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.