Salad Days

Posted on Mar 30, 2012

Salads are the staple of healthy diets the world round. So why is it that Americans regularly take this low-cal, nutrition-packed and smother it in corn syrup and other glop? But the amount of sugar in some bottled dressings makes me think I  should serve them for dessert. I have one poppy seed dressing in the fridge right now that lists sugar as the second ingredient.

Ready for shakin'!

Oh, don’t get me wrong, I love the zesty creaminess of a bleu cheese dressing as much as the next guy, but my go-to, everyday dressing is a bit more heart healthy, with no saturated fat and loads of flavor.

So, as part of Liquid Gold Week, I offer you Salad Days with two more easy uses for Rosemary Garlic Olive Oil.

First, a simple vinaigrette, with a tad higher vinegar to oil ratio than the classic formula of 1 to 3. More vinegar with less oil equals more concentrated flavor with less fat, plus you use less to get the same punch. I keep the sugar content low with just a tiny bit of honey to balance the tartness of the vinegar and mustard.

Crunchy, salty, with a hint of garlic and herb

Then, take a slice of french bread (or roll or just about any kind of bread), brush it with Rosemary Garlic Olive Oil, sprinkle with sea salt and toast under a broiler or in a toaster oven. Alternatively, toast the bread first, then drizzle it with Rosemary Garlic Olive Oil and sprinkle with salt. OMG… is that two recipes for a Rosemary Garlic Crouton? Why, technically speaking, yes it is!

You can’t buy a salad dressing this good at any price, so why buy when this costs less than a buck to make fresh every week? Bonus: You can pronounce all the ingredients and adjust the taste to suit you and your family! Boo-yah!

Download PDF


Shaken, not stirred.

Rosemary Garlic Vinaigrette

Prep Time: 5 minutes | Cook Time: 0 minutes | Servings: Lots | Difficulty: Easy


⅓ cup champagne vinegar or red wine vinegar
½ cup Rosemary Garlic Olive Oil (click for recipe)
1 tbsp minced shallot
½ tsp honey
1 tsp dijon or brown mustard
½ tsp salt
¼ tsp freshly ground black pepper


Combine all ingredients in an 8 oz jar (I keep a jelly jar just for this). Shake vigorously. Taste on a bit of lettuce and adjust the seasoning to your liking!