{Good Eats} Salad Dressing 101

I’m addicted to making salads ever since returning from my Dole Adventure! I’m still on such a high from all that we learned about Dole as a company, their farmers and their produce.  So much so that they thought they should film my craziness…. (DONT LAUGH, that means you too, Honey!)

Since we are eating more salads these days, I thought I would share one of my favorite ways to make salad dressing. I normally keep a couple favorites in our fridge. I tend to keep life simple. Too many choices for me just makes too many things to keep up with.  But too simple can be too boring, so I try to find a happy medium.  I learned this tip ages ago watching a Barefoot Contessa cooking show, that you can make a dressing in your salad bowl, and then place all of your salad ingredients on top. STOP there. Don’t toss. When you’re ready for dinner just toss it all together (It was one of her entertaining tips). She did a dressing with mustard and eggs and such, which I have never tried.  But I do like to make a vinaigrette in the same way.

Two nights a week, Hubs goes to the gym, and therefore comes home later than normal. I usually feed the kids earlier and get our dinner ready while they eat.  This is a super simple way to make a salad dressing packed with flavor, and healthy too. When he walks in the door, I toss it all together and we are good to go!

You’ll need salt & pepper, oil (I like to flavor oil and leave in the fridge. My most favorite is 3-4 cloves of garlic.), vinegar (any flavor works, champagne is my go-to, but I also love this one from Trader Joe’s, “Orange Muscat Champagne Vinegar”.) You could also use a lemon in place of the vinegar. Lastly, sugar. (I’m sure you could use honey or agave nectar too. I’ve never tried, but really it’s just to sweeten things a bit.)

Pour 2-3 Tablespoons of oil in your salad bowl.

Add about a 1/2 teaspoon of sugar. (I happen to have a ton of those little sugar packets saved from using the Starbucks coffee travelers for parties.  I like to use them up this way. I use about 1/3 – 1/2 of the packet).

Next I give the salt and pepper mills each 4 good turns.

Lastly add about 1-1/2 Tablespoons of vinegar. Looks like an egg, huh!?

Now mix it up.

And place all your “stuff” on top.  90% of the time, salads in our house are made up of what needs to be harvested from our vegetable garden, and what I have in the fridge to use.  In this case…Spring lettuce mix, broccoli, green onions, rotisserie chicken, walnuts & crunchies (heated in a pan with herb butter first).

Add a bowl of soup and you’ve got a quick, easy, tasty dinner!

Basic Salad Dressing:

2 to 3 Tablespoons Oil
1/2 Teaspoon Sugar
4 turns each of Salt & Pepper
1 to 1-1/2 Tablespoons of Vinegar

Place all ingredients in your salad bowl. Mix together and place your salad on top.  Toss when ready to serve.

3 thoughts on “{Good Eats} Salad Dressing 101”

  1. We’ve been eating lots of salads too (it just seems too hot for anything too heavy). I like to make dressings in small jars and keep in the fridge for the week. I love the cookbook, “The Family Chef”, which has a great salad dressing ‘formula’ section.

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