Get Healthy!

Stop Ruining Your Spring & Summer Salads

5602 Dressing Cruet 3With summer just around the corner, and gardens coming in like crazy, salads are probably going to start appearing on your menu more and more. Well, if they’re not, that’s another blog topic! As I started planning out the salads that I would be making for my family this spring, I found this amazing gadget that I honestly can’t live without now!

The Dressing Cruet is the perfect nutrition tool that will help you keep your salad super healthy… and flavorful! How many times have you ruined a perfectly good salad by adding too much salad dressing? For me, it’s been too many times to count! With this particular nutrition tool, you won’t have to think about, or measure out, how much salad dressing to put on your salad. Plus, it becomes impossible to overload it with extra calories from the dressing. Salad dressing is frequently overused which adds unwanted calories and leaves uneaten pools of salad dressing in the bottom of your salad bowl at each meal.

The dressing cruet measures, mixes and dispenses one serving of dressing so you can be confident in your portions, and yourself. This handy little nutrition tool holds one cup of either a homemade salad dressing or a pre-purchased one and comes with an emulsifier that aids in the mixing of your homemade dressing ingredients.

Don’t feel like being original? The dressing Cruet also includes three different salad dressing recipes right on the bottle. Some days, the last thing you want to be doing when making dinner or preparing your salad for lunch is to have to look up a salad dressing recipe. Since using the Dressing Cruet, I have already found my favorite dressing recipe! I’ve included it below. So, go ahead and give it a shot! I can’t wait to hear what you think!

Classic Vinaigrette Salad Dressing
1 1/2 tablespoons red wine vinegar
1 tablespoon chopped shallots
1/4 teaspoon salt
1 tablespoon Dijon mustard
1/8 teaspoon pepper
3 tablespoons extra-virgin olive oil
Preparation: Combine vinegar, shallots, salt, Dijon mustard, and pepper. Gradually add olive oil, stirring until incorporated.

You may also like

Leave a Reply