Ode to the salad. I know most people think of bland and boring when they think of salad, but I eat one almost every day! I love that the variety is endless, and I do get a little creative with my toppings of choice. I truly think they can be beautiful – yes, I know, total nerd! – and I actually enjoy seeing how many colors I can add to my salad. There’s just something nice about fueling my body with whole foods that I find joyful.

Once upon a time, I would top my salads with cheese, croutons and Ranch dressing……oh such a good combo! Add some olives in there, and I was a happy camper. But then, celiac disease came about, and then sensitivities to dairy, grains, garlic, onion, and more (read more about my health journey here) and, well, Ranch became a thing of the past. Trying to buy salad dressings became an insurmountable feat, so I invested in a glass salad dressing jar and began making my own!

While I started out using oils or mayonnaise as a base, I realized that I didn’t actually need the extra fat – I’d rather include healthy fats in my salad, like olives, pumpkin seeds, or walnuts. So I tried making my same go-to dressing without it, and it turns out, I didn’t miss it at all! Sure, it’s a little thinner, but the flavor is all there.

My go-to dressing packs a powerful flavor punch, thanks to Apple Cider Vinegar and mustard. It’s really tangy, so if you don’t like tart things, this may not be for you! It’s also suuuuuper simple, which is a MUST because I make most of my food from scratch, and I don’t have time to spend all day in the kitchen.

Simply combine the Apple Cider Vinegar, mustard, Stevia, salt, and pepper and combine well. I put them right into the bottle and shake. Then, add the water and shake some more. Taste it to see how tart it is – you may want to add more water or sweetener.

My favorite salads use butter lettuce and kale as a base. I top with a protein, tons of veggies and fruits, and a quality fat or two. My toppings tend to be Low FODMAP to keep my stomach aggravation to a minimum. My favorites include:

• Proteins: diced chicken or steak, bacon, eggs, lentils, or chickpeas/garbanzo beans, salmon, and shrimp
• Veggies: bell peppers, jicama, grape tomatoes, butternut squash, acorn squash, and carrot. Roasted veggies are also delicious, and my favorites are roasted broccoli and zucchini
• Fruits: blueberries, strawberries, raspberries, clementines and dried cranberries
• Fats: buttery green olives, avocado, walnuts, or pepitas (pumpkin seeds)

Hopefully that gives you some inspiration. Be creative! If you like everything that goes into it, odds are you will end up liking them combined together. This dressing comes together to quickly and easily! Enjoy!