I believe if you don’t like salads, then you simply haven’t tried the right one yet! The first thing that usually comes to mind when someone says “salad” is the limp, terrible bagged side salads that chain restaurants happily serve up as a starter for everyone. Salads get SO much better than that!

Let’s look at building a better salad, shall we?

The Three-to-One Vinaigrette is the building block of all vinaigrettes. The ratio of 3 parts oil to one-part acid (vinegar, lime or lemon juice) is where you start when building your salad dressing. The options are quite endless, as you can mix and match oils and acids as you please. The general ratio of 3:1 however suits most palates. If you like a little more bite in your dressing, you can change up the acid ratio as well. You can add any fresh or dried herbs, mustards or flavours to this base with remarkable success!

Three-to-One Vinaigrette


  • 6 tbsp. of olive oil
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. finely diced shallots
  • Salt and pepper to taste

Combine the ingredients together then drizzle over your salad.

Building a Salad

I prefer a salad that is a 3:1 ratio of greens to fresh chopped vegetables, making this entire salad an easy on to remember, with the basic 3:1 vinaigrette along with a 3:1 ratio for your salad!

To make it a balanced meal, include your protein of choice.

Basic Salad


  • 3 cups of your choice of greens such as Romaine, arugula for a peppery bit or even iceberg lettuce
  • 1 cup of diced vegetables of your choice
  • ½ cup of protein – chicken, beef, chopped boiled egg, salmon or legumes
  • ¼ cup healthy fats – seeds, nuts or avocado are great choices
  • vinaigrette




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