JJ Virgin (New York Times bestselling author) presents a short YouTube demonstration showing how to make a quick, low-sugar salad dressing from her Sugar Impact Diet cookbook. She highlights that many store-bought light or fat-free dressings contain added sugar (claims up to ~1 teaspoon sugar per 1 tablespoon of dressing), damaged oils, and high cost, then walks through a 5-ingredient recipe: sherry vinegar, Dijon mustard, sea salt, freshly cracked pepper, and walnut oil. Exact measurements are given and the dressing is whisked together; JJ notes walnut oil provides omega-3s, the dressing takes under five minutes to make, and it will keep in the refrigerator for up to two weeks.
Questions this video answers
2.5 tablespoons
5 teaspoons
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Hey, it's J.J. virgin, author of the New York Times bestsellers the Virgin Diet, the Virgin Diet Cookbook and the Sugar Impact Diet. And I want to show you how easy it is to make an amazing salad dressing. Because here's the bottom line. This is one of the top places that sugar is sneaking in. In fact, a lot of the light or fat free dressings have as much as one teaspoon of sugar per one tablespoon of dressing. Just like this. Not our friend over here, Catalina Dressing does. The other deal is a lot of these salad dressings have extra stuff in them, damaged oils and let's face it, they cost a lot of cash. And here's the deal. It is so easy to make amazing salad dressings in minutes, literally. This is one from my new Sugar Impact Diet cookbook and it has four, five ingredients and it's awesome. Delicious. So let me show you how you do this one. First of all, sherry vinegar, low sugar impact. All the vinegars are cool, except for balsamic, because balsamic vinegar is really just syrup. So we're going to do one and a half tablespoons, actually two and a half tablespoons of sherry vinegar. This is one of the rare times you'll actually see me measure. And again, you've got this recipe and a bunch of other ones are in my cookbook. But that was two and a half tablespoons of sherry vinegar. Then we're going to do some Dijon mustard. Five teaspoons of Dijon mustard. 1, 2, 3, 4, 5. Okay, then we are doing half teaspoon of sea salt. Okay, I'm just, I'm off the grid now. I'm just going off the hook. And look at this. That is a half teaspoon. I know my fingers. And a quarter teaspoon of freshly cracked ground pepper. Now here's the deal. Always do this fresh because if not, if you buy that cracked pepper at the store, it can get rancid. We don't want that. So you're going to combine all of this first and then what you do is you're going to whisk in. And this is the. Oops, wrong one. This is the key ingredient. And this is so awesome. Delicious. It is walnut oil. And the cool thing with walnuts, besides just being fabulous and tasting great, walnuts also have Omega 3s in them. So we are doing a half of a cup of walnut oil. Alright, now what you do here is we've combined all this, got a little whisk and then you whisk in the oil. Okay, so you can do that in what, under five minutes? Five ingredients under five minutes will cost you less than those store bought dressings and taste a heck of a lot better. And the great thing with this is it can store in your fridge for up to two weeks. But I dare you to get it to last that long because honestly, this is seriously delicious. Make it for yourself. Enjoy.
