You know you should eat more fresh greens, but too many times you cover those fresh greens with some heavy, processed, additives-added dressing.  Here’s a SIMPLE dressing recipe that you can whip up anytime and that has a long shelf life – at least a month at room temperature.  The best part is that this is the basic recipe; you can dress it up any way you like.


  • 2 oz. of vinegar or acidic juice- cider vinegar or lemon juice are really healthy
  • 1 or 2 cloves of fresh crushed garlic
  • 1/2 teaspoon of salt
  • Teaspoon of dried thyme
  • 1-2 teaspoons of Dijon mustard (this keeps the dressing from separating too quickly)
  • 6 oz. of GOOD extra virgin olive oil


  1. Mix the first 5 ingredients and shake or whisk well. Using a small jar with a tight lid makes this process really easy.  But, my favorite is the good old-fashioned Tupperware shaker.  It’s not pretty on the table, but functional.  And it has measurements on the side so you don’t need to dirty extra utensils.
  2. Add the olive oil and share or whisk well.  Enjoy!

Add INS:

  • A dollop of pesto
  • Tablespoon of mayo to make it more creamy
  • Tablespoon of miso
  • 1/4 cup of your favorite fresh chopped herbs