Incorrectly flavoring salads with heavy and unhealthy dressings poses a risk to your stomach and health. Therefore, be careful what sauces you buy from the stores or, in the best case, prepare them yourself.
The first step in flavoring the mix of products is salt. There are already various types available at an affordable price, and according to some experts, the so-called Himalayan salt is much more beneficial than traditional salt. This is because of the sodium chloride contained in it and a number of vitally important minerals and elements for the human body. An interesting detail is that its pink color is a consequence of the iron contained in the Himalayan salt.
It is preferable to flavor salads with freshly ground salt.
Be careful with the choice of vinegar. Balsamic vinegar, for example, because of its rich taste and aroma, only a few drops are added. It is a good flavoring for all types of vegetables.
Apple cider vinegar is also suitable. It tastes slightly sweeter than wines. Pay attention to the manufacturer of apple cider vinegar, as this product is often adulterated.
Rice vinegar, which not very popular in some countries, is also a good alternative for flavoring salads.
After the salt and vinegar comes, it's time for the fat. Here, olive oil is preferable to sunflower oil, because of its proven culinary and health benefits. Still, don't overdo it.
If you want to make a homemade dressing, it is best to use extra virgin or virgin olive oil. There are also different ways to flavor olive oil with herbs before using it.
To flavor the salads you can also rely on Omega-3 fatty acids linseed oil.
If desired, you can also add yogurt to the salads. It is an extremely suitable dressing for greens. According to the composition of the salad, you can add mustard, mayonnaise or honey as well.
Walnuts and other crushed nuts also add an appetizing look and richer flavor to salad dishes.
If desired, they can also be flavored with fresh or dried herbs according to taste preferences.
Do not forget that salads are flavored and consumed immediately after their preparation. Otherwise, a large part of their useful properties is lost.
