Classic Salad Dressing

About this Recipe

This Classic salad dressing is our basic favorite dressing. The use of honey in the dressing makes it particularly appealing to the young pallet. We use a 3-1 ratio of oil to vinegar. With our classic we like to use a pure organic unfiltered apple cider. There are differences in the taste of apple cider vinegar so when you are using them for dressings, choose a flavor you like.

The daily salads we prepare vary according to what ingredients we have available. This one has a nice curly leaf lettuce, raw broccoli, grated carrot, cucumber, sweet red bell pepper, bite sized tomatoes and we have a little bit of sliced Cajun chicken breast as well. You can use any combination of vegetables you like when you make your salads. If you clean and refrigerate all your vegetables when you bring them home from the grocery store you will find making salads only take a few moments.

Grandmother's Kitchen Tips for our Classic Salad Dressing Recipe:

1. We use raw sunflower seeds rather than toasted. The raw sunflower seeds thicken the dressing. Do not choose salted, roasted sunflower seeds as they have extra fat and salt which you don't need in your diet. Contrary to believe, dry roasted and raw sunflower seeds are similar in their nutritional value. You do not loose nutritional value just by roasting nuts and seeds. Nuts and seeds are quite high in calories and they are easy to overeat because they taste so good, but if you watch the amount you consume, they are very good for you.

2. Refer to Grandmother's Guide to Washing Fruits and Veggies for information on cleaning food for eating.



Makes 1 cup Approx.

3/4 cup grapeseed oil

1/4 cup pure organic unfiltered apple cider vinegar

1/4 cup raw hulled sunflower seeds

1 Tablespoon raw natural honey

1 teaspoon prepared mustard

1 teaspoon oregano flakes

1/4 teaspoon pepper

1/2 teaspoon salt


1. Assemble the ingredients and put them all into a blender.

2. Whiz until creamy and combined.

3. Transfer to a container with a lid. Keep refrigerated.


Salads are good to eat any time of the day. We even incorporate a simple salad into many of our breakfasts. Eating live colorful veggies and fruits add nutrition to the diet. Salads are light and easy to prepare and there are traditional combinations that one thinks of commonly, but you can add many other ingredients that are available to exit the taste buds and make salad eating a true delight!

Select a good oil for making salad dressings. Olive oil is a very popular choice but has a more distinct flavor. For salad dressing we often will choose grapeseed oil. It is light, and it does not harden when refrigerated. It is made from processed grape seeds. Grapeseed oil is very good in baking as well.

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