Home-made Salad dressing
I make my own salad dressing.
Do you know that it takes barely a minute to prepare a yummy salad dressing and it saves one (may be not tons of money) but some money purchasing the high sodium bottles from the stores.
Once you've tasted your own dressing, you'll never look back.
1 1/2 cups extra virgin olive oil
1/2 cup raw apple cider vinegar
1 tablespoons Dijon mustard
generous pinch of sea salt and black pepper
1 teaspoons dried mixed herbs
1 tbs honey or brown sugar
Put all ingredients in a jar with a screw-top lid (mason jar). Cover jar and shake vigorously to blend well. Chill dressing overnight. Shake well before using. This keeps well in the fridge for 3 weeks, but no worries, it usually finishes in two days.
The above is the basic, the choice is yours. I normally add on 1/2 tsp of wholegrain mustard, some minced garlic or some paprika.
Some points to keep before you begin:
- Keep the oil to (acid) vinegar ratio at about 3:1. This is not an absolute rule but preferable.
- If you want a smooth consistency in which the oil and vinegar do not separate you may use an emulsifier. Dijon mustard works the deal.
- Add lots of flavors like onion, garlic, spices, sea salt, herbs, and honey.
- For simplicity use pint-sized jars for easy dump, shake, and serve salad
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