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.