Take a look in your frig. How many bottles of opened salad dressing do you have? How long ago did you open them? Have they expired and need to be thrown out? Several years back, I decided to start making my own salad dressings (some of the time, not always). Not only are homemade dressings fresh and healthy (you can control the ingredients) but it’s cheaper to make your own and less wasteful being as I make a small amount that gets used up quickly! And, in the long-term, we end up using fewer bottles and jars (even though they can be recycled, reducing waste has the biggest impact and should always be our first line of defense!). I also like the fact that I can control the flavors and make the dressings the way we like them.
My favorite kitchen tool for making salad dressings is a whisk (link below). I know it sounds simple but, believe me, a whisk is great for blending oil and vinegar! And that brings me to my favorite salad dressing: equal parts of extra virgin olive oil and rice wine vinegar. So simple, yet so clean and light tasting. I’ve tried lots of recipes but I always come back to this quick and oh-so-tasty salad dressing!
Sometimes I want something with more pizzazz….here’s another one of my favorite salad dressings. Enjoy! Bon Appetite!
1 Tbsp. (heaping) Dijon mustard
1 Tbsp. maple syrup
1 tsp. apple cider vinegar (highly recommend Bragg)
1/4 c. extra virgin olive oil