Salad, an essential partner for all low carb fans. I never much liked them until I adopted a low-carb diet. Once I gave up the silly notion that fat was bad, I could create exceedingly rich dressings. Rather than being a simple side-dish, I’ve turned my salads into full meals.

It all starts with an excellent creamy dressing. Pour it over any combination of lettuce and vegetables, and voilà, you’ve got a delicious salad.

Dressings are easy to make and allow for an endless amount of variation. This recipe is for the base ingredients only. Use it as a starting point for your own creations.

This recipe is also the easiest one I could think of as a first recipe. It’s a simple technology test for my site.

Not all people like an excess of thick dressing. Which is fine. It leaves more salad for me. A few of my friends don’t have this problem. Our ad-hoc salad club in the summer had no problem consuming kilograms of salad in one sitting.

Even if I’m alone, I will consume a lot of salad. It’s a low energy food. You need to eat a lot to make it a meal. This makes dressing important, and why I don’t worry about using too much oil. I further load up my salads with lots of seeds, nuts, and avocado on occasion. All of this pushes up the calorie count, but more importantly, makes it delicious.

I thus forewarn you that my coming salad recipes are not appetizers. Though, if you share with your friends, the salads don’t need to be a full meal.

In any case, here are the basic ingredients for my creamy dressings. I’ll give full recipes later. For now, mix in whatever additional herbs and spices you like. I often use mustard, oregano, coriander, chili, and pepper.