|
Salad season is here! Gorgeous, sexy fresh produce is starting to roll into our grocery stores, and farmer’s markets are popping up with locally grown and sourced fruits and vegetables. There’s nothing quite like a delicious and healthy tossed salad of various greens, with juicy ripe tomatoes, crunchy cucumbers, tart radishes, and colorful bell peppers. But what to dress these healthy and nutritious plates of salad-y goodness with, you ask?
|
10 Super Simple Salad Dressings
HOMEMADE MOTHER&K^*G SALAD DRESSINGS, THAT’S WHAT!
Pricey bottled salad dressing is so ho-hum compared to home made. Additives, preservatives and that Godforsaken high fructose corn syrup is in EVERYTHING.
HOMEMADE MOTHER&K^*G SALAD DRESSINGS, THAT’S WHAT!
Pricey bottled salad dressing is so ho-hum compared to home made. Additives, preservatives and that Godforsaken high fructose corn syrup is in EVERYTHING.
To make a simple do-it-yourself dressing doesn’t take much know-how--just gather up a few pantry staples along with some herbs and spices--and voila! A fresh, flavorful alternative to the store bought stuff in no time. Remember, you control the amount of the seasonings, so add a little, add a lot, what do I care? You are the Debra Messing of your homemade dressing!
Directions for making your own are easy-peasy:
Don’t have jars handy? That’s ok, any airtight container works just fine.
Use these dressings & vinaigrettes on your favorite veggies, salads & even as marinades for chicken and fish.
NOTE: Each recipe makes approximately 1/2 C. of vinaigrette or dressing. If you have leftovers, store in the fridge for about a week or so. Expect the oil to thicken up a bit, but that’s no big woop. Let stand at room temp a few mins, shake & you’re good to go.
Directions for making your own are easy-peasy:
- Add all of the ingredients to a small, clean jelly jar (or 6+ oz. Mason or Ball jar)
- Shake
- Pour
Don’t have jars handy? That’s ok, any airtight container works just fine.
Use these dressings & vinaigrettes on your favorite veggies, salads & even as marinades for chicken and fish.
NOTE: Each recipe makes approximately 1/2 C. of vinaigrette or dressing. If you have leftovers, store in the fridge for about a week or so. Expect the oil to thicken up a bit, but that’s no big woop. Let stand at room temp a few mins, shake & you’re good to go.
As you can see, sometimes I like keeping it simple, and sometimes I like playing around with different herbs and spices, coming up with all sorts of flavor combos. What kind of dressings and vinaigrettes are your favorites? Let me know in the comments, I would love to try something new!
Shop:
Shop:
|
|
|
|
*This post contains affiliate links. For more information, please see our Disclosure Policy & Terms of Use.
RSS Feed
9 Comments
