MAKE YOUR OWN SALAD DRESSING!

A bottle of salad dressing often isn’t very expensive – and frequently can be found on sale (plus I am constantly finding coupons for salad dressings in my Sunday paper) but what if you would like to make your own salad dressings (for a fraction of the cost) and It won’t contain any artificial ingredients or additives?

I went through some of my files today searching for easy salad dressing recipes. Once you get the hang of these, or find one you really like – you can double or triple the ingredients to make a larger amount. I always save small glass bottles and jars, generally for my homemade fruit liqueurs but the washed bottles are ideal for storing your homemade dressings, as well.

So, here is an assortment (over a dozen!) of homemade salad dressings.

To make Parsley Vinaigrette you will need:

2 TBSP red wine vinegar
1 TBSP minced parsley
Salt, pepper
6 TBSP olive oil

Combine vinegar, parsley and salt and pepper to taste. Whisk in the olive oil. Drizzle the dressing over salad; toss and serve.

To make Mustard-Shallot Vinaigrette, you will need:

½ cup vegetable oil
3 TBSP red wine or sherry vinegar
1 shallot, diced
1 ½ TBSP Dijon mustard
1 tsp Worcestershire sauce (optional)
3-4 TBSP anchovies, mashed (also optional)
½ tsp salt or to taste
Ground black pepper, to taste

Combine ingredients in a bowl; whisk together until well blended – or place in a tightly covered jar and shake for a few seconds – or blend in a blender. Taste the vinaigrette for seasoning and add salt and pepper as desired. Makes about ¾ cup.

To make French Dressing, you will need

½ cup catsup
¼ cup vinegar
½ cup sugar (or Splenda)
1 cup vegetable oil or olive oil
1 tsp Worcestershire sauce
3 small green onions
1 clove garlic
½ tsp salt

Mix all ingredients together; beat well. Add equal amount of mayonnaise and 2 TBSP chili sauce to the French dressing. I split the clove of garlic and place it on a toothpick and drop it into a jar of dressing.

To make Creamy Asian Dressing, you will need:

3 TBSP peanut butter
1/3 cup rice wine vinegar
1 tsp minced fresh ginger
1 clove garlic
¼ tsp salt
¼ tsp ground red pepper

Whisk all ingredients. Nice served over Napa cabbage. Dressing will thicken as it chills; to thin just add a few drops of water.

To make Maple Dressing you will need:

½ cup refrigerated raspberry juice
1 TBSP maple syrup
2 TBSP thinly sliced green onions
1 tsp lemon juice
2 TBSP light flavored olive oil
salt and pepper to taste

Whisk together all ingredients. If dressing starts to separate, whisk together again before serving over greens.

To make Lemon Zest-Champagne Vinaigrette you will need:

3 TBSP lemon juice
1 TBSP chopped fresh ginger*
1 TBSP Dijon mustard
1 small shallot, minced
½ cup champagne
2 TBSP honey
1 cup grape seed oil
salt and pepper to taste
zest of 1 lemon

Place all ingredients in blender except lemon zest and puree until they emulsify. Season with salt and pepper. Add lemon zest. This is a great recipe to make up if you have some leftover champagne from a wedding or New Year’s Eve party!

*Sandy’s cooknote: I have heard various ways of keeping fresh ginger on TV cooking shows but MY favorite way is to peel the ginger and drop the pieces into a jar of sherry.
It keeps FOR-EVER in the frig. Gets a great flavor from the sherry, too.

To make Simple Cider Vinaigrette you will need:

½ cup apple cider vinegar
1/3 cup olive oil
1 TBSP sugar
Salt and pepper to taste

Whisk in a small bowl. Drizzle over your favorite salad.

To make Mustard Dressing, you will need:

2/3 cup extra-virgin olive oil
3 TBSP white balsamic or rice vinegar
1 tp salt
1 ½ sp Dijon mustard
3 cloves garlic, crushed

Whisk together dressing ingredients. Toss with vegetables and add salt and pepper to taste.

To make Chile and lime dressing, you will need:

3 limes
2 fresh jalapeno chiles
1/3 cup extra-virgin olive oil
1 ½ tsp sugar

Squeeze enough juice from the limes to measure ¼ cup. Wearing protective gloves, coarsely chop chiles. In a blender, puree chiles with lime juice, oil, sugar, and salt and pepper to taste. Keep chilled in an airtight container in the refrigerator.

To make 1 minute French Dressing you will need:

2 tsp salt
½ tsp pepper
1 tsp sugar
½ tsp paprika
1 tsp mustard (prepared)
½ cup vinegar
1 ½ cups vegetable oil

Combine and shake well in covered jar. Shake again before serving.

To make Pomegranate Vinaigrette you will need:

1 quart pomegranate juice such as Pom brand
2 cups apple juice
¼ cup red wine vinegar
¼ cup finely chopped shallots
1 TBSP chopped thyme
½ tsp black pepper
½ cup olive oil
½ cup Canola oil
Salt to taste

In a wide sauté pan over high heat, reduce pomegranate and apple juices to ½ to ¾ cup, about the thickness of pancake syrup. Remove from heat; transfer to a stainless steel mixing bowl and cool to room temp. When cool, slowly whisk in remaining ingredients. Makes 2 cups.

To make Dijon Vinaigrette you will need:

5 TBSP extra virgin olive oil
3 TBSP chopped shallots or onions
2 TBSP white wine vinegar
1 TBSP Dijon mustard
½ tsp salt
¼ tsp ground black pepper

Combine all ingredients in a jar with a tight fitting lid; cover and shake well. Serve immediate, or cover and store in the refrigerator for up to 1 week. If refrigerated, let stand 30 minutes at room temperature before serving.

To make Classic Caesar Salad Dressing you will need:

¼ cup lemon juice
1 ½ tsp olive oil
1 tsp anchovy paste
1 clove garlic, minced
¼ tsp pepper

Whisk together all ingredients and serve over a Caesar salad. Top with Parmesan cheese for a more authentic Caesar Salad.

To make Balsamic Orange Vinaigrette dressing you will need:

¾ cup frozen Florida orange juice concentrate, thawed
1/3 cup balsamic vinegar
3 TBSP honey
3 cloves garlic, minced
salt and pepper to taste

Combine all ingredients in a jar with a tight fitting lid (a quart canning jar is ideal for most of these recipes) – cover and shake well to combine. Can be used as a salad dressing OR as a marinade.

To make Sweet Red Wine Vinaigrette you will need:

1/3 cup red wine vinegar
1 cup extra virgin olive oil
2 TBSP sugar
½ tsp salt
¼ tsp ground black pepper

Combine all ingredients in a jar with a tight fitting lid; shake until well mixed.