French dressing

There is nothing like a good dressing to bring out the flavour of salad. But the market is flooded with dressings containing artificial sweeteners, flavourings and other sickable ingredients. A simple French Dressing is a doddle to make and can be kept in the fridge for future use. I make no excuse for the dash of sugar in this, it really makes it – sweet, sour, salty – complementary flavours. I’d been making French Dressing for ages before discovering this, and it has REVOLUTIONISED my dressing! And did you know that oily dressings help the absorption of some of the salad’s nutrients? Tis true!
Makes: about 300ml • Prep: 5 mins • Easy 
  • 200ml extra virgin olive oil
  • 75ml white balsamic vinegar
  • 2 teaspoons of dijon mustard
  • 1 teaspoon of sugar
  • sea salt to taste (about a teaspoon)
  • grinding of black pepper
Whisk it all up and store in a jar in the fridge!

You can make variations by adding other flavours; try adding a small amount of horseradish for a hotter dressing, or leave out the sugar and add a couple of squeezes of sweet chilli sauce.

If taking salad as a packed lunch transport your dressing separately and add at last minute. You can buy special small pots for this – worth the investment.
Nutrition info
Vitamins E, K.
Minerals – calcium, potassium, magnesium.

Get your healthy glow on with an eatnaturally plan!

Get an eatnaturally plan
Share this recipe
Print Friendly and PDF
We use cookies to help us learn how visitors use our site. By continuing to use this site we assume that you accept our Cookie Policy and agree to our Terms and Conditions.