It’s no secret, I love my salads. I love kale, arugula, spinach, mixed greens…you name it. In fact, my brother-in-law recently said I was going to turn into a leave of kale since he witnessed me front and center during our re-model making my green smoothies sometimes twice daily during when I was without my kitchen. It’s a known fact, I love vegetables of every color and texture, and I love creating the perfect little combo bite with each one of them. I aim for 6 fistfuls of them a day.
I’ve been a healthy food lover since my teens, way before it was “cool” to be “green”. I often got teased and labeled because of it. It wasn’t easy, but as my journey with nutrition evolved, so did my cooking and eating. I still eat lots of salads, but a wide variety of others foods too….even clean meat. A long time ago, there was a time in my life where I was a strict vegetarian. Some of those days were not very good memories, since most of my family and friends didn’t understand me. To be honest, maybe I didn’t either.
I still am living a “green” lifestyle but it is much more acceptable and turns out, I am actually a pretty good cook. My kitchen is definitely my happy place and I love to be creative. Creativity and food fuel my joy in life, as well as running, which is most likely why I blog. They go together for me like chocolate and wine. Or Peanut butter and jelly. Food and running..AMEN! THANKS for being my fans by the way.
I espeically love making my own salad dressings….it’s been years since I have purchased bottled dressing. Over 25 years ago actually. It was in Italy where I discovered how delicious salads can taste with a simple lemon and olive oil dressing seasoned with salt and pepper. I’ve been making variations of it ever since and I can’t believe I haven’t shared this yet since I get requests for my salad dressings constantly.
So over the years, I’ve tweaked my favorite dressing to become my own concoction. So yes I love veggies and yes I am a green salad fanatic, but what I really love so much about my salads is my dressing. I believe it will be a game changer for you too!
If you struggle to love your salad, I swear this dressing can transform it into something you actually look forward to — and, maybe even get excited about! Even my husband’s co-workers comment on how amazing his salads are with my delicious golden dressing…truly his fave! He tells me often how much he loves my dressings.
With a special name like GOLDEN SALAD DRESSING, how can you not get excited about having a beautiful bright bold salad? This dressing is clean, it’s bright, and has bursts of flavor that will have you dreaming about what kind of salad you’ll make when you get back from your next run.
This salad dressing is perfect over massaged kale, some fresh veggies, topped with avocado and crispy nuts. Or add any other grilled protein — chicken, shrimp, salmon, bison, or beef — ENJOY with any combination of greens, veggies and protein!
Golden Salad Dressing
- 1 lemon, juiced
- 1 tablespoon white balsamic vinegar, white wine vinegar or apple cider vinegar
- 1 tablespoon raw, unfiltered honey
- 1 tbsp fresh garlic peeled and minced or fresh ginger, peeled, and chopped
- ½ teaspoon sea salt
- 1/4 teaspoon fresh cracked pepper
- ½ cup olive oil
- Blend all ingredients in VitaMix or food processor except the olive oil. Drizzle in olive oil with motor on low. Blend until smooth.
- Store in a glass jar in the refrigerator for up to one month (but it will never last that long!)
- Recipe can easily be doubled or tripled to make a big batch.