Do you know how to make your own salad dressing? Have you ever tried? Talk about tricking your friends into thinking you are domestic. A homemade salad dressing is the way to go! My friend, Sarah Williams, who invited me to the photography class took this featured whisk photo and is a self-proclaimed I-don’t-know-what-I-am-doing-in-the-kitchen-cook. But salad dressing, girl you got this. When I say we don’t buy bottles of salad dressing anymore I honestly mean it. There are so many unnecessary preservatives in bottled dressing and making your own will seriously elevate any sad salad. Once in a blue moon, after a few Blue Moons, I may order some ranch on the side of my pizza (see not so clean all the time), but other than that homemade dressing is where it’s at.
Serving Size: 4-6
Time: 5 minutes
2 tablespoons of lemon juice
1/2 teaspoon minced garlic
1 tablespoon red wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon each of two of your favorite herbs – parsley, basil, chives, tarragon, oregano, or mint are great in dressings
1/8 teaspoon salt
1 teaspoon Dijon mustard (optional)
Pepper to taste (also optional)
Whisk all ingredients in a bowl. Boom. You’re done. I prefer to make the dressing in the bottom of the bowl that I am going to serve the salad in. That way I can prep and layer the salad, starting with your strongest veggies or protein on the bottom (think beans, carrots, then tomato, cucumber etc.), and top with the lettuce. Toss just before serving time. Nobody like a soggy salad.
Making your homemade salad dressing in the bottom of your serving bowl when you don’t measure can be risky and give you too much dressing (guilty). However it also lead me to a splendid double trouble recipe. Come back later this week to see how I took too much dressing from a Spiralized Greek Salad and tossed it with some whole what penne for a new super satisfying dish.