Salad dressings are easy to make at home! Homemade salad dressing tastes better, without preservatives or fillers in them. Your family will love these easy salad dressing recipes.
Spring has sprung here in my little corner of Texas and what better way to enjoy the beautiful weather than with a light salad out on the patio. Earlier this week, I shared a guest post for Buffalo Chicken Salad with Ranch Dressing.
Today, I’ve got another guest post from Camilla of Culinary Adventures with Camilla. Camilla is sharing ideas for some simple salad dressings that show you how easy it is to make your own salad dressing and how you can customize it to your family’s taste buds. Welcome, Camilla!
Salads are a great Spring-time dinner. Jazz them up with some protein – think grilled chicken – and lots of crunch – think radishes, carrots, cucumbers and more. But, let’s be honest, what makes a salad sing is the salad dressing!
This is an easy formula for making fresh, tasty, simple salad dressings at home.
If you know nothing else about vinaigrette dressing, remember this: the magic ratio of oil to vinegar is 3 to 1. As long as you know that, you won’t need to consult a vinaigrette recipe ever again. Just remember three parts oil to one part vinegar and you’ll be all right.
If you get them backwards and do three parts vinegar to one part oil, your puckered mouth will ensure you don’t make that mistake a second time! After that, you can be as creative as you want. I have added 1 tablespoon of jam for a sweeter dressing or 1 tablespoon of caramelized shallots for one that’s more earthy. I always like to add whatever fresh herbs I have on hand, too. You are limited only by your imagination. Enjoy!
Super Simple Salad Dressing
- 1 part vinegar
- 3 parts olive oil
- freshly ground sea salt
- freshly ground pepper
- fresh herbs
- Put all of the ingredients into a mason jar and cover it with a lid. Shake, shake, shake, and shake some
- more until you get an emulsion. Or, you can put it all in the blender and do the same thing. That’s it!
|Amount Per Serving||As Served|
|Calories 14kcal Calories from fat 9|
|% Daily Value|
|Total Fat 1g||2%|
|Saturated Fat 0g||0%|
|Dietary Fiber 0g||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
I’ve crammed a lot of different things into four decades: florist, waitress, SCUBA divemaster, stock photo agency manager, stroller fitness teacher, writer, editor, and au pair. After I graduated from college with degrees in history (useless) and philosophy (even more useless), I lived and worked in Rome for 13 months; I was biding time to let my LSATs expire and avoid law school. Shhh…don’t tell my parents! And, no, I don’t really think history and philosophy are useless, they just aren’t particularly marketable for anything other than writing. Good thing I love to do that.
Rome was where I learned to cook, visiting the markets, talking to farmers and fishmongers, and pestering them on how to prepare this and that.
If I had to distill who I am, today, I would say, “I am a tree-hugging, veggie-crunching, jewelry-designing mean mommy who loves to cook but hates to clean.” Thankfully my husband, Jake, and our two boys clean like champs. They grumble, but they do it.
I freelance – both writing and photographing – for Edible Monterey Bay; I review cookbooks for various publishers, testing out recipes for my willing tasters. So, if I’m not cooking, making jewelry, or out on a hike with my three boys, I’m usually on assignment somewhere, getting to wine and dine with like-minded foodies in our area. Not a bad gig, if you ask me.