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Find your Inner Gourmet: Vinegar & Salad Dressing

 

As you can see in the video above, making salad dressing is so easy you can practically do it in your sleep! In the video you can see a demo of what making dressing looks like, and tips on what vinegars to buy – and where to get them for cheap! But here are some quick refresher notes!

 

So many possibilities! Almost all bought at Marshalls ;)

 

The combinations are endless depending on the flavor of vinegar and herbs you choose.  Salad dressing is a simple ratio of 3:1, oil to vinegar. So let’s say you want to use 1/3 cup vinegar, you would need 1 cup of extra virgin olive oil (or another oil if you like, depending on the flavor you want). If you wanted to use ¼ cup of vinegar, you would use ¾ cup of oil.

 

1/3 cup vinegar, 1 cup oil

 

 

But we can’t just combine them and call it a day! That would be an unspeakably, tragically boring… and also they would separate. First we need to add salt and pepper to the vinegar. And you can throw in a teaspoon or two of anyherb you like – see what is in your fridge or garden, especially in the warmer months. It is actually a good way to use herbs that are wilting, or slightly past their peak because they are going to be finely chopped. If the fresh herb cupboard is bare, you can add a ½ a teaspoon or more of most any dried herb

 

 Pepper and Thyme

 

 

If you want a dressing that stays suspended/emulsified, add a teaspoon or two of dijon or whole grain mustard and mix well. It’s the same process we use to make mayonnaise. We are essentially forcing the oil and vinegar to mix against their will… cruel, but you gotta do what you gotta do.

 

Dijon and Whole Grain – either one works. We do not recommend using french's however ;)

 

This is how you add it... it's terribly difficult

 

Now you are ready to whisk in the oil, but do it very gradually or it will not combine properly.

 Gradually pour and whisk

 

You did it! As you can see, the dressing looks a little cloudy. That’s how you know the oil and vinegar are suspended and will remain mixed, at least for a little while. It won’t last forever, so if you aren’t pouring the oil on right away, be sure to give it another good whisk before you pour it on to salad greens.

 

 Pour it in a salad, or store it in a jar.

 

The great thing about dressing is that it lasts for days. Ball canning jars are great for storing and (little known fact) you can get them at Wal-Mart for just $6 for 12! If you store it, just be sure to take it out of the refrigerator about an hour before you use it so the oil has a chance to come to room temperature. Then give it a good whisk/shake, pour it over your salad and enjoy!

Written by Heide

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