A study done at Ohio State University has found that using low-fat salad dressing may not be the healthiest option, says the New York Times.
Though using low-fat dressing cuts down on calories, it also decreases your body’s ability to absorb many of the nutrients found in leafy green vegetables. These nutrients are fat-soluble, meaning your body actually needs fat to absorb them properly.
The Ohio State study found that using full-fat dressing allows your body to absorb up to four times the amount of lycopene, seven times the lutein, and eighteen times the amount of beta-carotene.
The key is to use dressings made from healthy fats. Luckily, making your own salad dressings is simple and fast, and FruitShare™ fruit makes it easy to incorporate fresh organic fruit into your salads and dressings.
One of the recipes published along with the article in the New York Times is a tasty option for using your FruitShare™ Meyer Lemons:
2 tablespoons finely diced shallot
1/8 to 1/4 teaspoon kosher salt, to taste
1/4 cup freshly squeezed Meyer lemon juice
Freshly ground pepper
1/2 cup extra virgin olive oil (plus 1 to 2 tablespoons for thinning out, if desired)
1/4 cup buttermilk or plain yogurt
Soak the shallot in cold water for five minutes. Drain and dry on a doubled-over paper towel. Then combine with the salt and lemon juice in a small bowl. Let sit for 15 minutes. Add the pepper, then whisk in the olive oil and buttermilk or yogurt.