Bottled Dressings: Are They Killing the Benefits of Your Salad?

One of the main principles I try to encourage my clients to embrace is the idea of having a salad every day, making sure they use hearty greens such as arugula, spinach and watercress in addition to their romaine. This is a great practice to help you get plenty of fiber, loads of vitamins, minerals and other nutrients, as well as a great source of calcium.

But sometimes I also hear that the only way some people can get that salad down is with a bottled salad dressing. This might be okay if the dressing is made from organic ingredients that is devoid of preservatives and “flavorings”, but the vast majority of bottled dressings contain exactly that, in addition to lots of sodium, sugar and low quality fats that are loaded in calories and diminishing the benefits of your salad.

In today’s video I am going to show you how to make an amazingly delicious Harvest Chimichurri Dressing, that is loaded in nutrients and quality, wholesome ingredients and will make your salad pop with flavor. Based on the Argentinean Chimichurri sauce, this dressing contains olive oil, herbs, garlic and hearty vegetables that will entice your taste buds and nourish your body. You can also use it as a marinade for fish or chicken and even use on brown rice pasta to make a quick side dish. Perfect for the harvest season, this dressing is not to be missed! And it will pack an additional nutritional punch to your healthy salad.

Throw out your bottled salad dressing and check this out! You will not be disappointed.

Then I want to hear from you! Do you have a homemade salad dressing that you love? Have you gotten your kids to enjoy salad by using fresh ingredients to make a delicious dressing? Share it with us so we can also learn from you!

And if you know someone that is killing the benefits of their salad with too many bottled salad dressings, pass this on. They will be grateful that you did!

Have a great Monday and and awesome week!


  • 1 cup mixed herbs (basil, cilantro, oregano, parsley), chopped
  • 5 cloves garlic, chopped
  • 1 cup olive oil
  • 1/2 cup red wine vinegar
  • 1/4 cup minced red onion
  • 1/2 cup total of chopped vegetables such as radishes, carrots and peppers)
  • 1/2 tsp red pepper flakes (or to preference)
  • Salt and pepper


Mix together and adjust oil and vinegar, if needed, to accommodate the herbs and veggies. Enjoy as a salad dressing or on grilled fish or toss with cooked brown rice pasta.

Share Your Thoughts...

9 comments on “Bottled Dressings: Are They Killing the Benefits of Your Salad?

  1. AvatarKennedy

    As much as possible we only use homemade salad dressings. If we don’t have time to create our salad dressing, I make it appoint to read the label of the salad dressing to make sure that it will not defeat the purpose of healthy eating.

  2. AvatarAnna McNally

    Happy Monday Barbara!

    Looks very tasty – I can almost smell it from here 🙂

    I was at the farmers market this past weekend and stocked up on fresh (local grown) herbs (basil, cilantro, etc) so I will try this receipe. It would also be good as a topper on my salmon/falafel receipe. Grilled or baked salmon with a layer of falafel mixture topped with herbs in olive oil. Yum.


    1. AvatarBarbara M Mendez

      While traditional Chimichurri tends to be blended, I think this recipe will be better enjoyed chunky. Blending all those veggies together might make it more like a paste, which will likely effect the enjoyment of it.
      Thanks Stephanie, for your comment, and let me know what you think when you’ve tried it~

  3. AvatarJon Sheppard

    Thanks Barbara!!!

    I tend to lean to balsamic vinegarette OR just oil and lime /lemon juice but would like to give this a try. Bottled dressings no longer have any appeal!!!



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