Best Dressed. Asian Style.

Let’s talk about how you treat your salad, fruit and meats they deserve to be the best dressed! Step 1: Walk over to your fridge and throw away that bottle of ranch, ya you know the one.. how about that bottle of Italian too? Don’t try to hide it! We need to be aware of what we are putting in our body. If you look at the back of the bottle of ranch, half of the ingredients can’t even be pronounced. Step 2: Check out my best dressed dressings. (more to come!) Homemade dressings with ingredients you can pronounce, Fresh ingredients, no preservatives and 100% amazing. Homemade dressings might cost pennies more per tablespoon but those extra pennies could add years to your life. Keep in mind that the shelf life of a homemade dressing is approx. 2-3 weeks, much shorter time than a store bought brand, but I am willing to bet you will eat more salad with these flavor packed concoctions, and your body will love the fewer calories and much less fat. Go on, give these dressings a try. Your salad will thank you.


Definition: Emulsify means combining two liquids together which normally don’t mix easily. The ingredients are usually oil or a fat like olive oil or egg yolks, and another liquid like water or broth. Acidic liquids like lemon juice help the process by changing the pH of the mixture. (Source:

Asian Vinaigrette:

  • 1/4 cup rice wine vinegar
  • 1 teaspoon raw sugar
  • pinch kosher salt
  • Pinch freshly ground black pepper
  • 1/2 tablespoon white sesame seeds, toasted in a dry pan until golden
  • 1/4 tablespoon soy sauce
  • 1 1/2 tablespoons sesame oil
  • 1tsp grated fresh ginger

—–>  Love spicy? add a tsp of chili garlic paste! Toss with spinach, avocado, tomato and chicken salad or use to marinade a steak! 


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