Dressings get a bad rap—and usually for good reason. Creamy condiments like caesar and ranch can add loads of extra calories to even the healthiest salads. Ask for it ‘heavily dressed’ and your midday meal could pack a good fraction of your daily value of fat. Yet fat-free alternatives aren’t always the answer, either. Low-fat or fat-free dressings tend to have plenty of added sugars to make up for the lack of flavor that typically comes from fat. So what’s the answer to dressing your salads smarter?
The key to keeping your meals healthy and delicious is using dressings that deliver all-star taste without icky ingredients. If you need help finding one you like, try our light and tangy rice vinaigrette that won’t leave you feeling weighed down.
The simple dressing in this video is made with easy-to-buy ingredients like rice vinegar, honey, kosher salt, and avocado and sesame oils. The rice vinegar lends an aftertaste that pairs perfectly with Asian-inspired dishes, while avocado oil is higher in heart-healthy fats than alternatives like canola oil. Honey also provides a subtle hint of all-natural sweetness, creating a dressing that’s perfectly balanced in flavor.
Making the rice vinaigrette is fool-proof too. All you need to do is combine pickling juice (made from water, rice vinegar, honey, and salt) with the avocado and sesame oils and salt, then whisk. In seconds you’ll be stocked with a tasty rice vinaigrette you can use right away, or store at room temperature until you’re ready to use. We love drizzling it over crunchy green salads or warm grain bowls to create a well-dressed meal that’s way healthier than one you’d get at your local salad bar.
Watch the video above to see how you can dress up any dish when you make this easy rice vinaigrette at home.
1/4 cup pickling liquid from Quick Pickles (1/3 cup water, 1/3 cup unseasoned rice vinegar, 2 Tbsp. honey, 1 tsp. kosher salt)
1 tablespoon avocado oil
1 tablespoon toasted sesame oil
1/4 teaspoon jisger sakt
How to Make It
Make Quick Pickles: Combine 1/3 cup water, 1/3 cup unseasoned rice vinegar, 2 Tbsp. honey, and 1 tsp. kosher salt in a small saucepan. Bring to a simmer over medium-high heat; stir until honey and salt are dissolved. Pour honey mixture over 1 cup thinly sliced cucumbers in a medium bowl, and let stand until cucumbers have softened, about 10 minutes. Cover and chill in pickling liquid until ready to use. Yield: 1 cup
In a small bowl, whisk together 1/4 cup pickling liquid from Quick Pickles, 1 Tbsp. avocado oil, 1 Tbsp. toasted sesame oil, and 1/4 tsp. kosher salt. Cover and keep at room temperature until ready to use.
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