If you’re on the Slow Carb diet like I am, you’ve probably realized that the program aligns really well with the inclusion of lots of tasty salads. However, the big hurdle to overcome when preparing a salad on the Slow Carb diet isn’t the salad itself, but the salad dressing you put on it. So many salad dressings are terrible for you, so you’ve got to make sure that you don’t mess up by using a salad dressing that isn’t compatible with the program.
I’m almost embarrassed to admit how many salad dressings I’ve accumulated in my fridge over the years (and now that I think about it, I should probably throw some of those away.) Anyway, nearly all of those salad dressings are usually filled with sugar or dairy, neither of which are permissible on the Slow Carb program. This didn’t leave me with many options other than olive oil or balsamic, until I stumbled on this incredible recipe:
- 1 tablespoon olive oil
- 1/8 teaspoon oregano
- 1 fresh garlic clove, crushed
- Salt and pepper to taste
This recipe really creates a nice, complimentary flavor for whatever salad you make, and the oil spreads nice and evenly over the salad. You get good coverage, there isn’t a bad-tasting “bite”, and there’s no lack of flavor. This is my go-to dressing from now on, but I want to know what you think. Let me know if you liked it in the comments!