The dressing is the game changer when it comes to enjoying salad greens. But let’s be honest, some salad greens are really used as a means of eating a liquidy goodness that is too-often loaded with crazy ingredients that aren’t doing good things to your body… at all!! I started making my own salad dressings about 5 years ago. It saves money in the long run, especially if you are picky about the ingredients like I am… plus the extra perk of making the dressing exactly the way you like it!! I have played around with dressing recipes (my hubby calls me the “Condiment Queen”) and received tips from various sources, both online and in person from a professional chef. It is very eye-opening to understand what it takes to make a dressing taste great. It’s very much about ratios, and when making the dressing oil or cane sugar free, the ratio-game can become tricky. This particular ratio of ingredients tastes delicious to us, and uses dates as both a sweetener and thickening agent (killing two birds with one stone in a way).

Side note, balsamic vinegars can be a nightmare in disguise. Many contain caramel coloring, additional sugar, and so forth. Below is an image the balsamic vinegar I prefer to use… it is not only organic, sugar-free, caramel-color free, but easy on the wallet!