Ditch the bottled salad dressings. That’s my advice to you, if you want to enjoy better tasting salads for the rest of your life. Most everyone can benefit from eating more vegetables, and learning to make a spectacular salad dressing is life changing (ok, a little dramatic, but you get the point!).
This month’s recipe redux theme is DIY kitchen essentials. I have no better DIY staple then my made from scratch salad dressings. Classic dressings have a ratio of 3: 1, oil to vinegar. My homemade versions are not only tasty, they’re made with less oil (which also keeps the calories in check). Note: I don’t like to omit oil; some is good because it adds taste and can help you absorb valuable nutrients found in vegetables such as lycopene and beta-carotene, which have been shown to help prevent heart disease and cancer .
Below I have assembled a cheat sheet with my top 3 favorite salad dressings. Start your dressing with an acid (vinegar or citrus), add herbs and seasonings, and sweetener, (if desired). Then slowly whisk in oil (base). Voila! It takes just minutes to finish a salad that will win over some of the pickiest eaters. The portions listed below will make enough dressing for a large salad that feeds up to four. Get creative by changing the base, acids, sweeteners and herbs to find your new secret to loving salads.
Be sure to visit the links at the bottom of this post for more DIY kitchen essentials.