Salad Dressing: Olive Oil and Vinegar

I eat a lot of salads.  Sometimes my breakfast, lunch, and dinner all look alike.  Loads of vegetables with animal protein on top.  Years ago before I caught on to all the food science tricks, I used to top my salads with bottled dressing.  Those days are long gone!  If you look at the ingredients in the store bought dressing, you will be shocked.  The additives and preservatives destroy the natural ingredients you are ultimately about to consume.  Although many store bought salad dressings have fancy bottles and make many health claims, don’t believe it.  Just read the contents.  You’ll quickly change your mind. 

Consequently, I top all of my meals with olive oil, and mix it with any one of three types of vinegar:  balsamic, apple cider, or coconut.  All add a very unique taste and are excellent complements to one of nature’s great gifts, olive oil.

There are some really great apple cider vinegar products on the market that are used by health food enthusiasts everywhere, and they’re really good for you! But I think coconut vinegar may be even better because it comes from a source that’s naturally higher in minerals and other phytonutrients.

Although I am fond of all three types of vinegars, coconut is my favorite.  While it tastes great, here’s some facts that help the cause; no bottled dressing even comes close. 

Coconut vinegar is similar to other fermented vinegars such as apple cider and balsamic vinegars. It can either be made with coconut water or from the sap of the coconut tree. Coconut vinegar is a staple condiment in the Philippines, and is also used in some regions of India. Coconut vinegar is white and cloudy with a very pungent acidic taste and a hint of yeast. As with apple cider vinegar, coconut vinegar includes the “mother,” or culture of organisms that caused the fermentation.  The sap used to make coconut vinegar comes from coconut trees grown in volcanic soil rich with minerals. The sap contains phosphorus, potassium, iron, magnesium, sulfur, boron, zinc, manganese and copper. It is especially rich in potassium. 

Not to mention, when added to olive oil for a salad, it is tastes great.  Who can ask for more?

For more information:
Coconut Vinegar
Benefits of Coconut Vinegar
 

 

http://www.livestrong.com/article/262961-what-are-the-benefits-of-coconut-vinegar/

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One Response to “Salad Dressing: Olive Oil and Vinegar”

  1. Maisha Teet 11/13/2012 at 9:07 am #

    Olive oil is great for any recipe but it is also a good source of phytochemicals and vitamins.”

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