orange, zested, half juiced and half pulp
- ¼ ripe papaya
- 1.5 tablespoons olive oil
- ½ teaspoon salt
- ½ tablespoon apple cider vinegar
- ½ tablespoon lemon juice
- 2 teaspoons Dijon mustard
- Blend all the ingredients and enjoy.