Never Buy Salad Dressing Again
The Only Three Salad Dressings You'll Ever Need
There's no reason to buy bottled salad dressing when the homemade stuff always taste better. Homemade vinaigrettes also cost less than store-bought and help keep your salads healthy (you're not drowning your greens with shelf stabilizers and hard-to-pronounce chemicals).
These three vinaigrette recipes actually make an infinite number of dressings, so feel free to experiment with different types of vinegars, oils and herbs. Once you figure out the oil to vinegar ratio you like, try different combinations with champagne vinegar, rice wine vinegar, different flavored oils and dried and fresh herbs. Your homemade dressing will keep for a few weeks in your fridge.
The Only 3 Vinaigrettes You'll Ever Need
French-Style Vinaigrette
Ingredients:
- ¼ cup sherry vinegar
- 3/4 Tbsp Dijon mustard
- 1 Tbsp honey
- 1 shallot, finely minced
- 2 Tbsp water
- ½ cup extra virgin olive oil
- sea salt and pepper to taste
Put all ingredients into a glass jar with a lid and shake well. (If you have an immersion blender, then use that instead). Use on salads, sandwich greens, cold pasta, meat dishes or as a dip for grilled vegetables or fresh bread.
Balsamic vinaigrette
Ingredients:
- ¼ cup balsamic vinegar
- 1 Tbsp honey
- 1 garlic clove, smashed and finely minced
- 1 tsp Italian seasoning, crushed between your fingers
- 2 tsp lemon juice
- ½ cup extra virgin olive oil
- Sea salt and pepper to taste
Put all ingredients into a glass jar with a lid and shake well. (If you have an immersion blender, then use that instead). Use on salads, sandwich greens, cold pasta, meat dishes or as a dip for grilled vegetables or fresh bread.
Asian Spiced Salad Dressing*
Ingredients:
- ¼ cup soy sauce
- 3 Tbsp rice wine vinegar
- 4 Tbsp water
- 2 Tbsp sugar
- 3 Tbsp sesame oil
- 3 tsp red chili pepper powder
- crushed sesame seeds (optional)
Put all ingredients into a glass jar with a lid and shake well. (If you have an immersion blender, then use that instead). Use on salads, sandwich greens, cold pasta, meat dishes or as a dip for grilled vegetables or fresh bread.
*originally developed for About.com.
Related Read: The Four Foods to Always Buy Organic
