How to choose your dressing?

The vinaigrette is first made of oil, to which vinegar or an acidic element and herbs have been added. Those sold in supermarkets frequently contain soybean oil, which is a predominantly polyunsaturated oil. Other salad dressings are made with canola oil. With its content of monounsaturated fat, acids and omega-3, canola oil is particularly interesting. Considering its higher cost, there are few commercial olive oil based salad dressings.

Homemade vinaigrette: a healthy and delicious alternative!

Concocting your own vinaigrette allows you to better control the ingredients that compose it. In addition, excess sodium and food additives are avoided.

Add a sweet touch to balance your dressing!

The recipe is simple! For a regular vinaigrette, two parts of oil are mixed with a part of vinegar. However, homemade salad dressings can provide a little more calories per 15 mL serving than commercial salad dressings. For a lighter vinaigrette, mix half oil, half vinegar. You can also vary the oils (canola, sunflower, olive, walnut, hazelnut, etc.) as well as vinegars (wine, cider, balsamic, etc.). You can also add, Dijon mustard or yogurt to lengthen the vinaigrette and thus reduce the number of calories. Cooks, be creative!

Experts in nutrition from Kilo Solution