There’s no need to buy salad dressing in a bottle. Every bottled salad dressing has a fresh-made recipe on the internet. Do some googling. It’s worth it. Freshly made dressings are so much tastier. And they’re easy peasy. Here’s a basic vinaigrette with variations.
1/2 cup (118 ml) olive oil
3 tbsp (45 ml) vinegar (red wine, white wine or balsamic)
1 tbsp mustard (15 ml)
1 tbsp (15 ml) honey
1 – 3 cloves garlic, minced
Salt and pepper to taste
Combine all ingredients and whisk it until blended. Use immediately or store in an airtight container in the fridge. It should keep for up to 10 days in the fridge. Olive oil thickens in the fridge, so take it out 15 minutes before you need it and whisk it again before using.
Options and extras:
- Different vinegars produce different flavors and tartness.
- Balsamic is bold, but a tad sweet and can be used on green salads that contain fruit.
- White wine vinegar is milder and goes with just about any salad.
- Red wine is tangy and works well with salads heavy on veggies like peppers, cakes, feta cheese, etc. It goes well on a Greek salad.
- You can use maple syrup instead of honey.
- You can add some Italian herbs.
- You can replace the garlic with chives.