Day Eleven

When eating Paleo, salads are a quick and easy option to take to work or school for lunch. When you make your salads try not to get tunnel vision and stick with the basic lettuce mixture. Try a combination of romaine lettuce, cabbage, and baby spinach leaves. In terms of vegetables, go WILD! Add in anything you want, tomatoes, carrots, peppers, squash, radishes, celery. Then pack your salad full of protein, with some chicken, leftover steak (wait, what's a leftover),salmon, tuna, hard-boiled eggs, and of course it's not a meal if there isn't bacon. In our house we usually dress our salads with a drizzle of olive oil and some balsamic vinegar.

A good ratio for a basic vinaigrette dressing is 1/4 cup vinegar to 3/4 cup oil. Combine your vinegar with spices if you desire (salt, pepper), and then slowly drizzle in the oil while mixing. If you have the right 1:3 ratio, then your dressing will emulsify and you should be able to keep it in a Tupperware container or a mason jar works as well. Feel free to add minced vegetables, such as onions, or Dijon mustard to your vinaigrette.

Here are some suggestions for different oil and vinegar combinations that I've tried out.
Raspberry Wine Vinegar and Walnut Oil
Balsamic Vinegar and Olive Oil
Apple Cider Vinegar and Olive Oil

olive oil, walnut oil, avocado oil, almond oil are all good. Just be sure to steer clear of vegetable oil, canola oil, or any olive oil/canola oil blends.

Here's an article on some Paleo salad dressings, some more complicated than others
Mark's Daily Apple: DIY Salad Dressings