Tips

Home-made salad dressings

Making salad dressing from scratch is not as hard as you think it is. It definitely tastes better than the bottled variety. Add some oomph to your vegetables with these fresh, easy to make, delicious salad dressings. Here are some delightful options for you to try out;

Classic French vinaigrette

The standard ratio for vinaigrettes is 3 parts olive oil to 1 part vinegar.  Combine the olive oil and vinegar in a jar with some salt and fresh-cracked black pepper, and give it a shake. You can also add mustard, minced shallots, or a tablespoon of fresh chopped herbs for added flavour. For more sweetness, whisk in some brown sugar or honey. Great with tender leafy greens like lettuce or with any steamed vegetable. 

Lemon garlic dressing

In a small bowl, whisk together 1/3 cup olive oil, 3 tablespoons fresh lemon juice, 1 clove garlic and ¼ teaspoon each salt and pepper.  Toss with raw carrots, lettuce and cabbage for a quick salad or serve with steamed vegetables like broccoli, cauliflower or green beans. 

Creamy parmesan dressing

In a small bowl, whisk together the ½ cup olive oil, ½ cup grated parmesan, 12 cup sour cream, 2 tablespoons white wine vinegar, 2 tablespoons water, and ¼ teaspoon each salt and pepper.

Use it in a tomato and tri colour pepper salad or even with spinach or cabbage. 

Orange vinaigrette

In a jar, combine 1 ½ cups orange juice, 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 2 teaspoons honey and pepper. Cover and shake well. Great with leafy greens like spinach, kale, lettuce or even with a tomato, onion and cucumber salad. 

Balsamic vinegar dressing

In a jar combine ¼ cup balsamic vinegar, 2 teaspoons brown sugar, 1 tablespoon chopped garlic, ½ teaspoon each of salt and pepper and ¾ cup olive oil. Serve with greens or a salad of tomatoes, carrots, red onions, celery and cucumber.


Tip: remember to use the salad dressing just before serving to avoid a soggy salad

 
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