Salad Dressing - Yummy

Hi All!
So over the weekend I got a few questions as to why I've been so MIA on the food blog. Got me thinking about how long it's been since I've posted anything. I have been slacking on it - but no more! I'm back and ready to keep on giving out knowledge!

So today we venture into the world of Salad Dressings! In our house we haven't bought a bottled, store bought dressing in years! If we have had a bottle in the house - and any bottles that have turned up here never get used and end up going bad. It's not because their not good, it's because it's easier to make your own.

Salad dressing has to be one of the quickest and most easily personalized things you can make.
Depending on your feeling you can add a little more acid (such as vinegar or lemon juice) or throw in a little mayo or sour cream for some creaminess. I promise that you can make all your favourite bottled dressings and they WILL taste better!

In my salad dressing recipes I will talk two ways - in parts and in general measurements. When I say 'in-parts' I mean 1 part this and 2 parts that, etc. This way you can increase or decrease a recipe to suit whatever size salad you need to dress. You'll see more when I'm listing some of the recipes.

I'm only going to cover a few dressings today but for anyone who wants to know how to make THEIR favourite dressing, comment on this post and I'll be sure you write back with the recipe.

Here are a few basic rules/guidelines about dressings.

For vinaigrettes:

• contain and acid (such as red wine vinegar, apple cider vinegar, lemon juice, lime juice, etc) and contain and oil (olive oil, grape seed oil, vegetable oil, etc) as a base.
• A good ratio for vinegar (acid) to oil in 1 part vinegar to 3 parts oil.
• A little dollop (about a tsp) of grainy mustard or dijon will help to bring the dressing together and bind the oil and vinegar for a smooth almost creamy taste.
• Shaking the dressing to mix in an air tight container is faster than whisking

My Go-To Vinaigrette
1 Part (3 T) Apple Cider Vinegar
3 Parts (1/4 Cup + 2 T or 6 T) Olive oil or Grapeseed Oil
1/2 tsp grainy mustard
1 small shallot diced
salt and pepper to taste


*optional ingredients that make it even more yummy :)
Fresh Basil
Thyme
Dollop of Mayo




Directions:
Place all ingredients in an airtight container and shake.




Creamy Balsamic Vinaigrette
1 Part Balsamic Vinegar
3 Parts Olive Oil or Extra Virgin Olive Oil (the EVOO will give a stronger flavour)
small spoon of dijon or grainy mustard
1 Part Greek Yogurt or Mayo
Salt and Pepper to Taste


*Optional ingredients
Oregano (dried or fresh)
Chives or Garlic Chives
Anchovies (instead of salt)
Bacon


Put all ingredients into an airtight container and shake.
If your dressing is a little thick, add more oil until it's at a good consistency.




These are two of my favourite dressings and ones that we use a lot in our house.
As for greens, pick ANYTHING you like; Mixed greens, iceberg, romaine, arugula, watercress or anything combination you like! Throw on your favourite cheese, nuts, croutons, dried fruit, berries, tortillas, meat. This can be a choose your own adventure!


I hope you try and make your own salad dressings a few times. The more you do it the more you know what you like in flavour and in vinegar to oil ratios. Always remember to add more oil to tame down the strength or the vinegar or more vinegar to pump up the acid in the dressing - it's personal so why should everyone be forced to eat from one salad dressing bottle.........