Making salad dressing from scratch takes 90 seconds and is much healthier than anything you can find at the grocery store. It’s also much cheaper and will keep for at least a week in the fridge. You can add a lot of different things to this recipe, but this is the most basic version. I go through phases with the vinegar. Braggs Apple Cider vinegar is the best for you, but you can also use champagne vinegar or balsamic. You can also use lemon juice instead of vinegar and add fresh herbs.
- 3/4 cup of good olive oil (look for first cold press)
- 1/4 cup of vinegar of your choice
- 2 teaspoons dijon mustard
- Salt & pepper
In a small jar with tightly fitting lid (you can get these small mason jars with lids at McGuckins), put all ingredients and shake vigorously. That’s it, it’s that easy. It will separate and harden in the fridge, but you can just run it under some hot water and reshake.
You can add things like minced shallot, basil, thyme, oregano, marjoram, etc.