My Own Salad Dressing Recipes

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MY OWN SALAD DRESSING



My Own Salad Dressing image

Vinegar and oil salad dressing.

Provided by judi

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 2h10m

Yield 24

Number Of Ingredients 9

1 cup apple cider vinegar
2 cups olive oil
2 teaspoons white sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
⅛ teaspoon celery seed
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Whisk vinegar, olive oil, sugar, onion powder, garlic powder, dried parsley, celery seed, salt, and pepper together in a large bowl. Pour into a resealable jar. Chill for 2 hours before serving.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 0.6 g, Fat 18 g, SaturatedFat 2.5 g, Sodium 13.2 mg, Sugar 0.4 g

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS



Basic Vinaigrette Dressing With 8 Variations image

Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.

Provided by 3KillerBs

Categories     Salad Dressings

Time 15m

Yield 1/4 cup

Number Of Ingredients 34

3 tablespoons oil (I prefer extra-virgin olive oil)
2 tablespoons vinegar (white, cider, wine, ..., not balsamic)
salt
black pepper (I prefer fresh-ground)
basic vinaigrette (use EVOO and red wine vinegar)
1/2 teaspoon minced garlic
1/2 teaspoon italian seasoning
1 pinch crushed red pepper flakes (optional)
basic vinaigrette (use canola or corn oil and cider vinegar)
1 tablespoon crumbled bacon
1/2 tablespoon finely minced onion
1 pinch celery seed (optional)
1/4 teaspoon prepared mustard (optional)
1 -3 teaspoon brown sugar or 1 -3 teaspoon another sweetener, to taste
italian vinaigrette
1 teaspoon prepared mustard (I recommend Dijon or spicy brown)
1 -3 teaspoon honey (optional) or 1 -3 teaspoon another sweetener, to taste (optional)
basic vinaigrette
2 -3 tablespoons sour cream or 2 -3 tablespoons plain yogurt
basic creamy vinaigrette dressing
1 tablespoon grated parmesan cheese
1/8 teaspoon fresh ground black pepper (to taste)
basic creamy vinaigrette dressing
1 garlic clove, put through press
fresh ground black pepper
1 pinch italian seasoning (optional)
3 tablespoons olive oil (I prefer extra-virgin)
3 tablespoons lemon juice
1/2 teaspoon oregano
1/2 teaspoon minced garlic
3 tablespoons oil (I prefer extra-virgin olive oil)
1 tablespoon balsamic vinegar
1/2 teaspoon minced garlic
1 pinch italian seasoning (optional)

Steps:

  • Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
  • Let stand 10 minutes to rehydrate dried herbs and blend flavors.
  • Shake again then dress salad as desired.
  • Note -- I recommend the lemon dressing on spinach.
  • Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
  • Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
  • Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

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