Say YES to the Dressing!

Salads packed with colorful fruits and vegetables provide lots of nutrition. Many people order fat-free or low-fat dressing, or they avoid dressing altogether in an attempt to make salads even healthier; however, this strategy could result in the opposite.

Numerous research studies over the past 10 years have suggested that full-fat dressing actually helps your body absorb more nutrients. This is likely due to the fact that your body needs some fat to absorb fat soluble vitamins (vitamins A, D, E, K) which are found in many colorful fruits and vegetables. It is also important to remember that fat-free and low-fat dressings typically have added sugar, chemicals and calories to make them taste acceptable.

So, next time you order a salad at a restaurant or prepare one at home, remember to say YES to the (real) dressing!

Homemade salad dressings taste delicious and are very simple to make. In fact, making salad dressing can be as easy as tossing some fresh herbs and spices in olive oil.

Try this refreshing summer salad recipe featuring one of this season’s most adored veggies: summer squash

Shaved Summer Vegetable Salad

Ingredients

For the vinaigrette:

1 tablespoon finely chopped shallot

1 1/2 teaspoons dijon mustard

1 1/2 teaspoons honey

3 tablespoons champagne vinegar

Kosher salt and freshly ground pepper

1/4 cup extra-virgin olive oil

For the salad:

1 zucchini, cut into 2-inch segments

1 yellow squash, cut into 2-inch segments

4 baby golden beets, peeled

3 large white mushrooms

1/3 cup chopped fresh chives, chervil and/or tarragon

Kosher salt and freshly ground pepper

Directions

Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil.

Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the beets and mushrooms. Drizzle with the vinaigrette and toss. Sprinkle with the chives, chervil and tarragon. Season to taste with salt and pepper.

Recipe courtesy Food Network Magazine
Photograph by Con Poulos