Dress it Up

Summer is here and so are lighter dishes. Spring and summertime salads are a great, cooling meal for lunch or dinner, even in the dead of winter.

We’ve chatted about how to make a healthy, low sodium salad bowl. Regardless of your greens, grains or proteins, the choice in dressing can be clutch to keep it low salt.

Most prepared dressings are loaded with salt. Whether it’s a classic Italian, French, or creamy ranch, most have more sodium than nearly two servings of potato chips in just two tablespoons.

Stick to classic vinaigrettes you can whip up in advance. Start with olive or avocado oil, mix in your favorite vinegar; think balsamic or red wine. Add some lemon juice and maybe your favorite no salt seasoning. 

This balsamic vinaigrette recipe from NYTimes Cooking is great and has about one fourth the amount of sodium as its store bought counterpart. Consider ditching the dressing entirely and go with just a splash of oil and vinegar. Balsamic vinegar is packed with so much flavor without adding hardly any salt making it the perfect choice.

If you are set on that creamy dressing, try placing or ordering on the side. Dipping each bite will help reduce not just the overall calories from the dressing, but also the amount of salt.

What’s your favorite salad dressing? Share below!

#StaySalty