homemade salad dressing

[Anonymous]

Do you make your own salad dressing for use on a daily basis? If yes, what are your favorite recipes, how do you store it, and how long does it keep in the fridge?

I've made good salad dressing plenty of times before and generally cook our meals from scratch, but we eat salad every night and generally use store bought for the convenience. Help me make the switch!

[Anonymous]

we dont' eat salad every night but i do make it from scratch and use it up usually that same evening. i don't like how the oil congeals in the fridge.

the thing that i realized is that salad dressing only needs to be as complicated as you want it to be. most online recipes call for shallots, which i never have, or other additions that i never have or don't feel like chopping up.

i usually just mix some type of vinegar (apple cider or red wine are my faves) + squirt of dijon mustard + sprinkle of salt, pepper and sugar + olive oil. sometimes i'll switch out the vinegar for lemon juice. sometimes i'll add herbs. sometimes i'll switch the sugar to honey. but even without anything else, it's a solid vinaigrette.

[Anonymous]

So easy to make your own and so much more delicious than bottled. I typically use good olive oil, kosher salt, vinegar (balsamic, white wine, sherry), and sugar. Then I add citrus (lime, lemon, orange) and/or dijon mustard. I'll also add fresh herbs to taste - basil, thyme, cilantro, etc.

My trick is to mix the dressing in the bottom of the salad bowl and then add the salad on top - mix in the bowl to coat.

[Anonymous]

also i never follow the instructions that say to blend or whisk or drizzle while whisking olive oil. i just put it all in a bowl or measuring up (because it's easier to pour) then "whisk" with a fork. and done.

[Anonymous]

Simple olive oil and balsamic vinegar , some salt and pepper. You can replace the vinegar with lemon juice.

[Anonymous]

Anonymous wrote:So easy to make your own and so much more delicious than bottled. I typically use good olive oil, kosher salt, vinegar (balsamic, white wine, sherry), and sugar. Then I add citrus (lime, lemon, orange) and/or dijon mustard. I'll also add fresh herbs to taste - basil, thyme, cilantro, etc.

My trick is to mix the dressing in the bottom of the salad bowl and then add the salad on top - mix in the bowl to coat.

mixing into the bowl is a great idea! (anything to save dishes) although i'd probably end up having too much and oversoaking the greens with it.

[Anonymous]

I don't store the dressing either but I have used the dressing in this salad recipe and it's a huge hit at my house. I do replace the vegetable oil with EVOO. Very quick and easy.

http://allrecipes.com/recipe/jamies-cranberry-spinach-salad/detail.aspx

[Anonymous]

But do any of these recipes keep okay for a couple days?

Realistically, I'm not going to be making a new batch every night, although the tip to make it in the bowl is a good one. I usually use our small food processor, so having less to clean will definitely make it less than a hassle.

[Anonymous]

I make a big batch of ranch dressing with buttermilk & the Hidden Valley mix, put it in small containers & freeze it. I found a jar of the mix from costco, which is cheaper than the packets. I have also made the spices from scratch rather than buying the mix.

[Anonymous]

I make my own salad dressing and keep it in the refrigerator until it's gone - and have never had a problem with it going bad or tasting off.

I make and store my dressing in this AMAZING bottle from Williams-Sonoma that has a whisk inside. So much easier and less messy than shaking a jar. This one is slightly different than what I have, but same concept: http://www.williams-sonoma.com/products/chefn-salad-dressing-emulsifier/?pkey=e%7Csalad%2Bdressing%7C2%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-Feature_Recipe_Rule-_-

I usually use olive oil, white wine vinegar, a bit of Dijon and a bit of honey, pepper, herbs du provence, and lots of good salt.

[Anonymous]

Vinaigrettes I make day of. Honey balsamic on occasion. Often red wine vinegar with a tough of dijon and oregano.

Sometimes I make a batch of this ranch in advance, using buttermilk instead of sour cream. (Buttermilk or regular milk with lemon to "sour" it) http://allrecipes.com/recipe/ranch-dressing-ii/

[Anonymous]

Anonymous wrote:Vinaigrettes I make day of. Honey balsamic on occasion. Often red wine vinegar with a tough of dijon and oregano.

Sometimes I make a batch of this ranch in advance, using buttermilk instead of sour cream. (Buttermilk or regular milk with lemon to "sour" it) http://allrecipes.com/recipe/ranch-dressing-ii/

Oh, and a lemon parmesan one that's awesome- I think this is the one - http://www.marthastewart.com/334370/lemon-parmesan-salad-dressing

[Anonymous]

OP, my neighbors just use vinegar and salt. For lacking fat it's the most oddly delicious thing. I make salad with just vinegar and salt. I've only tried it on iceberg and romaine; with arugula and similar I just use walnut oil and salt. So I'm not always making "dressing" at all.

[Anonymous]

Dijon mustard, balsamic vinegar, olive oil, salt, and pepper.

[Anonymous]

I never use store-bought.

French: balsamic vinegar (sometimes lime juice), olive oil, Maille Dijon mustard, salt, pepper.

Japanese: miso, rice vinegar, water, mirin, sugar.

If I'm pressed for time, sometimes I'll just drizzle the salad with soy sauce and balsamic vinegar.