Store-bought salad dressings are full of hidden sugars, starch and preservatives. It’s so easy to make your own! You can double this recipe for a French salad dressing and keep the rest in the fridge for up to a week. Just allow it to come to room temperature before serving.
BASIC FRENCH SALAD DRESSING
MAKES 180 ML; SERVES 6
KEEP ON TRACK per serving
FAT 21G CARBS 2G PROTEIN 0G
2 garlic cloves, peeled and chopped finely2 anchovy fillets, chopped finely10 ml (1 tbsp) Dijon mustard125 ml (½ cup) olive oil45 ml (3 tbsp) balsamic vinegar5 ml (1 tsp) erythritolpinch of
