Reader Help: Homemade Salad Dressing Recipe

By Kristin

Readers, I need your help! Last week I decided that I MUST start making my own salad dressing. And then I realized "but how, how, how does one do that?"

Here's my thing: I'm trying to eat healthier and I would like something that isn't loaded in fats and oil. But how do you make, say, a vinagrette healthier? More vinegar and spices? Less oil? More healthy oils like olive oil over vegetable oil?

Do any of you make your own dressings? Any recipes? Any tips?

{Photo credit: http://www.madeindesign.co.uk/}

Comments

[Katie]

Oh my stars, I could go on for DAYS on this topic (premade dressing is evil!) but I'll give you my most basic one:

Put a small dollop (1/4 to 1/2 tsp?) of dijon in your salad bowl. Add a tiny drizzle of honey or maple syrup or, in a pinch, brown sugar. Sprinkle in some salt and pepper. Add some balsamic (maybe a tablespoon? Depends on the size of your salad.) Whisk those parts together. Then slowly drizzle in olive oil, while whisking, tasting frequently, just until it doesn't taste too harsh. You will use WAY less oil than dressing recipes usually call for, and since it's mixed right in the bowl, you can add your salad right in!

[Jen L.]

I love to make my own dressing! I have to watch my sodium intake very closely, so I try to make my own all the time. Here's my favorite blend:

◦1 cup garlic-infused olive oil
◦1/2 cup red wine vinegar
◦dash of Mrs. Dash Italian seasoning blend

[Corina]

My favorite home made dressing has no oil at all, and I really don't miss it. For a single serving of salad, I use 1 Tbs dijon, pepper to taste (I like a lot), 1 tsp freeze dried dill (or fresh if I have it), and 1 1/2 Tbs red wine vinegar. Now, I LOVE vinegar, and this is a really tart dressing, but my stars it makes me happy.

[Janssen]

I make my own ranch dressing (http://frugalwifewealthylife.blogspot.com/2010/10/homemade-ranch-dressing-janssen.html) and now after nearly a year, I couldn't stomach the Hidden Valley stuff someone served at dinner recently.

I need to branch out though and make some other ones. I think you need less dressing when you use a homemade one, too.

[Valerie]

This is my fave and you certainly don't have to use all the oil it calls for:

http://www.foodnetwork.com/recipes/tyler-florence/arugula-salad-and-ultimate-vinaigrette-recipe/index.html

I like that you make it in a jar and just shake it when you are ready to use it and it keeps for a bit in the fridge.

[Darcey]

Most traditional recipes call for a 2:1 ratio of oil to vinegar/acid, but I find that equal parts, or even sometimes more vinegar actually tastes much better. :)

[Katie]

Mark Bittman has a great red wine vinaigrette recipe, involving red wine vinegar, olive oil, dijon mustard, and salt and pepper. Strong but yummy. The mustard really gives the dressing a flavor boost.

Best salad dressing ever: equal parts (or adjust to taste) lemon juice and olive oil, with sea salt to taste.

I would never make a dressing with vegetable oil, since even heart-healthy canola isn't so flavorful--go for extra virgin olive oil or another healthy oil: try nut oils like walnut, hazelnut, macadamia or sesame. You want the oil itself to have flavor, partly because it tastes better, and partly because it often means you have to use less oil. Experiment with different vinegars: raspberry, champagne, etc.

[Kristabella]

You guys are SO awesome! Thank you so much! I can't wait to try each and every one of these! YUM!

[K]

I just bought something similar to this http://www.amazon.com/Trudeau-Perfect-Mix-Vinegar-Bottle/dp/B003HN77NA/ref=sr_1_2?ie=UTF8&qid=1308683489&sr=8-2 that you can mix vinegar and oil hassle free. The one I bought has two chambers, one for oil, the other for vinegar. Then you sqeeze the amount you want of each into the middle section, shake it up, and pour onto salad.

[Michelle Smiles]

I use equal parts acid and oil. And I never use vegetable oil - usually grapeseed oil (very mild flavor) or olive oil. Using a nice vinegar (basalmic, white basalmic, wine vinegar, etc) makes it yummy. I usually add a dollop of dijon mustard, garlic, and either honey or splenda - or in the summer a handful of raspberries for sweetness. I also throw in whatever fresh herbs I might have growing. I whirl it in the food process and yum!

And with the stronger flavor due to higher acid content, less dressing goes further.

[Erin]

Olive oil, white raspberry balsamic vinegar, garlic power, pepper, and a little bit of Parmesan cheese. I guess you could leave the cheese out if you want it to be healthier, too.

[Lisa]

Same as above with the olive oil + dijon + vinegar. That's an excellent vinaigrette to use if you are putting gorgonzola or blue cheese in your salad.

I also buy fresh-made salsa (not jarred, I love the tomato + mango salsa) at Whole Foods and use it as a salad dressing. You can drown your salad in it for about 20 calories.

[Pam]

Try mine! It's delish!

1/2 c veg oil
1 c honey
1/4 c lemon juice
1/8 c dijon mustard

So yummy! And super easy!
For more sugar and wheat free recipes and info, check out my blog: wheatsugarfree.blogpsot.com

Enjoy!