I eat a lot of salads for lunch. Usually, I incorporate leftovers like the PF Chang lettuce wrap mixture into an Asian salad or left over taco meat into a taco salad, but my absolute favorite is a Greek salad.
Starting with iceberg or romaine lettuce, Persian cucumbers, tomatoes, olives, shallots and dolmas then adding a bunch of extra veggies depending on what I have in the fridge (and sometimes a little deli gluten free and casein free turkey, salami or pepperoni). Then drizzle with the homemade dressing! Yum!
We like to make our own vinaigrettes and salad dressings to avoid preservatives, high fructose corn syrup and other weird ingredients. A recent study published in Nature (one of the most reputable peer-reviewed science publications) links emulsifiers and gums like xanthan to disruption of normal bacterial behavior in our gut.
There is a good summary of the research in this Civil Eats article. It’s just one more reason to take a little extra time to make it from scratch.
This Greek dressing is one of my favorite homemade salad dressings and I highly recommend trying it! I make up a batch and keep it in a 12-ounce reusable glass salad dressing bottle I bought at our local HEB grocery store. It’s so good! My husband loves to put it on sandwiches, too.
Greek Salad Dressing
1/2 cup extra virgin olive oil
2/3 cup red wine vinegar
1 1/2 tsp garlic powder
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1 tsp onion powder
1 tsp GF stone ground mustard (or 1/3 tsp dry ground mustard)
1 tsp Himalayan pink salt
1 tsp freshly ground black pepper
Mix the ingredients together and store in an airtight container. Shake well before drizzling over the salad. If you use the dry mustard, then it keeps at room temperature and doesn’t need refrigerating. Perfect for taking it on the go, too.
I found the original recipe on allrecipes.com. The only thing that wouldn’t be naturally gluten-free is the mustard (we like Koops’ GF stone ground mustard) and check the spices, too.