12 Steps to Whole Foods

CHAPTER 3
Dressing Up Your Salads
Your Goal:
To eliminate commercial salad dressings and begin making your own. You’ll eliminate carcinogenic,
rancid, processed oils and dangerous additives. You’ll enjoy fresh ingredients and extra virgin,
antioxidant-rich oils that nourish every cell and make your skin and hair beautiful.
What You’ll Need:
No new tools are required this month, but an inexpensive electric citrus juicer would be very helpful, as
fresh lemon, lime, and orange juices make fantastic fresh salad dressings. When you have a juicer, you
can quickly extract every drop of juice, making the process very efficient.
Have on hand extra virgin olive oil, and refrigerated flax oil found at the health food store. To make a
variety of delicious dressings, you should also have different vinegars on hand: balsamic, raw apple
cider, brown rice, red wine, white wine, and umeboshi plum (found at the health food store or online).
An interesting homemade salad
dressing (like the Tangy Dill shown at
right; see page 85) can make a simple
meal fabulous, much like accessories
transform an outfit. Salad dressings are
a great way to get good fats into your
diet—and eating good fats rids the body
of old fat because live, lipase-rich fatty
food helps us metabolize stored fat
deposits.
Quality salad dressings take only a few
minutes to make in your turbo blender,
and they store well in the fridge. The
best news of all about this month’s goal
is that homemade salad dressings taste
so much better than anything made with refined oils and preserved on the store shelf with chemicals. If
you take the challenge to eat no store-bought dressings this month, you will be amazed that at the end
of the month, you will find bottled dressings anywhere from unappetizing to inedible.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 75