Salad dressings have a long and colorful history, dating back to ancient times.
The Babylonians used oil and vinegar for dressing greens nearly 2,000 years ago. Egyptians favored a salad dressed with oil, vinegar and Asian spices. Mayonnaise is said to have made its debut at a French Nobleman’s table over 200 years ago.
Salads were favorites in the great courts of European Monarchs. Royal chefs often combined as many as 35 ingredients in one enormous salad bowl, and included exotic green ingredients such flower petals. England’s King Henry IV’s favorite salad was a tossed mixture of new potatoes (boiled and diced), sardines and herb dressing. Mary, Queen of Scots, preferred boiled celery root diced and tossed with lettuce, creamy mustard dressing, truffles, chervil and hard-cooked egg slices.
Many salad dressings contain the same healthy oils that serve to aide your body (soybean and canola oils). In the case of salads, these healthy oils help to better absorb nutrients from the greens like Vitamin C, Vitamin E and folate. All of these nutrients work to keep your body healthy, fight off illness and disease such as heart disease and cancer and promote strong overall development.