Jam jar dressings

jam jar dressings

  • For French dressing

  • ¼ clove garlic

  • 1 teaspoon Dijon mustard

  • 2 tablespoons white or red wine vinegar

  • 6 tablespoons extra virgin olive oil

  • 1 pinch sea salt

  • 1 pinch freshly ground black pepper

  • For yoghurt dressing

  • 1/3 cup natural yoghurt

  • 2 tablespoons white or red wine vinegar

  • 1 tablespoon extra virgin olive oil

  • 1 pinch sea salt

  • 1 pinch freshly ground black pepper

  • For lemon dressing

  • 6 tablespoons extra virgin olive oil

  • 1 pinch sea salt

  • 1 pinch freshly ground black pepper

  • juice of 1 lemon

  • For balsamic dressing

  • 6 tablespoons extra virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 pinch sea salt

  • 1 pinch freshly ground black pepper

I like to make my dressings in jam jars because it's so easy to see what's going on – you can shake them up easily and any leftovers can be kept in the jars in the fridge. With the exception of the yoghurt dressing, they are based on a ratio of 3 parts oil to 1 part acid (vinegar or lemon). Generally, this ratio is a really good benchmark for making any dressing, but it's always sensible to have a little taste once you've shaken it up. If the seasoning is there but you're finding it a little too acidic, you've cracked it, because once the dressing is on the salad leaves it will be perfect.



French dressing:

Peel and finely chop ¼ of a clove of garlic • Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well



Yoghurt dressing:

Put 1/3 cup of natural yoghurt, 2 tablespoons of white or red wine vinegar and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well



Lemon dressing:

Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Squeeze in the juice of 1 lemon • Put the lid on the jar and shake well



Balsamic dressing:

Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well

Jam jar dressings

The most important part of any salad

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These quick French, yoghurt, lemon and balsamic dressings make eating your greens a pleasure
05m (per dressing)
Super easy
Method

In my opinion, the most important part of a salad is the dressing. It's all very well saying everyone needs to eat more salad, fruit and veggies (it's true, we do), but it should be a pleasure, not a chore! By dressing a salad you can make it delicious, meaning you want to eat it rather than feel you have to. The other good news is that your body can absorb far more of the nutrients from salads because of the presence of oil and acid in the dressing. So dressings give you the double whammy of being a healthy benefit and also delicious! Don't drown your salads in dressing, though – remember, a little goes a long way – and always dress them at the last minute before serving.

I like to make my dressings in jam jars because it's so easy to see what's going on – you can shake them up easily and any leftovers can be kept in the jars in the fridge. With the exception of the yoghurt dressing, they are based on a ratio of 3 parts oil to 1 part acid (vinegar or lemon). Generally, this ratio is a really good benchmark for making any dressing, but it's always sensible to have a little taste once you've shaken it up. If the seasoning is there but you're finding it a little too acidic, you've cracked it, because once the dressing is on the salad leaves it will be perfect.

French dressing:
Peel and finely chop ¼ of a clove of garlic • Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well

Yoghurt dressing:
Put 1/3 cup of natural yoghurt, 2 tablespoons of white or red wine vinegar and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well

Lemon dressing:
Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Squeeze in the juice of 1 lemon • Put the lid on the jar and shake well

Balsamic dressing:
Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well

Making sure children get the right nutrition is very important to us, so for more guidance on cooking for kids, please click here.

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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