In my opinion, Gen X should have actually been called ‘The Ranch Dressing Generation’ because that’s when the salad dressing world was turned on its head by the creamy newcomer. I grew up DROWNING my salads in the condiment, not because I didn’t like vegetables but because I was addicted to the creamy, savory taste. Vegetables just became a vehicle for shoveling the dressing into my mouth. 
 
Fast forward into adulthood and I began to realize that creamy, milk-based condiments could only sit on store shelves with the help of sugars and hard-to-pronounce preservatives. I shifted to a different way of approaching salad. Instead of covering the vegetable’s flavors, I now try to enhance them. 
 
Using Salad Salt allows me to skip the calories, chemicals, and concerns about commercially made dressings and simplify my meals without sacrificing any of the taste. It hits the major taste receptors with the complex combination of spices and salt from all parts of the globe.
 
I know the name suggests its primary use, but I say throw caution to the wind and experiment on all your fruits and vegetables to find your own favorite way to use it. I look forward to hearing what you discover!
 
Things you may also love about Salad Salt...
No preservatives
Gluten-free
Vegan