So, you made yourself a beautiful green salad for lunch, chock full of nutrients, and you top it with just balsamic vinegar in your best effort to "be good," right? WRONG! All those wonderful nutrients in your greens and other vegetables are actually fat-soluble, meaning that your body won't absorb any of them without fat. Feel free to add avocado, raw nuts and salad dressing made with a high-quality extra-virgin olive oil (see Dirty Thirty #2).
Salad dressing is one of the easiest things to make, and you avoid any preservatives by making it yourself. The typical ratio of vinegar to oil is 1:3, but I actually prefer the extra acidity in a 1:1 ratio as represented in the recipes below. Feel free to adjust to your own taste.
