For years I bought my salad dressing but once I started making homemade salad dressing I rarely buy it anymore!
We eat salad with dinner every-night, usually a spinach salad. We have the rule at our house that there must always be something green on your plate. Sometimes it is only one or two green beans or a couple of leaves of lettuce for some of the kids (Clark!) but there must be some green!
Today’s recipe is one of those basic recipes that everyone should have. It can be a starting point, a recipe to be played with and tweaked or it is yummy just the way it is! It only takes a few minutes to mix up and is so much better than store bought and cheaper too!
Here are the basic ingredients:
You can tweak away to your hearts content.
- Use sugar instead of honey
- Use a flavored vinegar such as raspberry or red wine or just use plain old white vinegar instead of balsamic
- Use a spicy mustard instead of Dijon
- Leave the garlic out – the original recipe did.
- Add some dried onion or some Italian seasoning or any other herbs you like.
- And yes, I only use fresh lemon juice. Fresh lemons are part of my regular shopping list. I don’t always know how I am going to use them but I always do!
Just play with it and see what you like best
Mix up your favorite combination, put it in a pretty container (or not) and pour over salad. We like a combination of spinach and fresh spring greens. I usually throw a handful of toasted almonds and craisinets on top too. If I am feeling energetic I will even slice up an apple or pear!
What’s your favorite salad dressing?
My “Go To” Salad Dressing – Balsamic Vinaigrette
Ingredients
- 1 Tbsp Dijon mustard
- 3 Tbsp balsamic vinegar
- 3 Tbsp lemon juice
- 2 Tbsp honey
- 1-2 cloves of garlic minced
- Scant 1/2 cup olive oil
Instructions
- Mix well
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i have a couple favorites, i love a good italian dressing. The old spaghetti factory has a great pesto vinaigrette that i love, a good asian and the no fail balsamic! thanks for sharing. i need to start making my own. My mother use to do it when we were younger and I remember thinking it was the best ever.
I’ll give your salad dressing a try. It sounds very good! My favorite dressing (and one of my favorite salads) is here: http://www.cooks.com/rec/doc/0,1743,157175-237194,00.html
I use 1/4 c. olive oil and 1/4 c. canola oil for the recipe. Delicious! Also wonderful on spinach with toasted or candied pecans and strawberries. ~~Rhonda
My friend made an awesome dressing & salad the other day. The dressing was a cranberry dressing (she didn’t have measurements – I hate that!!) but here is her ingredients.
jellied cranberries (canned)
balsamic vinegar
olive oil
salt and pepper
mix in blender and serve.
Or you could use this one (I haven’t tried this one)
http://allrecipes.com/Recipe/Cranberry-Salad-Dressing/Detail.aspx
The salad was:
romaine hearts
spring mix (from Costco)
blue cheese crumbles
glazed walnuts
pears (remove peel & slice thin)
Mix together and serve with cranberry dressing.
This is my favorite salad right now 🙂
And… I LOVE your font with the little underlined letters! Which font is that?
I’m definitely with you about homemade salad dressings. They’re the best.
I sometimes just sprinkle over the greens a bit of seasoned rice vinegar (I discovered this in Japan, as that was what was always served on our little salads…and I found it quite refreshing and delicious.)
To your basic balsamic vinaigrette or one made with red wine vinegar, or seasoned vinegar, I might also had some finely minced fresh ginger for an Asian twist, feta with some Kalamata olives and/or capers for Greek dinner, Parmesan for Italian, etc.
I almost forgot to mention one of my favorite non-fat basics:
The Canyon Ranch Jet Fuel Dressing (it’s 0 points for WW)
1/2 tsp. salt
1/2 cup red wine vinegar
1/4 tsp. pepper
1 T. sugar
2 garlic cloves, finely minced
2 tsp. worcestershire sauce
2 T. dijon mustard
1 T. fresh lemon juice
1 cup water
Makes 2 cups.
Italian:It can be adapted by adding 1 T. each of fresh oregano, basil, and tarragon, finely chopped (or 1 tsp. each dry)
Mexican: 1/2 tsp. ground cumin
Tarragon: 3 T. fresh tarragon, finely chopped or 1 tsp. dry.
I’ve got a new product, Ultra Gel, that I add to make it have the same consistency as if it were made with oil —
Lisa »
It is called Whackadoo Upper – it’s a new one I just found and I love it!
Hi Leigh Anne,
This is the exact way I make my Balsamic Vinaigrette. Although, I have never measured as I just toss it in and taste.
I have been loving your blog for the past couple of weeks and tried a number of your recipes.
Our favorite has been the Cafe Rio Pork. We have been eating it for the last few days. DELISH! I live in Indiana and have never been to Cafe Rio but it must be great.
Thanks for sharing all the great recipes and tips.
Beth
I can’t even begin to tell you how much I love, love, love your blog!!!!! I was so excited last week when I found it and have already started using some of your recipes. My kids and my husband thank you 🙂 Thanks so much for sharing!!!!!
Can’t wait to try this!
Thanks for the idea- I have been thinking about trying to make my own dressing- but now I have a good recipe to try! Thanks.
I am on a very strict diet right now, so I make my salad dressing every day using only 2 tsp of balsamic vinegar and 4 tsp of cold pressed olive oil. Then I add some sea salt and some fresh ground pepper. I find that it brings out the flavors of the salad so much– whereas the dressings I used to use only covered up the flavors. I doubt I will ever use storebought dressing again!
Hi,
After savoring Spaghetti Factory’s Greek Salad, I decided to – what else? – search the net. Yours was the first Italian dressing recipe I came upon. I loved the crisp, clean taste of SF’s and am going to go give yours a try, in about five little minutes! 🙂 Thanks!
I’ve never had the SF Greek Salad but let me know what you think of the salad drsesing.
Leigh Anne, this dressing is amaaazing! Our absolute favorite and a breeze to make. Thank you so much for sharing!