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How to make a salad dressing

If you are like me and have a hard time eating salads or finding them difficult to want to eat, why not try dressing them up! Salads can be boring and lacking in taste but with some simple ingredients and the know how, you can make them exciting and leave you craving for more. In this post you will find some great tips for making a salad dressing in a matter of minutes.

Building a dressing

Most salad dressing use a standard vinaigrette as a base and you can simply add your own ingredients and certainly experiment with different kinds. Who says making foods has to be boring?

A basic vinaigrette consists of a ratio of:

  • 3 parts oil(Olive oil, Soured Cream, Greek-Style Yogurt)
  • 1 part acid (Vinegar or Citrus Juice)
  • Seasonings and flavouring (Usually about half a part each)

Measure out your ingredients, it does not matter the quantity as long as you stick to this rule.

Combine the oil and acid and whisk thoroughly to emulsify the liquid. Then the fun part starts! Add your flavourings and seasoning. Whisk again.

Do not be afraid to experiment. I found some amazing findings through trial and error and write all my recipes down so I can recreate them in no time.

Stuck on what ingredients to use? No problem below are a few examples on things to use:

Oil Examples

  • Olive Oil
  • Extra Virgin Olive Oil
  • Sunflower Oil
  • Hazelnut Oil
  • Groundnut Oil
  • Mayonnaise
  • Soured Cream
  • Greek Yogurt

Acid Examples

  • White Wine Vinegar
  • Red Wine Vinegar
  • Balsamic Vinegar
  • Lemon Juice
  • Lime Juice
  • Fruit Vinegar

Flavouring Examples

  • Mustard
  • Honey
  • Soy Sauce
  • Sweet Chilli Sauce
  • Miso Paste
  • Pesto
  • Citrus Zest Grated
  • Garlic (Crushed)
  • Fresh Chillies Diced
  • Onions Diced

Seasoning Examples

  • Salt and Pepper
  • Sugar
  • Chilli Flakes
  • Dried Spices
  • Herbs (Fresh or Dried)
  • Dried Spices
  • Curry Powder

Storing Dressings

If not being used immediately, your dressings should be covered and stored in the fridge. These can last up to 3 days before being wasted.

Quick tip! Remove the salad dressing from the fridge 1 hour before use to bring back up to room temperature.

Vinaigrette dressings often tend to split during storage, this is natural as the oil tends to run to the surface. Simply whisk again to re-emulsify.

Have you experimented with any salad dressings? I would love to know what combinations work for you. There are so many varieties to make and choose. Why not give it a go. These can all be made in a matter of minutes and will certainly add a new and refreshing taste to your meals.

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