Today, let's just have some fun with salt! It's hot outside and a nice salad sounds cool and refreshing to me. And adding some Himalayan Crystal Salt will replace some of the elecrolytes our bodies lose in hot weather.
The Romans were the first we know of to salt their greens--they believed salt counteracted the natural bitterness. And it is from these salted greens that we get the word salad.
My friend Debra Lynn Dadd gave me some salad dressing recipes to share with you. As you know, Debra is now committed to eliminating refined salt from her diet and is working on identifying refined salt in packaged foods and coming up with recipes so we can all make those foods ourselves at home.
Here are two of her salad dressing recipes. One of them uses agave nectar, a natural sweetener. If you are interested in natural sweeteners (it's a good idea to stop eating refined white sugar, too!) check out Debra's natural sweetener recipes at sweetsavvy.com. She explains all the natural sweeteners and has over 200 recipes now for all your favorite desserts.
CALIFORNIA GOURMET SALAD DRESSING
Debra learned this dressing when she lived in California. Most of the trendy restaurants that serve gourmet salads with specialty greens dress them in this way. When she explained it to me, I told her this is the way they dress salads in France, too. This method works beautifully on any leafy greens, and not very well on iceberg lettuce. It is more of a technique than a recipe, so no amounts are given. It is very light and flavorful.
1. Wash your lettuce and make sure it is dry. Use a salad spinner or blot the lettuce with clean cotton towels.
2. Sprinkle the lettuce with good olive oil or other good oil of your choice. Do not use flavorless vegetable oil. Toss the oil with the lettuce. Use enough oil to coat the leaves so they glisten, but not so much that it puddles in the bottom of the bowl. This coating of oil protects the lettuce leaves from the acid of the vinegar or lemon juice and your salad will stay fresh longer. Start with a small amount of oil and add more as needed. After you do this a few times, you'll start to learn how much oil is needed.
3. Sprinkle the oil-coated lettuce with vinegar of your choice, or lemon or lime juice, to taste. Debra usually uses balsamic vinegar or organic apple cider vinegar. Toss to distribute evenly.
4. Sprinkle with finely chopped fresh herbs of your choice. Debra grows parsley, thyme, rosemary, and sweet basil on her back porch in pots, and these often end up in the salad.
5. Season to taste with Himalayan Living Salt and freshly ground pepper.
6. If you are adding other ingredients, such as green onions, tomatoes, cucumbers, other seasonal vegetables, cheese, or nuts, add them at the end and then toss. They will get coated with the dressing, too.
This is an old-fashioned sweet, sour, spicy dressing. It tastes very much like the bottled red, "French" or "Catalina" dressing that children love. This is the one Debra's husband asks for most often. This recipe makes enough for salad for two.
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1 tablespoon agave nectar (or honey or other natural sweetener)
1 tablespoon apple cider vinegar
3 tablespoons olive oil
Himalayan Crystal Salt
Combine all ingredients except the olive oil and mix well to dissolve the spices. Then pour in the olive oil and mix until blended. Put dressing on the salad, and then sprinkle the salt on top, so you get the full flavor of the salt.
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My mission is to bring you the best salt available so your body can be in the best of health. In future issues, I'll continue to give you more information and the latest research on the health benefits of salt and water, as well as offering you newsletter-only specials. Please feel free to pass this newsletter on to your friends and family.
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