Is that weird to be obsessed by a salad dressing? Oh well. I mean I love a good ranch or creamy bleu cheese just as much as the next foodie, but this dressing class captured my attention for months now…
I went to my friend Monica’s house for dinner months ago and she made a delicious salad with this dressing that has been a constant in our household since.
The dressing is a simple, yet delicious mix that includes apple cider vinegar and garlic; both of which are known for their health benefits.
- Combats heart disease
- Potential cancer fighter
- Controls flood pressure
- Treats cold and infections
- Help reverse hair loss
- Helps improve dementia symptoms
- Treats diabetes
- Helps heartburn and acid reflux
- Helps promote healthy cholesterol
- Can aid in healthy weight loss
- Promotes healthy blood sugar
- Has antioxidant properties
- Improves nutrient absorption
- Improves dandruff in hair
- Bad breath and body odor
- Burning sensation in the mouth and stomach
- Heartburn and digestive upset
Downsides of drinking plain apple cider vinegar:
- It is very acidic and consumed alone it can harm your tooth enamel and esophagus
So, here’s the super awesome thing that I discovered about this wonder dressing; it eliminates the downsides of consuming both of these items alone!
Fermenting or pickling garlic in apple cider vinegar not only preserves it, but it helps to eliminate most of the complications from eating the garlic raw. The longer the garlic is left to pickle, the more mellow the taste will be. You can wait at least 2 to 3 weeks before eating, or you can experiment with time and ingredients in order to discover your personal preferred taste. (However, the dressing never lasts 2-3 weeks in our house.)
Additionally, because the Apple cider is diluted with olive oil, it makes it safer to consume.
BOOM. Wonder dressing!
Pear & Blue Cheese Salad (with apple cider & garlic vinaigrette)
A delicious and versatile salad with a Wonder Dressing!
1-2 heads of Romaine lettuce (depending on how many to serve and size of lettuce head), cleaned and chopped
1/2 cup toasted pecans
1/2 ripe pear thinly slices
3 TB crumbled bleu cheese
1/3 cup olive oil
2 TB apple cider vinegar
1 t Dijon mustard
3 cloves garlic diced
Salt and pepper
- In a bowl or salad dressing cruet, mix dressing ingredients.
- In a bowl place lettuce, pecans, pears and cheese.
- Add dressing. Mix together. Serve and enjoy!
Variations on this salad that I’ve tried:
- Spinach, mixed greens and arugula instead of Romaine
- Feta instead of bleu cheese
- Apples instead of pears
All equally delicious I think!
*I make this dressing in big quantities and keep it in the fridge and it gets better and yummier over time. Also, I mix olive oil with vegetable oil because olive oil goes solid in the refrigerator. If I mix the oils it stays ready to use.