At the heart of every good salad is a great salad dressing.
Skipping the bottle for homemade dressing can save you calories, unnecessary added sugars and excess sodium.
All you need are six basic ingredients, 5 minutes and one simple formula to whip up delicious vinaigrettes.
Photo: Photographer / Jen Causey, Food Stylist / Emily Nabors Hall
With a little ingenuity, you’ll be well on your way to ditching the store-bought dressings for good.
Here are the foundational ingredients you probably already have in your pantry and fridge.
The oil will solidify, so bring to room temperature and whisk (or shake) before using.
Photographer / Jen Causey, Food Stylist / Emily Nabors Hall
Recipe to try:Lemon-Garlic Vinaigrette
It’s up to you what oil you choose.
Many oils will work well.
Peanut oil may be too strong for some salads.
Photographer / Jen Causey, Food Stylist / Emily Nabors Hall
The point is to play and to figure what is pleasing to your palate.As far as vinegar…
It just comes down to personal preference.
If you like a sweeter vinaigrette, try balsamic or a fruit-infused vinegar.
Photographer / Jen Causey, Food Stylist / Emily Nabors Hall
For a savory flavor, red- or white-wine vinegar is great choice.
Citrus juice can be a great substitution for vinegar.
Apple and pineapple juices are about as acidic orange juice, so again, feel free to play.
Photographer / Jen Causey, Food Stylist / Emily Nabors Hall
Adding fresh herbs gives the vinaigrette its, well, freshness and aromatic character.
it’s possible for you to hold off adding them until right before serving, or use dried herbs.
Then simply add the minced garlic, salt and pepper and you’re ready to combine.
Photographer / Jen Causey, Food Stylist / Emily Nabors Hall
Recipe to try:Sherry-Shallot Vinaigrette
Step 2: Whisk, whip or shake it up!
How you mix your vinaigrette depends on how (and when) you want to use it.
Add your salad ingredients and toss!
If you’re taking it to work or to a dinner party …
The shaking part is key.
